Quick answer: Argentina eats like it means it: asado (the barbecue ritual that is half religion), Malbec at the source in Mendoza, empanadas by the dozen, mate passed in circles and dulce de leche in everything: come hungry, leave evangelized.
Asado: the national ceremony
Not a meal: an afternoon. Ribs, vacio, chorizo and morcilla over slow coals, salted only, judged solemnly. The parrilla restaurants of Buenos Aires (order bife de chorizo or ojo de bife, jugoso) are the entry point; an invitation to a family asado is the destination.
Empanadas, by province
Salta’s juicy hand-cut beef ones (eaten with a tilt, juice running), Tucuman’s claims to the crown, cordoba’s slightly sweet heresy: order a docena mixed and referee the rivalry yourself.
Malbec in Mendoza
High-altitude vineyards under the Andes: bodega lunches with five glasses and a view, bike routes through Maipu, and reds that explain why Argentina keeps the best for itself. Book the long wine-paired lunch: it is the country’s best-value luxury.
Mate: the social glue
Bitter, hot, passed clockwise with unspoken rules (do not stir, do not hog, say gracias only when done): accept it when offered: it is friendship in a gourd.
The sweet department
Dulce de leche on toast, inside alfajores, atop flan and folded into ice cream: Argentine heladerias (Italian roots, late hours) rival Italy’s gelato: the cuarto kilo tub is a legitimate evening plan.
Buenos Aires specifics
Pizza porteno-style (thick, cheese-heavy, with faina chickpea flatbread), choripan outside football stadiums, milanesa a la napolitana at neighbourhood bodegones: and dinner at 10pm, because earlier is for tourists.
Eating Argentina well
Lunch menus (menu ejecutivo) stretch pesos, reservations matter for Sunday asado restaurants, carry cash for the classics: and pace yourself: the portions assume you played ninety minutes first.
The best food in Argentina: what to eat
Argentina is carnivore heaven, with a strong Italian streak. The essentials:
- Asado — the legendary barbecue; eat at a parrilla and try bife de chorizo.
- Empanadas — baked pastry pockets, each region with its own style.
- Choripán — chorizo sausage in bread with chimichurri.
- Milanesa — breaded cutlet, the Italian-Argentine staple.
- Dulce de leche & alfajores — caramel everything, including the beloved sandwich cookies.
Pair it all with a bold Malbec from Mendoza, and finish with a shared mate if you’re invited — it’s a social ritual.
Best Food In Argentina FAQ
What food is Argentina famous for?
Asado (barbecue) and superb steak, empanadas, and dulce de leche.
What wine should I drink in Argentina?
Malbec, especially from Mendoza, pairs perfectly with the steak.
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Written by
John Morrison is the founder and lead travel writer at Packzup. Over the past decade he has explored destinations across Africa, the Americas, Asia, Europe, the Middle East, and Oceania — always self-funded, never on a press trip.