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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Pan dulce
Domed Christmas bread studded with candied fruit and nuts. Ready in 50 min prep and 12 hr fermenting plus 45…
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Pastafrola
Short pastry tart filled with quince or sweet potato paste, latticed. Ready in 30 min plus 1 hr chilling prep…
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Pastelitos
Fried laminated squares with quince, syrup-glazed; patriotic holidays. Ready in 1 hr plus 1 hr resting prep and 25 min…
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Queso y dulce
Slice of fresh cheese with quince or sweet-potato paste. Ready in 30 min prep and 1 hr 30 min cooking…
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Revuelto Gramajo
Scramble of eggs, ham and shoestring fries, porteño brasserie dish. Ready in 20 min prep and 20 min cooking. 4…
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Reggianito
Hard salty grating cheese, shaved over pasta and into ñoquis. Ready in 1 hr 30 min active prep and 6…
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Rogel
Stacked thin pastry discs layered with dulce de leche under meringue. Ready in 1 hr 15 min prep and 40…
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Salame de Tandil
Dry-cured salami from the Buenos Aires hills, sliced for picadas. Ready in 2 hr over two days prep and 3…