Typical food of Argentina

All you need to know about one of the world's biggest food producing countries.

03 Jun 2010

Traditional food of Argentina


The national dish of Argentina is asados (a variety of barbecued meat) grilled on a parillo (a large grill) that is packed with steaks; ribs; chorizo; mollejas (sweetbread), chinchulines (chitterlings) and morcilla (blood sausage).

Empanadas are stuffed pastries filled with either meat; corn; vegetables;  tuna or cheese and are hugely popular at parties and other festive occasions.

Milanesas (crumbed schnitzels) originating in Italy, are typically referred to as Milanesa Napolitan. The crumbed meat also contains cheese, ham and tomatoes.

Pisa (Pizza)
Pizza is known as pisa or pitsa and has been adapted to suit the local palate - pisa cancherapisa rellena (stuffed pizza) and pisa la parilla (grilled pizza) is the result of an Italian/Argentinean fusion.

The fugazza, is the Argentinian take on focaccia xeneise (Genoan) and faina which is a thin chickpea bread.

Tallarines (fettuccine), ravioles (ravioli), noquis (gnocchi) and canelones (cannelloni),fideos (short curly pasta) are particular favourites.

Dulche de leche and other sweet pastes
A favourite is dulce de leche (caramelised condensed milk).

A typical tea time spread
At tea time, tables are laid with alfajores (shortbread cookies, sandwiched together with dulce de leche and rolled in grated coconut), torta galesa and torta negra, as well as the dainty (British inspired) sandwiches de miga (thinly sliced, crustless sandwiches) and scones.

Yerba mate

Yerba mate
is a species of holly that can grow as high as 15 metres with evergreen leaves and small, greenish-white flowers. The fruit is a red drupe.

The Argentinians make an infusion called ‘mate’ when they steep the dry leaves and the twigs in boiling hot water.

It is traditionally drunk from a guampa (a gourd) with a metal straw and it tastes similar to green tea. Flavoured mate is available in most stores, peppermint and citrus being the most popular flavours.

A touch of Spain

The Spanish inspired sweet churros (rolled, fried pastries stuffed with the popular dulce de leche), Catalan sweet bread (ensaimadas), flan and the famous alfajores all originated in Spain.

Arroces are the Argentinean version of paella. The fabada descended from the Asturian bean stew and the tortillas are Spanish and not Mexican born (Mexican tortillas are made of flour whilst these are made with eggs, onions and potatoes).

A touch of Germany

Medialunas (croissants) and bolas de fraile (friars balls) are delicacies originating in Germany.

Throwing an Argentinean-style bash? Click here to see food24's Argentinean party menu!



24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.