A Food Guide to Argentina

Everything you have to try when visiting the country and where to get it.

I’m ashamed to admit that before traveling there, I didn’t know Argentina had such a vibrant and proud food tradition. One that uniquely mixes the ingredients of the land’s animals and vegetation with the influences of the country’s Spanish and Italian immigrants’ own cuisine. Along with international flare, central to Argentine food culture is a focus on sharing meals with family and friends. Breaking bread together is a preferred method to foster social connections filled with warmth and love.

During my time in the country I made friends with some Peruvian travelers who were much more aware of the local delicacies than I was and together we compiled this list of must-trys:

• Choripan

• Churrasquito

• Parrillada/Asado

• Mate

• Empanadas

• Alfajores

• Dulce de leche

• Provoleta

• Milanesa

• Fernet

• Malbec

• Matahambre

• Pizza

• Chivitzo

• Chimichurri

I know this is quite the long list, and to be honest I didn’t get to all of them myself. While I won’t dive into every one, below is some info and tips on seeking out a few classics. For the rest you will have to embody the true traveler spirit and discover them yourself.

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Chimichurri

Chimichurri is to Argentina as ketchup is to the United States. This condiment can be found in nearly every kitchen, on every restaurant table, and put on top of pretty much everything. While recipes can vary of course, it’s a green salsa made with parsley as its base, while other ingredients likely include garlic, oregano, onion, pepper flakes, olive oil, and vinegar. It’s tangy, and to a Western palette likely considered spicy, so it adds a strong zest to any meal.

Mate

Passing around mate with friends.

While consumed in many countries across South America, this caffeinated tea is the national drink of Argentina that stems from as far back as the indigenous Americans, and trying it was probably the most special food-related travel experience I've ever had. Having mate (or maté) isn’t just having a drink, it is a full-blown cultural experience with tons of social customs involved. The drink itself is dried leaves of the yerba mate plant ground into a powder and soaked in hot water, served in a hollowed gourd (also known as a mate) while being sipped through a metal straw (called a bombilla) with a strainer on the bottom end. The taste of it is very bitter, and I would liken it to the feeling of trying black coffee for the first time (don’t worry, sweeteners can be added). To have mate the traditional way it is shared amongst a group with each person taking a sip before passing it and more water being added along the way. There are countless variations on brewing techniques and drinking etiquette, so remember to stay open to learning and just be as polite as you can. Obviously you need to do this with a group of people, so if you can make some Argentinian friends to show you the ropes all the better! Mate can be found on some restaurant menus but not all, or you could buy the supplies yourself (on nearly any street corner) and get together at your hotel or in the park, etc. The mate tea, cup, and straw also make great souvenirs or a gift for any brewing fanatic.

Parrillada/Asado

Now THAT'S asado.

Along with mate, this is the most important food experience you need to have in Argentina. Apologies to my Spanish-speaking friends if I butcher this explanation, but parrillada and asado both mean barbecue, but the former means the actual act of grilling while the later refers to the traditional techniques and social event of barbecuing. The tradition started in the Pampas or north of Argentina, a lush grassland ideal for farming and ranching where the gauchos (Argentine cowboys) of the region developed a cuisine that derived from their plentiful land. You can expect to find a plethora of meats including beef, pork, sausage, lamb, chicken (along with other parts such as intestine, kidney, and blood sausage in the tradition of using every part of the animal) slow-grilled over open embers. When you try asado be sure to do it right by taking a long lunch on a slow afternoon to connect with friends over a good meal. Although you can find good asado anywhere in the country now, I personally had some great ones at Parrilla La Oveja Negra in El Chaltén and at Sos Gardel in Colonia, Uruguay (may be slightly cheating because it’s technically in a different country, but it’s a day trip from Buenos Aires).

Pizza

Yes, believe it or not- pizza. Or any Italian food for that matter, which can be found widely. In the second half of the 19th century and the first half of the 20th, millions of Italians migrated to Argentina due to war and poverty. Currently about 62% of Argentinians have full or partial Italian ancestry, so needless to say the influence is strong in their cuisine. I had one pizza topped with ham and egg of all things that absolutely blew my mind. My Peruvian friends recommended El Cuartito for pizza in Buenos Aires; as for me, the best pasta I have ever had in my life was handmade at a tiny restaurant in El Chaltén called Maffía Trattoria.

Provoleta

Provoleta: heaven on earth.

Simple yet undeniably delicious, provoleta is seasoned, searing hot melted cheese cooked on a grill or cast iron pan. As you may have guessed it is a type of provolone cheese (a nod to their Italian roots) that can be topped with chimichurri and dipped in bread to your liking. It’s often eaten as part of an asado so be sure to order this dish as an appetizer whenever you try your first Argentinian barbecue.

Choripan

A baguette sandwich filled with a chorizo (pork and beef) sausage and condiments (chimichurri, of course). A super casual dish and a staple at futbol games, just like hot dogs at baseball. You can find these in restaurants but really the better experience would be getting one from a street vendor; pick one up while perusing through the neighborhoods of Buenos Aires like La Boca, where you can munch while looking at local art and colorful architecture.

Malbec

Enjoying a malbec in Patagonia.

I didn’t know I loved red wine until I tried this red wine. While the malbec grape originated in France, in the last few decades the Mendoza region in the foothills of the Andes Mountains has seen a surge in vineyards growing the variety, turning it into a de facto distinctly Argentine wine. For the aficionados out there it’s flavor profile can be described as a moderately dry, medium to full-bodied red with a medium tannin level, fruit-forward dark berry character, and velvety texture. If you can make it out to Mendoza for a vineyard tour as part of your visit to Argentina- do it! Otherwise a malbec can be found on the wine list in every restaurant or in any grocery store (and for an affordable price- a decent bottle shouldn’t cost you more than $20). It goes great with red meat, cheese, and roast vegetables.

Alfajores

Let’s finish off with something sweet! An alfajor is a shortbread sandwich filled with dulce de leche (similar tasting to caramel) or sometimes jam and often covered in powdered sugar, coconut, or chocolate. This cookie came from Arab Moors who introduced it to the Spanish when colonizing Spain during the Middle Ages, who then introduced it to the Americas when colonizing Argentina. Today it’s a classic snack beloved by all Argentines. These can be found prepackaged in corner shops if on the go, but better yet get one from the abundance of bakeries dotting Buenos Aires. If you’re lucky enough to find a homemade one (probably huge, overstuffed with filling, and individually sold in plastic wrap) don’t miss out.

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Which of these would you be willing to try on your next trip? Comment below!