26 Delicious Argentina Food To Try

Argentina food is incredibly underrated and terribly misunderstood. Mention this country and its food, and most people will shrug it off as “just steak and wine”—as if that was not a good enough meal, by the way!

In fact, Argentina has an incredible culinary tradition with strong Italian influences—but not only. Thanks to the creativity of its chefs and the use of local ingredients, the food culture in Argentina is constantly evolving.

Visit two years in a row, as I did, and you will see that while hard-core traditions such as the Sunday asado (barbecue) remain untouched, new dishes are created.

When talking about food in South American countries, I’d say it’s not as well-known and unique as Peruvian food but a million times more appetizing than most Colombian traditional food.

You might be traveling to Argentina for the excitement, beautiful national parks with challenging hikes, and all the other amazing things to do, but I recommend taking a second to appreciate the delectable Argentina traditional food, as well.

In this post, you will learn about the best Argentinian national dishes and get some useful tips to help you make the most of the food.

All The Argentina Foods You Should Try

When people think of traditional Argentinian food, they usually think of delicious meat alongside tasty wine. However, it’s really so much more than that.

You’ll find mouthwatering street food, filling stews, delectable sweets, and so much more alongside the classic steaks and meats. To make things easier, this guide is broken up into three main sections:

• Snacks, appetizers, street food and more
• Argentinian main dishes and soups
• Popular Argentinian desserts

Then as a bonus, we’ll talk about the best Argentina drinks to pair with your meals and some tips for trying all the delicious food in Argentina.

Snacks, appetizers, street food and more

Empanadas

This has to be my favorite food here and definitely a famous Argentina food. They are perfect for a quick lunch, excellent as a snack, the ultimate appetizer, and a great aperitif or even a late-night snack. You will find them in the best restaurants, in budget eateries, at markets, and even on the streets.

Empanadas are actually very simple: a bready kind of dough that is filled with a variety of ingredients. Locals will be able to tell you what the empanada is stuffed with by the way it is closed.

You will commonly find eggplant, zucchini, squash (a great vegan option), empanadas, cheese and ham, beef and onions, and even chicken. They are usually baked, but in some regions of Argentina, you will find them fried. They can be of different sizes – the ones in Salta are smaller than the rest, for example. There are just so many kinds to pick from! 

If you are looking for a real find, try the empanadas arabe. They are filled with ground beef flavored with cumin, other herbs, and lemon rind.

The best empanadas is Buenos Aires are found at San Telmo Market, at La Panaderia. There is always a line because they are delicious. The best drink to have with them is beer.

Choripán

Argentina’s favorite sandwich is the perfect street food. It is sold at street corners and markets. 

It is made with grilled pork and beef chorizo, though occasionally you can have it with lamb. The sausage is cut in half and smothered with chimichurri sauce (made with olive oil, parsley, garlic, and oregano) and then stuffed into a crusty roll.

Other fillings are added – onions, pickles, and green bell peppers. 

It is not uncommon to find someone grilling choripán right out of this car in a parking lot where hiking trails start—it seems to be one of the best things to have after a hike!

The best place to try choripán in Buenos Aires is San Telmo Market.

Humita

Similar to Mexican tamales, humita can be both a snack or a main course – depending on the size of the dish. It is made with creamed corn, onions, goat cheese, and spices and wrapped in corn husks, then steamed or boiled. You will typically find it in the Andes region.

Provoleta

Typically eaten as an appetizer, provoleta is the real grilled cheese! This traditional dish consists of a large piece of cheese topped with herbs such as oregano and chili flakes and then grilled on a skillet over the fire.

Add a touch of olive oil for perfection. The best provoleta is crispy on the outside and soft, moist, and stringy on the inside.

Chipa

Chipa is one of my favorite little snacks in Argentina because of its delicious doughiness and cheesiness.

Chipa is essentially a small, round ball stuffed with cheese and sometimes ham, vegetables, or ground beef. It’s also really popular in Brazil, Bolivia, and Paraguay (in Brazil, it’s usually called pão de queijo).

Chipas are popular street food, though sometimes they’ll be listed as an appetizer at a restaurant. They definitely aren’t a meal, so if you’re really hungry, I’d consider getting two orders from your neighborhood food vendor.

Argentinian main dishes and soups

Milanesa

Also known as Argentine schnitzel, Milanesa is a staple and a very famous Argentina food. Restaurants and bodegons regularly serve it (more about them below).

The best milanesas are made with veal, but you can also find chicken or beef milanesas. The meat is pounded until soft, then passed in beaten eggs and breadcrumbs and fried. A lighter version may be baked, but honestly, go for the real thing! Milanesas is another excellent travel food. Stuff it in a fresh, crispy roll with a few condiments and toppings for the best sandwich!

Milanesa is also quickly becoming the most popular Argentina foods. According to the Buenos Aires Tourism Board, most cuts of meat consumed in Argentina are prepared for milanesa (not for barbeque, as some might believe).

The best milanesas in Buenos Aires are found at Peron Peron, a restaurant in Palermo founded by a convinced Peronista, as the name suggests.

Milanesa Napolitana

Milanesa Napolitana looks a bit like a pizza because it’s a Milanesa topped with cheese, ham, and tomato sauce.

I have always thought it is kind of ironic that the word “napolitana” (which would, in theory, mean “from Naples”) was placed next to “Milanesa” (which means “from Milan”—which is where the dish originated from).

The dish was actually created by José Napoli, owner of a bodegon in front of the amusement park. He decided to top the milanesa he was serving with other ingredients, and that’s how the dish came about.

However, there’s also a legend about its creation: a famous local boxer who went by the surname Napolitano used to always eat milanesa in the same place.

One day, the restaurant owner was not there, and the person who prepared the milanesa burned it. He then decided to top it off with other ingredients to cover up the burned bits. He named the dish in honor of the customer.

Steak

Can you really say you have been to Argentina if you haven’t had a steak there? There are multiple reasons why steaks in Argentina are so much better. First of all, the quality of the meat is superior.

Second, it is all about the “asador” – the person who barbecues it: the heat, how distant you place the meat from it, how you marinate it and for how long, etc. – all play a role in how a steak turns out.

Steaks are often served with chimichurri, but when meat is so good, you won’t need to cover its taste with anything else!

You can pick among different cuts and cooking points. These are the cuts:

• Filete – fillet steak. It will be very soft, and the most expensive choice. 
• Bife de lomo – sirloin. A lean cut is also quite expensive.
• Bife de chorizo – strip loin steak. It has a bit more fat than bife de lomo, but that means it is juicier. It’s actually my favorite cut.
• Matambre – flank steak. It’s cheaper than the others.
• Vacio – London broil. Together with life de chorizo, it is actually the most popular cut in Argentina.

And these are the cooking points:

• Jugoso – It means juicy, and in Steak Kingdom, it would translate as rare. If you like your meat rare, you will have to ask for “muy jugoso.”
• Al punto – medium rare.
• Bien asado / bien cocido – well done.

Steaks in Argentina are usually quite large. A single one can weigh between 300 and 600 grams, so it is totally okay to share.

Meat lovers around the world normally ask for their steak to be rare. You will notice that in Argentina meat tends to be more cooked than in other parts of the world, and that if you order your meat rare, chances are you will get it medium rare.

You will be tempted to send it back and have another one grilled, but I suggest trying it and seeing if you like it first. Meat in Argentina is much softer than in other countries so it won’t turn into a sole if it’s a bit more cooked. The reason for this – and for the better taste – is that cattle is actually grass-fed.

Asado

Asado is the Argentine word for a mixed grill, and it is a local tradition. Nothing beats a good asado on a Sunday, especially in the summer! It is so much part of the local culture that hostels across the country organize asado evenings—pretty much every other night—for a very reasonable price.

A proper asado will consist of various kinds of meat, including beef (usually beef de chorizo), pork (often marinated pork belly), lamb (especially in Patagonia), and chorizo. At times, you will also get chicken with it.

The best place to have asado is actually at home. Alternatively, look for a good parrilla or a bodegon for your asado.

The best place to have asado in El Calafate is La Tablita. Make sure to book in advance. In Buenos Aires, go to La Cabrera or Don Julio.

In Tierra del Fuego, you won’t have a personal plate to eat your share of asado, but everyone will eat from the cutting boards set at the center of the table.

Matambre arrollado

Matambre comes from the junction of two words—matar (to kill) and hambre (hunger). This dish is prepared with thin slices of flank steak stuffed with vegetables, hard-boiled eggs, olives, and mixed herbs.

The meat is then rolled and cooked—typically baked. The end result is similar to Italian polpettone.

Locro

This stew is a typical dish from the Andes region. It is very earthy, and its main ingredients are corn, vegetables, and various kinds of meat.

It’s also very filling, as it’s usually packed full of different ingredients and fillings. It’s most commonly served for Argentinian national holidays, like the 25th May celebrations, but you can usually find it year-round at local joints and restaurants.

Carbonada

Another delicious stew is prepared with meat, potatoes, corn on the cob, vegetables such as carrots and bell peppers, onions and spring onions, and fruits such as apricots, peaches, raisins, and even green grapes.

It cooks for a few hours before being served in a hollow pumpkin. It’s a perfect dish to try in the winter.

Tartas

The equivalent of a quiche but with fewer eggs and more vegetables, Argentine tarta is actually quite a simple and quick lunch option—and vegetarian-friendly.

It comes in various flavors, such as ham and cheese, spinach and cheese, tomatoes and mozzarella, zucchini, and so on. You can easily find them at bodegones and delis.

Argentine Pizza

Pizza in Argentina is usually stone-baked (a la piedra). In theory, the pizza de molde should have a thick crust, but in practice, no matter what you ask for, you will get a thick-crust pizza.

The proportion of toppings is pretty much the opposite of what you’d get in Italy: very little tomato sauce and a lot of cheese (which is not the real mozzarella, by the way).

Fugazzeta

The name resembles “fugassa,” the typical focaccia found in Genoa. For those that don’t know, focaccia in Genoa is a type of bread that’s usually crispy on the outside and soft and warm on the inside.

In its Argentine version, it is topped with onions. At times, it really resembles a white pizza crust more than anything else. And sometimes, it’s entirely stuffed and overflowing with cheese (often described as a stuffed Argentinian pizza).

Fainá Argentina (Farinata)

We have Fainé in Sardinia – it’s typical of the north of the island and was brought here by the Genoese. The Argentine version is very similar: it is a thin flatbread made of chickpea flour, not exactly light.

It’s often eaten plain or with toppings, much like pizza. Mind you, even at its best, it can be very oily.

Argentine pasta

With 40% of the population having Italian origins, it’s pretty obvious that some of the traditional Argentina food is Italian. Pretty much all restaurants in Argentina will have a pasta dish on the menu, and you will usually find a local version of ravioli called Sorrentino.

These ravioli don’t resemble anything we have here in Italy. They are often served with a cream sauce and an abundant dose of parmigiano cheese on top.

Fresh pasta shops are very common in Argentina, and many restaurants still make their own noodles. The texture is a bit different from what you’d get in Italy, but nevertheless good.

Centollas

Argentina’s food is not all about meat, I promise! You can have great fish and seafood, too. If you decide to travel all the way to Tierra del Fuego, one of the things you absolutely have to try is centollas—a massive king crab that is usually fished and cooked almost on the spot.

It is boiled and served plain with a variety of sauces, such as salsa rosa, but the meat is so tender and has such a delicate flavor that I recommend just adding a touch of lemon to it.

There are many restaurants in Ushuaia that serve centolla. The best one is Viejo Marino. It’s very popular, so make sure you book in advance or be prepared to wait a bit.

If you want a full centolla experience, where you fish the centolla you will then eat, opt for a tour with Tierra Turismo, which will take you to Puerto Almanza, about 15 km (9.3 miles) from Ushuaia.

Merluza negra

Typically found in Tierra del Fuego, this Patagonian fish would translate to toothfish. It’s a very fat fish, which means its meat ends up being very soft and moist. The best way to eat it is plainly grilled.

Medialunas

This is the most common Argentine breakfast food. Known as Argentine croissants, they are actually more similar in flavor and texture to the Italian cornetto. The name means “half moons,” and it is an obvious reference to their shape.

You can have them grass, which means they are made with lard and, for this reason, a bit saltier, or de Manteca, which means they are made with butter, and thus a bit sweeter and significantly fluffier. Have it with a good cappuccino, and you may as well think you are in Italy.

Popular Argentine Desserts

Dulce de Leche

This really thick spread is made with condensed milk or cream and lots of sugar. Locals spread it on toast in the morning, eat it with a spoon (much like we eat Nutella in Italy), or create desserts to go with it, such as panqueques (pancakes) with dulce de leche.

Alfajores

The most famous Argentina food for dessert is as sweet as it gets. The plain, most traditional one is made with two shortbreads stuffed with dulce de leche and rolled on coconut flakes. You will also find ones that are covered in chocolate or filled with chocolate and a choice of other ingredients.

Havanna is the most popular chain for buying alfajores, but you can honestly find better ones at small bakeries.

Gelato

Heladerias – ice cream shops – are found throughout Argentina. Ice cream is very similar to what you’d have in Italy – you figured out why already! A popular local flavor is dulce de leche – go figure!

One of the most popular spots is the ice cream shop Alchemy on Humboldt 1923 in Buenos Aires. It offers an ever-growing list of vegan ice creams!

Vegan ice cream is becoming more and more common in Argentina.

Flan

Flan is a ubiquitous dessert across Latin America and Spain. It’s made of milk boiled with egg yolks, and in Argentina, it’s obviously served with dulce de leche. Other toppings include cream.

Queso y Dulce

This Argentina food is commonly found across the Andes region in other countries, too—in fact, I think I have had it in Colombia. It’s a chunk of very mild cheese topped with a thick jam, which can be quince (membrillo) or sweet potato (batata). You will find it sold at street corners in the Andes region.

Pastelitos

These very traditional sweets are made with hojaldre—layers of phyllo pastry put together with a good amount of quince or sweet potato in the center. They are then fried—though in some cases they are baked—and sprinkled with powdered sugar.

Although they are found year-round, they are most typical on 25th May, Argentina’s Independence Day.

For more sweets such as pastafrola, torta frita, and chocotorta, read Erin’s post on traditional desserts in Argentina.

Great Drinks To Accompany Argentina Food

Wine

Argentina makes some excellent wines, and the perfect drink to accompany your meal in Argentina inevitably is Malbec. 

It is produced in the region of Mendoza, the best place to visit if you want to go on a wine-tasting tour. Alternatively, you can visit one of the many wineries in Buenos Aires to get your fix.

Beer

The beer culture in Argentina has changed a lot since I first visited in 2012. Back then, the best you could have were cheap liter bottles of Quilmes or Salteña beer.

Fast-forward a decade, and craft beer is finally a thing in Argentina. Breweries are all over the country. I like Patagonia, a chain in Buenos Aires and other large cities. Having a beer is a great way to accompany Argentina’s food!

Mate

This strong infusion is made with Yerba Mate, a bitter herb very high in caffeine. It is brewed in a very particular way. Water is never fully boiled but must be at 84 degrees.

Once the water is hot, you pour it over the yerba, which you put directly into a cup—best if made out of a pumpkin. You should never stir the infusion, which you drink with a bombilla, a metal straw.

Having a mate is much more than drinking an infusion—it really is part of the local culture. It’s very common to see people walking around with a thermos of hot water, a cup, and a bombilla, sipping their mate on the go. It’s just as common to see a group of friends enjoying a mate together, passing the cup around in a group.

Fernet

This Italian amaro is the most common after-dinner drink in Argentina. Fernet and Cola are one of the most popular cocktails.

5 Tips To Find The Best Argentina Food

Join a food tour

You should hardly feel overwhelmed by Argentina food – dishes are quite simple, and you will find all the local staples at any good restaurant. Yet, you may want to join a good food tour or experience – just for the fun.

The most fun experience is the Argentine experience in Buenos Aires. This honestly is one of the most fun ways to learn about the culinary culture of Argentina.

You will be served delicious food in a classy environment with fantastic wine pairings, and at the same time, learn the secrets to a good steak or empanadas and some very useful words that will help you during your trip.

I recommend this specific Argentina Experience: Immersive 6 Course Menu Tasting with Wine Tasting. The experience includes an empanada-making class, a five-course dinner meal, unlimited wine tastings, meat tasting, and a mate and alfajores class.

Visit a market

Visiting a market is a great way to learn about the local way of life, culture, and food anywhere in the world. The same goes for Argentina. There is an abundance of markets throughout the country where you can observe, take photos, and taste delicious food.

My favorite is Feria San Telmo in Buenos Aires. This market is only open on Sundays, but can’t be missed. It’s a blend of local ingredients and foods alongside hand-craft souvenirs and gifts. There’s really a little something of everything, and it’s one of the most exciting market experiences in Argentina.

Mercado San Telmo (different from Feria San Telmo) is another great one, with an eclectic collection of food and drinks around.

Visiting different markets and experimenting with foods is one of the best things to do in Buenos Aires, but you can find good spots and markets almost anywhere in the country, as well.

It might also be nice to visit a market on a guided tour of Buenos Aires. I recommend this Buenos Aires: San Telmo and Market Guided Walking Tour. The tour includes a historical tour of key places around the city, as well as a guided walk-through of the good market of San Telmo.

Eat where the locals eat 

In order to find the best Argentina food, you need to know where to eat it. Eat where locals eat because that’s where the best food will be. If you really don’t know where to go, ask your hotel receptionist or your Airbnb host, and they will be able to direct you.

Markets provide an endless array of good street food—they are the best places to try empanadas or choripan. Other than that, search for a good bodegon, a neighborhood restaurant that serves traditional food—think things such as milanesa and a variety of tartas. A parrilla, on the other hand, is where you should go in search of a good asado or a steak.

Needless to say, a good home-cooked meal is the way to go. The best asado in Argentina is definitely home-cooked!

PRO TIP: If you’re looking for a low-key, local place, I recommend walking around a few neighborhoods and keeping your eyes peeled for a small restaurant packed with locals. This is how you can tell it’s good stuff!

Like in the rest of the world, good restaurants in Argentina should be booked in advance. Most waiting staff will speak English. If you aren’t confident about this, just ask your hotel receptionist or host.

Eat when the locals eat

Argentines eat much later than you’d probably wish. You can find food at 6:00 p.m., especially in tourist places. But in general, expect restaurants to get busy after 8:00 or even 9:00 p.m.

This can be nice if you’re trying to make a reservation at a high-demand place because the tables usually won’t fill up completely until later. However, it can be hard to spot all the best local spots if the locals aren’t even prepping to eat yet.

Vegan and vegetarian food in Argentina

Finally, good news for the vegans and vegetarians here. This is another thing that is changing and improving in Argentina, and although the meat culture is still very much there, you will now be able to find many more options to suit your diet.

I was able to find a delicious buffet-style vegan restaurant in Mendoza called Cuenco, where I stuffed my face with any sort of dish. Buenos Aires has become the vegan Mecca of South America, so you won’t have any issues finding a place to suit your diet there.

You may want to check this guide for the best vegan restaurants in the capital.

Further Readings

For more readings about Argentina, make sure to check out these posts:

• A Guide To The Greatest Things To Do In Argentina
• A Great Argentina Itinerary
• 25 Unmissable Things To Do In Buenos Aires
• A Complete Guide To Where To Stay In Buenos Aires
• A Complete Guide To Puerto Madryn, Argentina
• 30 Things You Should Consider Before Traveling To Patagonia
• Hiking In Patagonia: 15 Incredible Trails
• Hiking Gear And More: The Perfect Patagonia Packing List
• A Complete Guide To El Calafate Argentina
• A Complete Guide To Perito Moreno Glacier
• A Complete Guide To Hiking To Laguna Torre
• A Guide To Hiking Around Fitz Roy, In El Chalten
• Everything You Need To Know About Ushuaia Patagonia
• A Complete Guide To Hiking Laguna Esmeralda
• A Complete Guide To Salta Argentina
• 10 Fantastic Day Trips From Buenos Aires
• The Best Argentine Movies

Further Readings About International Cuisine

Do you travel for food? Then don’t miss these posts!

• The Most Delicious Cuban Food: 43 Mouthwatering Cuban Dishes
• 21 Mouthwatering Guyanese Food And Drinks You Need To Try
• All The Food In Rome You Should Eat: 25 Delicious Dishes
• All The Sardinian Food You Should Try
• A Complete Guide To Israeli Food
• Tel Aviv Vegan Food Guide – The Best Vegan Restaurants In Tel Aviv
• 34 Countries With The Best Food
• All The Nicaraguan Food You Should Try

Pin It For Later!