Best Argentinian Food: 46 Best Argentinian Dishes and Traditional Food in Argentina to Try
We will write about Argentinian food with the best 46 Argentinian dishes. The Argentinian cuisine is great in South America and over the world and it has some dishes that are authentic traditional food in Argentina to try and drinks in Argentina! Read here best Argentinian breakfast and Drinks In Argentina
Argentinian cuisine is a historical fusion of Mediterranean elements introduces Argentina by Spaniards during the colonial era by Spanish and Italian immigrants in the 19th and 20th centuries. It is mostly focused on beef, which is renowned for its quality around the globe, and there are other classic meals made using corn and squash.
Looking for the best travel backpack to bring to your trips, you can check this bag
WHERE TO STAY IN ARGENTINA
There are numerous hotels and B&B that you can choose from. Accommodation prices can take you around $20 USD if you sleep in a hostel. For mid-budget accommodation starts at $40-60 USD and for more than $100 USD you will find luxury accommodation in Argentina.
Getting Your Insurance in Argentina
You can read Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full Heymondo Travel Insurance Review
BEST ARGENTINIAN FOOD: 46 BEST ARGENTINIAN DISHES AND TRADITIONAL FOOD IN ARGENTINA TO TRY
BEST ARGENTINIAN DISHES: TRADITIONAL FOOD IN ARGENTINA
1. GUISO DE LENTEJAS (LENTILS STEW)
Guiso de lentejas produce by cooking lentils with herbs and vegetables including onions, carrots, celery, and leeks. The meal is order to provide high quality with pepper and salt, and it could be boost with extra ingredients if necessary. The perfect time to consume guiso de lentejas is when the weather gets cold.
2. LOCRO (MEAT AND VEGETABLE STEW)
Locro is a rich and filling soup that dates back before the Spanish era conquistadors in South America. The main ingredients in this authentic stew are dry white maize kernel, beef, and veggies. Locro is produced up of pork or beef chops, bones, or organ meats, with sausage and smoky bacon thrown in for good measure.
3. ENSALADA RUSA
Ensalada Rusa is prepared with chop vegetables, meat, and mayo. Finely slice potatoes, veggies, egg, poultry, or ham are all important elements. Ensalada Rusa is among the most popular starters at Argentina’s New Year’s garden feasts.
4. ASADO (ARGENTINIAN BBQ)
Asado is more than just a dish. It is a gastronomic and cultural gathering held by family and friends in Argentina, Chile, Uruguay, Paraguay, and a lot of other South American nations to experience the delight of grilling. Asado usually includes a broad variety of meat dishes, primarily beef, in which Argentina is famous.
Pizza is one of the most popular Argentinian food. Fugazzeta is an Argentine pizza with cheese filling and onions on top. The onions must be thin slices and served whether cooked or raw. Milk, water, yeast, flour, sugar, salt, and olive oil are to make use of fugazzeta dough.
6. BIFE DE CHORIZO (ARGENTINIAN STEAK)
Bife de chorizo is a top-quality slab of meat in use for steaks. This tender steak is undoubtedly among the most famous parrilla dishes in Argentina. The most costly cut of chorizo is indeed the bife de chorizo, which contains so little fat.
Milanesa is a modest yet delectable meal. Consists of a bread prime beef cut which is fried in boiling oil and curls up as it fries. Milanesa is frequently served with rich mashed potatoes or fries as a side dish.
8. PICADA (MEAT AND CHEESE BOARD)
Picada is an appetizer made up of a range of cheese and deli meats which is designed to be split with guests while enjoying a sip of wine. It will include specialty cheese and cut meats, as well as olives and other preserved foods.
9. PROVOLETA (GRILLED PROVOLONE CHEESE)
Provoleta is often served as an appetizer or as a side dish with grilled meats. For its tight and strong texture, moderately provolone is ideal for grilling. Provoleta is ideally served with crusty bread on the side and a tangy chimichurri sauce on top.
10. CARBONADA CRIOLLA (BEEF STEW)
Carbonada Criolla is a thick meaty soup to prepare with beef pieces, pumpkin, potatoes, corn, and tomato. Dry or fruit, mainly apricot or raisins, are combined into it. Carbonada Criolla is a winter favorite that is also popular in Argentina.
Puchero is a substantial soup made with various kinds of meat, rice, noodle, and veggies that is typical of impoverished food. The stewpot in the dish’s name refers to the large cooking pots wherein the soup was initially cooked. Puchero is eaten across several periods and is served with a new appetizer every occasion.
Gnocchi arose in Argentina once immigrants start appearing in the 19th century. In Argentina, there are many customs that may be traced back to Italy. Among them is the gnocchi served at the end of the month.
13. MATAMBRE ARROLLADO (STUFFED FLANK STEAK)
The Argentinian coil and fill rose flesh is known as matambre arrolado. The meat was folded and grilled after being butterflied then packed with cut veggies and eggs. Matambre arrolado is a popular Argentinian gaucho meal.
14. LLAMA MEAT
Llama meat, as all animal meats, is very slender. The meat has a taste that is midway between beef and lamb. Llama meat to prepare as a steak in the same way that beef is.
Cannelloni is a cylinder sort of lasagna that is baked with stuffing and coated in sauces. Spinach and cheese, as well as ground beef, are famous stuffings. After that, the cannelloni is usually topped with red sauce.
16. PESCADO FRITO (FRIED FISH)
Pescado Frito, sometimes known as fried fish, is a classic Spanish meal that originates in Argentina but is now popular in Catalan, Valencia, the Canary Islands, and the Balearic Islands.
Choripán is the most popular Argentinian street food, a sandwich to prepare with chorizo sausage and a range of seasonings to serve on a bun. Because it is mostly sold on streets across Latin America, it is usually eaten on the go. The name choripán comes from two words, chorizo, which refers to sausage, and pan, which means bread.
Humita is an Argentinean classic food composed of pure maize, onions, and seasonings with Native American origins. Consider it a savory corn pudding made from thick steamed or boiled corn. Humita is a delicious accompaniment to meat, sausage, or anything else cooked on an Argentine bbq.
Chimichurri is the most popular sauce in Argentinian food. Chimichurri is a flavorful condiment made with herbs, garlic, basil, olive oil, vinegar, and fiery red pepper seasoning. This brilliant green sauce goes well with grilling beef steaks, barbecue pork, poultry, lamb, fish, or duck. Chimichurri adds a burst of flavor to any meal.
20. TOMATES RELLENOS
Tomates Rellenos could be cooked using either tomatoes or frequent tomatoes. The tomato shell serves as a covering for a number of components, the most typical of which are rice, tuna, or eggs.
Tomates Rellenos are a must-have for each thanksgiving feast in Argentina, particularly since the world’s greatest festivities fall during the summertime.
BEST ARGENTINAN FOOD: ARGENTINIAN CUISINE SNACKS AND DESSERTS TO TRY
Salteña signifies Salta, which is a town in northern Argentina. They do have a fiery, mildly sweet taste and are loaded with pork, potato, egg slices, olives, and raisins in a unique yellowish batter. Salteña is provided daily 7 a.m. to noon, for most people selling out by mid-morning.
Mendocinas were baking empanadas pack containing meat, onions, pepper, chili flakes, cumin, herbs, egg, and olives from Argentina. The batter for that would be unusual in that it retains the meaty mixture while remaining flaky, soft, and complemented by the picadillo sauce.
23. DULCE DE LECHE
Dulce de leche is an Argentinian dessert prepared from condensed milk. This is created by boiling sweet cow’s milk till it polymerizes and becomes rich. Dulce de leche was used to sweeten chocolates, pastries, waffles, and ice creams and is often flavored with chocolate, lime, or caramel.
Medialunas are Argentina versions of conventional France croissants. They’re commonly cooked for breakfast, with a cup of hot coffee or tea on the side. Medialunas also were available in bakeries spread all around Argentina.
Gelato was produced with dairy, butter, egg, and sweetener, then flavor with fruit syrups, nuts, or other flavors. It distinguishes itself from ice cream by its lesser fat content and longer blending procedure. Gelato is among Argentina’s most well-known unique ingredients.
Tiramisù is a caffeine ladyfinger pie filled with a butterscotch sauce that has become synonymous with Argentina delicacies. It’s a soft and airy ricotta cream delicacy with dulce de leche added on top. Tiramisù is a delicious dessert that goes well with espresso.
Alfajor is a sort of pastry sandwich between two delicious cookies using dulce de leche or milk jam filling. After that, the mixture is either dipped in chocolate or dusted with meringue powder’ sugar. During the Christmas period, alfajor is most sold commercially and consumed.
Pastelitos have a crunchy texture. Argentinian sweets are often starring in shape, with quince or potato preserves on the inside. They’re normally crispy and then glazed with sugar. Serve pastelitos with dulce de leche and garnish with rainbow sprinkles if desired.
Rogel is a traditional Argentinian delicacy created out of many thin sheets of dough to cover with a dulce de leche filling. The dessert normally produces up to eight layers, with meringue adorning on top. In Argentina, Rogel is a must-have for any celebration.
30. PANQUEQUES CON DULCE DE LECHE (PANCAKES WITH CARAMEL)
Panqueques de dulce de leche are a popular treat in Argentina, but they also constitute a delectable breakfast! This is to make using dulce de leche fill crepes that practically drip delicious, creamy caramel delight. Panqueques de dulce de leche are a sophisticated and easy-to-make treat.
31. CHIPA (CHEESE BREAD)
In Argentina, the most frequent culinary classic is a basic bread recognized as chipa. Cassava flour, fat, and anise uses to make it. Chipa could prepare at home, but it’s also available from a variety of street markets.
Fainá is a special bread to prepare using chickpea flour, pepper, and a variety of fresh herbs. It has a massive following in Argentina and Uruguay. Fainá is usually served as a complement to pizza, with a slice of fainá on each piece of pizza.
Piononos is a rum lace sponge cake cream to fill and cinnamon which wraps up into a cylindrical shape and top with toast sugar and cream. This is served with coffee during treats in the afternoon.
Flan can classify as creme caramel or caramel custard. This popular Argentine dessert to make with few components. Flan is a tasty delicacy that is incredibly easy to make.
35. MILHOJAS DE DULCE DE LECHE
Milhojas de dulce de leche is an Argentina delicacy that blends crunchy puff cake sheets with dulce de leche. The tiers are often covered in crème pâtissière, whereas the top is sometimes topped with meringue. Milhojas de dulce de leche are equally popular in many parts of South America.
36. PASTA FROLA (QUINCE PASTE PIE)
Pastafrola is now a staple of Argentinian cooking. Prepare it with a butter pie crust with a variety of toppings like quince cheese, dulce de leche, guava, sweet potato jam, and a variety of fruit preserves. Pastafrola can serve as a delicious snack or as a basic, tasty treat.
DRINKS IN ARGENTINA: ARGENTINIAN DRINKS
Fernet is created with a combination of flavorings. This distinguishes by its richness and, in most cases, a distinct bitter taste. Fernet has been mostly utilized in the famous Fernet-Cola drink, which produces with Coca-Cola.
Syrah is a well famous grape that cultivates all over the globe. It develops a particular personality in the northern Rhône, which is identified as Syrah’s Mecca. Syrah is to use as a complement to the prominent Grenache grape.
Rutini is Argentine red wine produces around Mendoza. This was the first vineyard to grow grapes inside the Uco Valley, which recognizes as one of Mendoza’s and Argentina’s best wine-producing areas.
Hesperidina has been invented by an American Melville Sewell Bagley. This drink with an oranges basis produces in Buenos Aires and first released in 1864. The scents of bright oranges and spices distinguish hesperidina, and the taste is similar to bittersweet oranges.
41. TORRONTÉS RIOJANO
Torrontés Riojano is a light Argentina grape used to make a variety of alcohol. These light-body wines were typically fragrant and fruity. Torrontés Riojano has a broad range of sweet and flowery scents which are well and brightly acidic.
42. AMARGO OBRERO
The herbaceous, nearly licorice taste of Amargo Obrero distinguishes it from other bitters. This invents in 1887 as a reaction to the top’ sweet drinks. Amargo Obrero has been thought of as an Argentine refreshment and an able-to-work beverage.
Quilmes is Argentina’s best famous drink! This Pale Lager beer pairs well with barbeque and Argentinian cuisine. Quilmes owns by AmBev, the nation’s biggest beer company.
44. EL SUBMARINO
El Submarino is essentially a reimagining of hot chocolate. It actually refers to a submarine, alluding to the drink’s preparation method. El Submarino is extremely famous in the wintertime, and it’s best to sweeten it up with a little sweetness.
Mate is a herbal drink made from the yerba mate plant’s dry and powdered leaves. The drink is thought to originate among the Guarani folks, who were the first to gather the plant and brew mate. Mate should always prepare using hot water, rarely boiling, though different variants may use cold water, sugars, juices, and other ingredients.
Cortado is a drink by putting a little dose of espresso into a tiny glass mug and mixing it with an equal number of steaming milk. The espresso-to-milk proportion creates a distinct taste in which the coffee’s richness shines. Cortado is usually drinking in coffee shops since it is not meant to enjoy on the go.
Hope you liked our best Argentinian food blog post. Let us know if we missed any food in Argentina and which one is your favorite in the list of Argentinian dishes.
Feel free to use our links for discounts. By using our links, you will help us to continue with the maintenance of the website and it will not cost you anything. Thanks for the love guys.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues to share his travel experiences alongside his partner, Rachel, and their son, Han.