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| Part of a series on |
| Argentine cuisine |
|---|
| Regional cuisines |
| Ingredients and types of food |
| See also |
This is a list of dishes found in Argentine Cuisine.
| |
| Part of a series on |
| Argentine cuisine |
|---|
| Regional cuisines |
| Ingredients and types of food |
| See also |
This is a list of dishes found in Argentine Cuisine.
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| 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 several appetizers (although sometimes it is eaten as a main meal), including various cheeses, cured meats and sausages (such as ham, salame and leberwurst), olives in brine, pickled vegetables, nuts, potato chips, etc. | |
| Choripán |  | sandwich | a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri sauce. [2] |
| 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, or open fire. It is considered a national dish. [3] |
| Churrasco |  | Pampas | 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 |  | meat dish | a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy. | |
| Pascualina |  | savoury pie | a spinach and/or chard pie originally from Italy, 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 | |
| Revuelto Gramajo |  | hash | A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. [5] | |
| Sorrentinos |  | pasta | A type of ravioli created by immigrants from Sorrento, Italy | |
| 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. [6] [7] |
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Chimichurri |  | Cold sauce | sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water. [8] |
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven.
The region known as Hispanic America and historically as Spanish America is all the Spanish-speaking countries of the Americas. In all of these countries, Spanish is the main language - sometimes sharing official status with one or more indigenous languages or English, and Roman Catholicism is the predominant religion.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Filipino Americans are Americans of Filipino ancestry. Filipinos in North America were first documented in the 16th century and other small settlements beginning in the 18th century. Mass migration did not begin until after the end of the Spanish–American War at the end of the 19th century, when the Philippines was ceded from Spain to the United States in the Treaty of Paris.
A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word Xopaipa was used to mean bread soaked in oil. The word is derived in turn from the Germanic word suppa, which meant bread soaked in liquid.
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana, or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
Chivito is the national dish of Uruguay. It is a sandwich of sliced beefsteak (churrasco), mozzarella, ham, tomatoes, mayonnaise and black or green olives. A chivito commonly also includes bacon and fried or hard-boiled eggs. It is served in a bun, often accompanied by French-fried potatoes. Other ingredients, such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber, may be added.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Goat meat or goat's meat is the meat of the domestic goat. The common name for goat meat is simply "goat", while that from young goats can be called "kid", capretto (Italian), or cabrito. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat.
A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.
Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner". It is also very popular, by inheritance, in Argentina, Uruguay and Paraguay, where it is known by its original name in Piedmontese vitel tonnè and considered a traditional Christmas dish.
A suckling pig is a piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name lechón (Spanish) or leitão (Portuguese).
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