The cuisine of Argentina differs from other countries in Latin America because it has European influences, especially from Spanish cuisine and Italian cuisine. Argentina is also one of the world’s largest agricultural producers of wheat, corn and beef. In the following we show you the main dishes, sweets and drinks typical of this country.
Below you have an index with all the points that we are going to deal with in this article.
The flavors of the main dishes of Argentine cuisine are a reflection of Italian and, at the same time, Spanish influence. For this reason, numerous dishes mentioned below are original from Italy. Also, Argentine roasts have acquired worldwide fame for their peculiar form of preparation.
When talking about Argentine cuisine, undoubtedly the first dish that should be mentioned is the famous Argentine barbecue. It is a Barbecue in which different parts of grilled beef are cooked or in the heat of the fire.
When a roast is made, the person who does it is called spit or barbecue and must take into account a number of aspects about meat, namely: the cut, how to salary, its point, cooking times, the type of grill to use …
The pieces of meat are usually placed horizontally, although there are other methods, such as I spy, which consists of a metal pole in which the food is widely used also in Brazilian cuisine.
A variant of this method is the cross spied or roasted on the cross, in which the meat is arranged in the form of a cross on the grill. Roasts are usually prepared with beef, lamb or goat. This dish is also very popular in the cuisine of Ecuador or Mexican cuisine, among others.
Pickled eggplants are a plate of home made and carry a considerably long process of elaboration. It is necessary at least 1 kg of eggplants, which should be cut into slices of at least 1 cm wide.
Subsequently, they should be boiled for a few minutes and then stored in a glass jar with plenty of oil accompanied by well chopped garlic, parsley and oregano and boil again for half an hour.
Finally, they should be kept in a dark and dry place for at least 10 days. It is normal to take this dish as a incoming next to a glass of wine and cheese.
Carbonate is a kind of stew very popular in Latin American cuisine, especially in Chilean, Bolivian and southern Peruvian cuisine, where it is also known as locro.
The carbonada is traditionally prepared in a saucepan or pot on a wood stove. The classic recipe includes, among others, the following ingredients:
Soft corn or corn
Veal, lamb or goat meat
All this is boiled until the broth acquires a thick consistency and, later, it is seasoned with oregano, paprika, onion, thyme, ají quitucho, etc.
Italian immigration was the largest migration movement experienced in Argentina, currently being the European community with the most presence in the Argentine Republic.
Therefore, it is not surprising that the cuisine of Argentina is strongly influenced by Italian cuisine.
Possibly the most consumed Italian food is the Pizza, followed by fainá (farinata in Italian), pasta in general, milanesa, cheeses and frola pasta.
The sauce called chimichurri It has a liquid consistency that includes a wide variety of ingredients to enhance its flavor, among which you can not miss:
Ground chili pepper
Although it is widely consumed in Argentina, it is also taken in Paraguay and Uruguay. Usually, it is used as main course dressing, such as roast, choripán and salads, as well as to marinate fish. It should be stored in the refrigerator in an airtight container.
The term chinchulines It comes from ancient medieval English and is used to refer to the guts or the small or large intestine of the cattle.
The secret is that the chinchulines are crispy and well roasted. They are usually cooked together with the Argentine roast and are taken as accompaniment.
Chinchulines that are cooked with the small intestine are usually presented in the form of a braid, while if the large intestine is used (called in Argentina ocote or fat gut), this one is cooked in a similar way, but it is filled with the same ingredients as the chorizo.
The choripán is another of the star dishes of Argentine cuisine and stands out above all for the simplicity of its preparation, in addition to its flavor. The term choripán is actually an acronym for sausage, which is usually abbreviated as chori and bread.
The dish basically consists of a sausage It is cooked on the grill and served between two pieces of bread, usually French or marraqueta bread, similar to a sandwich or sandwich.
The type of sausage that is used is the Creole, also called barbecue, of soft consistency and raw appearance, made of 70% beef and 30% from pork. It is usually seasoned with Chimichurri sauce or poor.
Empanadas are, along with roast and choripán, another of the quintessential Argentine dishes. Actually, empanadas are popular in many other Latin American countries, as well as among Spanish tapas.
Specifically, the empanadas in Argentina have a semicircular shape not exceeding 20 cm in diameter and close with the so-called repulgue, which can be done by hand or with a fork and whose shape, in many cases, is an indicator of the ingredients contained in the filling.
Empanadas stuffing is known as message or carbonated. Although the ingredients vary according to regions, the most popular empanadas are tucumanas, Buenos Aires, Catamarqueñas, Chaqueñas and Cordobesas, among others.
Fish pie is a variant of the famous empanadas we have talked about earlier. For the filling, any type of fish can be used, always to the taste of the diner, although the most common are tuna (fresh or canned), sardines and hake.
You can even mix several types of fish. You need dough for salty cakes, either homemade or prepared, and, in addition, other ingredients are included in the mixture: tomatoes, onions, peppers, oil, eggs, olives …
Fainá it is an adaptation of the term farinata, from the Genoese dialect and whose meaning is made with flour.
As we have said before, the fainá is another dish that has been installed in the cuisine of Argentina and brought to the country by Italian immigrants between the nineteenth and twentieth centuries.
Usually, the faina is consumed as pizza accompaniment and, in fact, it is placed on top of each slice of pizza, so that they are taken at the same time.
The locro (Quechua language ruqru or luqru), known as Argentine Locro or Creole locro It is a tradition in Argentina rather than a simple main course included in its cuisine.
This meal is usually consumed on May 25, a day considered a national holiday in which Argentina’s National Day is celebrated, and on July 9, Argentine Independence Day.
Therefore, the locro is a family celebration symbol or with the closest ones. The basic ingredients of this dish are: corn, squash, onion, beans, bay leaf, cumin, pork and / or beef and salt.
Milanese is another of the star dishes in the kitchen of Argentina and that owes its origin to Italy, specifically, to the city of Milan, hence its name.
Since the nineteenth century, when Italian immigrants began to arrive in Argentina, it is a common dish in the cuisine of Argentina, Paraguayan, Uruguayan and Bolivian cuisine.
The Milanese consists of a thin steak of beef that is coated with crushed egg and breadcrumbs, and then fried in oil. Normally it is taken to the plate, that is, served on a plate with mash, chips or salad.
However, it is also common to take it in a sandwich, a dish known as Milanese sandwich or Milanese bread and that may include lettuce, egg, tomato, cheese … If you include all these ingredients, it is called full.
The picada is a typical entree in Argentina and also in the cuisine of Uruguay. In Spain, it is usually called stiff and it is also taken as an entree or as a lid. However, it is very similar to antipasto Italian.
It is a dish that includes several ingredients in small quantities, among which there are usually those mentioned below: ham, cheese, bread, blood sausage, mortadella, sausage, pieces of milanesa, pizza, pate, fish, chickpeas, pickled cucumber, mushrooms …
Polenta is an original dish from the northern region of Italy, but which, today, is consumed in most of Europe (Austria, Bosnia, Portugal, Slovenia, southern France …) and in Latin America, especially in Argentina, where it is taken especially in the coldest months of the year.
The most common mode of preparation is accompanied by tuco (tomato sauce, onion and beef) and grated cheese (usually Parmesan). The Argentine polenta usually has a fairly thick consistency, to the point that sometimes it is necessary to cut it with a very thin string called Tweety.
The provoleta is, in fact, the name of a trademark of cheese that refers to the Argentine yarn provolone cheese.
It is characterized because it is a cheese that was created to be grilled or grilled, so that it is thick and with a golden appearance.
It is usually taken as a companion for meats, sausages and chopped. Once melted, sprinkle some oregano and add olive oil on top. It is also common to take it with bread.
Sorrentinos are another of the dishes that are inherited from the Italian influence in Argentine cuisine.
It is a kind of stuffed pasta similar to Italian ravioli that usually includes ham, cheese and ricotta, although these ingredients may vary depending on the region where they are prepared.
Thus, there are also spinach, salmon, brie cheese, mozzarella cheese, raw ham, shrimp, squash, onions, tomato sauce …
The vitel toné is an original dish from Italy, specifically from the Piedmont region, where it is known as vitel tonné in Piedmontese dialect or as vitello tonnato in Italian.
Like other dishes already mentioned, it has become very popular in Argentina, as well as in Uruguay. These are beef steaks that are accompanied by a sauce whose ingredients are:
Capers may also be included. It is a dish that is usually consumed at Christmas dinners, on holidays or in family celebrations. It is cold as an entree.
The pumpkin is a vegetable that belongs to the family of pumpkin, zucchini and the like. Specifically, the pumpkin (Quechua language: sapallu) is the most popular variant in America, where it is also known as auyama.
The pumpkins, when they are still to mature and their skin is soft, are called zucchini. It is a very easy dish to prepare and consists of filling them with egg, cooked ham, bread crumbs, grated cheese, onion, butter and olive oil. They are baked.
Sweets and drinks
Argentina has a wide variety of desserts and sweets. It emphasizes above all the presence of dulce de leche, used in a large number of recipes, such as flan with dulce de leche or pastafrola, among others. Citrus and tropical fruits are equally present.
Cornstarch alfajores are a typically Latin American sweet, although they are original from the era of Al Andalus (where his native name in Spanish was Arabic al-hasuwhose meaning is filling) and were introduced in America in the pre-colonial era.
The alfajores have been marketed by different brands, namely: Jorgelin, Baglet, Suchard, Cachafaz… However, the traditional recipe for its preparation includes the following ingredients in the filling:
Special corn starch to prepare alfajores
Dulce de leche for the filling
Said filling is placed between two or more cookies. In some variants, they bathe in chocolate, sugar or glazed.
Clericó or clericot
The cleric or clericot is a fruity alcoholic beverage very similar to Spanish sangria. Apart from in Argentina, it is widely consumed in Paraguay and other Latin American countries.
In addition, it is usually taken on holidays, especially at Christmas and at the end of the year. It is similar to the Ecuadorian dessert known as eat and drink and it is prepared with citrus and tropical fruits.
Since all the ingredients are mixed with wine, it is avoided to add watermelon among the fruits, since there is a popular belief that the combination of wine and watermelon has detrimental health effects.
Invoices in Argentina are a tradition and symbol of the hospitality of its inhabitants, since it is usual that, if you receive a visit at home, it is accompanied by a plate of invoices.
They consist of a wide range of pastries which is taken to accompany cooked mate, coffee with milk or mate. They can be filled with dulce de leche, sweet potato, quince jam or custard.
The best-known invoices are croissants, of which we speak below, black cakes, Berliners or friar balls, the palmeritas and the cannelloni of dulce de leche, among others.
Dulce de leche is a kind of very thick syrup or sauce, brown in appearance and whose flavor is reminiscent of caramel. It is considered a delicacy, which is why it receives other denominations such as delicacy, blancmange, cajeta or arequipe.
It is similar in texture to condensed milk and, in fact, is considered to be a caramelized variant of it. Its consumption has extended to all Latin American countries, France (confiture de lait in French), Spain and the United States.
It can be taken alone or as accompaniment of other sweets, such as cornstarch alfajores, ice cream, cakes, fried cakes, pancakes, flan …
The so-called Martín Hierro consists of quince jam, sweet potato or guava accompanied by cheese cuts. It is a simple dessert that does not require a manufacturing process.
It is popular in Uruguay and also in Argentina, where the way of taking it varies by region. Thus, in the northwest of the country it is taken with goat cheese and cayote or prickly pear, and, instead, in the northeast they opt for fresh cheese.
In the south, sheep’s cheese is used with sweet elderberry, raspberry or maqui, and in the coastal areas bitter orange candy is used. The version for which sweet potato and fresh cheese is used is called fresh and sweet potato.
The word mate comes from the Quechua term mati, which really means pumpkin, since this infusion is prepared with the fruit or leaves of the yerba mate (ilex paraguariensis).
This plant is grown mainly in the Paraguay and Paraná river basins, and is a very traditional drink from the Río de la Plata region. It has a bitter taste because it contains tannins and, in addition, it is foamy and stimulating, because it also contains caffeine.
It is considered that this infusion has digestive properties, purifiers and preservatives of the organism, since it contains antioxidants. The traditional thing is to take it hot in a container called mate, whose, pretty or porongo, and with the help of a sorbet called light bulb.
Croissants are the classic croissant which is taken in Spain and France (in French croissant) as part of breakfast and coming from Austria.
Croissants are actually consumed throughout Latin America, where they are also known as horns, crabs and cachitos, and are a kind of puff pastry buns, yeast and butter.
Although they can be taken without filling, there is the possibility of adding different creams inside, including:
Croissants are included in the bakery set known as invoices. You can also add a savory filling, such as cheese, ham or sausages.
Pastafrola, pasta frola, flora pasta or pastaflora, in Italian frolla paste, is a very popular handmade cake in Argentina, as well as in Paraguay and Uruguay. Its origin is Italian, which is why it is very similar to the crostata.
The fundamental difference between pastafrola and crostata is that the first it is stuffed with quince jam and, the second, of jam, which can be strawberry, nuts, peach, apricot …
There are Argentine variants in which the quince jam is replaced by the famous dulce de leche or also by guava or sweet potato candy.
One of the main characteristics of the appearance of this cake is that the top layer is decorated with strips made with the same dough with which the base is made. It is baked in the oven and is a typical sweet to accompany an infusion of mate at any time of the day.
Sweet potato cupcakes
Sweet potato cupcakes are another of Argentina’s most popular desserts whose dough is prepared with flour, butter, eggs, a little salt, baking powder and frying pellet grease.
They are filled with Sweet Batata, although there are some variants in which it is replaced by quince jam or dulce de leche.
Although these cupcakes can be found throughout the year in bakeries and patisseries, they are especially traditional during the feast of May 25 or Argentina Day. It is common to take them with hot chocolate.
Fried cakes are a classic in Argentine cuisine and are usually taken with mate. This dessert is very easy to prepare and is usually homemade.
Although they are taken throughout the country, they are especially popular in the Rio de la Plata region. It is also tradition take them on rainy days or temporary evil, because there are those who believe that this is a way to thank the Virgin Mary for the rain for being beneficial for agriculture.
There are other popular beliefs that trace the consumption of fried cakes on rainy days to the Argentine gauchos. They are prepared with flour, fine salt, pork or cow fat and milk. Finally, fry in plenty of oil.
This article has been shared 1226 times.
Finally, we have selected the previous and next article of the block “Typical dishes of the world“so you can continue reading: