Argentine

Asado

Smoky, slow-grilled beef cuts sizzling over open flame, dripping with savory juices and tradition.

Empanadas

Golden, flaky pastries stuffed with spiced beef, cheese, or ham, baked to crispy perfection.

Milanesa

Crispy breaded beef cutlet, fried golden, often topped with melted cheese and ham.

Choripán

Grilled chorizo sausage tucked in crusty bread, slathered with tangy chimichurri sauce.

Provoleta

A disc of provolone melted on the grill with oregano until the edges blister.

Chimichurri

Parsley, garlic, oregano and vinegar, spooned over everything that comes off the fire.

Locro

Hearty stew of corn, beans, and meat, warming and comforting on cold days.

Humita

Fresh corn and onion mashed and steamed in the husk, from the Andean northwest.

Matambre arrollado

Flank steak rolled around egg, carrot and herbs, poached then sliced cold.

Pastel de papas

Minced beef with olives and egg under a lid of mashed potato, browned on top.

Bife de chorizo

Thick sirloin grilled over wood embers, ordered jugoso and eaten without sauce.

Mollejas

Sweetbreads crisped on the grill and squeezed with lemon, the first thing served.

Fugazzeta

Buenos Aires pizza stuffed with mozzarella and buried under sweet onions.

Dulce de leche

Rich, caramel-like milk spread, sweet and gooey, perfect on pastries or alone.

Alfajores

Delicate sandwich cookies filled with dulce de leche, dusted in powdered sugar or chocolate.

Facturas

Sweet breakfast pastries bought by the dozen, glazed and filled with quince or cream.

Medialunas

Small sweet croissants brushed with syrup, dunked in coffee standing at the bar.

Mate

Earthy, herbal infusion sipped from a gourd, shared socially through a metal straw.

Fernet con coca

Bitter Italian amaro cut with cola over ice — Córdoba's contribution to the world.

Malbec

Mendoza's dark, plummy red, grown high enough that the sun does the work.