It consists of two or three layers of baked dough, with a dulce de leche filling. On top, icing sugar, or chocolate, as it is commonly known in Brazil, is placed.
It is the equivalent of the Portuguese pastel, an individual preparation of stuffed flour dough baked in the oven or fried.
It derives from the habit of stuffing bread to make a lunch for field workers or travelers; “empanar” can mean “to turn into bread”.
The typical empanada has the shape of a half moon, due to the fact that it starts with a round of dough that is stuffed and folded over itself; the stuffing can be meat, poultry, fish, vegetables or fruit.
Made with chicken, it's not as popular as Milanesa à Napolitana, but it's a healthier choice for those who prefer to skip red meats.
Traditional throughout most of the country, “Lomo a lo Pobre” is soft meat, prepared in different ways according to each region. It is a huge fillet of grilled meat, served with french fries, a sauce based on peas and red peppers and fried eggs on top.
Rice is cooked with water initially, and then finished in milk. After being seasoned with chicken broth, it is layered with rice, tomato sauce, and some varieties of cheese: grated, parmesan, and mozzarella. It varies depending on the taste or the place where it is prepared.
It's our barbecue. Argentina has a great barbecue tradition, something it shares with Brazil's southern neighbors Uruguay and Chile.
The Argentinean version varies in salt, which is interfino, an inbetween between coarse and fine salt, and among others for smaller ones. Assam Bife de Chorizo, steak ancho, ribs (asado de tira), maminha (colita de cuadril), flank steak (empty).
Side dishes also vary. Instead of farofa and rice, they eat french fries and grilled vegetables. They drink wine, and as a sauce, they use chimichurri and salsa criola, similar to vinaigrette.
Traditional dish not only from Argentina, but from other Latin American countries, such as Chile and Bolivia. In a pan, many ingredients, such as meats, are boiled together. The type varies from recipe to recipe, pumpkin, corn, potatoes, etc, until they become a kind of stew.
In some recipes wine, lemon, or sugar is also added.
Argentines season the dish with onions, garlic, oregano, thyme, parsley, peppers, among other condiments.
Faina is known in Argentina for being part of the entree menu, with its pasta made from chickpea flour. They are eaten as a sandwich, dough on top and under the filling. The flavors are varied.
Common snack in Argentina consisting of a chorizo sandwich, usually seasoned with chimichurri or salsa criola. The name of the dish is a combination of the Spanish words: chorizo and pan.
It is eaten as a quick meal, or sometimes baked. Influenced by their neighbors, the gauchos also eat it, but they call it salsipão (sausage + bread).
They are our pamonhas. The origin is not known, only that it comes from the pre-Hispanic period. The preparation in Argentina varies according to the region.
It is usually made with fresh corn and seasoned with onions and other spices. Cubed pieces of goat cheese can be added to the dough.
A stew prepared with pumpkin, beans and corn. Locro has become popular in the country, and is appreciated not only by the locals but also by the large number of tourists who come to the country. The dish is appreciated both in Argentina and in Ecuador, Peru and Bolivia, passing through the Andes Mountains and the entire coastline.
A thin-cut steak, sliced between the ribs and the skin. In the country, it is eaten stuffed, in a kind of meat roulade.
Carrots, eggs and pepper are used in the preparation. This stuffing is put on the steak, rolling it or sewing it. It is then cooked in water or milk and then roasted. As a side dish, mayonnaise or chimichurri is served..
It is a dish with several ingredients served in small portions, and all together. We can find different types of cheese, as well as ham, tomato, olives, meat, among other appetizers that contribute to form a great mosaic of flavors.
Do not think that a mixture of cheeses and sweets is exclusive to Brazil. Argentine cuisine also adopts the combination in Queso y Dulce, which is similar to the famous Romeo and Juliet.
In place of guava paste, however, sweets are usually Dulce de Batata and Dulce de Membrillo (marmalade).
Donuts basically made of puff pastry with butter and sugar, with or without a filling of dulce de leche, chocolate, white cream, guava paste or sweet potato. There are also savory ones, like those stuffed with ham and cheese..
Also known as Pastelito Criollo, it is a puff pastry, usually in the form of a small bag, fried and filled with dulce de leche, potato or member (marmalade).
Usually filled with dulce de leche, but they can also be made from apples and with a touch of rum, to give an air of sophistication.
The tortilla de papas is a savory fried mixture of potatoes, onions and scrambled egg. You may also have added bell peppers and chorizo colorado (red sausage) to the dish.
A tradition of indigenous origin, the consumption of mate in Argentina is similar to that of chimarrão in Rio Grande do Sul. Mate can be enjoyed alone or with friends as a means of socializing. There are also those who drink it with sugar or accompanied by cookies and medialunas.
