List_of_Argentine_dishes
This is a list of dishes found in Argentine Cuisine.
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Appetizers and starters
More information Name, Image ...
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Chipá |  |
Northeast | snack | small, baked, cheese-flavored rolls made with yucca. The use of yucca to make bread and cakes is traditional to the Guaraní people.[1] |
| Empanadas |  |
bread or pastry | a stuffed bread or pastry baked or fried with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins. | |
| Deviled eggs Huevos rellenos |
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appetizer | hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard | |
| Picada |  |
appetizer | an ensemble of several appetizers (although sometimes it is eaten as a main meal), including various cheeses, cured meats and sausages (such as ham, salame and leberwurst), olives in brine, pickled vegetables, nuts, potato chips, etc. | |
| Choripán |  |
sandwich | a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri sauce.[2] |
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Main dishes
More information Name, Image ...
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Asado |  |
Pampas | meat dish | a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, or open fire. It is considered a national dish.[3] |
| Churrasco |  |
Pampas | meat dish | any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. |
| Humita |  |
Northwest | main or side vegetable dish | prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled. |
| Locro |  |
Northwest | stew | a stew of squash, meat, and hominy |
| Matambre |  |
Pampas | roulade | a roulade of flank steak and vegetables usually cut in thick slices and served cold.[4] |
| Milanesas |  |
meat dish | a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy. | |
| Pascualina |  |
savoury pie | a spinach and/or chard pie originally from Italy, very similar to the Greek spanakopita | |
| Polenta |  |
Pampas | porridge | cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce |
| Pollo al disco | Northwest | stew | a stew of chicken and vegetables cooked in a deep round dish over an open fire | |
| Revuelto Gramajo |  |
hash | A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables.[5] | |
| Sorrentinos |  |
pasta | A type of ravioli created by immigrants from Sorrento, Italy | |
| Vitel toné |  |
meat dish | cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas dish.[6][7] |
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Sauces
More information Name, Image ...
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Chimichurri |  |
Cold sauce | sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.[8] |
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Wikimedia Commons has media related to Cuisine of Argentina.
- Lancio, María (2013). Authentic Argentine Cuisine. Ediciones LEA. ISBN 9789877180329. Retrieved 19 March 2014.
- Swinnerton, Robbie (2015-07-31). "Mi Choripan: Argentinian street food in Yoyogi-Uehara". The Japan Times Online. ISSN 0447-5763. Retrieved 2015-10-09.
- "El asado". Archived from the original on 2013-12-03. Retrieved 2012-02-25.
- Lomax Brooks, Shirley (2003). Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. ISBN 978-0781809979. Retrieved 19 March 2014.
- Barrell, Ryan (March 13, 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved July 30, 2017.
- "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
- "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Archived from the original on 27 December 2012. Retrieved 25 December 2012.
- "Argentinean Chimichurri Sauce". USDA Mixing Bowl. Retrieved 2015-10-09.