Traditional foods in Argentina

Overview

The Argentinean cuisine is characterized by a strong gaucho inheritance combined with some indigenous ingredients as well as with a mixture of European additions. The most popular ingredient in Argentina is the cow meat, being the asado one of the most traditional foods in the country.

Some basics

Argentina is a large country and its cuisine might vary from a region to the other. Despite of this, all of them share an equal attraction for some foods and desserts such as the asado, the dulce de leche, the empanadas, and the milanesas.

Regions

The region of las Pampas and the central area of Argentina is characterized for the traditional asado, dulce de leche, milanesas, pizza, pasta, arroz con leche, salami, and dairy. The cuisine of the northeastern region of Argentina is characterized by using much manioc, fish, fruits and rice. In this region the mate is very popular (although mate is traditional throughout the entire Argentina as well).

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The gastronomy of the northwestern region of Argentina shows an important presence of vegetables, fruits, olives, nuts, and garlic. Some of the most famous dishes from this region are the locro, almond paste, stew, and maize cake. The Argentinean region of Tierra del Fuego and Patagonia has a cuisine in which there is much pasta, empanadas, and dulce de leche. This region is famous for its torta negra (black cake) and a regional cheese called Chubut cheese.