Argentina
Quesillo
A soft, fresh Argentine cheese from the northwest, made by stretching curd like mozzarella. Used in empanadas, tarts, or eaten with honey and dulce de cayote.
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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Argentina
Queso Cremoso
A soft, creamy Argentine cheese used in empanadas, pizzas, and picadas. Mild and meltable, it is a fiambrería staple for cooking and snacking.
Argentina
Queso Cuartirolo
A soft, mild Argentine cow's milk cheese used in fugazzeta and picadas. It melts well, making it the traditional cheese for the double-crusted Buenos Aires pizza.
Argentina
Quiquirimichi
A traditional hot sauce from the Argentine northwest, made with ground red chili, pork fat, onions, and spices. Served with locro and tamales for a fiery kick.
Argentina
Ravioles
Argentine ravioli, slightly larger than Italian ravioli, filled with ricotta, spinach, ham, cheese, or even chicken or brains. Served with tuco and grated cheese on Sundays.
Buenos Aires, Argentina
Revuelto Gramajo
An Argentine dish of diced beef, onions, potatoes, and scrambled eggs, invented in Buenos Aires. A hearty, rustic meal, often served with toast or fries.
Argentina
Rice Pudding
Arroz con leche
Argentine rice pudding of rice, milk, sugar, cinnamon, and sometimes lemon zest or vanilla. A classic home dessert, served warm or chilled with a dusting of cinnamon.
Argentina
Riñones
Beef kidneys grilled over coals until lightly charred outside and tender inside. An acquired taste, prized by asado traditionalists for their iron-rich flavor.
Argentina
Salchicha Parrillera
A thin, long, coiled fresh sausage similar to chorizo but in a spiral shape. Grilled until crispy outside and served with bread and chimichurri as an asado starter.
Patagonia, Argentina
Salmón Patagónico
Patagonian salmon farmed in the cold southern waters, grilled or baked with a crisp skin. A staple of Tierra del Fuego and Santa Cruz cuisine, often served with berry sauces.
Argentina
Salsa Criolla
A fresh Argentine relish of diced tomatoes, onions, and bell peppers in oil and vinegar. Served alongside asado, choripán, and empanadas for a crunchy, tangy contrast. Peru's lime-marinated red-onon relish shares the name but is a raw onion dressing, not this cooked dice.
Argentina
Salsa Fileto
An Argentine spiced tomato sauce of tomatoes, onions, garlic, and oregano, often with a touch of chili. A sharper, more aromatic alternative to tuco for pasta.
Argentina
Salsa Golf
An Argentine pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or lemon. Invented in the 1920s, it is the national condiment for salads, sandwiches, and panchos.
Argentina
Sambayón
Postre sambayón
An Argentine ice cream flavor based on sambayón (zabaione), a creamy custard of egg yolks, sugar, and wine. A heladería classic, golden and boozy.
Argentina
Sopa Correntina
A northeast Argentine dish of fresh corn, chickpea flour, cheese, and milk baked into a soft, savory pudding. A Corrientes specialty, often served with fish or meat.
Argentina
Sopa de Quinoa
An Andean soup of quinoa, vegetables, and sometimes meat, from the Argentine northwest. A nutritious, pre-Hispanic dish of the high Puna, served hot in winter.
Argentina
Sopaipillas
A Patagonian and Cuyo fried pumpkin dough disc, crispy outside and soft inside, served with honey or syrup. A rainy-day snack, especially in the southern Andes.
Argentina
Sorrentinos
Large, round Argentine ravioli filled with ham and mozzarella, ricotta, or spinach, served with tuco or cream sauce. Invented in Mar del Plata in the 1930s, a Sunday-lunch icon.
Argentina
Submarino
An Argentine hot drink of a bar of chocolate submerged in a tall glass of hot milk, stirred until melted. A childhood and winter classic, served in cafés and homes.
Argentina
Suprema
A chicken breast milanesa, pounded thin, breaded, and fried until golden. A lighter alternative to beef milanesa, served with fries, mashed potatoes, or a salad.
Argentina
Surubí
A large catfish from the Paraná and Uruguay rivers, grilled or used in chupín de pescado. A northeast Argentine specialty, prized for its firm, white flesh.
Argentina
Sweet Blood Sausage
Morcilla dulce
A sweet variation of Argentine blood sausage made with raisins, sugar, and sometimes pine nuts or apples. It is grilled and served as part of the asado's offal course.
Argentina
Sándwich de Miga
A delicate triple-decker sandwich on crustless white bread, filled with ham, cheese, lettuce, egg, or chicken. A staple of Argentine birthday parties and tea time.
Argentina
Sándwich de Miga Tostado
A toasted version of the sándwich de miga, pressed in a sandwich maker until crisp and golden. Filled with ham and cheese, it is a café and merienda classic.
Tucumán, Argentina
Sándwich de Milanesa
Milanesa al pan
Milanesa sandwich, especially the Tucumán "sánguche" variant with special bread and hot preparation; has its own national festival
Argentina
Tallarines
Argentine fresh egg noodles, similar to tagliatelle, served with tuco, pesto, or cream sauce. A Sunday-lunch staple from the neighborhood pasta factory.
Argentina
Tamal
An Andean tamal of corn dough (or crushed dried corn) mixed with squash, filled with spiced pork or beef, wrapped in corn husks, and steamed. A northwest Argentine classic.
Argentina
Tarta de Acelga
An Argentine Swiss-chard tart of shortcrust pastry filled with sautéed chard, onions, eggs, and cheese. A rustic, everyday tart for lunch or dinner, served hot or cold.
Argentina
Tarta de Humita
An Argentine corn tart of shortcrust pastry filled with creamy humita (grated corn, onions, peppers, basil, and cheese). A northwest and Cuyo specialty in corn season.
Argentina
Tarta de Jamón y Queso
An Argentine ham-and-cheese tart of shortcrust pastry filled with diced ham, cheese, and sometimes roasted peppers. A quick, everyday tart for lunch or dinner.
Argentina
Tarta de Pollo
An Argentine chicken tart of shortcrust pastry filled with shredded chicken, onions, peppers, and eggs. A rustic, everyday tart for lunch or dinner.
Mato Grosso do Sul, Argentina
Tereré
A cold infusion of yerba mate in ice water, sipped through a bombilla from a horn or glass guampa, popular in Mato Grosso do Sul.
Salta, Argentina
Torrontés
Torrontés salteño
Argentina's signature white grape, producing aromatic, citrusy, floral wines. The best examples come from the high-altitude Calchaquí Valleys of Salta and Cafayate.
Argentina
Torta Balcarce
A layered cake from Balcarce of thin sponge, dulce de leche, meringue, cream, and sometimes nuts or fruit. A classic Argentine patisserie dessert, rich and tall.
Argentina
Torta Frita
A fried wheat-flour dough disc, eaten on rainy days with mate — dusted with sugar when sweet or split for cheese and ham when salted. A rustic Argentine and Uruguayan snack.
Patagonia, Argentina
Torta Galesa
A Welsh-Argentine layered cake from Chubut, made with dried fruits, nuts, and a touch of tea or liquor. A Patagonian specialty, served at afternoon tea (te gales) in Gaiman and Trelew.