Mendoza, Argentina
Aceite de Oliva Mendocino
Argentine olive oil from Mendoza and San Juan, pressed from local olives. Fruity and golden, it is used for cooking, dressings, and drizzling over pizzas and grilled meats.
south-america
Argentina
Explore 201 foods connected to Argentina, from everyday staples to rare local specialties.
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Traditional foods from Argentina.
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Mendoza, Argentina
Aceitunas de Mendoza
Olives from Mendoza, Argentina's main olive-producing region, prized for their firm texture and briny flavor. Served in picadas, on pizzas, or pressed for oil.
Argentina
Aguardiente
An Argentine spirit distilled from sugarcane or grapes, drunk neat or in cocktails in the northwest. A strong, clear liquor, often homemade in the Andean provinces.
Argentina
Alfajor
Argentina's national cookie: two tender cookies sandwiched with dulce de leche, coated in chocolate or rolled in coconut. Industrial and artisanal versions are sold in every kiosk.
Córdoba, Argentina
Alfajor Cordobés
A Córdoba-style alfajor of three cookies layered with dulce de leche and quince paste, coated in white icing or chocolate. Sweeter and taller than other regional alfajores.
Argentina
Alfajor de Maicena
A homemade cornstarch alfajor of two soft, pale cookies sandwiched with dulce de leche and rolled in shredded coconut. A classic Argentine homemade treat, softer than the industrial kind.
Argentina
Alfajor Marplatense
The iconic Havanna-style alfajor from Mar del Plata: two dense cookies with dulce de leche, coated in dark chocolate. A national favorite since 1948, sold in kiosks nationwide.
Argentina
Alfajor Santafesino
A Santa Fe-style alfajor of three thin cookies layered with dulce de leche, glazed with white icing. A regional specialty, lighter and crisper than the marplatense.
Tucumán, Argentina
Alfajor Tucumano
A Tucumán-style alfajor of soft cookies with dulce de leche, often coated in white icing or rolled in coconut. A regional specialty, softer and less chocolatey than the marplatense.
Argentina
Algarroba
Carob pods from the algarrobo tree of the Argentine northwest, ground into flour for patay, arrope, and aloja. A pre-Hispanic staple of the Chaco and Cuyo.
Argentina
Aloja
A fermented drink from Santiago del Estero and the Chaco, made from carob (algarroba) pods and water. A pre-Hispanic, mildly alcoholic drink of the dry northwest.
Argentina
Anchi
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.
Argentina
Anguyá
A fried mandioca and sweet-potato cheese fritter from Corrientes, made by the Cocineros del Iberá network. A rustic, crispy snack from the northeast wetlands.
Argentina
Arrope
A sweet, syrupy paste from Santiago del Estero, made by boiling carob or chañar pods with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread or cheese.
Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.
Argentina
Asado de Tira
Beef short ribs cut crosswise into strips and grilled slowly over coals. The bone-in cut renders fat and develops a caramelized crust while the meat stays tender.
Argentina
Bife a la Criolla
A northern Argentine dish of beef steaks simmered in a tomato, pepper, and potato stew with cumin and paprika. A hearty, one-pot country meal from the northwest.
Argentina
Bife de Chorizo
A thick, juicy sirloin steak cut from the strip loin, grilled over coals until crusty outside and pink inside. It is one of the most popular cuts at Argentine parrillas.
Argentina
Bizcochuelo
An Argentine sponge cake of flour, eggs, and sugar, used as a base for layered cakes and birthdays. Light and airy, it is split and filled with dulce de leche and cream.
Litoral, Argentina
Boga a la Parrilla
A river fish from the Paraná and Río de la Plata, grilled whole over coals and served with lemon. A simple, flaky Argentine fish dish, especially in the Litoral.
Argentina
Bolanchao
A sweet from Santiago del Estero made from mistol fruit, shaped into balls and dried. A rustic, pre-Hispanic sweet of the Chaco, eaten as a snack or with mate.
Argentina
Bolas de Fraile
Argentine Berliners: risen dough balls fried or baked and filled with dulce de leche or crema pastelera, dusted with sugar. A classic factura for breakfast or merienda.
Argentina
Bonarda
An Argentine red wine grape of Italian origin, producing fruity, low-tannin wines. Once the most planted red in Argentina, it is a rustic, food-friendly table wine.
Argentina
Bondiola
A cured pork shoulder (similar to coppa) sliced thin and served in picadas or in sandwiches. A staple of Argentine delis (fiambrerías) and appetizer platters.
Argentina
Budín de Pan
Argentine bread pudding of stale bread, milk, eggs, sugar, and sometimes raisins or caramel. A rustic, comforting dessert, served warm or cold with dulce de leche.
Patagonia, Argentina
Calafate Berry
Calafate
A small, dark-blue Patagonian berry from the calafate shrub, eaten fresh or in jams, ice cream, and cocktails. Local legend says whoever eats calafate will return to Patagonia.
Argentina
Canelones
Argentine cannelloni: fresh pasta tubes filled with ricotta-spinach, ham-and-cheese, or chicken, covered in tuco and béchamel, baked until bubbling. A Sunday classic.
Argentina
Carbonada Criolla
A hearty Patagonian and central-Argentina stew of beef, potatoes, squash, sweet potatoes, corn, and tomatoes, often enriched with raisins or dried apricots and sometimes baked inside a pumpkin.
Rosario, Argentina
Carlitos
A quick Argentine sandwich of crustless bread, ham, cheese, and sometimes tomato or roasted peppers, toasted or served plain. A school and office lunch staple.
Argentina
Cañoncito
Cañoncito de membrillo
A cylindrical puff pastry rolled tight, baked, and filled with dulce de leche, dusted with sugar. A classic factura for breakfast or afternoon mate.
Ushuaia, Argentina
Centolla
Magellanic king crab from the cold waters of the Beagle Channel and Strait of Magellan, prized for its sweet, delicate meat. Served 'natural' with lemon or in creamy chupe de centolla.
San Carlos de Bariloche, Argentina
Cerveza Negra Patagónica
A dark Patagonian craft stout or porter, brewed in Bariloche and the south. Roasty, malty, and warming, it is a winter favorite in the Andean lake districts.
Argentina
Charque
Charqui
Sun-dried, heavily salted beef from the South, historically a staple for long journeys and a key ingredient in traditional gaucho cooking.
Argentina
Chañar
A sweet, syrupy paste from the Argentine northwest, made by boiling chañar fruit with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread, cheese, or alone.
Argentina
Chimichurri
Argentina's signature sauce of finely chopped parsley, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar. Served with asado, sausages, and grilled meats.
Argentina
Chinchulines
Beef small intestines cleaned, boiled, and grilled until crispy and golden. A classic asado offal with a distinctive chewy texture and rich flavor.