6 Delicious Traditional Argentinian Foods You Need to Try
South American cuisines feature a variety of comforting dishes and foods with rich flavors and fresh ingredients. While most South American countries’ food traditions have Spanish and Italian influences, each country has its own unique cuisines and is known for certain dishes. Ceviche, a raw fish dish, is synonymous with Peru, while the beef sandwich chivito is best eaten in Uruguay. If you’re craving empanadas, baked pastries filled with a range of savory or sweet ingredients, there’s no better place to visit than Argentina.
Argentina’s cuisine is a mixture of its different cultures. The indigenous peoples who lived in Argentina for thousands of years before European colonization hunted, fished, and cultivated crops like corn, potatoes, quinoa, and squash. The Spanish first reached Argentina in the 1500s, bringing the cattle that the country would later become known for. Waves of immigration in the late 1800s saw Spanish and Italian immigrants bringing their distinctive dishes and cooking styles. Immigrants from Britain, Germany, and other European countries have also influenced Argentinian cuisine, which can be split into four distinct sub-cuisines: the Central (Pampean), North-East, North-West, and Patagonia (Tierra del Fuego).
Below is a sample of some of the delicious dishes for which Argentina is known.
Asado
Asado isn’t a food, but it is perhaps the food-related term most associated with Argentina. It refers to a gathering of friends and family, usually around an open fire or grill, and a method of grilling that usually takes several hours. Beef, pork, sausages, blood sausages, and ribs are commonly slow cooked and topped with chimichurri, a tangy green salsa made of parsley, oregano, garlic, onion, olive oil, chili pepper flakes, and lemon or vinegar. It’s common to see people in Patagonia roasting a whole lamb or pig over an open flame.
Argentina is one of five countries that has more cattle than people, which is why it’s normal for massive amounts of meat to be cooked during an asado. The tradition dates back to the mid-1880s when the country’s gauchos (traveling cowboys) would survive on the abundant cattle in the Argentinian plains.
Locro
An indigenous staple, locro is a hearty stew that usually includes various cuts of meat, juicy chorizo, beans, and vegetables. It is meant to be shared among friends and family, a tradition that began during Argentina’s May Revolution in 1810.
Back then, people would gather outside a government administrative building known as the Cabildo in the Tucumán province, awaiting news of freedom from the Spanish monarchy. They prepared the stew over a fire for legislators who spent most of the day in meetings. Today, it is traditional to eat locro every May 25 in celebration of the anniversary of the country’s first democratic government.
Dulce de Leche
As far as desserts are concerned, few are as sweet or as synonymous with Argentina as dulce de leche, which loosely translates to “milk jam.” The thick caramel treat is made simply by boiling condensed milk until it is reduced and has a light golden or darker amber color. The milk is kept in the can during the cooking process, which involves about two or three hours of simmering in hot water.
Dulce de leche isn’t usually eaten on its own. It is added to ice cream in a dessert dish known as helado, stuffed and baked in dessert empanadas, or included in other sweet treats.
Provoleta
Provoleta is an Argentinian grilled provolone dish, usually eaten as an appetizer or as part of an asado. The pungent and sharp cheese is sliced into 1-inch-thick discs and grilled until the center begins melting. It’s usually seasoned with oregano and chili flakes and topped with olive oil or chimichurri. This traditional dish is the perfect combination of flavors and textures, with a smoky, gooey interior and crisp, caramelized exterior.
Matambre Arrollado
While several traditional Argentinian meals include thick cuts of meat, matambre arrollado is among the few and most popular exceptions. It’s usually eaten during an asado and, because it features thin flank steak, is often the first item off the grill (matambre loosely translates to “hunger killer). The flank steak is filled with vegetables, herbs, and hard-boiled eggs and rolled up before it is grilled, baked, or boiled. Like the other asado meats, it’s usually served with chimichurri sauce.
Llama Steak
Not every region in Argentina is known for an abundance of cattle. The high altitude of the country’s northwestern area, for example, makes it an ideal habitat for llama. As a result, there are more llama than cattle in many parts of northern Argentina. Llama meat has an earthy and rustic flavor and many consider it a delicacy. It is also healthier than beef as it has less fat and a higher concentration of protein.
While the meat can be grilled and served with chimichurri, it’s also the central ingredient in cazuela de llama, a hearty stew dish served in several restaurants in northern Argentina. To prepare the dish, pieces of llama meat are simmered in a broth with other ingredients, including Andean potatoes, rice, and carrots. The meat is cooked for several hours until tender and served warm.
