The following highlights some of the popular Traditional Argentine Foods. If you manage to be in an Argentine restaurant or you are visiting Argentina, I recommend the following:
1. Locro
This authentic and traditional stew has numerous varieties, but the most famous version is the Argentinian locro, made mainly with dried white corn kernels, meat and vegetables. The dish usually consists of pork or beef cuts, as well as ribs or offal, while some versions may include sausages and smoked bacon. Other ingredients include dried corn kernels (grits), various spices and vegetables such as squash, potatoes and sweet potatoes.
2. Matambre Arrollado
This is the Argentinian pink meat rolled and stuffed. The meat is stuffed in butter, stuffed with diced vegetables and hard-boiled eggs, then rolled and grilled. It is a traditional dish of the Argentine gauchos, cattle ranchers who represent an irreplaceable part of Argentine culture. Their cuisine is mainly based on the roasting of large portions of meat served in churrasquerías, the traditional Argentinean steakhouses. However, matambre relleno has become a dish that is also commonly prepared in Argentinean homes.
3. Provoleta
Provoleta cheese is often enjoyed before a meal or as an accompaniment to grilled meats in the Argentinian asado. For asado, it is cut into slices about two centimetres thick, seasoned with a generous amount of oregano, perhaps a light sprinkling of dried red chilli flakes, and grilled until it begins to melt in the centre. The provoleta is best enjoyed with the garlic chimichurri sauce and accompanied by crusty bread.
4. Chimichurri
What harissa is to Moroccan cuisine and what mustard is to hot dogs in the US, chimichurri is to steaks in Argentina. It is an aromatic mixture of parsley, garlic, oregano, olive oil, vinegar and hot red pepper flakes, although other ingredients such as coriander or chopped tomatoes are sometimes included in the combination, while others may be omitted, as there are numerous variations of chimichurri. This vibrant green sauce is usually served with grilled veal steaks, but also works wonders with grilled pork, chicken, lamb, fish or duck, and is often paired with Malbec wine.
5. Asado
Considered an epitome of Argentinean gastronomy and culture, the asado is much more than just a meal. In Argentina, Chile, Uruguay, Paraguay and other South American countries, it is a culinary and social event where friends and family come together to share the joy of outdoor cooking. Asado traditionally features a wide selection of grilled meats, mainly beef, for which Argentina is best known. The meat is cooked on a special grill made of bricks, called a parrilla, and the fire can be charcoal or wood, which is more typical of the countryside and is known as asado criollo, a term that indicates a more rustic and traditional style of asado.
6. Choripán
Choripán is the ultimate Argentine street food, a snack consisting of chorizo sausage and a variety of condiments in a crispy bun. It is often eaten on the go, as it is sold mostly in street stalls throughout Latin America. The name choripán is derived from two words: chorizo, which refers to the sausage, and pan, which means bread.
7. Dulce de Leche
Dulce de leche is a type of sweetened condensed milk from Argentina. Traditionally, it is made by heating sweetened cow’s milk until it caramelises and acquires a thick consistency, enough to serve as a spread, a filling for cakes and pastries, or a topping for ice cream. It is said that dulce de leche originated in Buenos Aires, when a maid prepared the milk by heating sugar and milk. When she left it on the stove a little longer than usual, she realised that it had turned into a dark brown substance, and so dulce de leche was born.
8. Alfajores
The alfajor is a type of sweet with a dulce de leche or milk jam filling that is sandwiched between two sweet biscuits. The combination is covered with a layer of chocolate or sprinkled with icing sugar. Although the biscuits can be found throughout Latin America, they originated in Andalusia, Spain, invented during the time when the country was occupied by the Moors. Almost every country in Latin America has adapted the Spanish alfajor to make it their own, so there are many varieties of the basic, original biscuit, including fillings such as chocolate mousse, fruit and cream.
9. Medialuna
These soft croissants are considered the Argentine version of the traditional French croissants. Although very similar to the French variety, the croissants are slightly smaller and a little sweeter. There are two traditional types of medialunas: the larger version, made with butter, and the smaller one, made with lard. Both varieties are usually prepared on their own, with a rum and sugar glaze on top.
10. Empanadas
An empanada is a thin dough of bread, corn dough or puff pastry, which is filled with a savoury or sweet preparation, and can be baked or fried. Empanadas are a traditional dish in many Spanish-speaking countries. The most important and distinctive feature of the empanada is undoubtedly the filling and the type of dough. The Argentinean empanada is usually made with a dough based on wheat flour. This dish is usually found with meat filling, but there are also those with vegetable filling, and others.
If you found this list useful, here are some more Traditional South American Foods to try out on my Pinterest channel.