World Flavors Cookbook

Argentina Recipes

Argentine cuisine is a robust marriage of Italian elegance and Gaucho (cowboy) fire. World-famous for its beef and the "asado" (barbecue) ritual, it also features extraordinary pastas, empanadas, and European-style pastries that reflect a deep immigrant heritage.

Recipes from Argentina

• Asado

  The social and culinary heart of Argentina — a grand barbecue involving various cuts of beef, grilled slowly over wood or charcoal embers.

• Bife de Chorizo (Sirloin Strip Steak)

  The most popular steak in Argentine steakhouses — a thick, juicy cut of sirloin with a characteristic strip of fat on one side for flavor.

• Chimichurri Tradicional

  The essential Argentine condiment for grilled meats — a vibrant, herbaceous sauce of parsley, garlic, and oil.

• Locro Criollo

  A thick, substantial soup-stew of white corn, beans, and various meats, traditionally eaten on patriotic holidays.

• Empanadas de Carne (Argentine Beef Empanadas)

  Savory pastry pockets filled with a spiced mixture of ground beef, onions, olives, and hard-boiled eggs.

• Empanadas de Humita (Sweet Corn Empanadas)

  Delicate empanadas filled with a creamy, sweet corn and cheese mixture, flavored with a hint of basil.

• Choripán (Chorizo Sandwich)

  The quintessential Argentine street food — a grilled chorizo sausage served in a crusty bread roll with plenty of chimichurri.

• Milanesa al Pan (Breaded Cutlet Sandwich)

  A popular lunch item consisting of a thin, breaded beef cutlet served in a roll with lettuce, tomato, and mayonnaise.

• Provoleta (Grilled Provolone)

  A wheel of provolone cheese grilled until the outside is crispy and the inside is gooey and melted.

• Humita en Chala (Fresh Corn Tamales)

  A traditional Andean dish made from fresh ground corn, sautéed onions, and spices, wrapped in corn husks and boiled.

• Dulce de Leche Casero (Homemade Milk Jam)

  The golden treasure of Argentine desserts — a slow-cooked, creamy milk caramel that is used in almost every sweet treat.

• Alfajores de Maizena (Cornstarch Shortbread Cookies)

  Delicate, melt-in-your-mouth cornstarch cookies sandwiched with dulce de leche and rolled in shredded coconut.

• Carbonada Criolla (Argentine Winter Stew)

  A unique stew of beef and vegetables with a surprising sweet twist from dried peaches and squash, often served inside a whole pumpkin.

• Matambre Arrollado (Stuffed Flank Steak Roll)

  A thin flank steak rolled with a colorful filling of carrots, hard-boiled eggs, and peppers, then boiled or roasted and served cold.

• Fugazzeta (Double-Crust Onion Pizza)

  The pride of Argentine pizzerias — a thick, double-layered pizza stuffed with mozzarella and topped with a mountain of sweet onions.

• Fainá (Chickpea Flatbread)

  A dense, savory flatbread made from chickpea flour, traditionally served on top of a slice of pizza.

• Revuelto Gramajo (Gramajo Scramble)

  A classic Buenos Aires bistro dish: a scramble of eggs, thin matchstick fries, ham, and peas.

• Pastelitos de Membrillo (Quince Pastry Stars)

  Star-shaped, flaky fried pastries filled with sweet quince paste and glazed with syrup.

• Medialunas de Manteca (Butter Half-Moons)

  The Argentine version of a croissant — smaller, sweeter, and more compact, often glazed with a light syrup.

• Vitel Toné (Veal with Tuna Sauce)

  A classic Italian-Argentine cold dish of sliced veal covered in a creamy tuna, caper, and anchovy sauce.

• Pastel de Papa (Argentine Potato Pie)

  The Argentine cousin of Shepherd's Pie — layers of seasoned ground beef topped with creamy mashed potatoes and melted cheese.

• Zapallitos Rellenos (Stuffed Round Squash)

  Round green squash hollowed out and stuffed with a mixture of beef, rice, or cheese, then baked.

• Tortas Fritas (Fried Dough Cakes)

  Simple fried dough rounds, traditionally made on rainy days to accompany mate.

• Chipá (Cassava Cheese Bread)

  Small, chewy cheese rolls made with cassava (tapioca) flour and lots of hard cheese.

• Rogel (Thousand Layer Cake)

  A monumental cake of thin, crispy pastry discs layered with massive amounts of dulce de leche and topped with Italian meringue.

• Budín de Pan (Argentine Bread Pudding)

  A classic 'abuela' dessert — a dense, sweet pudding made from leftover bread, eggs, and milk, always served with dulce de leche.

• Flan Mixto (Crème Caramel 'Mixed')

  The absolute king of Argentine desserts — a silky egg custard served 'mixto' (with both dulce de leche and whipped cream).

• Sorrentinos de Jamón y Queso (Stuffed Pasta Rounds)

  An Argentine pasta creation — large, round, hat-shaped pasta stuffed with a mixture of ham and various cheeses.

• Tallarines con Estofado (Fettuccine with Beef Stew)

  The quintessential Sunday family lunch — thick egg noodles served with a slow-cooked beef and tomato stew.

• Polenta con Tuco (Creamy Cornmeal with Sauce)

  A comforting winter dish of creamy yellow cornmeal topped with 'tuco' (a rich tomato and meat sauce).

• Sándwiches de Miga (Crustless Tea Sandwiches)

  Paper-thin, crustless white bread sandwiches with various fillings, a must-have at every party and social event.

• Matambre a la Pizza (Steak Pizza-Style)

  A clever fusion: a thin flank steak used as a 'crust', topped with tomato sauce, mozzarella, and oregano, then grilled.

• Tortilla de Papas a la Argentina

  The Argentine take on the Spanish tortilla — thick, often served 'babé' (slightly runny in the middle) and sometimes with added onion or chorizo.

• Arroz con Leche (Argentine Rice Pudding)

  A creamy, comforting rice pudding flavored with cinnamon and lemon, often enjoyed with a big spoonful of dulce de leche.

• Submarino (Argentine Hot Chocolate)

  More of a ritual than a recipe — a tall glass of steaming milk served with a solid bar of dark chocolate meant to be 'sunk' and melted.

• Medialunas de Manteca

  The Argentine version of croissants — smaller, sweeter, and more compact, brushed with a sugary glaze.

• Pasta Frola

  A traditional lattice tart filled with dulce de membrillo (quince paste), a staple of the Argentine merienda.

• Arroz con Leche Argentino

  A creamy, classic rice pudding flavored with lemon zest and cinnamon, often served with a dollop of dulce de leche.

• Milanesa Napolitana

  Breaded fried beef cutlet topped with tomato sauce, ham, and melted mozzarella — the Italian-Argentine fusion that became a national obsession.

• Puchero

  Argentine pot-au-feu — beef, chicken, chorizo, and vegetables slow-simmered in a clear broth until everything is falling-off-the-bone tender.

• Ensalada Rusa

  Argentine potato, carrot, and pea salad bound in mayonnaise — the ubiquitous cold side dish served at every asado and family gathering.

• Pizza Argentina (Al Molde)

  Argentine deep-dish pizza — thick, fluffy dough with generous mozzarella and simple tomato sauce, baked in an oiled tray until the edges caramelize.

• Cordero Patagónico al Asador

  Patagonian whole lamb butterflied and slow-roasted on a vertical iron cross over open fire for 6-8 hours until deeply caramelized.

• Panqueques con Dulce de Leche

  Thin French-style crepes filled and rolled with dulce de leche — the Argentine dessert crepe that turns a simple pancake into an institution.

• Facturas (Argentine Pastries)

  Buenos Aires bakery pastries — flaky, buttery, filled with dulce de leche, crema pastelera, or quince paste. The morning coffee ritual.

• Cazuela de Carne

  Argentine beef and vegetable stew with corn, potato, and pumpkin — the hearty winter one-pot that predates the asado as the national dish.

• Empanadas de Verdura

  Vegetarian empanadas filled with chard, onion, hard-boiled egg, and raisins — the Friday Lenten empanada of Catholic Argentina.

• Mate Cocido

  Brewed mate tea in a cup — the everyday version of the traditional mate ritual, drunk as a morning tea with milk.

• Canastitas de Jamón y Queso

  Mini pastry cups filled with ham, cheese, and béchamel — the finger food of every Argentine birthday party and celebration.

• Helado de Dulce de Leche

  Argentine dulce de leche ice cream — creamy, intensely caramel-flavored, and considered by Argentines to be the world's finest ice cream flavor.