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.