20+ Authentic Argentina Food Recipes for Flavorful Family Dinners

1. Chimichurri — Argentina’s National Sauce

The sauce that belongs on every grilled thing you will ever make. Ready in 10 minutes, keeps for a week, and transforms everything it touches.

Ingredients

• 1 cup fresh flat-leaf parsley, tightly packed, finely chopped
• 4 garlic cloves, minced very finely
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ cup (120ml) extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon salt, ½ teaspoon black pepper

Instructions

1. Finely chop parsley — do not blend or food-process it. Traditional chimichurri is hand-chopped; the blender produces a paste rather than a sauce with texture.
2. Combine parsley, minced garlic, oregano, and red pepper flakes in a bowl.
3. Add olive oil and red wine vinegar. Stir well. Season with salt and pepper.
4. Let rest at least 30 minutes before serving — this is essential. Resting allows the garlic to mellow and the flavors to integrate. Keeps refrigerated for 7 days. Bring to room temperature before serving.

15. Salsa Criolla — The Other Argentine Condiment

Chimichurri is the herb sauce. Salsa criolla is the vegetable relish — tangy, crunchy, always served alongside the asado.

Ingredients

• 2 large tomatoes, seeded and finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 large white onion, finely diced
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Salt, pepper, dried oregano to taste

Instructions

1. Dice all vegetables very finely and combine in a bowl.
2. Add red wine vinegar, olive oil, oregano, salt, and pepper. Stir gently.
3. Refrigerate at least 1 hour before serving. Best after 2–3 hours when the vegetables have softened slightly and absorbed the vinegar dressing.

6. Provoleta — Grilled Provolone Cheese

A thick round of provolone grilled until bubbling and slightly charred on the outside with a fully melted interior — served with chimichurri as the first thing at every asado.

Ingredients

• 400g (14 oz) aged provolone, cut into a round ¾-inch thick
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Chimichurri to serve alongside

Instructions

1. Place the provolone round directly on a medium-hot grill or in a cast iron pan over medium-high heat. Do not move it.
2. Cook for 3–4 minutes until the bottom is charred and slightly golden and the top begins to bubble and melt.
3. Sprinkle oregano and red pepper flakes over the top.
4. Transfer to a plate using a wide spatula — it will be fully melted inside and needs careful handling. Serve immediately with chimichurri and crusty bread for scooping.

2. Beef Empanadas — Buenos Aires Style

Every Argentine province has its own filling. This is the Buenos Aires classic: beef, boiled egg, olives, and spices folded into a pastry shell and baked until golden.

Ingredients — Makes 12 Empanadas

• Dough: 2½ cups (310g) all-purpose flour, ½ tsp salt, ½ cup (115g) cold lard or butter, 1 egg, ¼ cup (60ml) cold water
• Filling: 400g ground beef; 1 large onion, diced; 2 garlic cloves, minced; 2 hard-boiled eggs, chopped; ½ cup green olives, sliced; 1 tsp cumin; 1 tsp smoked paprika; ½ tsp oregano; salt and pepper; 1 tbsp olive oil
• 1 egg beaten with 1 tbsp water for egg wash

Instructions

1. Make dough: Mix flour and salt. Cut in cold butter until crumbly. Add egg and cold water; mix until dough forms. Knead briefly until smooth. Wrap and refrigerate 30 minutes.
2. Make filling: Sauté onion in olive oil 5 minutes. Add garlic and beef; brown completely. Add cumin, paprika, oregano, salt, and pepper. Cook 3 minutes. Remove from heat. Stir in chopped boiled eggs and olives. Cool completely.
3. Assemble: Roll dough to ⅛-inch thickness. Cut into 5-inch rounds. Place 2 tablespoons filling in center. Fold and pinch edges together firmly, crimping to seal. Brush with egg wash.
4. Bake at 400°F (200°C) for 22–25 minutes until deep golden brown.

3. Asado — Argentine BBQ

Asado is not just grilling — it is a ritual. Low heat, patience, salt only, and the right cuts in the right order. This is how Argentina cooks meat.

Ingredients — Serves 6

• 1 kg (2.2 lb) short ribs (asado de tira)
• 500g chorizo criollo sausages
• 500g morcilla (blood sausage) — optional
• Coarse salt — the only seasoning
• Chimichurri and salsa criolla to serve

Instructions

1. Light the fire 45 minutes before cooking. Use wood or wood charcoal — never lighter fluid. You want a steady, medium heat — not flaming.
2. Season meat generously with coarse salt on both sides only. No marinades, no rubs. The asado philosophy is: salt the meat and trust it.
3. Start with sausages (they take 15–20 minutes). Then add short ribs bone-side down first and cook for 25–30 minutes before turning.
4. Total cook time for short ribs is 45–60 minutes at a moderate distance from the coals. Argentine asado is slow, patient cooking.
5. Rest meat 5 minutes. Serve with chimichurri, salsa criolla, and bread.

4. Milanesa — Argentine Breaded Beef

Argentina’s most beloved weeknight dinner. Thin beef cutlets pounded flat, breaded and pan-fried until golden. Simple, fast, and something children and adults both devour.

Ingredients — Serves 4

• 4 thin beef cutlets (top round or sirloin), about 150g each, pounded to ¼-inch thickness
• 2 eggs, beaten
• 2 garlic cloves, minced and added to the egg wash
• 2 tablespoons fresh parsley, finely chopped (added to egg wash)
• 1½ cups (90g) fine dry breadcrumbs
• Salt, pepper, neutral oil for frying

Instructions

1. Season cutlets on both sides with salt and pepper.
2. Beat eggs with minced garlic and parsley in a shallow dish.
3. Dip each cutlet in the egg mixture, then coat both sides in breadcrumbs, pressing firmly so they adhere completely.
4. Heat 1 cm of neutral oil in a large skillet over medium-high heat. Fry cutlets 3–4 minutes per side until deep golden and cooked through.
5. Drain on paper towels. Serve immediately with lemon wedges and a simple salad. The crust softens within 10 minutes — eat it hot.

8. Choripán — Argentina’s Street Food King

Split chorizo grilled and served in a crusty roll with chimichurri. Found at every football match, street fair, and asado. The best fast food in Argentina.

Ingredients — Serves 4

• 4 fresh chorizo criollo sausages
• 4 crusty bread rolls — marraqueta or ciabatta style
• Chimichurri and salsa criolla to serve

Instructions

1. Grill chorizos over medium heat for 15–18 minutes, turning occasionally, until cooked through and the casing is charred and split. Do not pierce them before cooking — the juices inside create the flavor.
2. Toast bread rolls cut-side down on the grill for 1–2 minutes.
3. Slice each chorizo lengthwise and open it flat on the roll. Top generously with chimichurri and salsa criolla. Eat immediately.

16. Milanesa a la Napolitana — With Tomato and Cheese

The upgraded milanesa — same golden cutlet, topped with tomato sauce, ham, and melted mozzarella and finished in the oven. One of Argentina’s most ordered restaurant dishes.

Ingredients — Serves 4

• 4 fried milanesas (from recipe #4 above)
• 1 cup (240g) tomato sauce
• 4 slices cooked ham
• 200g mozzarella, sliced; dried oregano

Instructions

1. Place fried milanesas on a baking sheet.
2. Spread 2–3 tablespoons of tomato sauce over each one.
3. Top each with a slice of ham and 2–3 slices of mozzarella. Sprinkle oregano.
4. Bake at 400°F (200°C) for 10–12 minutes until cheese is melted and bubbly. Serve immediately.

🔗 More Easy Dinner Recipes

Want an easy weeknight skillet dinner the whole family will finish?

One pan, 30 minutes, all the flavors of stuffed peppers with none of the effort — the unstuffed peppers recipe that saves weeknight dinners.

→ Easy Unstuffed Peppers Recipe for Busy Weeknight Dinners

5. Locro — Argentina’s National Winter Stew

Eaten on national holidays and winter Sundays. Rich, thick, and deeply filling — a stew made from white corn, white beans, squash, and pork that tastes like history.

Ingredients — Serves 8

• 1 cup (200g) dried white corn (mote), soaked overnight — or use canned hominy
• 1 cup (200g) dried white beans, soaked overnight
• 400g pork ribs, cut into pieces
• 200g pancetta or bacon, diced
• 300g butternut squash, peeled and cubed
• 1 large onion, diced; 3 garlic cloves, minced
• 1 teaspoon smoked paprika; 1 teaspoon cumin; salt to taste
• 2 litres (8 cups) water or pork stock

Instructions

1. Drain soaked corn and beans. Add to a large pot with water or stock and pork ribs. Bring to a boil, then simmer covered for 1 hour.
2. In a separate pan, render the pancetta until crispy. Add onion and garlic and cook 5 minutes. Add paprika and cumin, stir 1 minute.
3. Add the pancetta mixture and squash to the pot. Continue simmering uncovered for another 1–1.5 hours until very thick, corn is tender, and beans are soft.
4. The stew should be thick enough that a spoon leaves a trail when dragged across the surface. Season well with salt. Serve with crusty bread.

11. Puchero — Argentine Boiled Dinner

A slow-cooked stew of beef, vegetables, and chickpeas that produces both a nourishing broth and a complete main course. One pot, two meals.

Ingredients — Serves 6

• 700g beef chuck or brisket, cut into large chunks
• 1 can (400g) chickpeas, drained
• 3 medium potatoes, peeled and quartered
• 2 ears of corn, cut into 3 pieces each
• 2 carrots, peeled and cut into large pieces
• 1 sweet potato, peeled and quartered
• 1 onion, quartered; 3 garlic cloves; salt and bay leaves

Instructions

1. Place beef, onion, garlic, and bay leaves in a large pot. Cover with cold water by 3 inches. Bring to a boil and skim foam from the surface.
2. Reduce to a gentle simmer. Cook 1 hour until beef is beginning to become tender.
3. Add carrots, potatoes, sweet potato, corn, and chickpeas. Continue simmering 45 minutes until everything is tender.
4. Serve broth as soup first. Then serve meat and vegetables on a platter with chimichurri alongside.

18. Carbonada Criolla — Sweet and Savory Beef Stew

A uniquely Argentine stew that combines beef, peaches, pears, and corn in a savory sauce — the surprising sweetness of the fruit makes it unlike any other stew you’ve had.

Ingredients — Serves 6

• 600g beef chuck, cubed
• 2 ripe peaches, peeled and diced (or 1 can, drained)
• 2 ripe pears, peeled and diced
• 2 ears corn, cut into 3 pieces each
• 2 medium potatoes, peeled and cubed
• 1 can (400g) diced tomatoes; 1 large onion, diced
• 1 tsp cumin, salt, pepper, beef broth (2 cups)

Instructions

1. Brown beef in batches in a large heavy pot over high heat. Remove and set aside.
2. Sauté onion in the same pot 5 minutes. Add cumin, stir 1 minute. Add tomatoes and cook 5 more minutes.
3. Return beef to pot. Add broth, potatoes, and corn. Simmer covered 35 minutes.
4. Add peaches and pears. Simmer uncovered 15 more minutes until fruit is soft and stew has thickened slightly. Season and serve with rice or bread.

13. Pollo al Disco — Chicken on the Disc

Cooked in a wide round pan (a repurposed plow disc), this is one-pot Argentine chicken with vegetables, white wine, and herbs — the countryside version of a perfect family dinner.

Ingredients — Serves 6

• 1 whole chicken (about 1.5 kg), cut into pieces
• 3 bell peppers (mixed colors), sliced
• 2 large onions, sliced into rings
• 4 garlic cloves, minced
• 1 cup (240ml) dry white wine
• 1 cup (240ml) chicken broth
• Olive oil, salt, pepper, dried thyme, dried oregano

Instructions

1. Season chicken pieces generously with salt, pepper, thyme, and oregano. Brown in olive oil in a large wide pan over high heat, in batches, until golden on all sides. Set aside.
2. In the same pan, sauté onions and peppers 6 minutes until softened. Add garlic, cook 1 minute.
3. Return chicken to pan. Add white wine and let it bubble for 2 minutes. Add chicken broth.
4. Cover and simmer on medium-low for 30–35 minutes until chicken is cooked through and sauce has reduced. Serve directly from the pan with bread.

9. Homemade Dulce de Leche

Argentina’s most essential food — a slow-cooked milk caramel that Argentines spread on toast, fill into alfajores, and eat directly from the jar. Two ingredients, two hours, zero regrets.

Ingredients — Makes about 1.5 cups

• 1 litre (4 cups) whole milk
• 300g (1½ cups) granulated sugar
• ¼ teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

1. Combine milk, sugar, and baking soda in a heavy-bottomed saucepan. Stir over medium heat until sugar dissolves.
2. Bring to a gentle boil, then reduce to a very low simmer. Cook uncovered, stirring frequently, for 1.5–2 hours. The mixture will slowly turn golden, then amber, then deep caramel brown.
3. The dulce de leche is ready when it coats the back of a spoon thickly and holds a line when you drag your finger through it. Remove from heat and add vanilla.
4. Pour into a jar and cool completely. Stores refrigerated for 3 weeks. Can be eaten warm or cold.

10. Alfajores — Cornstarch Sandwich Cookies

Melt-in-your-mouth cornstarch shortbread cookies sandwiched with dulce de leche and rolled in coconut or dipped in chocolate. Argentina’s most iconic biscuit.

Ingredients — Makes 20

• 1½ cups (185g) cornstarch (maizena)
• ½ cup (65g) all-purpose flour
• ½ teaspoon baking powder
• ½ cup (115g) unsalted butter, softened
• ⅓ cup (65g) granulated sugar
• 2 egg yolks; 1 teaspoon vanilla; zest of ½ lemon
• 1 cup dulce de leche for filling; 1 cup shredded coconut for rolling

Instructions

1. Beat butter and sugar until pale and fluffy. Add egg yolks, vanilla, and lemon zest. Mix until combined.
2. Sift in cornstarch, flour, and baking powder. Mix until just combined — the dough will be very soft and crumbly. Wrap in plastic and refrigerate 30 minutes.
3. Roll to ¼-inch thickness on a lightly floured surface. Cut into 2-inch rounds. Bake at 325°F (165°C) for 10–12 minutes — they should be barely golden. Do not overbake; they firm up as they cool.
4. Once completely cool, spread dulce de leche on one cookie and sandwich with another. Roll the edges in shredded coconut.

14. Arroz con Leche — Argentine Rice Pudding

Creamy, simple, and one of the most comforting things in the Argentine dessert repertoire. Eaten warm in winter or chilled in summer — always finished with a dusting of cinnamon.

Ingredients — Serves 6

• 1 cup (180g) medium-grain rice
• 4 cups (960ml) whole milk
• ½ cup (100g) granulated sugar
• 1 cinnamon stick; zest of 1 lemon
• Ground cinnamon for serving

Instructions

1. Rinse rice. In a medium saucepan, combine rice, milk, cinnamon stick, and lemon zest over medium heat.
2. Bring to a gentle simmer, stirring frequently to prevent sticking. Add sugar and stir.
3. Cook on low heat for 25–30 minutes, stirring every few minutes, until rice is completely soft and the mixture has thickened to a creamy pudding. Remove cinnamon stick.
4. Serve warm in bowls with a heavy dusting of ground cinnamon. Or cool completely and serve chilled — it thickens further as it cools.

7. Matambre Arrollado — Stuffed Rolled Beef

A thin cut of flank steak spread with a filling of eggs, vegetables, and herbs, then rolled, tied, and simmered or baked. Sliced cold, it looks impressive. Hot, it is deeply satisfying.

Ingredients — Serves 6

• 1 large flank steak (about 800g), butterflied flat
• 3 hard-boiled eggs, peeled
• 1 cup fresh spinach leaves; 1 red bell pepper, sliced thin
• ½ cup green olives, whole
• 3 garlic cloves, minced; oregano, salt, pepper, olive oil
• Kitchen twine for tying

Instructions

1. Pound the butterflied steak to even thickness. Season with garlic, oregano, salt, pepper, and a drizzle of olive oil.
2. Layer spinach, bell pepper strips, and olives over the steak. Place hard-boiled eggs in a line along one edge. Roll the steak tightly around the filling, starting from the egg side. Tie firmly with kitchen twine at 2-inch intervals.
3. Place in a large pot of salted water or broth. Bring to a boil, then simmer for 1.5 hours until fully cooked through.
4. Remove and cool. Slice into rounds — the cross-section reveals the colorful spiral filling. Serve warm with chimichurri or cold as a starter.

20. Revuelto Gramajo — Argentine Scrambled Eggs with Ham

Argentina’s answer to a fast, satisfying meal at any time of day — scrambled eggs with crispy julienned ham and potato straws. Simple, fast, and completely addictive.

Ingredients — Serves 2

• 4 large eggs, beaten
• 100g cooked ham, julienned into thin strips
• 1 large potato, peeled and julienned into thin matchsticks
• Neutral oil for frying, salt, pepper, fresh parsley

Instructions

1. Fry julienned potato in hot oil until golden and crispy — about 5 minutes. Drain on paper towels. Season with salt.
2. In the same pan with remaining oil, fry ham strips until they crisp slightly at the edges.
3. Add beaten eggs to the pan. Cook over medium heat, folding gently — not scrambling aggressively. The eggs should be just set but still slightly soft.
4. Add crispy potato strips to the eggs and fold through gently. Serve immediately topped with fresh parsley.

⭐ Key Takeaways

• Start with chimichurri — 10 minutes, six ingredients, and it immediately makes everything you grill taste better. It’s the gateway into Argentine cooking.
• Asado is about patience and salt — no marinades, no rubs, no sauces on the meat itself. Coarse salt only, low heat, and time is the entire Argentine grilling philosophy.
• Milanesa is the ultimate weeknight dinner — 30 minutes, simple ingredients, and children and adults love it equally. It is Argentina’s most eaten home-cooked dish.
• Dulce de leche is the ingredient that unlocks Argentine pastry — make a batch at home and use it in alfajores, on medialunas, or simply on toast.
• Locro and puchero improve overnight — both stews taste better on day two. Make them the day before and reheat for an even better result.
• Argentine food is built on quality, not complexity — the asado uses only salt. Chimichurri has six ingredients. The best dishes trust the ingredient to do the work.