Argentina – What should you eat?

Argentinian cuisine is the reflection of its culture and history: a mix between local and immigrants’ flavors.

• Alfajores: sort of cookie filled with dulce de leche. But it’s a way of life here and every city has its own specialty! I do recommend the ones covered in glazed sugar.
• Asado: the beef is so incredible than I’ve met more than one vegetarian that has succumbed to it! Asado refers to a barbecue, a piece of meat (ribs) as well as a traditional way of grilling. It’s a social event in Argentina, bringing friends and families together every weekend (at least). I recommend you try different cuts of meat such as: ojo de bife, bife de chorizo, lomo, and many more! The Argentinians cook it generally a punto (cooked but slightly pink).
• Cafe con leche: typical way to have coffee is with milk, half-half. An Argentinian told me once it was because they had good coffee but didn’t know how to prepare it so it was always burned, so it was better with milk!
• Calabaza: pumpkin. Yes, you read it right, it’s a very common and important side here! But it has a different taste than I’ve had before, a bit sweet, very good with meat!
• Chimichurri: typical sauce used on meat (don’t even dare asking for ketchup!), made from spices (usually parsley, oregano, salt, red pepper), oil and vinegar. A delight..!
• Choripan: chorizo (spicy sausage) in a bread
• Cordero a la cruz: crucified lamb, cooked vertically on a fire. I’m not into lamb but the way of cooking it is special as it is! You’ll especially find it in Patagonia.
• Disco: doesn’t refer so much to a particular recipe but rather a cooking method using a huge iron disc heated outdoors over a wood fire
• Dulche de leche: a dessert is not a dessert in Argentina if there isn’t an enormous amount of dulce de leche involved! It’s a thick caramel sauce made from milk and sugar.
• Empanada: I know, they’re everywhere! We alReady had them in Peru and Bolivia but the ones in Salta are to die for
• Facturas: generic name for different types of pastries, including medialunas
• Fernet and coke: Fernet is an Italian bitter alcohol better mixed with coke. It has a herby taste, a bit like Jaegermeister
• Flan: doesn’t sound very Argentinian, I know, but it’s a classic here! And, of course, served with dulce de leche!
• Helado: ice cream, thanks to the Italian influence of the Argentinian food, the have incredibly good ice cream! Try the classic dulce de leche, for example
• Mate: sort of tea made from Yerba (herbs). This drink is more than that in Argentina: it’s a ritual! You’ll see people holding their mate cup and thermos in the streets, parks, planes, everywhere! And there are rules to follow when you drink it (article coming up soon!)
• Medialuna: (half moon) similar to the French croissant, with a light sugar glaze. Pairs perfectly with a cafe con leche (coffee with milk)!
• Milanesa: known as escalope in the rest of the world, its a slice of meat or chicken breaded and fried. Try it napolitana (tomato sauce and melted cheese)
• Ñoquis: as an immigrants tradition, the porteños will eat them on the 29th of the month. At the time, they didn’t have enough money and were paid on the first of each month. So they would put all the money they had left and buy the cheapest ingredients (flour) to make ñoquis all together!
• Pancho: hot dog just like you can find in New York!
• Provoleta: soft cheese usually slapped on the grill, it’s a classic starter
• Salsa criolla: sauce made with cubed peppers, onions and vinegar you can use with meat
• Submarino: got milk served with a chocolate bar. You put the bar on the hot milk yourself and create your hot chocolate!
• Tostados: grilled cheese and ham sandwich that Argentinians eat for breakfast with coffee
• Wine: of course! You’ll have plenty of choices between Malbec, Cabernet, Tannat, Torrontés, etc. Taste a few because, as we say in Europe, it’s healthy to drink one glass of wine a day!
• Zanahoria: carrots. It might sound basic but they have amazing carrots! And it’s a perfect side with meat, trust me.