List of Argentine dishes

This is a list of dishes found in Argentine Cuisine.

Dishes

This list is incomplete; you can help by expanding it.

Appetizers/starters

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			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 plates containing cubes of cheese, pieces of salame, olives in brine, french fries, peanuts, etc.
Choripán			sandwich	a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri.[2]

Main dishes

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, called a parrilla, or open fire. It is considered a national dish.[3]
Churrasco			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		Pampas	meat dish	a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy.
Pascualina		Pampas	savoury pie	a spinach and/or chard pie 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
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.[5][6]

Sauces

Name	Image	Region	Type	Description
Chimichurri			Cold sauce	sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsely, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.[7]

See also

• List of cuisines

References

1. Lancio, María (2013). Authentic Argentine Cuisine. Ediciones LEA. ASIN B00HWBT1CS. Retrieved 19 March 2014.
2. Swinnerton, Robbie (2015-07-31). "Mi Choripan: Argentinian street food in Yoyogi-Uehara". The Japan Times Online. ISSN 0447-5763. Retrieved 2015-10-09.
3. "El asado". Retrieved 2012-02-25.
4. Lomax Brooks, Shirley (2003). Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. ISBN 978-0781809979. Retrieved 19 March 2014.
5. "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
6. "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Retrieved 25 December 2012.
7. "Argentinean Chimichurri Sauce". USDA Mixing Bowl. Retrieved 2015-10-09.