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 event attended by friends and family to share the joy of outdoor cooking.

Dulce de leche is a type of condensed milk sweet from Argentina and Uruguay. Traditionally, it is made by heating sweetened cow's milk until it caramelizes and achieves a thick consistency, enough to act as a spread, a filling for cakes and pies, or an ice cream topping.

Argentinian alfajores are sandwich cookies consisting of two round, crumbly sweet cookies with a dulce de leche or milk jam stuffing between them. The combination is then coated with a layer of chocolate or sprinkled with confectioners' sugar.

Choripán is the ultimate in Argentine street food, a sandwich consisting of a chorizo sausage and a variety of condiments in a crusty bun. It is usually consumed on the go, since it is mostly sold at street stands throughout Latin America.

Chivito is a delicious sandwich from Uruguay and the country's national dish. Meaning little goat in Spanish, a legend says that in the 1940s, a chef in a restaurant was asked to prepare roasted goat, but since he didn't have one - he made a sandwich with bits of just about everything he had in the kitchen, and chivito was born.

Tortas fritas are fried biscuits from Argentina and Uruguay, consisting of flour, butter, lard, milk, and baking powder. The dish is traditionally consumed with a cup of yerba mate, usually on rainy afternoons during autumn and winter. It is customarily served with fruit jams or dulce de leche on the side.

Sandwiches de miga are prepared with crustless white bread, and they can consist of two or more bread slices per sandwich. It is believed that they developed under strong European influences, primarily British and Italian. The most common variety of the sandwich is made with mayonnaise, cheese, and ham, but there are no restrictions concerning the possible fillings.

The unique combination of cheese (ideally, salty and firm manchego cheese) and a slice of flavorful quince paste known as dulce de membrillo makes the Uruguayan treat known as Martín Fierro. The dish got its name from a character with the same name, popularized in the stories of José Hernández, who wrote about freedom and gauchos - an equivalent to the American cowboys.

Chajá is an Uruguayan cake consisting of layers of sponge cake, whipped cream, meringue, and peaches, while a layer of dulce de leche on top is often seen, but not mandatory. The cake was invented in the 1920s by Orlando Castellano at the Confitería Las Familias in Paysandú.