Argentine empanadas are a type of pastry filled with various savory ingredients, such as beef, chicken, or vegetables, and are a popular snack or meal throughout Argentina. Empanadas from the province of Tucumán are particularly famous for their unique fillings, such as goat meat or sugar-coated sweet potatoes.
Argentine locro is a hearty stew that is considered one of the most traditional and representative dishes of Argentine cuisine. The dish has its roots in the pre-Columbian era and is made with a variety of ingredients, including white corn, beans, beef, pork, and sausages, along with vegetables such as onion, squash, and bell pepper. The stew is usually seasoned with paprika, cumin, and other spices, and is cooked slowly over low heat for several hours, allowing the flavors to meld together. Argentine locro is often served on special occasions and national holidays, such as Independence Day, and is best enjoyed with a side of crusty bread or empanadas.
Although porteños prefer to eat sitting down, rather than standing on the sidewalk, like their countparts in Mexico City, there is one favored hand-held food in Buenos Aires that just might classify as a “street food”, the ubiquitous “choripan”, a beef and pork sausage on a bun slathered with either mayo or chimichurri, the country’s iconic, spice condiment.
Argentine tamales, also known as tamales salteños, are a type of tamale that originate from the Salta region of Argentina. They are made from a mixture of ground corn, pork or beef, onions, spices, and sometimes potatoes or other vegetables, which is wrapped in a corn husk and steamed until cooked through.
Argentine Dulce de Leche is a sweet, creamy caramel-like spread that is popular in Argentina and many other Latin American countries. It is made by slowly simmering sweetened condensed milk until it reaches a thick and rich consistency with a deep caramel color. The result is a luscious and sweet treat with a distinctively smooth and velvety texture.
The sweet luscious concoction is frequently served as a topping on pancakes, ice cream and other desserts or as a filling in sweet dessert crepes called “panqueques” in Argentina.
Matambre is a popular Argentinean dish made from a thin cut of beef that is filled with vegetables, eggs, and spices, then rolled and cooked on the grill or in the oven. The name “matambre” translates to “hunger killer” in Spanish, and it is often served as a main course or appetizer.