VI
EN
Locro
This traditional dish is often served on May Revolution Day (May 25th) in the Republic of Argentina. Locro is made from corn porridge cooked with beef or pork, tripe, sausage, peppers, and various vegetables.
Asado
Asado is a collection of typical Argentinian grilled dishes. Beef, lamb, sausages, and other meats are marinated for several hours before being grilled over hot coals. Appetizers include blood sausage, liver, kidneys, and more.
Humita
A delicious meal wrapped in a leaf. The dish is made from sweet corn, milk, onions mixed with spices and a little cheese. All wrapped in corn leaves and then steamed or boiled until cooked.
Provoleta
Baked on a pan or round plate, this dish is made from fermented cow's milk, with additives to bind the ingredients together, and baked with oregano oil, resulting in a crispy exterior that melts in your mouth.
Empanadas
These steamed buns are made from wheat flour, baked or fried, and filled with meat and vegetables. The fillings include chicken or pork, beef, fish, etc., mixed with a little cheese, cured meat, corn, chili peppers, and more.
Milanesea
The dish is typically made with beef or chicken. The meat is pressed tightly to be thinly sliced before being coated in breadcrumbs and then fried or grilled. It can be topped with an egg, cheese, and tomato sauce or some fried butter.
Choripán
Choripán is often served as a type of grilled meat sandwich. While sausages are typically made from pork, wild boar sausage may also be served in some restaurants.
Llama
While camel steak has a more rustic and less reddish flavor than beef, its lower fat content makes it a healthier alternative. You can fry, stew, or eat camel steak on its own.
Pizza
The thick crust of Argentinian pizza is brightened by the color of the tomato sauce spread around the edges, and the dish is topped with so much Argentinian-style mozzarella cheese that it overflows onto the sides when eaten. The toppings also include green olives, herbs, and a sprinkle of dried chili peppers.
Dulce de leche
Argentinian ice cream is bigger and creamier, making even Italian ice cream lovers crave it; it's even tastier when topped with a little condensed milk and sugar syrup.
