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

  • Asado

    Slow parrilla ritual of beef ribs, chorizo and sweetbreads with chimichurri. Ready in 45 min prep and 3 hr 30…

  • Dulce de leche

    Slow-caramelised milk spread on toast and into every pastry. Ready in 10 min prep and 2 hr 30 min cooking.…

  • Empanadas

    Provincial turnovers of hand-cut beef, olive and egg; Salta’s are famed. Ready in 1 hr prep and 1 hr 30…

  • Malbec

    Dark, plummy red wine from Mendoza’s high-altitude vineyards. Ready in 10 min prep and 12–18 months in barrel cooking. 1…

  • Mate

    Bitter yerba infusion sipped through a bombilla, endlessly shared. Ready in 5 min prep and 0 min cooking. 1 gourd,…

  • Alfajor

    Cookie sandwich of dulce de leche, coated in chocolate or coconut. Ready in 40 min prep and 25 min cooking.…

  • Aloja

    Fermented drink of ground carob pods, cloudy and low in alcohol. Ready in 30 min prep and 3 to 5…

  • Asado de tira

    Beef short ribs cut across the bone, grilled slowly over embers. Ready in 20 min prep and 1 hr 30…

  • Bagna cauda

    Hot anchovy and garlic dip in cream, shared with boiled vegetables. Ready in 25 min prep and 45 min cooking.…

  • Berenjenas en escabeche

    Aubergine strips preserved in vinegar, oil, garlic and oregano. Ready in 30 min prep and 20 min cooking. 2 jars…