Locro — Locro is a national dish traditionally served on May 25 to mark Argentina’s May Revolution. The hearty stew is made from white corn, beef or pork, tripe and red chorizo, as well as other vegetables.Asado refers to both a social barbeque gathering or a way of grilling. The asado is a multi-step affair that can last several hours. Entrées include blood sausage, beef sweetbreads, chitterlings and kidneys.A savory snack or a main course, humita is made with fresh corn and milk, onion, spices and sometimes goat cheese. Wrapped in corn leaf, the whole package is either steamed or boiled.Grilled in a specially sized skillet or a simple foil dish, provoleta, made from cow’s milk, is often topped with oregano and should be slightly crisp on the outside and melted on the inside.These stuffed dough pockets come baked or fried, filled with veggies or meat. Common fillings include chicken, cheese and ham, sweetcorn, caprese, or blue cheese.Milanesa is usually made from beef or chicken breast. The meat is hammered down to a thin cut before it’s bathed in breadcrumbs then fried or baked. Toppings include a fried egg, cheese and tomato sauce or gruyère.Choripán is usually served as an entrée at an asado (barbecue). While chorizo is usually made from pork, boar sausage can also be found in some restaurants.Argentinian ice-cream is thick and creamy, giving Italian gelato a decent run for its money. It’s even better when topped dulce de leche (caramelized milk and sugar sauce).
Conclusion
Traveling to Argentina provides an opportunity to savor its rich culinary heritage. Therefore, ensure to try these iconic dishes that showcase the diverse flavors and cultural influences that define Argentine cuisine. Whether you’re enjoying a traditional Asado or indulging in sweet delicacies like dulce de leche, your gastronomic journey in Argentina will surely be memorable.
