List of Argentine dishes
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|Ingredients and types of food|
This is a list of dishes found in Argentine Cuisine.
|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.|
|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.|
|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.|
|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.|
|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.|
|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|
|Revuelto Gramajo||hash||A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables.|
|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.|
|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.|
|Wikimedia Commons has media related to Cuisine of Argentina.|
- Lancio, María (2013). Authentic Argentine Cuisine. Ediciones LEA. ISBN 9789877180329. Retrieved 19 March 2014.
- Swinnerton, Robbie (2015-07-31). "Mi Choripan: Argentinian street food in Yoyogi-Uehara". The Japan Times Online. ISSN 0447-5763. Retrieved 2015-10-09.
- "El asado". Archived from the original on 2013-12-03. Retrieved 2012-02-25.
- Lomax Brooks, Shirley (2003). Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. ISBN 978-0781809979. Retrieved 19 March 2014.
- Barrell, Ryan (March 13, 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved July 30, 2017.
- "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
- "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Archived from the original on 27 December 2012. Retrieved 25 December 2012.
- "Argentinean Chimichurri Sauce". USDA Mixing Bowl. Retrieved 2015-10-09.