Food from Argentina will be listed in this category
In Buenos Aires, cafés are more than places to sip coffee — they are cultural stages where stories, food, and history intertwine. One dish that perfectly embodies this spirit is Revuelto Gramajo: a comforting scramble of golden fries, fluffy eggs, diced ham, and green peas.
Puchero is the ultimate winter comfort food—a rich, Spanish-influenced beef and chickpea stew brimming with potatoes, carrots, and tender veggies. This soul-soothing dish, often savored with a hearty “¡Buen provecho!” (Enjoy!), is a staple in Argentine homes during chilly evenings.
If there is one dish that captures the heart of Argentina’s gaucho traditions, it is Matambre Arrollado. The name itself tells a story: matambre comes from mata hambre — “hunger killer.” And truly, this dish was created by gauchos (cowboys of the Pampas) who needed something hearty, nourishing, and practical to carry with them on long rides.
If you’re yearning for a taste of Buenos Aires’ vibrant food scene, fugazza is the Italian-Argentine fusion that’ll transport you straight to a bustling porteño bakery. This thick-crust pizza, generously topped with caramelized onions and gooey mozzarella, is a beloved classic that screams “¡Buen provecho!” (Enjoy!).
¡Buen provecho, amigos! If you’re dreaming of Argentina’s vibrant street food scene, choripán is the ultimate crowd-pleaser—a juicy grilled chorizo sausage nestled in a crusty roll, slathered with zesty chimichurri sauce. This national favorite, often shouted for with a lively “¡Che, dame uno!” (Hey, give me one!),
Hola amigos, I’m Martín, a young chef born and raised in Rosario. Growing up, tamales were something my abuela made during holidays or family gatherings. To me, they are more than food — they are little pockets of love wrapped in corn husks, carrying the flavors of the Andes into our kitchens.
Ay, mi niño — come closer and warm your hands. Sit with Abuela for a moment and I will tell you about carbonada, that sweet-and-savory stew that tastes like a family reunion in a bowl. In our Argentina, carbonada is criollo — a dish where Indigenous corn and squash meet Spanish meat and fruity touches.
Ay, mi niño, today I will tell you about another treasure of our Andean table — humita. Some call it “food of the fields,” others say it is “summer in a husk.” To me, it is memory itself: the sound of corn husks being peeled, the laughter of cousins helping in the courtyard
Ay, mi niño — come closer and warm your hands. Sit by the pot and listen while I tell you about locro, the stew that has fed my family on cold mornings and on the big national days when everyone comes together.
Milanesa Napolitana is comfort on a plate: a crisp, breaded cutlet crowned with tomato sauce, ham, and melted cheese — then baked until bubbly. It’s an Argentine classic with Italian roots, beloved in bodegas, family kitchens, and neighborhood restaurants.