10 dishes you must try when visiting Argentina

Beef may be the cornerstone of Argentina's diet, but there’s so much more to discover in this vast, diverse country.

Influenced by Italian and Spanish immigrants, Argentina’s cuisine also draws from the flavors of the Andean northwest and the southern regions of Patagonia.

Excited to dive into the culinary adventure?

Here are 10 must-try dishes that every visitor to Argentina should experience.

Empanadas

A beloved street food in Argentina, these savory dough pockets are akin to Puerto Rico’s empanadilla or the Cornish pasty from the UK.

Known as 'wrapped in bread,' empanadas are available either baked or fried and can be filled with a variety of ingredients, both vegetarian and meaty.

Typical fillings include chicken, cheese, ham, sweetcorn, caprese, or blue cheese.

Beef – either finely chopped or hand-sliced – is a staple, with regional variations that might add cumin, spring onions, boiled eggs, or potatoes.

Don't miss out on regional specialties: try quinoa and goat’s cheese in the northwest province of Jujuy or indulge in tender lamb from Patagonia.

Wondering how to distinguish the different flavors?

Many empanaderías provide a helpful 'repulgue' guide, a map illustrating the various crimped edges of the dough, which correspond to different fillings.

Choripan

A quick and satisfying street food, choripan is commonly served as a starter at an asado (Argentinian barbecue).

With its convenient, handheld design, this sausage sandwich – where chorizo or sausage meets bread – makes for the perfect snack for busy travelers.

Top it off with chimichurri, a zesty sauce made from oregano, parsley, garlic, chili flakes, and red wine vinegar, or try salsa criolla, a tangy blend of tomato, onion, and red bell pepper.

While chorizo is typically made from pork, some restaurants also offer sausages made from wild boar.

Pizza

While Argentine pizzas may look similar to Neapolitan ones – they share a round shape and dough base –

The resemblance ends there.

With thick crusts that are light on tomato sauce but generously topped with loads of Argentine-style mozzarella cheese that drips off the edges.

Common toppings include green olives, oregano, and dried chili flakes.

A classic cheese and tomato pizza is often simply called una muzza.

In Buenos Aires, some traditional pizzerias sell pizza by the slice, meant to be enjoyed standing at the bar.

For an extra treat, customers can add a slice of faina, a hearty chickpea pancake that pairs perfectly with the cheesy pizza.

Milanesa

Another Italian-influenced dish in Argentina is milanesa, also known as escalope in many parts of the world.

Typically made from silverside (a cut from the outer leg of beef) or chicken breast, the meat is tenderized by pounding it thin, then coated in breadcrumbs before being either fried or baked.

The real fun comes with the toppings that take this dish to the next level.

A 'a caballo' (on horseback) variation adds a fried egg on top, while 'a la napolitana' comes with cheese and tomato sauce, and 'a la suiza' features gruyère cheese.

For bigger appetites, try the 'completa' version, which includes ham, cheese, and tomato sauce. It's best paired with French fries and a side salad.

Provoleta

This smooth, round provolone cheese might seem a bit plain on its own – but everything changes once it hits the grill.

Provoleta, made from cow's milk, melts into a delicious, gooey treat and is a staple starter at an Argentine asado (barbecue).

Grilled in a small skillet or a foil dish, provoleta is often sprinkled with oregano and cooked to a perfect balance of crisp on the outside and melting on the inside.

For a slightly tangy twist, try the goat's milk version of provoleta for a richer, creamier taste.

Asado

In Argentina, beef is so irresistible that even vegetarians have been known to give in to its allure.

The best way to experience Argentina's beef is at an asado – a barbecue that’s also a traditional method of grilling meat.

An asado is the heart of Argentine social life, bringing together friends and family for a weekend feast.

The meal unfolds over several hours, beginning with appetizers like choripan, morcilla (blood sausage), and provoleta, before progressing to organ meats such as mollejas (sweetbreads), chinchulines (chitterlings), and riñones (kidneys).

The feast builds to the main event: start with matambrito de cerdo (pork flank steak) drizzled in lemon juice, followed by cuts like ojo de bife (ribeye), bife de chorizo (sirloin with a fat strip), asado de tira (short ribs), and the flavorful entraña (skirt steak).

While an authentic asado at an Argentine's home offers the truest experience, some restaurants bring the next best thing with a parrillada – a small portable grill filled with glowing embers to keep your meats warm.

Llama

In Argentina's northwest, eating llama steak is common, as this hardy camelid thrives in the high-altitude regions of Jujuy province, which sits more than 2,000 meters above sea level.

With a more rustic and earthy taste compared to beef, llama meat is lower in fat, making it a healthier choice.

Llama can be enjoyed in various forms, including empanadas, stews, or as a standalone steak. Some upscale restaurants even serve it as carpaccio or tartare.

Humita

Humita is the ultimate homage to corn, whether eaten as a savory snack or a main dish. The corn mash is wrapped in leaves, which are unwrapped to reveal the delicious filling inside.

The entire package is either steamed or boiled to perfection.

Humita, a dish with roots in pre-Columbian times, is enjoyed throughout the Andean region, including in countries like Chile, Bolivia, and Peru.

Made from fresh corn and milk, humita is enhanced with onions, spices, and sometimes goat cheese for an extra kick.

Locro

Locro is a robust, hearty stew that holds national significance, traditionally enjoyed on May 25 to commemorate Argentina’s May Revolution.

This flavorful stew combines white corn, beef or pork, tripe, red chorizo, and vegetables like squash, beans, and pumpkin, all seasoned with cumin and bay leaves—perfect for warming up during the cold winter months.

For an extra kick, try adding a spoonful of quiquirimichi, a spicy salsa made with paprika, spring onions, and chili.

Another dish worth sampling is carbonada, a stew that features sweetcorn and is traditionally served inside a seasoned, baked pumpkin.

Dulce de leche

Some Argentinians believe that simply enjoying a spoonful of dulce de leche, a rich caramelized milk and sugar sauce, could be considered a meal on its own.

This sweet, sticky sauce is usually paired with desserts like flan, adding a luscious finishing touch.

A true masterpiece is helado infused with the irresistible flavor of dulce de leche.

No ice cream shop in Argentina would survive without it – and the best part is that the ice cream is thick, velvety, and gives Italian gelato a serious run for its money.

For a sweet overload, you can top your dulce de leche ice cream with extra dulce de leche sauce – the more, the better!