Answers from Our Experts (1)
Argentina’s most popular dish undoubtedly is the asado, or barbecue. Many tourists come seeking the perfect steak, which in Argentina is cooked slowly over burning coals and flavored with little more than salt, and perhaps once on the plate some chimichurri. A barbecue meal often starts with chorizo, or sausage, and provoleta, which is a thick slice of melted cheese often topped with oregano and olive oil. Both also are prepared on the grill and cook more quickly than thick slabs of steak, so they are consumed first. Chorizo often is served as choripan, which sandwiches the sausage in a roll of white bread. Choripan also is the street food of Buenos Aires and can be purchased from carts along the coasts, such as by the Ecological Reserve in Puerto Madero and the Costanera Norte.
Empanadas are another favorite local dish. Empanadas can be baked or fried and eaten as an appetizer or a main meal. They come stuffed with meat, cheese, vegetables or some combination thereof, with their fillings denoted with how the crust is folded. Pizza parlors commonly prepare both pizza and empanadas, since similar ingredients are used to make both. Pizza also is a local specialty, and in Argentina slices are thicker and breadier than elsewhere. Fugazzeta pizza, which is stuffed with onions and cheese, is a dish unique to Argentina but demonstrates the Italian influence on the local cuisine, which also includes many pasta dishes. (For example, it is tradition to eat ñoquis, or gnocchis, on the 29 of every month.)
It also should be noted locro, a meaty stew with corn, beans and potato, is a national dish and traditionally consumed on May 25, the anniversary of the revolution.