Argentina

🇦🇷Buenos Aires, Argentina

Torta Rogel

An Argentine layer cake of many thin, crisp pastry discs stacked with dulce de leche, topped with meringue. A classic of Buenos Aires bakeries and family celebrations.

🇦🇷Argentina

Tortilla Criolla

A rustic Argentine flatbread of wheat flour, fat, and salt, baked in a clay oven or on a griddle. A northwest and countryside staple, eaten with stews or mate.

🇦🇷Argentina

Tortitas Negras

Small, round, slightly sweet bread rolls with a dark, caramelized sugar crust. A rustic panadería factura, often eaten with mate or coffee at merienda.

🇦🇷Argentina

Trucha Ahumada

Smoked Patagonian trout, cured and cold-smoked over lenga wood. A regional specialty, served as a starter with bread, cheese, and Patagonian wine.

🇦🇷Argentina

Trucha Patagónica

Patagonian trout (brown or rainbow) from the region's pristine lakes and rivers, grilled, smoked, or baked. A staple of Andean-Patagonian cuisine, often served with calafate sauce.

🇦🇷Argentina

Tuco

The Argentine tomato sauce of onions, bell peppers, garlic, and tomatoes, slow-cooked with beef or pork. The national pasta sauce, richer and sweeter than Italian ragù.

🇦🇷Argentina

Turrón de Maní

An Argentine peanut turrón of peanuts and honey, sold in blocks and sliced. A Christmas and winter sweet, similar to mantecol but firmer and crunchier.

🇦🇷Argentina

Ubres

Beef udder, parboiled and grilled until crispy outside and soft inside. A less common achura with a delicate, fatty flavor, served at traditional asados.

🇺🇾Uruguay

Uruguayan Asado

Asado

Beef ribs, sausages and offal cooked slowly over wood embers raked under a low grill, salted and nothing else.

🇦🇷Argentina

Vacío

A flank cut of beef grilled slowly over moderate heat until the outside is crusty and the inside is juicy and medium-rare. Popular at asados for its rich, beefy flavor.

🇦🇷Argentina

Vigilante (Factura)

Vigilante

A simple factura of puff pastry twisted into a short stick, glazed with syrup. Named, like the dessert, after the police who frequented the cafés where it was invented.

🇦🇷Salta, Argentina

Vino Patero

A rustic homemade wine of the Argentine northwest, pressed by foot (patero) and fermented in clay amphorae. A traditional, unfiltered country wine from Salta and Catamarca.

🇦🇷Argentina

Vitel Toné

Cold slices of veal under a creamy tuna-and-anchovy sauce capped with capers, the Piedmontese bagna cauda-derived classic that anchors every Argentine Christmas and New Year's table.

🇦🇷Argentina

Yacaré

Caiman meat from the Argentine northeast, historically grilled or stewed in the Chaco and Iberá wetlands. A regional, gamey specialty, now farmed sustainably.

🇦🇷Argentina

Yerba Mate

The dried, ground leaves and twigs of Ilex paraguariensis, used to brew mate and tereré. Argentina is the world's largest producer, and yerba is a household staple.

🇦🇷Argentina

Zapallito Relleno

An Argentine stuffed zucchini (zapallito) filled with meat, rice, cheese, or corn, baked until golden. A classic home-cooked dish of the summer harvest season.

🇦🇷Argentina

Zapallito Verde

A small, round, light-green Argentine zucchini, used in tarts, stews, and as a side. A staple of the summer harvest, sliced and grilled or stuffed.

🇦🇷Argentina

Zapallo Anco

A winter squash (anco) used in locro, carbonada, and soups across Argentina. Its sweet, dense flesh thickens stews and adds a golden color to regional dishes.

🇦🇷Patagonia, Argentina

Ñandú

Lean, red meat from the greater rhea (ñandú), a flightless bird of Patagonia and the Chaco. Historically grilled or stewed, now farmed sustainably in the south.

🇦🇷Argentina

Ñoquis

Argentine potato gnocchi, traditionally eaten on the 29th of each month with money under the plate for prosperity. Served with tuco, pesto, or cream sauce.

🇦🇷Argentina

Ñoquis de Ricota

Lighter, creamier gnocchi made with ricotta instead of potato, rolled and boiled. A delicate fresh-pasta option served with tuco or sage butter.