"One thing I like about Argentina, they only cook with salt; that's it."

Empanadas A popular street food in South America, empanadas are baked or fried crescent-shaped pastries filled with meat, seafood, or cheese. Empanadas Argentinas are beef-filled pasties that are extremely popular as appetizers and snacks. Ground beef is cooked with onions, scallions, potatoes, and olives. It is then placed over the tapas (empanada crusts) and sealed. Empanadas are usually baked. Fainá Fainá refers to pancakes made with chickpea flour. It is an amazing appetizer that is often served along with pizza in Argentina. When pizza and fainá are served together, it is known as pizza a caballo. To make this dish, chickpea flour is mixed with salt, pepper, olive oil, and lots of Parmesan cheese. Water is added to make smooth and consistent pancake batter. The batter is added to a small cast iron pan and baked. Medialunas Medialunas are flaky croissant-like pastries that are typically eaten for breakfast in Argentina. These croissants usually have a honey or sugar syrup coating on them. To make this dish, flour and butter are mixed together till they form crumbs. Salt, sugar, vanilla, and almonds are added to the dough. Once the dough is workable, it is cut into small pieces and shaped into crescents. Medialunas are baked for fifteen to twenty minutes, and then painted with sugar glaze while they are warm. Yerba Mate Tea Yerba Mate Tea, also known as maté, is a traditional South American drink that is very popular in Argentina. To make this tea, dried leaves of the yerba mate (llex paraguariensis) tree is steeped in hot water. It is then served in a hollow calabash gourd along with a silver straw known as bombilla, (which acts as a sieve and a straw). This drink is usually consumed in particular social settings, such as family gatherings or with friends. The same gourd and bombilla is passed around and used by everyone drinking. The cebador, or the server, drinks the first one or two gourd-fulls, and then assumes the responsibility of filling the gourd when one person is done with having the entire gourd. When somebody has had enough maté, they simply say gracias (thank you) to indicate that they are finished.

Asado The Asado or the Argentine barbecue is one of the biggest food traditions in Argentina, especially during family celebrations and holidays. The beef is cooked alongside other meats in an open grill also known as parrilla. Apart from typical cuts like vacio (flank steak) and asado (short ribs), Argentinians also use the offal or the organ meats including chinchulin (intestine ), chorizo (sausage), morcilla (blood sausage) and molleja (sweetbreads). The grilled meat is served with chimichurri, salsa criolla, olive oil, and sea salt. Milanesa A gastronomic delight and classic Argentinean dish, Milanesa is a breaded meat filet. In Argentina, there are many variations of this dish. When it is served with ham, tomato sauce, and Mozzarella cheese it is known as Milanesa a la Napolitana, and when it is topped with fried egg it is known as Milanesa a Caballo. The chicken version is known as Milanesa de Pollo, while the veal version is known as Milanesa de Ternera. The dish is often served with French fries and lemon wedges. Humita A traditional food in Argentina and a number of South American countries, Humitas are steamed corn cakes that are made with fresh ground corn, onions, cheese, eggs, and spices. The mixture of these ingredients is placed inside corn husks and steamed or boiled. In Argentina, Humitas are also used as a filling for empanadas. Tartas Argentinian tartas are savory pies or tarts that are filled with spinach and Swiss chard (Tarta Pascualina), chicken (Tarta de Pollo) and various other fillings. The combination of the flaky puff pastry dough and hearty filling makes this one of the most loved Argentinian dishes. These pies can be easily found in the menus of Argentine rotiserías or take-out joints. Argentinian Sorrentinos Argentinian cuisine is heavily influenced by Italian food. Pasta is a common feature in a majority of Italian cuisines. Round sombrero-shaped raviolis, that are filled with mozzarella cheese, ham, and ricotta, are known as Sorrentinos. This popular pasta dish in Argentina is served with tomato and cream sauce. The pasta in the country tends to be softer and creamier, and is often served with cream-based sauces that may have ham, spinach, and tomato paste. Locro Locro is a thick stew that is made with corn, onions, beans, potatoes, and squash. This indigenous dish originated in the Andean region of South America. Along with corn and other vegetables, meats like beef or chicken are added to the stew. This dish is often served alongside a delicious sauce made with hot chilies, chopped onions, garlic, paprika, and chives.

Dulce de Leche Dulce de leche or the 'candy of milk' is a rich and decadent sauce that is made by heating sweetened condensed milk. This popular Argentinian dessert is made by simmering milk and sugar till the mixture thickens and caramelizes. This sauce is used to flavor different desserts like candies, cakes, cookies, and ice cream. Alfajores A traditional Argentinian dessert, Alfajores are soft, delicate, and sweet shortbread-like cookies that are filled with dulce de leche or jam. The cookies are then sprinkled with powdered sugar. Sometimes, they are dipped in dark and white chocolate. This variation is known as Alfajores Blancos y Negros or chocolate-dipped Alfajores. Alfajor de Nieve is a variation where the cookies are coated with a mixture of egg whites and sugar.