Argentina
Medialunas de Grasa
A smaller, thinner, savory version of medialunas made with lard instead of butter. Crisp and slightly salty, they are a traditional breakfast item, especially in bakeries.
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.
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Argentina
Medialunas de Manteca
Buttery, slightly sweet Argentine crescent rolls, smaller and sweeter than French croissants. A breakfast and merienda staple, glazed with a rum-sugar syrup and eaten with coffee or mate.
Argentina
Merluza Negra
Patagonian toothfish (black hake) from the southern Atlantic, prized for its soft, oily, white flesh. Grilled, baked, or pan-seared, it is a Tierra del Fuego specialty.
Argentina
Mermelada de Calafate
A Patagonian jam made from calafate berries, deep purple and sweet-tart. Served with toast, cheeses, or as a filling for patisserie in the southern provinces.
Argentina
Milanesa
A thin beef or chicken cutlet breaded with breadcrumbs and pan-fried or baked until golden. Argentina's everyday national dish, served with mashed potatoes, fries, or in a sandwich.
Buenos Aires, Argentina
Milanesa Napolitana
A milanesa topped with ham, tomato sauce, and melted mozzarella, invented in Buenos Aires in the 1940s when a chef covered a burned cutlet. A porteño classic, served with fries.
Argentina
Mistol
A small, sweet, brown fruit from the mistol tree of the Argentine northwest, eaten fresh or dried for bolanchao. A pre-Hispanic food of the Chaco region.
Argentina
Mollejas
Beef sweetbreads soaked, parboiled, and grilled slowly until crisp and golden outside with a creamy, tender interior. A prized achura at any asado.
Argentina
Morcilla
Morcilla de arroz
Argentine blood sausage made with pork blood, onions, and spices, grilled over coals until the casing is crisp. A staple of any asado, often served before the meats.
Argentina
Moroncitos
A sweet from Santiago del Estero made from carob (algarrobo) flour, sugar, and water, shaped into small cones. A rustic, pre-Hispanic sweet of the Chaco region.
Buenos Aires, Argentina
Moscatel
A sweet Argentine Muscat wine, traditionally drunk with pizza in old Buenos Aires pizzerías. Served in a small glass, it is a humble, nostalgic pairing for fugazzeta and fainá.
Argentina
Ojo de Bife
The Argentine rib-eye steak, prized for its rich marbling and bold beef flavor. Grilled over coals, it develops a crisp crust while staying tender and juicy inside.
Argentina
Pacú
A large river fish from the Argentine northeast (Entre Ríos, Corrientes), grilled or baked. Prized for its tender, white flesh, often served with mandioca and salsa criolla.
Gibraltar, Argentina
Pan Dulce
Argentine panettone-style sweet bread with dried fruits and nuts, baked for Christmas and New Year. Brought by Italian immigrants, it is a holiday staple in every home.
Argentina
Panceta
Dalmatinska panceta
Argentine pork belly, cured or fresh, sliced and grilled or used in stews and asados. A staple of the parrilla, grilled until crispy and served with chimichurri.
Argentina
Pancho
Pancho completo
The Argentine hot dog: a Vienna-style frankfurter in a soft bun, split and griddled, topped with mayo, mustard, ketchup, salsa golf, and sometimes crushed potato chips ('lluvia de papa').
Tucumán, Argentina
Pancho de Cayote
A northern Argentine sweet of cayote paste wrapped in a thin dough and baked or fried. A rustic, regional pastry from Tucumán and Catamarca, served with mate.
Argentina
Panqueques
Panqueques con dulce de leche
Argentine thin pancakes (crêpes) rolled around either dulce de leche or dulce de membrillo, often flambéed or dusted with sugar. A classic dessert in homes and bodegones.
Argentina
Papa Andina
Andean potatoes from the Argentine northwest, grown in the high Puna in many varieties. A staple of the Andean diet, used in locro, carbonada, and soups.
Argentina
Papa Cuarentín
A small, fast-growing Andean potato from the Argentine northwest, harvested in 40 days. Used in locro, soups, and stews, it is a staple of the Puna's short growing season.
Argentina
Parrillada
Parrillada mixta
A mixed grill platter of various meats and sausages served on a small table-top grill to keep them warm. It typically includes ribs, flank steak, sausages, blood sausage, sweetbreads, and more.
Mendoza, Argentina
Pasas de Uva Mendocinas
Raisins from Mendoza, dried grapes from Argentina's wine country, used in locro, carbonada, and desserts. A staple ingredient of the Cuyo and national cuisine.
Argentina
Pasta Frola
An Argentine tart of shortcrust pastry filled with dulce de membrillo (or batata or guayaba) and topped with a lattice crust. A classic of home baking and panaderías.
Argentina
Pastel de Papa
Argentine shepherd's pie: a deep dish of seasoned beef with olives, hard-boiled eggs and sometimes raisins under a blanket of mashed potato, baked until the top browns. Everyday home cooking.
Argentina
Pastelitos Criollos
Fried puff-pastry parcels filled with dulce de membrillo or dulce de batata, dusted with sugar. A patriotic-holiday treat, especially for the 25 de Mayo and 9 de Julio celebrations.
Argentina
Patay
A sweet paste from Santiago del Estero made from carob (algarrobo) pods, shaped into small cakes. A pre-Hispanic, naturally sweet food of the Chaco and northwest.
Argentina
Picada
An Argentine appetizer platter of cured meats, cheeses, olives, and breads, served with beer or wine before a meal or as a social snack. A staple of bars, bodegones, and gatherings.
Argentina
Piche
Armadillo, a traditional (now protected) meat from the Argentine northwest and Chaco, historically grilled or stewed. Rarely served today due to conservation laws.
Argentina
Pionono
An Argentine rolled sponge cake filled with dulce de leche, cream, or savory fillings like ham and cheese. A classic of panaderías and home baking, sliced into pinwheels.
Argentina
Pionono Salado
A savory Argentine rolled sponge cake filled with ham, cheese, roasted peppers, lettuce, or tuna. Sliced into pinwheels for parties and picadas.
Argentina
Pizza a la Piedra
An Argentine pizza baked on a stone or tile, with a thinner, crispier crust than pizza al molde. Topped with tomato sauce, mozzarella, and oregano, it is a pizzería staple.
Buenos Aires, Argentina
Pizza al Molde
Argentine deep-pan pizza with a thick, spongy focaccia-like crust, loaded with mozzarella and tomato sauce. A Buenos Aires classic, baked in a rectangular pan and sold by the slice. Topping permutations like longaniza (calabresa) or ham and roasted peppers (jamón y morrones) are common in pizzerías.
Argentina
Pizza de Cancha
A rustic Argentine pizza with a thick crust, tomato sauce, and no cheese, traditionally sold at football stadiums ('cancha'). Simple, cheap, and made to be eaten standing up.
Argentina
Pizza Napolitana (Argentina)
Pizza napolitana
An Argentine pizza topped with mozzarella, sliced tomatoes, garlic, dried oregano, and green olives. Not to be confused with Neapolitan pizza, it is a pizzería classic.
Argentina
Provoleta
Provoleta con orégano
A thick disc of provolone cheese grilled in a small skillet until crispy outside and gooey inside, seasoned with oregano and olive oil. The classic asado starter, invented in 1940.
Argentina
Puchero
Puchero magro
A boiled meat and vegetable stew of Spanish origin, made with beef, chorizo, bacon, potatoes, corn, squash, and chickpeas. Served in broth with the meats and vegetables arranged separately.