Recipes from Argentina
Argentina cooks for the asado — open fire, beef, salt — but the kitchen runs on hand pies and milanesa pounded thin. Chimichurri sits on every table; the bread is there to mop the plate clean.
-
Empanadas
Empanadas arrived in Argentina with Spanish colonists in the sixteenth century — the name comes from 'empanar,' to wrap in dough — but the Argentine version…
-
Milanesa
Milanesa arrived in Argentina with the Italian immigrants of the late 19th and early 20th centuries, carried directly from the cotoletta alla Milanese of…
-
Asado
Beef ribs and sausages slow-grilled over embers, seasoned only with coarse salt.
-
Choripán
Grilled pork sausage in a crusty roll, topped with green chimichurri sauce.
-
Locro
Dense stew of white corn, beef, pork and sausage, with squash melted into the broth.
-
Alfajores
Tender cookies filled with thick dulce de leche, edges rolled in coconut.
-
Provoleta
Thick provolone grilled directly over fire, crisp crust, melted inside, with oregano.
-
Matambre Arrollado
Matambre — literally "hunger killer" in Argentine Spanish — refers to the thin cut of beef taken from between the ribs and the hide of the cow, a cut Italian…
-
Humita
Humita descends from a corn-based paste eaten across the Andes since pre-Columbian times, when Quechua and Aymara communities ground fresh corn with stones and…
-
Vitel Toné
Vitel toné arrived in Argentina with the wave of Italian immigration of the late nineteenth and early twentieth centuries, adapted from the Piedmontese vitello…
-
Crepes with Dulce de Leche
Crepes arrived in Argentina with French and Italian immigrants in the late nineteenth and early twentieth centuries, quickly adopted into home cooking under…
-
Bife de Chorizo
Bife de chorizo takes its name not from sausage but from the Spanish "chorizo," an old butcher's term for a thick, cylindrical cut — in this case the boneless…
Flavours of Argentina
The cuisine of Argentina is built on corn, beans, chillies, lime and slow-cooked meats. The 12 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Argentina to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Empanadas, Milanesa, Asado, Choripán. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Argentina to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Argentina, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.