The cuisine of Argentina - South America

South America Argentina AR
Buenos Aires BuenosAires City Catamarca Chaco Chubut Corrientes Córdoba EntreRíos Formosa Jujuy La Pampa LaRioja Mendoza Misiones Neuquén Río Negro Salta SanJuan SanLuis Santa Cruz SantaFe Santiagodel Estero Tierra del Fuego Tucumán

The foods of Argentina

The national dish of Argentina is asados (a variety of barbecued meat) grilled on a parillo (a large grill) that is packed with steaks; ribs; chorizo; mollejas (sweetbread), chinchulines (chitterlings) and morcilla (blood sausage).
Empanadas are Argentina's favorite street food; these stuffed dough pockets are similar to Puerto Rico's empanadilla or a Cornish pasty.

In South America, one of the most important grains is quinoa or quinua in Spanish.

Quinoa originated in South America and in particular the Andes region. This includes the countries of Argentina, Bolivia, Chile, Columbia, Ecuador and Peru.

More than 5,000 years ago, quinoa was the daily diet of the Inca people. It was known as the “Golden Grain of The Andes.”

Widely known around the world as a superfood, today quinoa is recognized for being a nutritionally dense food source and supergrain of the future.

Argentina and Peru produce several different types of quinoa.
Argentina - See the recipes Appetizer recipes coming soon

Main recipes

Braised beef short ribs Cannellonis Chili Curried quinoa with chickpeas Easy beef stew Empanadas Individual beef wellington Jellied beef Old fashion beef stew Pancetta-wrapped beef tenderloin Pot roast Provencale braised beef casserole Roast tenderloin with mushroom onion and red wine sauce Roast tenderloin with red wine shallot sauce Sautéed beef médaillons with artichokes and tomatoes Steaks au poivre Tofu tourtiere hand pies

Side dishes recipes

Chimichurri

Dessert recipes

Buñuelos

Cooking in Argentina