The gastronomy of Argentina differs from other Latin American countries because it has European influences, especially Spanish cuisine, and Italian gastronomy. Argentina is also one of the world’s largest agricultural producers of wheat, corn, and beef. In what follows we show you the main dishes, sweets, and drinks typical of this country.
Next, you have an index with all the points that we are going to treat in this article.
The flavors of the main dishes of Argentine cuisine are a reflection of the Italian and, at the same time, the Spanish influence. For this reason, many of the dishes mentioned below are originals from Italy. Argentinian asados have also become world-famous for their particular way of preparation.
When it comes to Argentine cuisine, undoubtedly the first dish that should be mentioned is the famous Argentine barbecue. It is a barbecue in which different parts of beef are cooked on the grill or in the heat of the fire.
When you make a roast, the person who does it is called a roaster or grill and must take into account a number of aspects about the meat, namely: the cut, how to salt it, 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 the spiedo, which consists of a metal pole in which the food is punctured also widely used in Brazilian cuisine.
A variant of this method is the spiedo en cruz or asado a la cruz, in which the meat is placed in the form of a cross on the grill. The roasts are usually prepared with beef, lamb or kid. This dish is also very popular in the gastronomy of Ecuador or Mexican cuisine, among others.
Pickled aubergines are a homemade dish and take a considerably long process of elaboration. You need at least 1 kg of aubergines, which must be cut into slices at least 1 cm wide.
Afterward, they should be boiled for a few minutes and then stored in a glass jar with plenty of oil accompanied by finely chopped garlic, parsley and oregano and boiled again for half an hour.
Pickled auberginesPickled aubergines
Finally, they should be stored in a dark, dry place for at least 10 days. It is normal to take this dish as a starter with a glass of wine and cheese.
The carbonada is a kind of stew very popular in the kitchen of Latin America, especially in the Chilean cuisine, the Bolivian and southern Peru, where it is also known by the name of locro.
Carbonada is traditionally prepared in a casserole or pot over a wood stove. The classic recipe includes, among others, the following ingredients:
- Soft corn or corn
- Beef, lamb or chivito
- Sweet potatoes
- Dried peaches
All of this is boiled until the broth acquires a thick consistency and then seasoned with oregano, paprika, onion, thyme, chili, etc.
The Italian immigration was the most numerous migratory movement experienced in Argentina, being currently the European community with more presence in Argentina.
Therefore, it is not surprising that the gastronomy of Argentina is strongly influenced by Italian cuisine.
Possibly the most consumed Italian food is pizza, followed by fainá (farinata in Italian), pasta in general, milanesa, cheeses and pasta frola
The sauce called chimichurri has a liquid consistency that includes a wide variety of ingredients to enhance its flavor, among which can not be missing:
- Ground chili
- Olive oil
Although widely consumed in Argentina, it is also taken in Paraguay and Uruguay. It is commonly used as a dressing for main dishes such as asado, choripán, and salads, as well as for marinating fish. It should be kept in the refrigerator in an airtight container.
The term chinchulines comes from ancient medieval English and is used to refer to the guts or small or large intestine of cattle.
The secret is that the chinchulines are crunchy and well toasted. They are usually cooked together with the Argentinean roast and are taken as an accompaniment.
The 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 tripa gorda), it 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, as well as its flavor. The term choripán is, in fact, an acronym for chorizo, which is usually abbreviated as chori and pan.
The dish basically consists of a chorizo that is grilled and served between two pieces of bread, usually French bread or marraqueta, similar to a sandwich or sandwich.
The type of chorizo used is the criollo, also called parrillero, soft consistency and raw appearance, made of 70% beef and 30% from pork. It is usually seasoned with chimichurri sauce or pebre.
Empanadas are, together with asado and choripán, another of the Argentine dishes par excellence. In fact, empanadas are popular in many other Latin American countries, as well as among Spanish tapas.
Specifically, Argentinean empanadas have a semicircular shape no larger than 20 cm in diameter and are closed with the so-called repulgue, which can be made by hand or with a fork and whose shape, on many occasions, is an indicator of the ingredients contained in the filling.
The filling of empanadas is known as recado or carbonada. Although the ingredients vary from region to region, the most popular empanadas are tucumanas, bonaerenses, catamarqueñas, chaqueñas and cordobesas, among others.
The fish empanada is a variant of the famous empanadas mentioned above. For the filling, you can use any type of fish, always to the taste of the diner, although the most common are tuna (fresh or canned), sardines and hake.
Several types of fish can even be mixed. You need dough for salted cakes, whether homemade or prepared and in addition, other ingredients are included in the mixture: tomatoes, onion, peppers, oil, egg, olives…
Fainá is an adaptation of the term farinata, coming from the Genoese dialect and whose meaning is made with flour.
As we have already mentioned, fainá is another dish that has been installed in the gastronomy of Argentina and brought to the country by Italian immigrants between the 19th and 20th centuries.
Habitually, fainá is consumed as an accompaniment to pizza and, in fact, it is placed on top of each portion of pizza, so that they are eaten at the same time.
The locro (from the Quechua language ruqru or luqru), known as locro argentino or locro criollo is a tradition in Argentina more than a simple main course included in its gastronomy.
This food is usually eaten on May 25, a day considered a national holiday in which the Day of the Argentine Homeland is celebrated, and on July 9, Argentina’s Independence Day.
Therefore, the locro is a symbol of family celebration or with those closest to you. The basic ingredients of this dish are: corn, pumpkin, onion, beans, bay leaves, cumin, pork and/or beef and salt.