Food in Argentina is world-famous for its high-quality beef, the iconic parrilladas (barbecues), and gaucho traditions. All of this fueled our imagination as we traveled through the country and tried to taste as much as possible. Some things surprised us — others, not so much.
This article will explore what to eat in Argentina, sharing our favorite dishes, recommendations, and helpful tips. We’ll discuss main dishes, street food, traditional desserts, and some typical drinks.
Discover the most iconic flavors of Argentina with us in our Argentine food guide!
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What You Should Know About Food in Argentina
Throughout its history, Argentina has welcomed many immigrants, especially in the early 19th century, and that clearly shows in its food. You’ll find many dishes with Italian influence, like pasta and pizza (in fact, Buenos Aires is said to have the highest number of pizzerias per capita in the world!).
There’s also a strong German and Central European influence, especially noticeable in the Bariloche region with its delicious cakes and chocolates. Not to mention, the Spanish culinary heritage is present in almost every dish. And of course, there’s indigenous influence too, mainly from the Andean and Guaraní peoples — particularly visible in the widespread consumption of yerba mate.
As with many countries — and even more so in a place as extensive and diverse as Argentina — there’s a lot of regional variety and local specialties. Each region has its climate, local ingredients, and unique flavors. For example, llama meat and potatoes are common in the Andean areas, trout and salmon are popular around Bariloche and Patagonia, and you’ll find more fish and seafood in the far south.
And you can’t talk about Argentine food without mentioning the country’s deep-rooted meat culture. Argentina has a long tradition tied to cattle ranching and the lifestyle of the gauchos. Parrilladas (barbecues) are one of the country’s most iconic dishes, typically featuring several cuts of grilled beef.
Unfortunately, this side of Argentine cuisine disappointed us a bit. We’re not sure if our expectations were too high or if we just had bad luck with the restaurants, but the truth is we found the meat overpriced, the portions small, and honestly, the quality wasn’t all that impressive.
Another thing we need to mention is the cost of food during our 2024 trip. Everything was really expensive, and most of the time, the quality was average at best, with little variety, especially in more touristy areas like Patagonia, where we were pretty let down. On the other hand, in Buenos Aires, we found more affordable options and even came across some great cheap restaurants. Another region where we truly enjoyed the food was Northern Argentina, in the Andean area — the cuisine there was more varied and the dishes more interesting.
Key Ingredients in Argentine Cuisine
Argentina is a huge country, and its ingredients and cooking styles vary greatly from region to region.
Here are some of the most well-known and distinctive ingredients in Argentine cuisine:
- Chimichurri – The most famous Argentine sauce (also very traditional in Uruguay). It’s made with parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, and salt. It has a fresh, slightly spicy flavor and is mainly used as a condiment for grilled meats.
- Llama meat – Very common in Northern Argentina, especially in the provinces of Jujuy and Salta. Llamas are better suited to high altitudes than cattle. The meat is white and typically used in stews and casseroles. You can also find milanesas made from llama meat.
- Lamb – Plays a vital role in Argentine cuisine, particularly in Patagonia, where it’s eaten frequently. Two typical dishes include cabrito provenzal (Provençal-style goat) and cordero patagónico (Patagonian lamb).
- Beef – When people talk about meat in Argentina, they usually talk about beef. The country has extensive cattle farming on the vast Pampas plains, and meat culture is a massive part of Argentina’s national identity.
- Yerba mate – A native plant of the region, consumed as a tea with a stimulating effect. It’s more popular than coffee in Argentina. Beyond being a beverage, mate is also a social ritual that brings people together.
- Fish and seafood – Although fish consumption in Argentina is relatively low, the country’s south features some internationally known dishes, like merluza negra (Patagonian toothfish) and centolla (king crab).
Street Food in Argentina
Empanadas
Empanadas are probably the most beloved street food in Argentina. Each region has its own typical version, and there are even rivalries between cities — each one swears they make the best empanadas in the country. Needless to say, Argentinians are incredibly proud of their empanadas!
They’re made with a simple dough of wheat flour, water, and butter (or lard), usually filled with meat. But there are also versions with tuna, vegetarian fillings, or other ingredients. Our favorites were the jamón y queso and humita empanadas from Salta (filled with creamy corn). We can say that the best empanadas in Argentina were in Salta — and that’s after traveling through Chile, Uruguay, and Paraguay!
Although strongly associated with Argentina, empanadas aren’t exclusive to the country. Nearly every South American nation has its version. Ingredients and shape may vary a bit, but in the end, they’re all quite similar.
Humitas and Tamales
Humitas and tamales are traditional dishes with indigenous roots from northwestern Argentina’s Andean region. They’re also common in other Latin American countries, such as Peru, Bolivia, Ecuador, Mexico, Guatemala, and more.
Both are made with corn and wrapped in corn husks. However, humitas are made with fresh corn and don’t contain meat, while tamales are made with cornmeal and usually have a meat filling. They can be steamed or boiled. Both have a similar texture and a very distinctive flavor. They’re also very filling — one is enough to keep you full for hours.
We tried humitas and tamales at the market in Salta and liked them. They’re a different kind of dish that might seem a bit odd at first, especially because of the texture, but we recommend trying them, especially if you enjoy tasting new things.
Tortilla Rellena
Tortillas rellenas are like giant empanadas, made with wheat flour dough (more common) or corn flour and filled with a wide variety of ingredients. They’re grilled on charcoal and made to order right on the street. This is a typical food from northern Argentina, especially in the Jujuy region, where they’re sold everywhere, mainly at street markets or near bus stations. They have a strong Indigenous influence.
It’s a quick, tasty, and convenient meal. You can choose the fillings you like best: cheese, corn, meat, vegetables… There are even versions with llama meat! And the best part: they’re super cheap.
Choripán
Choripán is a very popular street food in the capital and southern Argentina. It’s also found in Chile and other Latin American countries. Basically, it’s a sandwich made with crusty bread (like a baguette) and grilled fresh sausage (similar to Brazilian sausage), topped with chimichurri sauce. It’s a perfect combo—tasty and affordable for a quick meal.
It’s usually sold at street stalls or markets. Choripán saved our budget in Ushuaia, where food was costly, but choripán was affordable and very satisfying.
Pizza
Pizza plays an important role in the country’s culture, especially in Buenos Aires, which is known for having the highest number of pizzerias per capita in the world. This is due to the large wave of Italian immigrants who came to Argentina and left a strong mark on the local cuisine, with many Italian dishes and several local adaptations.
In Argentina, pizzas are thicker and loaded with more cheese than the original Italian versions. There are also unique variations created in the country to suit Argentine tastes. The most typical and different ones are:
- Fugazzeta is a pizza without tomato sauce. It’s made with two layers of dough and filled with lots of cheese in the middle. It’s topped with oven-roasted onion slices.
- Fugazza con queso – a single layer of dough with cheese and lots of onions on top.
- Pizza de cancha – a simple pizza sold in football stadiums, topped only with tomato sauce.
- Pizza arrotolata – a rolled pizza shaped like a cylinder, but without tomato sauce.
- Fainá – not exactly a pizza, but a chickpea flour flatbread made with water and olive oil, usually served alongside pizza. It’s flavorful and very filling.
In addition to these, you’ll also find classic pizzas like Margherita, Neapolitan, Hawaiian, and all the traditional flavors.
Argentine Meat Dishes
Milanesa
We didn’t expect milanesa to be the most popular national dish when we visited Argentina. But it was everywhere — served at nearly every restaurant, either on a plate with fries or mashed potatoes, and even in sandwiches sold by street vendors. It’s so beloved in Argentina that it even has its special day: Día de la Milanesa!
Milanesa is a thin slice of meat — usually beef, though pork and chicken are also common — breaded and fried. It comes from Milan’s famous cotoletta alla milanese and is very similar to the Austrian schnitzel. It’s one of those comforting, go-to meals you’ll always find that hits the spot when you want something simple.
There are variations, like milanesa de llama (more common in the north) and milanesa a la napolitana, which is topped with tomato sauce, ham, and melted cheese.
Parrillada
Parrillada is the iconic Argentine dish we were most excited to try when we traveled through the country. It’s a meat barbecue, grilled over wood or charcoal on a special grill called a parrilla, which is placed over a fire pit.
What really surprised us was the variety of meat cuts used. They truly use the whole cow! In addition to familiar cuts like bife de chorizo (similar to sirloin steak) and ribs, you’ll often get organs like gizzards, intestines, kidneys, and even blood sausage. So when you order a parrillada, expect a full assortment — it’s a complete experience.
Some restaurants specialize in parrilla, and many have huge outdoor grills where you can watch the meat being cooked. But fair warning: the quality can vary greatly, so it’s worth picking your spot carefully.
Beyond being a national dish, parrillada is deeply tied to Argentine culture and the gaucho tradition. It’s more than just food—it’s a social event—a time to gather around the grill with friends and family, sharing stories, laughter, and, of course, great meat.
Bife de Chorizo
Bife de chorizo is probably the most famous and prized steak in Argentina. It’s a thick, juicy cut from the sirloin, easily recognized by the strip of fat running along one side that gives it extra flavor and tenderness.
It’s typically grilled and served with sauces like chimichurri or salsa criolla, accompanied by fries, provoleta (a delicious grilled cheese), and salad. One important thing to remember is that steaks are almost always well-done in Argentina. Even when we asked for medium, it came out well-done. So if you like your steak medium or rare, always ask for it rare (jugoso).
We had high expectations for the legendary Argentine steak before the trip — just thinking about those thick, tender, juicy steaks made our mouths water. But honestly? We were pretty disappointed. The steaks we tried weren’t anything special, and they didn’t justify the price. A 500g bife de chorizo costs around €40–50 ($43–54), and side dishes like fries or salad were extra, around €8–10 ($9–11) each. The bill increased quickly, and the experience rarely met the hype.
There was only one place outside Buenos Aires where it felt worth it — flavorful food, generous portions, and for once, we didn’t feel like we were being ripped off.
Provoleta
We just had to include provoleta here. It’s not a meat dish but a typical side served with Argentine BBQs. Provoleta is made with a semi-hard cow’s milk cheese called provolone, grilled over fire until crispy and gooey. It’s seasoned with oregano and black pepper. It has a salty touch and tastes fantastic when you dip some bread into that melted cheese.
Don’t skip this cheesy starter treat whenever you go for a parrillada or steak!
Patagonian Lamb
Patagonian lamb is an iconic dish from Patagonia, both in Argentina and Chile. Traditionally cooked by gauchos, it’s made by splitting the lamb open, mounting it on an iron cross, and slow-roasting it over a wood fire for 4 to 6 hours. The meat is incredibly juicy and tender, usually served with potatoes and salad.
In Argentina, it’s easy to spot restaurants that serve this dish — look for a big fire pit or grill with a whole lamb roasting on display. Besides being delicious, it’s one of those unforgettable foodie experiences.
Locro
Locro is a hearty Argentine stew made with a mix of meats, beans, and corn, like Argentina’s version of feijoada. The main ingredients include beef and pork, white corn, white beans, sweet potato, and carrots. It’s seasoned with paprika, cumin, salt, pepper, and sometimes chili flakes to taste.
This dish is traditional in the Andean northwest of Argentina and is perfect for cold days — warm, comforting, and super filling. It’s also commonly eaten on national holidays like May 25th as a symbol of unity and national identity.
Another similar stew worth trying is carbonada, which also includes corn and mixed meats but adds pumpkin (sometimes even served inside one!) and dried fruits, giving it a slightly sweet twist.
Fish and Seafood Dishes in Argentina
Salmon and Trout
Freshwater salmon and trout are some of the most appreciated fish in Patagonia, especially around Bariloche and San Martín de los Andes.
You’ll find them on many menus, served grilled, smoked, stuffed, or with lemon or butter sauce. Both are delicious, moist, and incredibly fresh. We were genuinely impressed with the quality and flavor of the fish we had near Bariloche, in the lake district.
Patagonian Toothfish (Merluza Negra)
Patagonian toothfish is one of the standout dishes in Ushuaia. It’s a white fish that lives in deep, cold waters and can weigh over 100 kg (220 lbs). It’s also known as Chilean seabass or deep-sea cod. This fish thrives in the icy waters around the South Pole and the Tierra del Fuego region.
It’s usually roasted or grilled and served with light sauces like lemon butter and herbs. Although many restaurants served it, we didn’t try it ourselves. Still, we were curious, especially after learning that some call it the “white gold of gastronomy.”
King Crab
King crab (centolla) is undoubtedly the most famous dish in Ushuaia, in southern Argentina. Many consider it one of the tastiest crustaceans on the planet. This species lives in the icy waters of the Beagle Channel, an ideal environment for it.
It is prepared in several ways, but the most classic (and expensive) is boiled and served whole. It also comes au gratin with cheese, mixed into sauces, or in king crab soup. In good restaurants, it’s common to see live king crabs in tanks, which guarantees freshness, although it’s always a good idea to ask if it’s fresh before ordering.
It’s a very sought-after dish; a few specialty restaurants have long waiting lines. The only problem is that it’s costly. King crab is already a pricey ingredient, but the prices are on another level in Ushuaia.
Still, we decided to splurge. We went to El Viejo Marino, a well-known restaurant, and ordered king crab soup and a crab dish in sauce. We didn’t want to go bankrupt, after all. But honestly, it didn’t live up to the hype. Maybe we were unlucky or just picked the wrong dish, but in our opinion, it wasn’t worth our money.
Traditional Sweets in Argentina
Dulce de Leche
Dulce de leche is the backbone of desserts in Argentina and South America. It’s used in baking cakes, filling alfajores and churros, or simply spreading on bread. You can even eat it straight from the spoon!
It’s made by slowly cooking milk and sugar for hours until it thickens and caramelizes. It’s delicious. If you get the chance, buy a jar or two while you’re in Argentina — you won’t regret it. And trust us, it’s not like the versions sold in Europe.
Alfajor
Alfajores are an iconic Argentine sweet, though they’re also popular in other South American countries like Chile, Paraguay, and Uruguay. They consist of two soft, crumbly cookies filled with dulce de leche (as mentioned before) or quince paste. They’re usually topped with shredded coconut, covered in chocolate, or dusted with powdered sugar.
This treat is incredibly popular—you’ll find it everywhere! Although they vary in size and filling, the base flavor is usually very similar. We’ve tried alfajores in several South American countries, and the differences aren’t huge. What changes the most is the filling.
Flan with Dulce de Leche or Whipped Cream
Some desserts surprise you with their simplicity, yet the combination of flavors is downright addictive. That’s precisely what happened when we tried flan with whipped cream. Flan is a typical dessert worldwide, but the one we had in Buenos Aires, smothered in whipped cream, was delightful.
This creamy custard is made from eggs, milk, and sugar and topped with caramel sauce. It’s especially popular in Europe, particularly in France, Spain, and Portugal, and is typically served plain. But they take it up a notch in Argentina by adding dulce de leche, whipped cream, or even both at once. Yes, as if it wasn’t sweet enough already! But trust us, it works. We highly recommend trying it.
Torta Rogel
Torta Rogel is a traditional Argentine dessert made from layers of crispy pastry dough (flour, butter, egg yolks, and water), generously filled with dulce de leche and topped with Italian meringue. The contrast between the creamy filling and the crispy layers makes this dessert heavenly.
It’s believed that the dessert’s name comes from the pastry shop that first bought the recipe. It’s found throughout the country, but we encountered it more often in northern Argentina, especially in Salta.
Facturas
Facturas aren’t a single type of sweet, but rather a category of pastries typically enjoyed with mate or coffee, usually for breakfast or an afternoon snack. They’re particularly traditional in Buenos Aires.
Some of the most common types include medialunas (small, sweet croissants), vigilantes (rectangular puff pastries, often dusted with sugar), and bolas de fraile (similar to cream-filled doughnuts). Most are made with puff pastry, filled with dulce de leche or cream.
So, when in Buenos Aires, be sure to stop by a typical bakery and grab a selection of these pastries to enjoy with your coffee. They’re sold by weight in many places so you can try a bit of everything. But if you can only choose one… medialunas are a must!
Coca Candies
In northern Argentina, especially in the Calchaquí Valley (Salta and other northwestern provinces), it’s common to find local vendors in street markets selling coca candies and coca leaves. They’re said to help reduce fatigue and relieve altitude sickness. The candies are small, slightly sweet, not too strong in flavor, and pleasant. Some versions include honey.
To clarify: coca leaves and candies don’t contain cocaine — or rather, they contain only a minimal amount (about 0.5%) that isn’t absorbed by the body. They don’t have any psychoactive or addictive effects. Illegal cocaine is chemically extracted from the leaves in a complex process, and it takes about 200 grams of dried leaves to produce just 1 gram of cocaine.
In northern Argentina, it’s traditional to conquer, which means chewing coca leaves. This practice is believed to reduce fatigue and hunger and help with altitude sickness.
Typical drinks to try in Argentina
Mate
Mate is the traditional drink of Argentina and is made from yerba mate, a plant native to the region. It is an energizing drink that contains caffeine, replacing coffee in Argentina. In addition, it is digestive, antioxidant, and rich in vitamins and minerals. It is prepared in a cuia (a traditional gourd vessel) filled with ground yerba mate leaves. Then, hot water (between 60°C and 70°C, to avoid burning the leaves) is added and drunk through a bombilla, a type of metal straw with a filter.
But mate is more than just a drink; it is part of Argentina’s identity and cultural heritage. Drinking mate, or “matear” as they say there, is a ritual of sharing, socializing, and spending time with friends or colleagues. Argentinians drink mate everywhere and at all times, carrying their cuia under their arm as they walk through the streets, on public transport, and in parks. It truly is part of daily life. It is so important that it has been declared cultural heritage in Argentina.
It is a somewhat personal act, and although Argentinians share the cuia with friends or family, it is not common to serve mate in restaurants or cafés; each person has their cuia to drink from. Even so, a visitor can still find a way to try this drink that Argentinians are so proud of. Whether buying a mate kit from stores or accepting an invitation to “matear,” it is worth joining in on this typical and meaningful ritual.
Wines of Argentina
Argentinian wines are among the best in the world, with Malbec being the most appreciated and exported variety. However, we must also mention Cabernet Sauvignon, Cabernet Franc, Chardonnay, and Pinot Noir, which are also excellent.
If you like wine, we recommend visiting the Mendoza region, which is responsible for about 70% of the country’s production. You can take various tasting tours and enjoy visiting the Andes.
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