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.
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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.
Dominican Republic
Niños Envueltos
Dominican 'wrapped children': cabbage leaves stuffed with ground beef and rice, simmered in tomato sauce. Of Lebanese origin, a hearty home-cooked meal.