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.
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Fugazzeta
Cheese-stuffed, onion-topped pizza, Buenos Aires porteño pride. Ready in 40 min prep and 45 min cooking. 1 deep pizza, 6…
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Gancia batido
Gancia aperitif shaken hard with lemon juice, sugar and ice. Ready in 5 min prep and none cooking. 1 drink.…
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Humita
Creamy spiced corn wrapped in husks, northwestern tradition. Ready in 1 hr prep and 1 hr cooking. 12 humitas. A…
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Locro
Hominy, squash and meat stew eaten on patriotic May 25. Ready in 40 min prep and 3 hr 30 min…
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Lomito
Grilled beef sandwich with ham, cheese, fried egg and salad. Ready in 20 min prep and 15 min cooking. 2…
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Matambre arrollado
Flank steak rolled around egg, peppers and olives, sliced cold. Ready in 50 min prep and 2 hr cooking. 10…
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Medialunas
Small glazed croissants, sweeter and denser; café breakfast with coffee. Ready in 50 min prep and 20 min baking cooking.…
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Mollejas
Sweetbreads grilled slowly until crisp, squeezed with lemon. Ready in 20 min plus 2 hr soaking prep and 45 min…
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Morcilla
Blood sausage grilled whole and spread on bread at the asado. Ready in 1 hr prep and 45 min poaching…