Locro is a national dish traditionally served on May 25 to mark Argentina's May Revolution. The hearty stew is made from white corn, beef or pork, tripe and red chorizo, as well as other vegetables.
Locro —
Locro is a national dish traditionally served on May 25 to mark Argentina's May Revolution. The hearty stew is made from white corn, beef or pork, tripe and red chorizo, as well as other vegetables.
Eliseo Miciu/Ministerio de Cultura y Turismo de Salta
Asado refers to both a social barbeque gathering or a way of grilling. The asado is a multi-step affair that can last several hours. Entrées include blood sausage, beef sweetbreads, chitterlings and kidneys.
Asado —
Asado refers to both a social barbeque gathering or a way of grilling. The asado is a multi-step affair that can last several hours. Entrées include blood sausage, beef sweetbreads, chitterlings and kidneys.
Courtesy La Cabrera
A savory snack or a main course, humita is made with fresh corn and milk, onion, spices and sometimes goat cheese. Wrapped in corn leaf, the whole package is either steamed or boiled.
Humita —
A savory snack or a main course, humita is made with fresh corn and milk, onion, spices and sometimes goat cheese. Wrapped in corn leaf, the whole package is either steamed or boiled.
Eliseo Miciu/Ministerio de Cultura y Turismo de Salta
Grilled in a specially sized skillet or a simple foil dish, provoleta, made from cow's milk, is often topped with oregano and should be slightly crisp on the outside and melted on the inside.
Provoleta —
Grilled in a specially sized skillet or a simple foil dish, provoleta, made from cow's milk, is often topped with oregano and should be slightly crisp on the outside and melted on the inside.
Courtesy Sorrel Moseley Williams
These stuffed dough pockets come baked or fried, filled with veggies or meat. Common fillings include chicken, cheese and ham, sweetcorn, caprese, or blue cheese.
Empanadas —
These stuffed dough pockets come baked or fried, filled with veggies or meat. Common fillings include chicken, cheese and ham, sweetcorn, caprese, or blue cheese.
Courtesy Tucuman Tourism Board
Milanesa is usually made from beef or chicken breast. The meat is hammered down to a thin cut before it's bathed in breadcrumbs then fried or baked. Toppings include a fried egg, cheese and tomato sauce or gruyère.
Milanesa —
Milanesa is usually made from beef or chicken breast. The meat is hammered down to a thin cut before it's bathed in breadcrumbs then fried or baked. Toppings include a fried egg, cheese and tomato sauce or gruyère.
Courtesy Roll Communicacion
Choripán is usually served as an entrée at an asado (barbecue). While chorizo is usually made from pork, boar sausage can also be found in some restaurants.
Choripán —
Choripán is usually served as an entrée at an asado (barbecue). While chorizo is usually made from pork, boar sausage can also be found in some restaurants.
Courtesy Jocelyn Mandryk/Parrilla Food Tour
While llama steak's flavor is more rustic and earthy than beef, fat levels are lower, which makes it a healthy alternative. You can sample it in empanadas, stew or as a standalone steak.
Llama —
While llama steak's flavor is more rustic and earthy than beef, fat levels are lower, which makes it a healthy alternative. You can sample it in empanadas, stew or as a standalone steak.
Courtesy Pablo Baracat
Argentinian ice-cream is thick and creamy, giving Italian gelato a decent run for its money. It's even better when topped dulce de leche (caramelized milk and sugar sauce).
Dulce de leche —
Argentinian ice-cream is thick and creamy, giving Italian gelato a decent run for its money. It's even better when topped dulce de leche (caramelized milk and sugar sauce).
Courtesy Kainos
The inch-high crusts of Argentinian pizza tend to go light on tomato sauce while overcompensating with so much Argentinian-style mozzarella cheese that it drips down the side. Garnishes include green olives, oregano, or dried chilli flakes.
Pizza —
The inch-high crusts of Argentinian pizza tend to go light on tomato sauce while overcompensating with so much Argentinian-style mozzarella cheese that it drips down the side. Garnishes include green olives, oregano, or dried chilli flakes.
Courtesy Kentucky