Cuisine is an integral part of any local culture, and no trip to Buenos Aires is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Buenos Aires to help visitors better understand the local food culture and make an informed decision when trying them.
- Chimichurri: sauce of herbs, garlic and vinegar.
- Chipas: Argentinean cheese bread.
- Empanada: stuffed bread or pastry.
- Jamón con palmitos: palmitos wrapped in ham.
- Morcilla: blood sausage made with a filler of rice and/or onions, breadcrumbs, nuts and spices.
- Prosciutto with Melon: melon wrapped in prosciutto.
- Argentine Lentil Stew: made with lentils, vegetable bouillon, tomatoes, onions, carrots and spices.
- Cazuela Gaucho: Argentine chicken stew.
- Crillo de Pollo: traditional Argentinean chicken soup.
- Sopa de Papas: potato soup.
- Asado Salad: mix of grated fresh sweet carrots, white onions and basil leafs, served with the asado meat.
- Ensalada Mixta: salad made with lettuce, tomatoes, onions and avocados.
- Herb Grilled Aubergine: sliced grilled aubergines, dressed with minced garlic.
- Olive Pasta and Fresh Fig and Baby Spinach Salad: the ingredients are mixed with cheese, garlic and spices.
- Russian Salad Argentine: salad made with potatoes, carrots and peas, dressed with mayonnaise.
- Argentine Corn Pie: corn tart with a filling of milk, cornstarch, butter and spices.
- Asado: beef and various other meats, cooked on a grill or open fire.
- Black Beans a la Olla: beans with spices and tomato sauce.
- Carbonada: beef stew with onion, tomatoes, sweet potatoes, carrots, ears corn and dried fruits, prepared inside a whole pumpkin.
- Estofado: beef and potato stew.
- Humita: dish prepared with fresh corn, sautéed onions and spices.
- Locro: hearty thick stew, made with corn, meat and vegetables.
- Milanesa napolitana: breaded slice of beef, or sometimes chicken or veal.
- Matambre: rolled flank steak filled with vegetables, eggs and herbs that is then boiled or oven-roasted.
- Pascualina: pie filled with chard (sometimes with spinach) and eggs.
- Provoleta: barbecued cheese.
- Tamales: masa (a starchy dough, often corn-based), steamed or boiled in a leaf wrapper.
- Tortilla Espanola: thick egg omelette made with potatoes and fried in olive oil.
- Alfajor: confection, consists of two layers of cake, and a filling in between.
- Argentine Mandioca: dish prepared with yuca, sugar, shredded coconut, grated cheese.
- Bara Brith: a yeast bread enriched with dried fruit.
- Bread Pudding: is a bread-based dessert.
- Dulce de batata: sweet potato paste.
- Dulce de leche: thick, caramel-like milk-based sauce or spread.
- Dulce de membrillo: delicious sweet spread or a dessert, made of quince fruit, sugar and water, cooked over a slow fire.
- Flan: popular dessert made with melted sugar, eggs, sweetened condensed milk, and vanilla.
- Fruit Salad with Dulce de Leche: oranges, mandarins, peaches, sweet apples and bananas, topped with dulce de leche.
- Milhojas: cake prepared with several puff pastry layers with Dulche de Leche in between.
- Palmeritas: heart shaped cookies.
- Choripan: type of sandwich with chorizo invented in Argentina.
- Pizza: oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.
- Medialunas: small, sweet, flaky croissants.
- Pancho: hot dog in a roll.
- Sandwiches de miga: double layered sandwiches, made from a thin white bread without crust.
- Mate: infused drink, prepared from steeping dried leaves of yerba mate.
- Mate cocido: mate consumed with milk and sweetened
- Submarino: melted chocolate dissolved in hot milk.
- Clericó: white wine and fruit juice.
- Hesperidina: historical Argentine aperitif with a minty orange flavor.
- Malbec: popular red wine.
- Quilmes: beer.
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