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

37–42 of 42

Sorrentinos

Sorrentinos are Argentine round stuffed pasta parcels typically filled with ricotta, ham, and mozzarella and served with sauce.

Tamal

Tamal is a steamed cornmeal parcel filled with seasoned meat and vegetables and enclosed in a corn-husk wrapper.

Tarta Pascualina

A savory Argentine double-crust tart filled with leafy greens, onion, and eggs.

Torre de Panqueques

A savory Argentine stack of thin wheat pancakes layered with mayonnaise, ham, cheese, and variable vegetables such as lettuce and tomato.

Torta Frita

Argentine fried dough made from wheat flour, water, salt, and fat or oil, typically served warm.

Vitel Tone

An Argentine cold dish of thinly sliced veal covered with a creamy tuna-and-anchovy sauce and finished with capers.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.