Argentinian Meat Dishes

Considered an epitome of Argentinean gastronomy and culture, asado (lit. roast; roasted) is much more than merely a meal. In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social e... READ MORE

Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have les... READ MORE

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under th... READ MORE

Matambre a la pizza is a meat dish originating from Argentina, made with matambre flank steak that's marinated in milk and grilled on one side, and then turned over to grill on the other side, while the already-grilled side is topped with tomato s... READ MORE

Matambre relleno or matambre arrolado is the Argentinian rolled and stuffed rose meat. The beef is butterflied, filled with diced vegetables and hard-boiled eggs, then rolled and grilled. It is a traditional dish of Argentinian gauchos, c... READ MORE

Typically seasoned only with salt, then grilled for a few minutes, tira de asado is a famous Argentine dish consisting of long strips of grilled beef ribs. The beef is cross-cut in a way that the long strips of meat are interspersed with knots of ... READ MORE

Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, na... READ MORE

Milanesa a caballo is a variation on the popular milanesa steak that's breaded and fried. In this version, the milanesa is topped with a fried egg, then served accompanied by fries on the side. The steaks should be thin and of high quality, while ... READ MORE

Parrillada is an Argentinian dish that consists of an assortment of asado meats and offal. It consists of cheaper cuts of meat, which are picked by a parrillero. But, when you order a parrillada, you will get a bit of everything — chinchulin... READ MORE

Vacío is an Argentinian beef cut that comes from the flank of the cow. The outer layer has fat, unlike the inside one, and turns incredibly crispy when cooked. This cut is a rare find outside of Argentina and benefits from long and slow coo... READ MORE

An authentic gaucho dish, asado con cuero consists of beef with its hide still attached, grilled over an open fire. This is a very old, traditional way of preparing beef that dates back to the Argentine gauchos, who roasted their beef long and slo... READ MORE

Cordero al palo is a traditional lamb specialty that involves roasting a whole lamb on a spit, a cooking technique which has long been practiced in Chile and Argentina (especially Patagonia). The lamb is slowly cooked for several hours over a wood... READ MORE

Milanesa de peceto is a meat dish originating from Argentina. It's made with peceto (eye of round) steak that's lean and is said to taste the best when roasted rare. However, for the preparation of this dish, the peceto is dipped in a mix... READ MORE

Cordero patagónico al asador is a Patagonian meat delicacy consisting of a whole, opened, and butterflied lamb roasted over an open fire. The lamb is attached to an iron cross, and it is then placed near the fire, slightly angled in order t... READ MORE

This tamale variety originates from the town of Salta in Argentina, hence the name. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat – either from boiled lamb or pork head. These tam... READ MORE

Niños envueltos (lit. wrapped children) is a traditional dish consisting of rice and ground beef that are wrapped in cabbage and cooked in tomato sauce. Apart from the main ingredients, the dish also often contains garlic, basil, bell peppe... READ MORE

Colita de cuadril is an Argentinian beef cut that is equivalent to the US tri-tip, bottom sirloin, and tip roast cut. It’s a very versatile piece of meat, and it can be grilled, smoked, braised, and roasted and used to make a variety of dish... READ MORE

Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly to beef tenderloin - as steaks, fillets, or fillet medallions. Llama meat is, ... READ MORE

Costillas de cerdo a la Riojana is a rich Argentine dish that pairs grilled pork ribs with sautéed vegetables, fries, and fried eggs. The ingredients are typically piled together on a serving platter or a paper plate after having been cooke... READ MORE

Llama meat is the star of this traditional stew which is commonly consumed throughout northern Argentina. The dish is typically made by simmering pieces of llama meat with ingredients such as carrots, rice, and colorful Andean potatoes (papas ... READ MORE