Food & Drink
Argentine Dishes
Traditional dishes and foods from Argentine cuisine.
argentinafoodcuisinedishes
12 of 12 rows
Name↕ | Image↕ | Region↕ | Type↕ | Description↕ |
|---|---|---|---|---|
| Asado | Pampas | meat dish | a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, or open fire. It is considered a national dish. | |
| Churrasco | Pampas | meat dish | any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. | |
| Humita | Northwest | main or side vegetable dish | prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled. | |
| Locro | Northwest | stew | a stew of squash, meat, and hominy | |
| Matambre | Pampas | roulade | a roulade of flank steak and vegetables usually cut in thick slices and served cold. | |
| Milanesas | meat dish | a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy. | ||
| Pascualina | savoury pie | a spinach and/or chard pie originally from Italy, very similar to the Greek spanakopita | ||
| Polenta | Pampas | porridge | cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce | |
| Pollo al disco | Northwest | stew | a stew of chicken and vegetables cooked in a deep round dish over an open fire | |
| Revuelto Gramajo | hash | A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. | ||
| Sorrentinos | pasta | A type of ravioli created in Mar del Plata by immigrants from Sorrento, Italy | ||
| Vitel toné | meat dish | cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas dish. |
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