Argentine Recipes

Argentine cuisine is a tradition that brings together the Spanish colonial heritage, the pastry, sausage, and beer traditions of the 1860 to 1930 Italian and German migration, the gaucho asado culture of the Pampas plains, and the seafood of the Patagonian coast. Tatonia features a variety of Argentine recipes, led by asado (a charcoal-grilled meat feast, a national culture), provoleta (grilled provolone cheese), chimichurri (a fresh herb and vinegar sauce, the companion to asado), and empanada (a closed pastry, with meat or cheese or vegetables inside). Asado has been awaiting registration on the UNESCO Tentative List since 2018 (an Argentine application); the Pampas gaucho tradition has been a weekly family event since the mid-19th century. For a classic asado, at least 6 to 8 different cuts of meat go onto the grill: tira de asado (rib strips), vacío (flank), bife de chorizo (sirloin), entraña (skirt steak), beef chorizo, lomo, and chinchulín (small intestine skewers). The classic charcoal grilling takes 1.5 to 2 hours, the meat is prepared salted and very simply, and during the cooking time cold Malbec wine plus chimichurri accompany it. The classic chimichurri formula: parsley plus garlic plus thyme plus chili flakes plus red wine vinegar plus olive oil plus salt, rested for at least 2 hours after preparation. Provoleta is a classic Argentine appetizer: a thick slice of provolone cheese plus oregano plus chili plus olive oil plus 4 to 5 minutes on the grill or in a pan; once melted, the outer crust is golden, the inside is runny, and it is served on a slice of bread. Each province makes its own version of empanada; the Salta empanada (ground meat plus onion plus raisins plus olives plus sweet potato) and the Tucumán empanada (ground meat plus plenty of spices plus beef fat) are the best known. This page features the Argentine table, from the asado culture classics (provoleta, chimichurri) to the everyday repertoire of empanada and milanesa.