A FOOD TRADITION
Argentine Cuisine
A diverse national tradition combining Indigenous, Spanish, Italian, and other immigrant influences with strong regional cooking practices.
Dishes linked to this cuisine
1–12 of 42
Alfajor
An Argentine filled cookie made from tender wheat-based biscuits sandwiched around dulce de leche and often finished with sugar or chocolate.
Arroz con Leche
A sweet rice pudding made by simmering rice with cow’s milk and sugar, usually flavored with cinnamon and served warm or chilled.
Asado
Asado is an Argentine social meal of beef and other meats slowly grilled over charcoal or wood and served hot.
Bondiola sandwich
Explore the dish and its connections.
Budin de Pan
Argentine bread pudding made by soaking stale wheat bread in milk and egg, sweetening it with sugar, and baking it until set.
Carbonada Criolla
A hearty Argentine beef stew combining meat with potatoes, sweet potato, pumpkin, corn, onion, tomato, and fruit in a savory broth.
Chocotorta
An Argentine no-bake layered dessert made from chocolate biscuits softened with liquid and combined with dulce de leche and cream cheese.
Choripan
An Argentine sandwich of grilled chorizo-style sausage served in a crusty bread roll, often with herb-based sauce or condiments.
Dulce de Batata
A Dominican sweet-potato dessert made by cooking mashed sweet potato with sugar, coconut milk, and cinnamon into a thick pudding or set sweet.
Empanada
An Argentine empanada is a filled wheat pastry, often containing seasoned beef and onion, that is baked or fried and served warm or hot.
Ensalada Rusa
A chilled Argentine Russian salad made from diced potatoes, carrots, peas, and mayonnaise, sometimes finished with hard-boiled egg.
Faina
Faina is a thin Argentine chickpea-flour flatbread baked with water, olive oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.