Argentina
Bife a la Criolla
A northern Argentine dish of beef steaks simmered in a tomato, pepper, and potato stew with cumin and paprika. A hearty, one-pot country meal from the northwest.
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Argentina
Carbonada Criolla
A hearty Patagonian and central-Argentina stew of beef, potatoes, squash, sweet potatoes, corn, and tomatoes, often enriched with raisins or dried apricots and sometimes baked inside a pumpkin.
Argentina
Chupín de Pescado
A fish stew from the Entre Ríos region, made with surubí or patí fillets simmered with potatoes, tomatoes, peppers, carrots, garlic, wine, and herbs. Served hot with parsley.
Patagonia, Argentina
Ciervo Patagónico
Patagonian red deer, grilled or braised, a lean and gamey meat from the Andean foothills. Often served with berry sauces and red wine in regional restaurants.
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
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.
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
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
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.
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.
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.