18 Argentine Dishes That Showcase The Country’s Culinary Diversity

Think Argentina is only about steak You are in for a delicious surprise. From Andean corn dishes to coastal hake, the country’s flavors stretch across mountains, plains, and bustling cities.

Italian and Spanish influences mingle with Indigenous traditions and immigrant comfort food. Dive in, and you will see how Argentina’s table is generous, diverse, and endlessly craveable.

1. Asado (Argentine barbecue)

Asado is a gathering as much as a meal, and you will feel it from the first sizzle. Cuts of beef cook slowly over wood or charcoal, seasoned simply with salt to let flavor shine.

Friends pass mate, share stories, and watch for that perfect crust.

You might taste short ribs, vacío, chorizo, and morcilla, each kissed by smoke. A patient fire gives tenderness that ovens rarely match.

When the asador nods, grab bread, spoon on chimichurri, and join the feast.

2. Choripán

Choripán is the bite you grab when the game is about to start. A smoky chorizo sits inside a crusty roll, waiting for a splash of chimichurri or salsa criolla.

It is simple, fast, and wildly satisfying.

You can find it at parillas, food trucks, and outside stadiums where crowds hum with energy. The snap of the sausage contrasts with warm bread and bright herbs.

Take one messy bite, wipe your chin, and you will understand its legendary status.

3. Chimichurri

Chimichurri is the sauce that turns a good grill into a great meal. Bright parsley, oregano, garlic, vinegar, and oil make a tangy, herbal kick.

A pinch of red pepper wakes everything up.

You will spoon it on steak, but it loves vegetables, eggs, and sandwiches too. Every cook swears by a personal ratio.

Stir, taste, tweak, and watch how this green magic cuts through richness and lifts each bite.

4. Empanadas (regional styles)

Empanadas are comfort you can hold in one hand. Every region has a signature fold and personality, from juicy beef to creamy humita.

Bite in, and you get flaky pastry, tender filling, and a burst of nostalgia.

You will notice subtle seasoning differences, sometimes raisins or olives for sweetness and brine. The crimp signals where it came from and what love went into it.

Try a mixed dozen to taste the map in pastry form.

5. Empanadas salteñas (Salta-style)

Salteñas pack warmth into every juicy bite. The filling usually mixes finely chopped beef, potatoes, and gentle spices that linger without overpowering.

Their hallmark repulgue crimp looks neat and practiced.

In Salta, you might pair them with a spicy llajua sauce. They drip a little, so have a napkin ready and enjoy the savoriness.

When you crave empanadas with more oomph, these are your north star.

6. Locro

Locro tastes like a hug on a cold day. It brings together corn, beans, squash, and bits of pork or sausage into thick, hearty comfort.

The pot simmers slowly until flavors become friends.

On national holidays, you will see lines form for steaming bowls. Add a hit of quiqirimichi for heat and brightness.

This stew tells a story of Indigenous roots and communal tables, spoonful by spoonful.

7. Humita

Humita is sweet-savory corn bliss. Fresh kernels, onions, and cheese cook into a creamy mash, then get wrapped in corn husks and gently steamed.

The fragrance is soft and comforting.

You will taste Andean roots in every spoonful. It is humble food that feels special, especially when eaten hot from the husk.

A drizzle of butter or a sprinkle of paprika is all it needs.

8. Tamales (Northwest Argentina)

Northwestern tamales carry deep Indigenous heritage. Corn dough wraps savory fillings, often beef or pork, and steams until tender and fragrant.

The husk bundle keeps everything moist.

You can eat them on the go or plate them with a bright salsa. Their flavor is grounded, earthy, and satisfying without fuss.

When you want a taste of the Andes, these little parcels deliver it faithfully.

9. Milanesa (breaded cutlet)

Milanesa is Argentina’s weeknight hero. Thin slices of beef or chicken get breaded and fried until crisp, then served with lemon for a clean finish.

It is straight to the point, and it works.

Your plate might include mashed potatoes, salad, or a fried egg on top. Leftovers slide into sandwiches beautifully.

When you crave comfort without ceremony, milanesa makes you feel cared for.

10. Milanesa a la napolitana

This is milanesa dressed for a party. Tomato sauce, ham, and molten cheese blanket a crispy cutlet until it becomes knife-and-fork bliss.

It is indulgent, nostalgic, and absolutely shareable.

You will want fries or a simple salad to balance the richness. Squeeze lemon for brightness and dive into the gooey edges.

When familiar comfort needs a little drama, this Napoli-inspired classic shows up.

11. Fugazzeta (stuffed onion pizza)

Fugazzeta brings the pizzeria spirit home. Imagine a thick, cheesy pie stuffed with mozzarella and crowned with sweet onions and oregano.

It is knife-and-fork pizza with swagger.

You will taste the Italian imprint, but its style is proudly local. The onions soften into sweetness, balancing the creamy middle.

Cut a wedge, let the cheese stretch, and enjoy the cozy richness.

12. Provoleta

Provoleta is pure melted joy. A round of provolone-style cheese hits the grill until the edges caramelize and the center turns stretchy.

Sprinkle oregano, maybe chili flakes, and bring it sizzling to the table.

You scoop it with bread while everyone reaches at once. The salty, smoky bite is addictive and perfect asado bait.

It sets the tone for the feast to follow.

13. Carbonada criolla

Carbonada criolla tastes like a countryside afternoon. Beef, squash, potatoes, and corn mingle with dried fruit for gentle sweetness.

The broth becomes velvety and comforting as it simmers.

Some families serve it inside a pumpkin for festive flair. You get spoonfuls that swing between savory and sweet, never heavy, always welcoming.

It is old-school cooking that still feels fresh.

14. Matambre arrollado

Matambre arrollado is a showpiece with substance. A thin cut of beef gets layered with vegetables, herbs, and eggs, then rolled tight and cooked.

Sliced crosswise, it reveals colorful spirals.

You can serve it chilled or room temperature with mustard and bread. It works for picnics, holidays, and any table that celebrates abundance.

Each bite balances tender meat and bright fillings.

15. Patagonian lamb (cordero patagónico)

Patagonian lamb speaks softly and carries deep flavor. Cooked low over open fire, it needs only salt and time.

The meat turns tender with a gentle smokiness you will remember.

In the south, the wind and landscape feel part of the seasoning. You tear off pieces, add a dab of chimichurri, and smile.

This is place and product in perfect harmony.

16. Merluza a la romana (fried hake)

Merluza a la romana proves Argentina is not only about land meats. Hake fillets get a light batter and fry to delicate crunch, revealing flaky white fish inside.

A squeeze of lemon keeps things bright.

It is a staple in casual restaurants and homes along the coast and beyond. Pair with salad or fries and feel the seaside simplicity.

Clean, quick, and quietly elegant.

17. Dulce de leche desserts (category)

Dulce de leche is the dessert heartbeat. Caramelized milk turns thick, glossy, and irresistible, then finds its way into cakes, churros, crepes, and ice cream.

One spoonful can transform a simple sweet.

You will taste toasted notes, creamy depth, and a lingering finish that begs another bite. It is a flavor that feels both homestyle and celebratory.

Keep a jar nearby, and dessert writes itself.

18. Alfajores

Alfajores are the national sweet tooth, neatly packaged. Tender cookies sandwich a thick layer of dulce de leche, sometimes edged in coconut or cloaked in chocolate.

They crumble softly, then melt.

You will find them in kiosks, bakeries, and suitcases heading to loved ones. With coffee or mate, they are perfect.

Grab one, and suddenly one becomes two.