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
25–36 of 42
Parrillada
Parrillada is an Argentine mixed grill of beef, sausages, and sometimes pork cooked on a grill and served hot.
Pastafrola
An Argentine lattice-topped shortcrust tart filled with quince or another thick fruit preserve.
Pastel de Papa
An Argentine baked layered pie of seasoned mashed potato surrounding a savory ground-beef and onion filling, often finished with egg and dairy.
Pastelitos Criollos
Argentine flaky fried pastries filled traditionally with quince paste or sweet-potato paste and finished with sugar.
Pionono Salado
A savory Argentine rolled sponge filled commonly with ham and cheese and served sliced as an appetizer or light meal.
Pizza al Molde
An Argentine pan-baked pizza with a thick, airy wheat crust, tomato sauce, and melted mozzarella cheese.
Provoleta
A thick slice of provolone cheese grilled until browned and soft, typically finished with oregano and served hot.
Puchero Criollo
A traditional Argentine boiled-meat meal served with beef, vegetables, potatoes, corn, cabbage, and broth.
Queso y Dulce
A traditional Argentine pairing of cheese with quince paste or, in some versions, sweet-potato paste.
Revuelto Gramajo
An Argentine skillet dish of crisp potato sticks or fries scrambled with eggs and ham, commonly seasoned with salt.
Rogel
A traditional Argentine layered dessert of thin crisp pastry sheets filled with dulce de leche and crowned with Italian-style meringue.
Sandwich de Bondiola
A popular Argentine sandwich of slow-cooked or grilled pork shoulder served in wheat bread with chimichurri and optional vegetable garnishes.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.