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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Submarino
Bar of chocolate dropped into a glass of hot milk and stirred in. Ready in 3 min prep and 6…
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Torta frita
Fried dough rounds made for rainy-day mate. Ready in 20 min plus 30 min resting prep and 20 min cooking.…
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Torrontés
Aromatic white wine, floral on the nose and dry on the palate. Ready in 5 min to serve prep and…
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Vitel toné
Cold veal slices in tuna-caper cream, Christmas starter. Ready in 40 min prep and 1 hr 30 min plus overnight…