Authentic Argentine
Recipes

Asado a la Parrilla

The sacred ritual of Argentine grilling. A social event as much as a meal, asado involves slow-cooking various cuts of beef over wood coals for hours, resulting in meltingly tender meat infused with smoke.

Milanesa a la Napolitana

Argentina's ultimate comfort food—a breaded beef cutlet topped with ham, tomato sauce, and melted mozzarella. A perfect hybrid of Italian and Argentine cuisine that appears on every neighborhood menu.

Humitas

Fresh corn tamales wrapped in corn husks—a traditional dish from the Northwest. Sweet, savory, and deeply comforting.

Tortilla de Papas

A thick potato and egg omelet that's a staple of Argentine home cooking. Served at room temperature, it's perfect for picnics, lunch, or a light dinner.

Choripán

Argentina's iconic street food — a grilled chorizo sausage split and served in crusty bread with chimichurri. Found at every asado, football match, and street corner. Simple, messy, and absolutely essential.

Matambre Arrollado

A spectacular Argentine party dish — thin flank steak rolled around a colorful filling of hard-boiled eggs, roasted peppers, olives, and herbs, then braised until tender. Served cold in beautiful pinwheel slices.

Milanesa a la Napolitana

Argentina's answer to chicken parm — a breaded cutlet topped with tomato sauce, ham, and melted mozzarella. Despite the name, it has nothing to do with Naples. Pure Argentine comfort food.

Fugazzeta

A thick double-crust Argentine pizza stuffed with oozing mozzarella cheese and topped with sweet caramelized onions. Born in the pizzerías of Buenos Aires, fugazzeta is the ultimate expression of Italian-Argentine pizza culture.

Tamales Norteños

Northern Argentine tamales made with corn dough stuffed with spiced beef, wrapped in dried corn husks and steamed. A labor-intensive dish traditionally made in large batches by the whole family.

Pizza de Muzzarella

Buenos Aires-style pizza is nothing like its Italian ancestor — thick, bready crust piled high with an obscene amount of mozzarella cheese, with tomato sauce drizzled on top. Eaten standing at the counter with a slice of fainá on top.

Bondiola al Pan

A slow-roasted pork shoulder sandwich that's one of Buenos Aires' best street foods. The bondiola is roasted for hours until falling-apart tender, then piled into crusty bread with chimichurri and salsa criolla.

Matambre a la Pizza

A thin beef flank topped with tomato sauce, melted mozzarella, and olives — essentially pizza made on a steak instead of dough. A uniquely Argentine creation that's a staple of every parrilla.

Revuelto Gramajo

Argentina's classic late-night scramble — thin shoestring fries, diced ham, and peas tossed with scrambled eggs. A beloved bar and restaurant dish that's the Argentine answer to 2 AM hunger.

Tarta de Jamón y Queso

Argentina's go-to savory pie — two layers of flaky pastry filled with ham, cheese, and a creamy egg custard. Found in every bakery, eaten at every picnic, and baked in every home kitchen. The ultimate everyday Argentine food.

Empanadas Salteñas

The iconic Argentine hand pie, baked to golden perfection with a savory beef filling spiced with cumin, paprika, and green olives. The Salteñas style from northern Argentina is the most beloved variation nationwide.

Provoleta a la Parrilla

Grilled provolone cheese with oregano and olive oil—the ultimate asado starter. Gooey, crispy, and absolutely addictive.

Fainá

A thin, crispy chickpea flour flatbread that's the classic companion to Buenos Aires pizza. Served as a slab placed directly on top of a pizza slice — a combination that every porteño knows and loves.

Fernet con Coca

Argentina's unofficial national cocktail — bitter Fernet Branca mixed with Coca-Cola, served in a large glass and often shared among friends. An acquired taste that becomes an obsession.

Chimichurri

The essential Argentine sauce for asado. A bright, herby condiment made with parsley, oregano, garlic, vinegar, and oil that transforms any grilled meat into a feast.

Alfajores de Maicena

Delicate cornstarch sandwich cookies filled with thick dulce de leche and rolled in coconut. The ultimate Argentine sweet treat.

Dulce de Leche Casero

Argentina's national confection — slow-cooked caramelized milk that's used in everything from alfajores to ice cream to eating straight from the jar with a spoon. Making it from scratch takes patience but the result is incomparably better than store-bought.

Medialunas de Manteca

Argentina's beloved breakfast pastry — a buttery, slightly sweet crescent that's smaller and sweeter than a French croissant. Enjoyed with café con leche at every corner cafe in Buenos Aires.

Flan Casero con Dulce de Leche

Argentina's most popular dessert — a silky, caramel-topped custard served with a generous spoonful of dulce de leche and whipped cream. Found on every restaurant menu in the country.

Chocotorta

Argentina's most popular no-bake cake — layers of chocolate cookies soaked in coffee and sandwiched with a rich dulce de leche and cream cheese filling. Every Argentine has made this at least once, and it requires zero baking skills.

Budín de Pan

Argentina's beloved bread pudding — a custardy, caramel-topped dessert that transforms stale bread into pure comfort. Every Argentine grandmother has her own version, and it's the ultimate waste-nothing recipe.

Submarino

Argentina's charming take on hot chocolate — a bar of dark chocolate 'submarined' into a cup of steaming hot milk, where it slowly melts as you stir. A café ritual loved by kids and adults alike.

Pastelitos

Flaky fried pastries filled with quince paste (membrillo) or sweet potato paste (batata), traditionally eaten on May 25th and other national holidays. Crunchy, sweet, and deeply nostalgic.

Locro Argentino

A hearty indigenous stew of corn, beans, pumpkin, and meats that's Argentina's national patriotic dish. Traditionally eaten on May 25th (Revolution Day) and July 9th (Independence Day), but beloved year-round.

Carbonada Criolla

A hearty Argentine stew of beef, corn, squash, potatoes, and dried fruits — traditionally served in a hollowed-out pumpkin. A warming dish from the interior provinces that's perfect for winter.