Food Trends

The Argentine barbecue and a weekend institution: ribs, sausages, sweetbreads and prime cuts grilled slowly over wood coals by the resident asador, then shared for hours with chimichurri and red wine. As much a ritual as a meal.

Hand-folded pastries baked or fried around fillings of spiced beef, ham and cheese, or chicken, each province crimping them its own way. Portable, perfect and endlessly eaten — the empanada is Argentina's national snack.

A thin breaded veal or beef cutlet fried golden, served with lemon, over chips as a 'milanesa a caballo' with a fried egg, or napolitana under ham, tomato and melted cheese. Argentine comfort food at its most beloved.

A charred chorizo split and pressed into crusty bread, slathered with vivid green chimichurri. Sold from street grills outside football stadiums and along the riverside, it is Buenos Aires' definitive handheld bite.

A thick disc of provolone grilled until the outside crisps and the inside turns molten, dusted with oregano and chilli flakes and scooped up with bread. The essential opener to any proper asado.

Buenos Aires pizza is its own genre — a thick, cheese-heavy fugazzeta piled with sweet onions, often eaten with a wedge of chickpea fainá on top. A legacy of Italian immigration, enjoyed standing at the counter with a glass of moscato.

Milk and sugar cooked down slowly into a thick, caramel-brown spread that Argentines put on everything — toast, pancakes, pastries, or straight off the spoon. The sweet heart of the national pantry.

Two soft, crumbly biscuits sandwiching a generous layer of dulce de leche, rolled in coconut or coated in chocolate. Sold everywhere from kiosks to bakeries, the alfajor is Argentina's most beloved sweet.

A hearty, slow-cooked stew of corn, squash, beans and assorted meats, thick enough to stand a spoon in and traditionally eaten on national holidays. Warming, rustic and deeply tied to Argentine identity.

Small, glossy croissants brushed with sugar syrup, richer and sweeter than their French cousin. The default companion to a morning cortado in any porteño café — flaky, buttery and gone in two bites.