The gastronomic wealth of Argentina goes well beyond its symbolic value. It is also a true reflection of the country´s food culture. And though beef – in all its different barbecue cooking methods (broiled, rotisserie- roasted, or cooked on the spit) – is the best-renowned example of our cuisine, Argentina may boast many other emblematic dishes throughout its vast territory, some of them typical in certain regions, some others shared with other cultures. Just to name an example, the Pampa Region is famous for its beef, though it is highly influenced by a blend of the Italian, the Central European , the Arabian and the French cuisines.
f we travel to the northeast region of the country, we will find a German cake that has become a traditional dish in that area; while in the northwest – the result of thousands of years of a maize culture – the most outstanding dishes include locro (a type of stew made from maize, vegetables and meat), frangollo (similar to locro, but made from mashed grains), mote (a legumes stew), among other dishes made from this grain. In the Andean Patagonia the Mapuche cuisine is most predominant, while other traditional dishes are greatly influenced by the Swiss, German and Austrian cuisines. Quite unlike the kind of dishes we will be served in the Atlantic Patagonia, where, besides the excellent seafood options, there has been a significant influence of both the English and Welsh cultures in dishes such as the lamb casserole or the rhubarb pie.
While reading this post you will find yourself “savoring” and giving a deep sigh as you are introduced to some of the most celebrated traditional dishes in Argentina. Dishes to suit everyone´s taste! A way to know and better understand the traditions in our country and realize how dynamic its culture can be. On this occasion, the itinerary will cover ten specific places, each featuring a must-taste dish for those visiting. Are you ready?
Patagonian Lamb
Bariloche – Chocolate
Its climate and the cultural factors of the city´s population have turned chocolate into one of Bariloche´s culinary treasures. Currently, it is one of the most important economic activities in the region, and businesses like Mamuschka or Rapanui are still thriving. Every year (since 1969), during Easter, Bariloche holds the Chocolate Festivity, a celebration in which a huge Easter egg is built using this delicious ingredient. You can´t leave this city without savoring its exquisite chocolate!
Chocolate – Bariloche
Calafate – Patagonian Lamb
The indigenous communities that dwelled in this region (the Selknams, the Yamanas or the Tehuelches) used to hunt seals, birds, guanacos, deer and rheas as their main livelihood. However, it wasn´t until 1865 – when a group of Welsh farmers settled down in the valleys of the River Chubut – that dishes based on lamb and dairies were added to their local cuisine.
By 1860, several sheep farms had been set up in Santa Cruz, which over time turned lamb into the region´s emblem. Calafate is certainly one stunning setting to savor it: the major restaurants here offer such unique experience to those visiting this fascinating city. Lamb is a lean kind of meat with an extraordinary flavor.
Patagonian Lamb – El Calafate
Ushuaia – Patagonian Spider Crab
Another symbol of the Patagonian cuisine is those dishes made from fish and seafood.
Particularly in Ushuaia you will find the Patagonian spider crab, a dish that blows the minds of both locals and visitors.
You may savor it as a cold appetizer served in a cocktail glass, as well as in casseroles or pies. This city offers a wide range of options for visitors: from visiting a restaurant to joining a fishing excursion so you can catch your own spider crab before it is cooked. Definitely, a once-in-a-lifetime experience.
Patagonian Spider Crab – Ushuaia
It may interest you: Where and What to eat in Buenos Aires, Iguazú, Ushuaia and Calafate
Puerto Madryn – Seafood
Dishes that portray the very history of this part of the country. Here the fish and the seafood will be a true delight: Pollock, hake, sea bass, prawns, squid or mussels are among some of the alternatives for those who wish to discover the local culinary wide selection.
Abadejo – Puerto Madryn
Mendoza – Wine?
No. This time we will leave wine aside for another article on beverages. Mendoza´s culinary wealth features several special dishes with a Chilean influence – dishes that have crossed the Andes Mountains to become popular in this region as well.
Among the most popular dishes we may mention the tortas raspadas or tortas mendocinas (a type of savory biscuit) made from flour, bovine fat, salt and water. The stew casserole is made from chicken, carrots and bell peppers. The Chanfaina Burguillana, another must in this region, is an exquisite dish with strong cultural roots.
Stew Casserole – Mendoza
Iguazú – Pacu
Here the fish is in the limelight once more: the catfish, the pacu, the dorado, the pico pato, the armado or moncholo. Among the prepared dishes the region features stews, barbecues, and chanfainas.
Due to its location, this region is highly influenced by the Brazilian and Paraguayan cuisines, borrowing from these some of their most treasured delicacies, like the chipa or the Paraguayan pan de queso and the Brazilian Feijao Preto, a succulent black beans casserole.
Pacu – Iguazu
Buenos Aires – Barbecue
When it comes to beef….you´d better be ready for a feast. Short ribs, chorizo (a spicy pork sausage), flank steak, skirt steak, blood sausage, bife de chorizo among other cuts will prove, with each bite you take, why Argentina is so well-known for having the most exquisite beef in the world.
In Argentina On The Go we offer our travelers the chance to indulge in an authentic Argentine barbecue at the end of their itinerary. Clearly, this can be the best excuse to share our travel experiences while delighting our palates.
Barbecue – Buenos Aires
Tucuman
You may find empanadas across the length and breadth of this country. However, the most renowned, you may only find in Tucuman and a great part of the northwest of Argentina. The filling of empanadas is unique and it varies in the way it is prepared.
The indigenous peoples settled in this region have put down their culinary roots for centuries: dishes made mainly from maize, pumpkin, beans, quinoa, or potato. To date, they are still the base for the preparation of the most traditional dishes.
Empanadas – Tucuman
Salta – Tamales
Dishes like humitas, chanfaina, quinoa soup, and of course, empanadas are among the most typical delicacies in Salta. This time the spotlight will be on their mouth-watering tamales, a dish made from maize and prepared once the cobs are tender and the grains juicy. Tamales are filled with meat, vegetables and fruit, and wrapped in the maize husk. Sweet corn or maize is the most prominent ingredient in the dishes served in this region.
Tamal – Salta
Cordoba
History has it that Cordoba´s ancestors raised llamas to obtain wool and meat, and that they also grew maize, peanuts and sweet potatoes. When the Spaniards reached the city back in 1550, the Comechingones indigenous people also practiced cattle grazing and harvesting.
One of the most outstanding dishes to savor here is the Salmorejo, a cold dish made from tomatoes, garlic, oil and salt. There are different versions of the Salmorejo, so you can make your own choice!
Salmorejo – Cordoba
