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.

Pan dulcePan dulceDomed Christmas bread studded with candied fruit and nutsPastafrolaPastafrolaShort pastry tart filled with quince or sweet potato paste, latticedPastelitosPastelitosFried laminated squares with quince, syrup-glazed; patriotic holidaysPicadaPicadaBoard of salami, cheese, olives and crisps shared before dinnerProvoletaProvoletaProvolone round grilled molten and crusty, the asado openerQueso y dulceQueso y dulceSlice of fresh cheese with quince or sweet-potato pasteQuilmesQuilmesPale lager in a litre bottle, shared at asados and football matchesReggianitoReggianitoHard salty grating cheese, shaved over pasta and into ñoquisRevuelto GramajoRevuelto GramajoScramble of eggs, ham and shoestring fries, porteño brasserie dishRogelRogelStacked thin pastry discs layered with dulce de leche under meringueSalame de TandilSalame de TandilDry-cured salami from the Buenos Aires hills, sliced for picadasSándwich de migaSándwich de migaCrustless layered white-bread sandwiches of ham and cheese, teatimeSánguche de milanesaSánguche de milanesaBreaded steak in a crusty roll with lettuce, tomato and mayonnaiseSubmarinoSubmarinoBar of chocolate dropped into a glass of hot milk and stirred inTorrontésTorrontésAromatic white wine, floral on the nose and dry on the palateTorta fritaTorta fritaFried dough rounds made for rainy-day mateVermutVermutChilled vermouth with soda and olives, drunk before dinnerVitel tonéVitel tonéCold veal slices in tuna-caper cream, Christmas starter

  • 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…