This is a list of dishes found in Argentine Cuisine.
Dishes
Appetizers and starters
| Name |
Image |
Region |
Type |
Description |
| Chipá |
 |
Northeast |
snack |
small, baked, cheese-flavored rolls made with yucca. The use of yucca to make bread and cakes is traditional to the Guaraní people. |
| Empanadas |
 |
|
bread or pastry |
a stuffed bread or pastry baked or fried with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins. |
Deviled eggs
Huevos rellenos |
 |
|
appetizer |
hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard |
| Picada |
 |
|
appetizer |
an ensemble of several appetizers (although sometimes it is eaten as a main meal), including various cheeses, cured meats and sausages (such as ham, salame and leberwurst), olives in brine, pickled vegetables, nuts, potato chips, etc. |
| Choripán |
 |
|
sandwich |
a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri sauce. |
Main dishes
| Name |
Image |
Region |
Type |
Description |
| Asado |
 |
Pampas |
meat dish |
a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, or open fire. It is considered a national dish. |
| Churrasco |
 |
Pampas |
meat dish |
any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. |
| Humita |
 |
Northwest |
main or side vegetable dish |
prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled. |
| Locro |
 |
Northwest |
stew |
a stew of squash, meat, and hominy |
| Matambre |
 |
Pampas |
roulade |
a roulade of flank steak and vegetables usually cut in thick slices and served cold. |
| Milanesas |
 |
|
meat dish |
a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy. |
| Pascualina |
 |
|
savoury pie |
a spinach and/or chard pie originally from Italy, very similar to the Greek spanakopita |
| Polenta |
 |
Pampas |
porridge |
cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce |
| Pollo al disco |
|
Northwest |
stew |
a stew of chicken and vegetables cooked in a deep round dish over an open fire |
| Revuelto Gramajo |
 |
|
hash |
A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. |
| Sorrentinos |
 |
|
pasta |
A type of ravioli created by immigrants from Sorrento, Italy |
| Vitel toné |
 |
|
meat dish |
cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas dish. |
Sauces
| Name |
Image |
Region |
Type |
Description |
| Chimichurri |
 |
|
Cold sauce |
sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water. |
See also
