Paraguay
Chipa
Chipá
Small cheese-flavored rolls made with cassava starch, corn starch, fat, milk, egg, and Paraguay cheese, dense with horseshoe shape.
south-america
Argentina
Explore 201 foods connected to Argentina, from everyday staples to rare local specialties.
201 foods12 leading categories2 Essentials guides
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Buenos Aires Essentials
10 editor-selected foods for understanding the place through what people eat.
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The full directory
Traditional foods from Argentina.
201 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Patagonia, Argentina
Chivito a la Parrilla
Grilled young goat, a specialty of Patagonia and the Andean northwest, seasoned with salt and slow-cooked over coals until tender and smoky.
Argentina
Choclo
Large-kernel Andean corn served boiled with cheese, sauces or ceviche across Peru and neighboring countries.
Argentina
Chocotorta
An Argentine no-bake cake of chocolate cookies (Chocolinas) layered with a mix of dulce de leche and cream cheese. A birthday-party icon invented in the 1980s, served cold.
Buenos Aires, Argentina
Choripán
Choripán mariposa
The Argentine street-food icon: a grilled chorizo split down the middle and served in a crusty roll with chimichurri or salsa criolla. Sold at football matches, rallies, and asado starters.
Argentina
Chorizos Colorados
Argentine dry-cured red chorizo, seasoned with paprika and garlic, sliced thin for picadas and sandwiches. A staple of fiambrerías and appetizer platters.
Ushuaia, Argentina
Chupe de Centolla
A creamy Patagonian king-crab gratin of centolla meat, bread, milk, cheese, and cream, baked until golden. A southern Argentine specialty from Ushuaia and the Beagle Channel.
Argentina
Chupín de Pescado
A fish stew from the Entre Ríos region, made with surubí or patí fillets simmered with potatoes, tomatoes, peppers, carrots, garlic, wine, and herbs. Served hot with parsley.
Spain
Churros
Churros de membrillo
Fried choux-pastry sticks, the Madrid breakfast classic with chocolate.
Patagonia, Argentina
Ciervo Patagónico
Patagonian red deer, grilled or braised, a lean and gamey meat from the Andean foothills. Often served with berry sauces and red wine in regional restaurants.
Argentina
Colita de Cuadril
A triangular rump cap cut grilled slowly over moderate heat until crusty outside and pink inside. It is a tender, flavorful cut popular at family asados.
Argentina
Conitos
Conitos de baño
Small cone-shaped chocolates filled with dulce de leche, dipped in dark or milk chocolate. A popular Argentine sweet, sold in kiosks and made at home.
Patagonia, Argentina
Cordero Patagónico
Patagonian grass-fed lamb slow-roasted on an iron cross over lenga wood embers for hours. The cold-climate pastures give the meat a distinctive, mild flavor prized across Argentina.
Argentina
Cortado
An Argentine coffee of espresso 'cut' with a small amount of steamed milk, served in a small cup. A mid-morning and afternoon café staple, milder than a café con leche.
Argentina
Dulce de Batata
A firm, sliceable sweet-potato paste, similar to dulce de membrillo but milder. Eaten with cheese, in facturas, or as a filling for pastelitos and cañoncitios.
Argentina
Dulce de Cayote
A sweet, firm paste of cayote (a gourd) from the Argentine northwest, served with cheese or as a pastry filling. A regional specialty, similar to dulce de membrillo.
Buenos Aires, Argentina
Dulce de Leche
Argentina's national sweet: a thick, creamy caramel of milk and sugar slow-cooked for hours. Eaten by the spoonful, spread on toast, or used in alfajores, cakes, and ice cream.
Andorra
Dulce de Membrillo
A firm, sliceable quince paste of quinces and sugar, slow-cooked until deep red. Eaten with cheese, in facturas, or as a filling for pastelitos and pasta frola.
Argentina
Empanada Capresse
A modern Argentine empanada filled with mozzarella, tomato, and basil, inspired by the Italian caprese salad. A popular vegetarian option at urban empanada shops.
Argentina
Empanada Catamarqueña
A Catamarca-style empanada filled with finely chopped beef, onions, paprika, cumin, and sometimes goat meat, baked in a clay oven with a distinctive repulgue.
Córdoba, Argentina
Empanada Cordobesa
A Córdoba-style empanada, slightly sweeter than other regional versions, made with ground or chopped beef, onions, olives, and a touch of sugar and paprika, baked until golden.
Argentina
Empanada Criolla
The classic Argentine empanada: a wheat-flour pastry folded around seasoned ground beef, onions, boiled egg, olives, and cumin, then baked or fried. Each region has its own repulgue (crimp) to mark the filling.
Argentina
Empanada de Humita
An empanada filled with creamy humita—grated fresh corn sautéed with onions, peppers, basil, and cheese. A northern and Cuyo specialty, especially in corn season.
Argentina
Empanada de Jamón y Queso
A baked or fried empanada filled with diced ham and melted cheese. A creamy, mild alternative to meat empanadas, popular at parties and bakeries.
Argentina
Empanada de Llama
A highland empanada filled with seasoned minced llama meat, onions, paprika, and cumin. A specialty of the Puna and Quebrada de Humahuaca, prized for its lean, gamey flavor.
Argentina
Empanada de Pollo
A chicken empanada filled with shredded cooked chicken, onions, paprika, and sometimes potatoes or peas. A popular alternative to beef at bakeries and empanada shops.
Mendoza, Argentina
Empanada Mendocina
A Mendoza-style empanada, larger than the northern versions, filled with chopped beef, garlic, olives, and boiled egg, baked until golden. Often enjoyed with a glass of Malbec.
Salta, Argentina
Empanada Salteña
A Salta specialty of small, juicy empanadas filled with chopped beef, potatoes, green onions, and paprika from the Valles Calchaquíes, baked over wood in a clay oven.
Tucumán, Argentina
Empanada Tucumana
TasteAtlas's top-ranked savory pastry in the world: a Tucumán specialty made with hand-rolled wheat-and-beef-fat dough, juicy beef or chicken filling, paprika, cumin, and a splash of lemon, baked in a clay oven.
Argentina
Empanada Árabe
A Syrian-Lebanese Argentine empanada of sfiha origin, filled with seasoned ground beef, onions, tomatoes, and lemon juice, baked in a triangular or square shape without crimping.
Argentina
Entraña
A thin skirt steak grilled quickly over high heat until charred outside and medium-rare inside. It is a favorite asado starter, prized for its intense flavor and quick cooking time.
Argentina
Facturas
The collective name for Argentine breakfast pastries: medialunas, bolas de fraile, palmeritas, cañoncitios, and more. Brought by Italian, French, and German immigrants, sold in panaderías.
Buenos Aires, Argentina
Fainá
Fainá con queso
A thin, crispy chickpea-flour flatbread of Genoese origin, served on top of a pizza slice in Buenos Aires. The 'a caballo' pairing of fainá on pizza is a uniquely porteño tradition.
Córdoba, Argentina
Fernet
A bitter Italian herbal liqueur, drunk as a digestif or mixed with cola. In Argentina (especially Córdoba), it is
Córdoba, Argentina
Fernet con Coca
Argentina's most popular cocktail: bitter Italian fernet (usually Branca) mixed with Coca-Cola over lots of ice. A Córdoba invention and a national symbol, drunk at parties.
Argentina
Flan Casero
A homemade Argentine baked custard flan with caramel, made with milk, eggs, sugar, and vanilla. Simpler than the flan mixto, served plain or with a little cream.