Quick answer: In Argentina you must try asado (the legendary barbecue), a thick bife de chorizo steak, empanadas, and dulce de leche — all best washed down with a glass of Malbec.
Argentina is a carnivore’s paradise built on world-class beef, Italian-influenced pasta and the national sweet tooth for dulce de leche. Here’s what to eat from the parrilla to the panadería.
Must-try dishes in Argentina
| Dish | What it is |
|---|---|
| Asado | The ritual barbecue — ribs, sausages and offal grilled low over wood embers. |
| Bife de chorizo | A thick, juicy sirloin steak, Argentina’s favourite cut. |
| Empanadas | Baked or fried pastries stuffed with beef, cheese or corn; every region has its style. |
| Choripán | Grilled chorizo in a crusty roll with chimichurri — the classic street snack. |
| Milanesa | Breaded fried beef cutlet, often topped with ham and cheese (a la napolitana). |
| Provoleta | Grilled provolone cheese with oregano, a staple starter at any asado. |
| Locro | A hearty corn, bean and meat stew eaten on national holidays. |
| Alfajores | Two soft biscuits sandwiching dulce de leche, often chocolate-coated. |
Street food in Argentina
Grab a choripán or bondiola sandwich from a street grill, and empanadas from any panadería. In Buenos Aires, the parrillas of Palermo and the San Telmo Sunday market are food highlights.
Sweets & desserts
Argentina is obsessed with dulce de leche — in alfajores, on toast, and folded into ice cream. Italian-style helado here rivals Italy’s gelato.
What to drink
Malbec from Mendoza is the national wine. By day, locals share mate, a bitter herbal tea passed around a gourd.
Frequently Asked Questions
What is Argentina’s national dish?
Asado — the wood-fired barbecue — is the closest thing to a national dish, alongside empanadas.
Is Argentina good for steak?
Exceptionally. Grass-fed Argentine beef and the parrilla grilling tradition make it one of the best places in the world for steak.
What should vegetarians eat in Argentina?
Empanadas (cheese, corn, spinach), provoleta, grilled vegetables, pizza and pasta from the strong Italian-Argentine tradition.
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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.