18 regional dishes covered across Argentina, each with the canonical version and where to eat it, city by city.
AlfajorMain course · Buenos AiresTwo soft round biscuits sandwiched with dulce de leche and finished in chocolate or rolled in desiccated coconut.
AsadoMain course · Buenos AiresArgentine barbecue: beef cuts (bife de chorizo, vacio, asado de tira, mollejas, chorizo, morcilla) cooked slowly over wood embers in a parrilla.
ChimichurriMain course · Buenos AiresArgentine raw herb-and-vinegar sauce: parsley, garlic, oregano, chili, vinegar, oil.
ChoripanMain course · Buenos AiresGrilled Argentine pork-and-beef chorizo split lengthwise and tucked into a crusty roll.
Dulce de LecheMain course · Buenos AiresSlow-caramelised sweetened milk: golden-brown, sticky, intensely sweet.
Empanadas (porteñas, salteñas, tucumanas)Snack · Buenos AiresHand-shaped pastry pockets stuffed with beef, chicken, ham-and-cheese or humita.
Fernet con CocaMain course · Buenos AiresArgentine national mixed drink: Italian bitter Fernet Branca poured generously, topped with Coca-Cola over ice.
FugazzetaMain course · Buenos AiresStuffed Argentine pizza with two dough layers, mozzarella inside and a thick lid of sliced onions and oregano on top.
Humita en ChalaMain course · Buenos AiresNorthern Argentine corn parcels: fresh corn pureed with onion, paprika and cheese, wrapped in corn husks and steamed.
LocroMain course · Buenos Aires
MateMain course · Buenos AiresYerba mate leaves steeped in a hollow gourd and sipped through a metal straw (bombilla).
Milanesa NapolitanaMain course · Buenos AiresBreaded beef cutlet pounded thin, fried, then topped with tomato sauce, ham and melted mozzarella.
Ñoquis del 29Main course · Buenos AiresItalian-Argentine potato gnocchi eaten on the 29th of every month, with a peso slipped under the plate for luck.
Panqueque de Dulce de LecheMain course · Buenos AiresArgentine thin crepe rolled around a generous spread of dulce de leche, sometimes with grated dark chocolate.
Pizza al moldeMain course · Buenos AiresArgentine deep-pan pizza: thick high-hydration dough baked in a square or round tin with mozzarella to the edge and a single topping or two.
ProvoletaMain course · Buenos AiresDisc of provolone cheese grilled in a small skillet or directly on the parrilla until the surface bubbles and the inside melts.Helado ArtesanalMain course · Buenos AiresArgentine artisan ice cream descended from Italian gelato.Malbec Wine FlightMain course · Buenos AiresArgentina's defining wine: deep purple, plummy, with the high-altitude Andean acidity that separates Mendoza Malbec from its Cahors French ancestor.