Baku Kitchen! An independent reference of traditional food

Argentina

Argentina’s food is built around beef-worshipping parrilla culture with Italian pasta, pizza and milanesas, bound together by mate and dulce de leche. Look for Asado (slow parrilla ritual of beef ribs, chorizo and sweetbreads with chimichurri), Empanadas (provincial turnovers of hand-cut beef, olive and egg; Salta’s are famed) and Mate (bitter yerba infusion sipped through a bombilla, endlessly shared). Beef grilled on a parrilla or staked at the fire; the pampas herds descend from cattle released in the 1500s and Argentina remains a top beef eater. This atlas has 54 Argentina dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

54 dishes.

AlfajorAlfajorCookie sandwich of dulce de leche, coated in chocolate or coconutAlojaAlojaFermented drink of ground carob pods, cloudy and low in alcoholAsadoAsadoSlow parrilla ritual of beef ribs, chorizo and sweetbreads with chimichurriAsado de tiraAsado de tiraBeef short ribs cut across the bone, grilled slowly over embersBagna caudaBagna caudaHot anchovy and garlic dip in cream, shared with boiled vegetablesBerenjenas en escabecheBerenjenas en escabecheAubergine strips preserved in vinegar, oil, garlic and oreganoBife de chorizoBife de chorizoThick sirloin steak with a fat edge, the standard parrilla orderCarbonadaCarbonadaBeef stew with corn, sweet potato and peaches, sometimes in pumpkinChimichurriChimichurriParsley, garlic, oregano and vinegar sauce for grilled meatsChinchulinesChinchulinesGrilled small intestines, braided or coiled, eaten crisp with lemonChocotortaChocotortaNo-bake cake of chocolate cookies, dulce de leche, cream cheeseChoripánChoripánGrilled chorizo in crusty bread with chimichurri, match-day foodClericóClericóWhite wine punch with chopped fruit, served cold at ChristmasCordero patagónicoCordero patagónicoWhole lamb splayed on an iron cross and roasted for hours by the fireCynar JulepCynar JulepArtichoke bitter with grapefruit juice and soda over crushed iceDulce de lecheDulce de lecheSlow-caramelised milk spread on toast and into every pastryEmpanadasEmpanadasProvincial turnovers of hand-cut beef, olive and egg; Salta's are famedFacturasFacturasSweet breakfast pastries bought by the dozen for the office or homeFaináFaináChickpea flatbread slice laid atop pizza, Genoese legacyFernet con cocaFernet con cocaBitter Fernet with Coca-Cola, Córdoba's beloved mixFernet-BrancaFernet-BrancaBitter herbal amaro, drunk long with cola or neat as a digestifFugazzetaFugazzetaCheese-stuffed, onion-topped pizza, Buenos Aires porteño prideGancia batidoGancia batidoGancia aperitif shaken hard with lemon juice, sugar and iceHesperidinaHesperidinaBitter orange-peel aperitif, drunk with soda, tonic or vermouthHumitaHumitaCreamy spiced corn wrapped in husks, northwestern traditionLocroLocroHominy, squash and meat stew eaten on patriotic May 25LomitoLomitoGrilled beef sandwich with ham, cheese, fried egg and saladMalbecMalbecDark, plummy red wine from Mendoza's high-altitude vineyardsMatambre arrolladoMatambre arrolladoFlank steak rolled around egg, peppers and olives, sliced coldMateMateBitter yerba infusion sipped through a bombilla, endlessly sharedMedialunasMedialunasSmall glazed croissants, sweeter and denser; café breakfast with coffeeMilanesaMilanesaBreaded fried cutlet; a la napolitana adds ham, cheese, tomatoMilanesa a la napolitanaMilanesa a la napolitanaBreaded cutlet topped with tomato sauce, ham and melted cheeseMollejasMollejasSweetbreads grilled slowly until crisp, squeezed with lemonMorcillaMorcillaBlood sausage grilled whole and spread on bread at the asadoÑoquisÑoquisPotato gnocchi eaten the 29th with money under the plate

  • Milanesa

    Breaded fried cutlet; a la napolitana adds ham, cheese, tomato. Ready in 30 min prep and 20 min cooking. 4…

  • Chocotorta

    No-bake cake of chocolate cookies, dulce de leche, cream cheese. Ready in 25 min prep and no baking, 6 hr…

  • Fernet-Branca

    Bitter herbal amaro, drunk long with cola or neat as a digestif. Ready in 5 min to serve prep and…

  • Fernet con coca

    Bitter Fernet with Coca-Cola, Córdoba’s beloved mix. Ready in 3 min prep and none cooking. 1 drink. A cocktail recipe…

  • Hesperidina

    Bitter orange-peel aperitif, drunk with soda, tonic or vermouth. Ready in 5 min to serve prep and Weeks of maceration,…

  • Ñoquis

    Potato gnocchi eaten the 29th with money under the plate. Ready in 40 min prep and 20 min cooking. 4…

  • Picada

    Board of salami, cheese, olives and crisps shared before dinner. Ready in 25 min prep and no cooking, 30 min…

  • Provoleta

    Provolone round grilled molten and crusty, the asado opener. Ready in 10 min plus 12 hr drying prep and 10…

  • Sándwich de miga

    Crustless layered white-bread sandwiches of ham and cheese, teatime. Ready in 40 min prep and no cooking, 30 min chilling…

  • Vermut

    Chilled vermouth with soda and olives, drunk before dinner. Ready in 30 min prep and 2 weeks maceration and resting…