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, however, much leaner than beef and higher in proteins, while flavor-wise, it is said to be similar to beef but slightly more intense, with hints of lamb and gaminess.

Llama tenderloin is used to prepare a vast variety of specialties, and it's commonly fried, baked, stuffed, or braised in wine sauces. Typical accompaniments to dishes made with this cut of meat include mashed or boiled papas andinas (Andean potatoes), raw or cooked vegetables, quinoa salads, risottos, and chimichurri sauces.

Argentinian stuffed tomatoes can be prepared with cherry tomatoes, or the larger, regular-sized varieties. The tomato shell is used as a container which is filled with a variety of ingredients – most commonly rice, tuna, or hard-boiled eggs.

The dish is usually made during the summer months when the tomatoes are perfectly ripe and fresh. Tomates rellenos can be served as a light meal, dinner, lunch, a cold appetizer, or a side dish at barbecues, picnics, and parties. They are also a staple of every holiday meal in Argentina, especially since the most important holidays in Argentina are celebrated during the summer.

Vigilante is a simple Argentinian dessert consisting of a thick slice of cheese topped with a sweet, jelly-like fruit paste (dulce). Although it is usually prepared with quince or sweet potato dulce, regional varieties include goat cheese and pumpkin or cactus paste in the north, while other varieties may also employ various types of fresh and aged cheese combined with elderberry, raspberry, papaya, or bitter orange dulce.

The dish was named after a colloquial word for police officers (vigilante) who loved this simple, portable combination. A similar treat is known as Martín Fierro in Uruguay, where it's usually prepared with quince paste.

Tortilla santiagueña is a type of flatbread consisting of wheat flour, melted cow fat, and coarse salt. The dough is typically baked on a parrilla until nicely brown. A classic Argentine treat, these tortillas are typical for the north of the country, but are especially popular in Santiago del Estero, where they are sold as street food on almost every corner.

They are consumed hot, either on their own or with a ham and cheese filling, and usually accompanied by a cup of mate.

Riñón or kidney is a piece of beef offal that’s a favorite of few. It needs a thorough cleaning before grilling, which includes removing fats and veins and soaking it in water, vinegar, or lemon juice. It can be grilled whole, without its membrane, sliced in half or into more pieces but always over high heat, so a crust forms on the outside.

It is served with lemon slices and salt for sprinkling over.

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 cooked separately.

Pork ribs are grilled, the potatoes and eggs are fried, and a combination of strips of peppers, peas, onions, and (optional) pieces of bacon or ham is sautéed in butter. This unusual combination usually comes with the sunny-side-up egg atop the pork rib, while the other accompaniments are arranged on the side. 

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 peppers, and onions, while the tomato sauce is made with olive oil, tomatoes, garlic, oregano, sugar, salt, and pepper.

The dish is slowly simmered until the cabbage becomes tender and the rolls are fully cooked. The rolls are often served with bread and a fresh salad on the side. It is believed that this dish is actually a Dominican adaptation of Middle Eastern dishes which were brought to the country by immigrants in the 19th century.

Salsa golf is a creamy Argentinian sauce which usually consists of a mix of mayonnaise and ketchup. It can be prepared with homemade or store-bought ingredients, and can also include mustard, lemon, and a variety of fresh and dry spices and herbs.

According to the famous legend, the sauce was invented by the Nobel-awarded scientist Luis Federico Leloir, who (in search of a more imaginative condiment) came up with the idea of mixing mayonnaise and ketchup. Today, salsa golf is one of the Argentinian national sauces, while store-bought versions are available in supermarkets and grocery stores throughout the country.

It is usually served as a bread spread or a condiment alongside various meat and seafood dishes.

Dulce de batata is a jelly-like dessert prepared with a base of mashed sweet potatoes, sugar, vanilla flavoring, and a thickening agent. When cooked, dulce is left to set and should always be well-chilled. It is usually enjoyed as a dessert, which is traditionally served with cheese to create a Latin American favorite known as vigilante or Martín Fierro.

Although the origin of dulce de batata is often disputed, it is enjoyed throughout Latin America.