List of Argentine dishes

This is a list of dishes found in Argentine Cuisine.

Part of a series on
Argentine cuisine
Regional cuisines
  • Central Region
  • Northwest
  • Cuyo
  • Northeast
  • Patagonia
Ingredients and types of food
See also

Dishes

Appetizers/starters
Name Image Region Type Description
Chipá Northeast snack small, baked, cheese-flavored rolls made with yucca. The use of yucca to make bread and cakes is traditional to the Guaraní people.[1]
Empanadas bread or pastry a stuffed bread or pastry baked or fried with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins.
Deviled eggs
Huevos rellenos		 appetizer hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard
Picada appetizer an ensemble of several appetizers (although sometimes it is eaten as a main meal), including various cheeses, cured meats and sausages (such as ham, salame and leberwurst), olives in brine, pickled vegetables, nuts, potato chips, etc.
Choripán sandwich a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri sauce.[2]

Main dishes
Name Image Region Type Description
Asado Pampas meat dish a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, or open fire. It is considered a national dish.[3]
Churrasco Pampas meat dish any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet.
Humita Northwest main or side vegetable dish prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled.
Locro Northwest stew a stew of squash, meat, and hominy
Matambre Pampas roulade a roulade of flank steak and vegetables usually cut in thick slices and served cold.[4]
Milanesas meat dish a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy.
Pascualina savoury pie a spinach and/or chard pie originally from Italy, very similar to the Greek spanakopita
Polenta Pampas porridge cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce
Pollo al disco Northwest stew a stew of chicken and vegetables cooked in a deep round dish over an open fire
Revuelto Gramajo hash A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables.[5]
Sorrentinos pasta A type of ravioli created by immigrants from Sorrento, Italy
Vitel toné meat dish cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas dish.[6][7]

Sauces
Name Image Region Type Description
Chimichurri Cold sauce sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.[8]

See also

References
Wikimedia Commons has media related to Cuisine of Argentina.
  1. Lancio, María (2013). Authentic Argentine Cuisine. Ediciones LEA. ISBN 9789877180329. Retrieved 19 March 2014.
  2. Swinnerton, Robbie (2015-07-31). "Mi Choripan: Argentinian street food in Yoyogi-Uehara". The Japan Times Online. ISSN 0447-5763. Retrieved 2015-10-09.
  3. "El asado". Archived from the original on 2013-12-03. Retrieved 2012-02-25.
  4. Lomax Brooks, Shirley (2003). Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. ISBN 978-0781809979. Retrieved 19 March 2014.
  5. Barrell, Ryan (March 13, 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved July 30, 2017.
  6. "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
  7. "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Archived from the original on 27 December 2012. Retrieved 25 December 2012.
  8. "Argentinean Chimichurri Sauce". USDA Mixing Bowl. Retrieved 2015-10-09.
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