the Pampas

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 the broiler. It is typically served with french frie... Read more

This is an extreme version of a steak sandwich – filled with thinly sliced lomo steak, tomatoes, onions, lettuce, mayonnaise, chimichurri sauce, ham, cheese, and a fried egg, sandwich de lomo or lomito is a behemoth of a sandwich that is sure to satiate even the hungriest consumers... 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 slow on an asador, a type of metal structure... Read more

This Argentinian dessert is a luscious combination of sponge cake, whipped cream, almond paste, dulce de leche, meringue, walnuts, and candied chestnuts, while the top is dusted with powdered sugar and coconut. Created in 1958, the cake was invented by a pastry chef at a small pastry shop in Balc... Read more

Fainá is a unique flatbread made with chickpea flour, black pepper, and lots of fresh herbs. It is extremely popular throughout Argentina and Uruguay. The most prevalent theory about its origin says that Genovese immigrants brought it to Buenos Aires and Montevideo in the early 20th centur... Read more

Although it was modeled on Italian ravioli, this stuffed pasta variety is believed to have been invented in Argentina. Sorrentinos are round and large and come with a variety of fillings such as different types of grated cheese, ricotta, ham, vegetables, or nuts. There are numerous stories about ... Read more

This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wine, paprika, and cumin. These empandas are also ju... Read more

Invented by an American Melville Sewell Bagley, this orange-based aperitif was created in Buenos Aires, and it was initially launched in 1864. Hesperidina is characterized by its aromas of fresh oranges and herbs, while its flavor is reminiscent of bitter oranges. Although it can be enjo... Read more

Salame de Tandil is one of Argentina’s most renowned and beloved cured sausages, deeply rooted in the country’s European-inspired charcuterie traditions. Produced in the Tandil region of Buenos Aires Province, this dry-fermented salami is famous for its r... Read more

Bondipan (or bondiola) is a classic sandwich originating from Argentine. Similar to the more famous choripan, this sandwich is made with bondiola de cerdo, pork shoulder that's roasted or grilled to perfection and served in crusty french bread. The succulent and salty pork is drizzled with lemon ... Read more

Amargo Obrero is a dark brown bitter characterized by its herbal, almost licorice flavor. It was initially created in 1887 as a response to the sweet drinks of the upper classes, and since then it has been known as the aperitif of the Argentine people and a working-class drink. Although ... Read more

Arabian empanadas are pretty different from traditional Argentine empanadas. They are shaped into a triangle, and a portion of the filling remains visible in the center of the empanada. The filling consists of ground beef or lamb, chopped red and green peppers, green onions, and tomatoes. It is t... Read more