Buenos Aires, Argentina
Fugazza
Figazza
An Argentine pizza of Genoese origin with a thick, focaccia-like crust topped with caramelized onions, oregano, and olive oil—no tomato sauce, no cheese. A Buenos Aires specialty.
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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Traditional foods from Argentina.
201 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Buenos Aires, Argentina
Fugazzeta
Fugazzeta rellena
An Argentine pizza of two dough discs sandwiching cuartirolo cheese, topped with onions and baked until gooey. A Buenos Aires invention and a pizzería icon.
Galicia, Argentina
Galician-Style Octopus
Pulpo a la gallega
Tender octopus boiled in copper pots, sliced over boiled potatoes on a wooden plate, dressed with olive oil, coarse salt, and pimenton.
Argentina
Grasita Colorada
A spicy red fat sauce of pork fat, ground chili, paprika, and onions, served on top of locro. It adds a fiery, rich finish to the hearty stew.
Argentina
Grilled Chorizo
Chorizo a la parrilla
A fresh pork and beef sausage seasoned with paprika, garlic, and oregano, grilled until charred outside and juicy inside. The backbone of the asado and the choripán.
Patagonia, Argentina
Guanaco
A lean, wild camelid meat from Patagonia, grilled or roasted. Prized for its tender, low-fat texture and a flavor between beef and venison, it is a regional specialty.
Argentina
Guiso Carrero
A traditional Argentine stew of browned meat, vegetables, and pasta or rice, slow-cooked until thick and comforting. A working-class staple, especially in the countryside.
Argentina
Guiso de Fideos
An Argentine noodle stew of short pasta, beef, chorizo, and vegetables in a tomato sauce, slow-cooked until thick. A working-class, one-pot meal.
Argentina
Guiso de Garbanzos
An Argentine chickpea stew of chickpeas, chorizo, spinach, and potatoes, slow-cooked until thick. A rustic winter dish, served with crusty bread.
Argentina
Guiso de Lentejas
An Argentine lentil stew of lentils, chorizo, bacon, potatoes, and carrots, slow-cooked until thick. A winter staple, served with crusty bread and grated cheese.
Argentina
Helado de Dulce de Leche
Argentina's favorite ice cream flavor: creamy dulce de leche ice cream, often with swirls of caramel. A heladería staple, served by the kilo in every neighborhood.
Argentina
Humita
Humita en chala
An Andean dish of grated fresh corn sautéed with onions, peppers, basil, and cheese, wrapped in corn husks and steamed or boiled. A northwest Argentine staple, especially in corn season.
Argentina
Jabalí
Wild boar from the Patagonian forests, grilled or braised in red wine. A game specialty of the Andean south, served with root vegetables and regional sauces.
Peru
Kiwicha
Andean amaranth grain, high in protein and essential amino acids. INIA has developed improved varieties like INIA 442 La Frondosa.
Patagonia, Argentina
Lamb Empanada
Empanada de cordero
A Patagonian pastry filled with shredded slow-cooked lamb, baked until the crust is browned and served warm in southern Argentine bakeries and homes.
Argentina
Langostinos Patagónicos
Patagonian prawns from the cold southern Atlantic, grilled, sautéed, or boiled. A regional delicacy, prized for their sweet, firm flesh, served with garlic butter.
Argentina
Lechón al Asador
A whole suckling pig roasted on a spit or cross over slow coals until the skin is crackling and the meat is tender. A festive dish for celebrations and holidays.
Argentina
Libritos
A factura of layered puff pastry folded like a little book ('librito'), glazed with syrup and sometimes filled with dulce de leche. A crisp, flaky panadería staple.
Argentina
Licor de Calafate
A Patagonian liqueur made from calafate berries, sugar, and alcohol. Sweet and berry-flavored, it is a southern souvenir and a digestif after lamb asado.
Arica y Parinacota, Argentina
Llama Asado
Grilled llama meat, a lean, low-fat Andean specialty from Jujuy, Salta, and Catamarca. Seasoned with salt and slow-cooked over coals, it is tender and mildly gamey.
Argentina
Locro
A thick Andean stew of white hominy corn, pork, beef, chorizo, squash, and potatoes, slow-cooked for hours. Argentina's national dish for May Revolution Day and patriotic holidays.
Argentina
Locro de Zapallo
A lighter, vegetarian-friendly locro of squash, corn, and beans, without meat. A northern Argentine variation, served in winter with salsa criolla and bread.
Tucumán, Argentina
Locro Tucumano
A Tucumán-style locro made with white corn, beans, pork, chorizo, and squash, seasoned with paprika and cumin. It is denser and spicier than other regional versions.
Argentina
Lomito Completo
A fully loaded lomito with every topping: grilled tenderloin, ham, cheese, fried egg, lettuce, tomato, onion, chimichurri, and salsa golf. A decadent Argentine street-food meal.
Argentina
Longaniza
A long, fresh Argentine pork sausage seasoned with garlic, paprika, and pepper, grilled or pan-fried. Used in picadas, pizzas (calabresa), and asado platters.
Argentina
Lágrima
An Argentine coffee of mostly steamed milk with a 'tear' (lágrima) of espresso, served in a large cup. The mildest café option, popular at breakfast and merienda.
Mendoza, Argentina
Malbec
Argentina's flagship red wine grape, producing dark, fruity wines with a velvety texture. Mendoza is the heart of production, and Malbec is the national wine by decree.
Argentina
Mandioca Frita
Fried cassava (mandioca) sticks from the Argentine northeast, crisp outside and creamy inside. A popular side dish for fish and grilled meats in the region.
Argentina
Mantecol
An Argentine nougat-like cake of peanuts, sugar, and honey, similar to Spanish turrón. Sold in blocks and sliced, it is a Christmas and winter sweet.
Argentina
Martín Fierro
Postre vigilante
A slab of quince or sweet potato paste served with a matching slab of fresh white cheese.
Argentina
Matambre
Matambre a la pizza
A thin flank cut from between the ribs and the hindquarter, grilled over coals or baked topped like a pizza with tomato sauce, cheese and ham. The name means 'kill hunger', as it is often served first at asados.
Argentina
Matambre Relleno
A flank steak butterflied and rolled around diced vegetables, hard-boiled eggs, herbs, and sometimes olives, then grilled or boiled. A traditional gaucho dish served hot or cold.
Argentina
Mate
Argentina's daily ritual: a caffeinated infusion of yerba mate steeped in hot (not boiling) water in a gourd, sipped through a metal bombilla and shared in a circle.
Argentina
Mate Cocido
A brewed yerba mate tea, served in a cup with milk and sugar, like a tea bag. A school and breakfast drink, milder and less ritualized than the gourd mate.
Argentina
Mazamorra con Leche
A creamy version of mazamorra cooked with milk, sugar, vanilla, and sometimes cinnamon. A rustic, comforting dessert from the Argentine northwest.
Paraguay
Mbeju
Mbejú
Traditional flatbread made with cassava starch, cheese, and fat, crispy outside and tender inside, gluten-free.