While rich beef and sumptuous malbec are Argentina’s best-known specialties, there's more to the country’s food and drink scene than perfectly grilled steak and red wine. Argentina's culinary landscape is as diverse as its landscapes. From the bustling streets of Buenos Aires to the serene vineyards of Mendoza, each region boasts its own unique culinary identity.
Due in part to the immigration of millions of Europeans to Argentina at the turn of the 20th century, the country brings together European traditions with a distinct South American twist: Italian-style ice cream, delicious pasta dishes and milanesas (breaded veal or chicken), empanadas from Spain, wine from vineyards planted by the French and German-style sausages and cheese – plus yerba mate, a herbal tea that's native to South America.
You can't talk about Argentine cuisine without mentioning the iconic asado – a traditional barbecue that's a cornerstone of Argentine gastronomy. Juicy steaks, chorizo sausages, and tender ribs are grilled to perfection, creating a mouthwatering experience like no other. Asados don’t get more traditional than at an estancia (ranch), which you can reach via a day trip from Buenos Aires, or get to know better during an overnight stay. If you can't make it to an asado, head for one of the numerous parrillas (steak houses) where you can feast on fabulous steak washed down with a delicious glass of malbec. Further south in Patagonia, where the emphasis switches to lamb, you should definitely try cordero al palo - spit roast lamb, cooked over an open log fire for several hours until the outside is crisp and the meat falls off the bone it's absolutely delicious. Make sure to try chimichurri - a tangy, garlicky salsa made from parsley, onion, oregano, olive oil, garlic and chilli pepper flakes, it's used as both a marinade and a topping to grilled meats.
Venture beyond the asado and you'll encounter a treasure trove of traditional dishes that reflect Argentina's rich cultural heritage. Empanadas are golden pockets of dough filled with savoury meat, cheese, or vegetables, and are a beloved snack enjoyed across the country - they're a staple of the traditional Argentine diet and the equivalent of a lunchtime sandwich (a mealtime portion usually consists of three). There are several regional variations. Look out for spicy ground-beef empanadas in Salta and Jujuy, deep-fried versions from Tucumán and lamb-filled empanadas in Patagonia. You should try a picada - a selection of different cold meats and cheeses, usually served as a sharing platter as an appetiser before the main event. And you might like to sample a choripan - grilled chorizo sausage slathered with chimichurri in a crusty bread roll. It’s Argentine street food and is perfect for a quick bite between sightseeing.
If you have a sweet tooth, you'll absolutely love dulce de leche - a sticky, sweet concoction made by laboriously boiling large quantities of vanilla-flavoured milk and sugar. It's the mainstay of many Argentine desserts - the thick caramel is eaten with a spoon, spread on bread or biscuits, used to fill cakes, biscuits and fritters or dolloped onto other desserts. Some of the best flavours of ice cream are variations on the dulce de leche theme. And talking of ice cream - a tasty legacy of Italian immigration to Argentina is the country’s excellent gelato. It’s common for city centre heladerías (ice cream parlours) to stay open until 1am or 2am; a late-night stop for ice cream after dinner is a great way to round off your evening.
Just a couple of recommendations here (I'll be happy to make more if I end up planning your trip). If you're in Palermo in Buenos Aires, the steak at Don Julio is delicious and the ice cream at Rapa Nui is absolutely scrummy. If you think you might want to eat at the very popular Don Julio, you should book at least 6 months in advance.
Bon appetit!
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