Argentina Food and Drink

Asado: The quintessential Argentine barbecue, featuring beef, sausages, offal, and sometimes lamb or goat, all cooked slowly over charcoal.

Empanadas: Pastry pockets filled with meat, cheese, vegetables, or ham and cheese, with regional variations in fillings and cooking methods.

Milanesa: Breaded and fried meat cutlets, similar to a schnitzel, often served with fries or as a sandwich (milanesa al pan).

Provoleta: A grilled provolone cheese, served melty and gooey, often with a sprinkle of oregano and a drizzle of olive oil.

Locro: A hearty stew made with corn, beans, potatoes, pork, and chorizo, traditionally served on national holidays.

Humita and Tamales: Andean dishes made with corn, often mixed with cheese and wrapped in corn husks, then steamed or boiled.

Dulce de Leche: A caramel-like spread made from sweetened milk, used in pastries, cakes, ice cream, and the beloved alfajores (cookie sandwiches).

Alfajores: Two soft cookies filled with dulce de leche and often coated in chocolate or coconut.

Medialunas: Sweet croissants, often enjoyed with a coffee during merienda (afternoon snack).

Chocolate from Bariloche: The town is known for its artisan chocolates, influenced by its European heritage.

Malbec Wine: Argentina's signature red wine, with the Mendoza region producing some of the world's best bottles.

Torrontés Wine: A fragrant white wine, mainly from the Salta region, with a fruity and floral profile.

Quilmes: A light lager often seen at asados and social gatherings. It is considered the national beer and has been brewed since 1888.

Maté: A traditional herbal tea made from yerba maté, sipped through a metal straw (bombilla) from a gourd. Drinking maté is a social ritual.

Fernet with Cola: A popular mixed drink, combining the bitter liqueur Fernet with cola, particularly loved in Córdoba.