18 signature dishes found across every Argentina city we cover on TableJourney. Click through to see where to eat and what to order in each city. Want the global picture? Browse all dishes.
AlfajorBuenos Aires · Two soft round biscuits sandwiched with dulce de leche and finished in chocolate or rolled in desiccated coconut.
AsadoBuenos Aires · Argentine barbecue: beef cuts (bife de chorizo, vacio, asado de tira, mollejas, chorizo, morcilla) cooked slowly over wood embers in a parrilla.
ChimichurriBuenos Aires · Argentine raw herb-and-vinegar sauce: parsley, garlic, oregano, chili, vinegar, oil.
ChoripanBuenos Aires · Grilled Argentine pork-and-beef chorizo split lengthwise and tucked into a crusty roll.
Dulce de LecheBuenos Aires · Slow-caramelised sweetened milk: golden-brown, sticky, intensely sweet.
Empanadas (porteñas, salteñas, tucumanas)Buenos Aires · Hand-shaped pastry pockets stuffed with beef, chicken, ham-and-cheese or humita.
Fernet con CocaBuenos Aires · Argentine national mixed drink: Italian bitter Fernet Branca poured generously, topped with Coca-Cola over ice.
FugazzetaBuenos Aires · Stuffed Argentine pizza with two dough layers, mozzarella inside and a thick lid of sliced onions and oregano on top.
Humita en ChalaBuenos Aires · Northern Argentine corn parcels: fresh corn pureed with onion, paprika and cheese, wrapped in corn husks and steamed.
LocroBuenos Aires
MateBuenos Aires · Yerba mate leaves steeped in a hollow gourd and sipped through a metal straw (bombilla).
Milanesa NapolitanaBuenos Aires · Breaded beef cutlet pounded thin, fried, then topped with tomato sauce, ham and melted mozzarella.
Panqueque de Dulce de LecheBuenos Aires · Argentine thin crepe rolled around a generous spread of dulce de leche, sometimes with grated dark chocolate.
Pizza al moldeBuenos Aires · Argentine 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.
ProvoletaBuenos Aires · Disc of provolone cheese grilled in a small skillet or directly on the parrilla until the surface bubbles and the inside melts.
Ñoquis del 29Buenos Aires · Italian-Argentine potato gnocchi eaten on the 29th of every month, with a peso slipped under the plate for luck.Helado ArtesanalBuenos Aires · Argentine artisan ice cream descended from Italian gelato.Malbec Wine FlightBuenos Aires · Argentina's defining wine: deep purple, plummy, with the high-altitude Andean acidity that separates Mendoza Malbec from its Cahors French ancestor.