27 Popular Foods in Argentina You Have to Try

When you try to think of typical Argentina food, the first thing to pop into your head is probably a huge steak and a glass of red wine.

You’d be right!

But you’d also be missing so much of what this country has to offer.

Immigration from Europe, indigenous cultures from the north, simple gaucho-influenced food from the pampas and a love of simple, high-quality ingredients all blend together to make up the most popular foods in Argentina.

This post is a list of the 27 most common foods in Argentina from steak to ice cream and everything in between.

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22 Popular Foods in Argentina: Traditional Food You Have to Try

After living in Argentina for over 14 years I have just about tried it all.

In Argentina, food is meant to be enjoyed, not rushed.

Waiters aren’t [always] ignoring you. They are giving your time and space to enjoy your meal and your company.

There’s even a saying my husband always says when I’m hangry: “El que sabe comer, sabe esperar.”

He who knows how to eat, knows how to wait.

So sit back, grab a fork, and enjoy these most popular foods in Argentina.

NOTE: Stick with me to the end of this article for some tips on dining in Argentina.

Buenos Aires Food Tours

To find the best of the best in little holes in the wall (which can be hit or miss if you don’t know where go to) I highly recommend going on a food tour on one of your first days in Buenos Aires.

Here are my favorites:

  • Asado Adventure – A closed door private asado event that is impossible to beat. Frank also offers history-laden food tours of Palermo Viejo, a pizza tour downtown, and a craft beer tour. Read my review here and use code SOLSALUTE to save 10%.
  • Sherpa Food Tours – The highest rated tour in town, the small groups are a lot of fun so I love Sherpa for younger travelers or solo travelers.
  • Detour BA – Detour BA offers unique history and food tours like an Evita-themed tour or a tour of historic cafes. Use code SOLSALUTE to save 10%.

1. Empanadas

While not exclusive to Argentina, the tiny empanada is a foundational pillar in Argentine cuisine.

You’ll find empanadas all over Argentina but the best are in the northwest in provinces like Salta, Tucuman, and La Rioja.

And so it makes sense that all of the best empanadas in Buenos Aires are in regional northern restaurants.

Traditional flavors include meat, chicken, vegetable (typically spinach-based), humita (creamed corn), and ham and cheese.

Meat can either be cortado a cuchillo (a steak diced by knife) or ground meat. I always prefer cortado a cuchillo of the two, it’s my favorite.

You’ll also see carne picante (spicy) and carne suave (mild). Argentines do not have a high tolerance for spice and heat so keep in mind that for just about everyone, the picante will still be very mild.

TIP: Keep an eye on the empanada flavors as you travel the country. Lamb, trout, and deer are common in Patagonia, for example.

2. Steak

A white table with four plates, one with two steaks, one with tomatoes and basil, another with fries and a fourth with chimichurri
This steak in Madre Rojas is one of my favorite steaks in town.

If you eat ONE thing in Argentina, make it be steak.

A good, hearty steak is without a doubt the most famous dish in Argentina.

Argentines consume more red meat per person than any other country in the world.

It plays a major part in Argentina food culture and you’ll see a parrilla (steakhouse/restaurant) every few blocks.

Make sure to be emphatic on how you want it cooked as they tend to overcook steaks here. If you want it rare, ask for it vuelta y vuelta, while flipping your palm face up to face down.

Popular cuts are bife de chorizo (sirloin), vacio (a flank steak with a fat cap), and lomo (lean tenderloin).

Other cuts can be fun to hunt out, like arañita, a cut most cooks typically saved for themselves but is slowly showing up on some new parrilla menus.

If you’re starving and want to try everything, order a parrillada, which includes a variety of cuts ranging from sweetbreads and blood sausage to tira de asado (ribs) and steak.

FOR MORE STEAK: Read my Beefy Guide to Eating Steak in Argentina, with tips on navigating the menu, cuts of meat, and the 10 best steakhouses in Buenos Aires.

3. Asado

A hand holding a prong pokes at a steak on a grill filled with meat and sausage

We’ve already discussed steak but an asado is more than the meat, it’s an event and major Argentina food tradition.

Families get together every week for Sunday asados. Friends grill kilos of meat for birthdays, celebrations, and on your average Tuesday.

It’s a ritual with the asador (grill man) setting the fire early and timing the meat just right.

Steaks are seasoned only with salt to not cover the flavor of the meat and placed on the grill over a low fire to cook evenly and slowly.

First come the achuras (sweetbreads, intestines, and the like), chorizos, and provoleta.

Next up is the main course of steaks, cooked in one large hunk of meat and diced up at the table.

Sip on wine before, in between, and after and enjoy the company!

You’ll be here all day.

How to attend an asado in Argentina?

Befriend a local! These are coveted meals behind closed doors. If you don’t know a local that can invite you to their weekly asado, the Asado Adventure hosts regular asados in their stylish Palermo home.

It is the perfect way to learn about asado culture, how to grill like a local, and how to enjoy a traditional asado in a local’s backyard.

DISCOUNT: Asado Adventure gives readers 10% off with code SOLSALUTE.

4. Provoleta

Provoleta, cheese slowly melting on the grill next to the meat

Provoleta is a disc of provolone cheese melted over the grill.

Nothing beat melted cheese and Argentines have gone so far as to include it in their steak dinners.

It’s typically an appetizer at parrillas and asados, served before the meat. But in my expert opinion pairs very well with chorizo and chimichurri.

It’s typically served with just red pepper flakes and oregano but you’ll see options at some restaurants with dried tomatoes, spices, mushrooms, and just about anything that would go well with cheese.

5. Chimichurri & Salsa Criolla

Salsa Criolla and Chimichurri

In Argentina, a good chimichurri is red, oily and vinegary and resting in a huge dish by the parrilla.

While the traditional recipe does include herbs like parsley, it is not parsley based like what you see in US supermarkets.

This spicy sauce is heaven and my mouth is watering as I type this.

A good chimichurri is a blend of spices and herbs, sometimes fresh and sometimes dried depending on the recipe blended with oil and a little vinegar.

Salsa Criolla is a vinegar-based sauce made of diced onions, tomatoes, and bell pepper and you’ll usually be given a little dish of each at parrillas (Argentine steakhouses).

Chimichurri’s perfect partner in crime is the choripan, up next on this list.

I put so much on mine that my bread is disintegrating by the time I’m done.

6. The Meaty Sandwiches: Choripan, Lomito, & Bondiola

The choripan is one of the most common foods in Argentina.

It is a food of the people and ever present in just about every protest, football game, food truck and steakhouse.

It’s exactly what its name suggests: chorizo (chori) in bread (pan).

It’s simply a butterfly cut chorizo on a crusty bread slathered with chimichurri and/or salsa criolla.

It can come alone with with the fixings of a single leaf of lettuce and sliced tomato. It is simple but it is delicious.

And in the land of beef you shouldn’t be surprised that steak sandwiches are easy to come by as well.

The lomito (steak sandwich) or a bondiola (pork sandwich) are also popular foods in Argentina for eating on the go.

You can find all of these meaty sandwiches in food trucks on the Costanera riverfront and in the Palermo parks. For a nicer version, Chori (photos above) is a Palermo restaurant dedicated to the mighty choripan.

7. Pizza al Molde

5 slices of pizza on two round metal dishes site on a white table next to a small jar of white wine
It might be an acquired taste but I have grown to love thick, cheesy Argentine pizza

Pizza is life in Argentina, why?

At the turn of the 20th century, Argentina received it’s largest wave of European immigration made up largely of Italians.

Once here, many opened pizzerias yet if you’re expecting a traditional Italian pizza then you’re just setting yourself up for disappointment.

Argentine pizza, specifically pizza al mole, features a thick bready crust, very little sauce, and a very generous serving of mozzarella.

The topic of pizza here is a polemic one among foreigners, some fall in love and others hate it. There’s rarely any opinions that fall in the middle.

The most iconic pizzerias are on Avenida Corrientes downtown. This is the theater district and people often stop by for a slice before or after a show.

Read more: The Best Pizza in Buenos Aires

Order it at the counter by the slice (two is usually enough) and eat standing up like a local. If you want to sit at a table you’ll probably need to order a whole pie.

Asado Adventure offers a food tour of the best Corrientes pizzerias and I really enjoyed the pizza crawl peppered with history of the city. The tour is also ideal for those looking for an early dinner since it starts a 6 pm. Click here to book and use code SOLSALUTE to save 10%.

TIP: Watch out for the paper-like napkins that just smear the mess around your face. I hear the trick is to crinkle them up and then they’ll actually absorb the grease. I have yet to make this trick work.

Flavors to try? Muzza (simple mozzarella), Fugazzeta (filled with onion and cheese, no sauce), and Anchoa (anchovy) are all great local slices to try!

8. Fainá

When you’re eating your slice of pizza, don’t forget to order a slice of fainá to go with it.

Fainá is a flat bread made of chickpea flour and herbs and is a unique item to add to your Argentinian food list.

It’s baked in the shape of a pizza pie and sliced similarly so you can stack one on top of the other.

It’s another gift from Buenos Aires’ many Genovese immigrants, evolving from their traditional farinata.

9. Tartas

Tarta Pascualina is one of the most unexpected popular foods in Argentina.

Tartas are very common foods in Argentina for an easy lunch on the fly. The Argentine tarta is basically a quiche or savory, vegetable-heavy pie.

You can find them in any bakery and some restaurants offer them as lunch specials.

Tartas are an excellent option for vegetarian food in Argentina, which can feel challenging!

Typical flavors are the Tarta Pascualina (spinach, ricotta and boiled egg), pumpkin, or with vegetables like zucchini, eggplant, and the like.

10. Medialunas & Facturas

Pastries in Argentina are called facturas and they have a cheeky history.

Many bakers in Argentina were immigrants from Europe who were fleeing political persecution, they were anarchists and used their creations to mock the clergy and the military.

Some have names like bola de fraile (friar’s balls), suspiro de monja (nun’s sigh), and vigilante (guard).

Medialunas, though, are in my personal opinion the absolute best food in Argentina.

They are the local answer to the croissant but have the addition of egg in the dough, making it gooier and denser.

Medialunas de manteca are made with butter and are gooier and sweet. Medialunas de grasa are made with lard and are a bit saltier and thinner.

These days, modern cafes sell more elaborated medialunas (sometimes made with sourdough) and they are not to be missed. The best and the one that started that trend is Atelier Fuerza, you’ll find multiple locations throughout the city.

Order medialunas with your breakfast or at merienda (tea time that starts around 4 pm) in any cafe or grab a dozen facturas in any bakery around the country.

11. Milanesa

A breaded schnitzel and french fries on a plate with ketchup packets
A delicious Milanesa in El Chalten, those fries weren’t half bad either!

Milanesa is on just about every single menu in Argentina whether you’re in a parrilla or even a pasta restaurant. It is a staple and every Argentine child’s lifeblood.

Milanesas are the local version of the schnitzel, down to the lemon wedges they’re served with.

They are made of thinly sliced meat that’s been tenderized, passed through an egg bath then breaded with bread crumbs. They’re most often deep fried but can also be baked.

Milanesas are usually made with veal but also chicken and meat. In Jujuy I even had a surprisinglyl tender llama milanesa.

Also, why stop there?

Argentines go all out with the milanesa, treating it basically as a pizza crust. You can get milanesa napolitana with a tomato sauce, ham, and cheese melted on top.

🍴Where to try it? Literally everywhere. La Farola is a chain restaurant known for their massive milanesas made to be shared. For a very expensive milanesa, try the milanesa made of bife de chorizo steak at El Preferido de Palermo.

12. Yerba Mate

Yerba mate may not be a food but it’s a vital part of the culture and Argentina food tradition.

This bitter green tea comes from the Northeast.

Dried tea leaves are sipped out of a gourd with a metal filtered straw called a bombilla.

It’s a communal drink and it’s much better when shared. The owner of the mate (the gourd) is in charge of setting it up and filling it with water, referred to as el cebador.

After each person drinks they always pass it back to the cebador to re-fill and pass it on to the next person.

Of course, everyone has their own personal mate and if you enter any office you’ll see a thermos and mate perched on every single desk.

There’s no better way to get through the day than with the burst of caffeine you get from yerba mate!

🧉Want to try mate? Read my how to guide to yerba mate (with a list restaurants that have mate service) or go on this yerba mate experience to learn everything in person!

13. Pasta & Gnocchis

Raviolis and noodles for dinner from our local neighborhood pasta shop.

At the beginning of the 20th century Argentina experienced a massive wave of European immigration into Buenos Aires. Most of these immigrants were Italian.

Naturally, Italian food is HUGE in Argentina, especially in Buenos Aires (the port that welcomed them).

You’ll find pasta on just about every menu here. It’s often the best vegetarian option in meat-loving parrillas.

Typically you choose your pasta (ravioli, sorrentino, spaghetti, etc) and then your sauce separately so you can mix and match your perfect meal.

Pastas won’t resemble what you see in Italy, they have evolved over the decades.

If you have a rental home with a kitchen, find a “casa de pastas” near you (use Google Maps). You can purchase fresh pasta and sauce to make your meal at home. It’s my favorite meal in a pinch, restaurant quality meal from the comfort of your home!

Don’t Miss Gnocchi Day!

It’s tradition to eat gnocchi on the 29th of every month in Argentina! There are a lot of theories about why but it’s most likely that people traditionally run low on cash at the end of the month and gnocchi is a filling but affordable meal. So if you find yourself in Argentina on the 29th, go eat gnocchi!

14. Picadas

A platter of salami, hams and cheese on a wooden table with olives, peanuts, and a soda
A classic picada

Cheese and cold cut lovers will love a good picada, the local take on the charcuterie platter.

They typically come with a variety of salamis and other cold cuts, cheeses, and pickled vegetables.

Order them as a meal with wine or to accompany a vermouth in any bar notable, historic bars in Buenos Aires. Bar El Federal in San Telmo is my favorite but it’s one of many.

The country’s best place to get salami and cheese and therefore a picada is in the town of Tandil (5 hours from Buenos Aires). I’ve been twice on a picada pilgrimage!

A bowl of soup on wooden table
Delicious locro in Salta, one of the most popular foods in Argentina for patriotic holidays.

15. Locro

Locro is a hearty bean and corn-based stew and a popular dish in Argentina on patriotic holidays (probably because all patriotic holidays fall in winter and this stew will warm you to your bones!).

It’s typical to the northern provinces like Salta and Jujuy. You will find some of the country’s best locro there any day of the year but on the right days you’ll find it everywhere in the country.

The two biggest patriotic holidays where locro prevails are May 25 (the day the fight for independence began) and July 9 (Argentina’s Independence Day).

If you’re in Argentina on either of those days, find a restaurant offering locro to eat like a true local.

Most will offer a “menu patriotico” with empanadas, locro, and probably pastelitos pastries for dessert.

16. Huaschalocro

If you’re in the northwest, Huasalocro is another version of locro, literally meaning “almost locro.”

Like traditional locro, this is a dish that dates back to pre-Hispanic and even pre-Incan cultures.

Huascha is quechua for “what’s missing” because it huaschalocro is simply locro without some of the ingredients.

For example, fresh corn may be used instead of dried corn kernels, or less/no meat. Because of this it’s more economical.

17. Carbonada

Cardonada is another hearty Argentine stew.

It has younger roots than locro, coming from gauchos on the ranches and traditional comida criolla.

Ingredients can vary but it will typically include meat, pumpkin, dried peaches, onion, peppers, paprika, tomato, sweet potato, and more.

“Eran los días del apuro y alboroto p’al hembraje / pa preparar los potajes / y osequiar bien a la gente, / y ansí, pues, muy grandemente / pasaba siempre el gauchaje.// Veniá la carne con cuero, / la sabrosa carbonada, / mazamorra bien pisada, / los pasteles y el güen vino”

– Martin Fierro quote about Carbonada

18. Tamales

A tamale on a plate

Just like most of Latin America, the Argentina food world also includes tamales.

They’re shorter and fatter than those in Mexico but in most other ways are very similar.

The corn meal is filled with meat in the center and wrapped in a corn husk.

They’re common in the Northwest and you’ll see them on just about every menu there.

19. Humita (Stew & En Chala)

Humita is similar to a tamal in that it is filled with a cheesy creamed corn meal wrapped in a corn husk.

It’s also available as a stew in a traditional clay dish (called a cazuela). This is my preferred way to enjoy humita, seen above at Santa Evita in Palermo.

Like locro (and most corn-based foods) they originate from the northern region of Argentina.

You’ll get the best humitas in the Northwest (Jujuy, Salta, etc) particularly in the summer and spring months.

Humita is also a common empanada flavor so if you can’t get yourself to Salta for the country’s best authentic humita en chala (chala being the corn husk), you can always get by with some empanadas.

A bowl of creamy dulce de leche on a wooden table
Gluttonous dulce de leche is possibly the most famous food in Argentina after red meat.

20. Dulce de Leche

You cannot visit Argentina and not try dulce de leche. Seriously, you couldn’t even if you tried. It is literally on everything sweet.

Distinct from caramel (made from candied sugar), dulce de leche is made from cooked down milk. (So, do not make the mistake of calling it caramel to an Argentine’s face).

My favorite way to eat dulce de leche is with flan. Restaurants always offer the option of paying a little extra for you to have a generous dollop of dulce de leche and/or cream with your flan. Do it.

In fact, here’s my family’s traditional Argentina flan mixto recipe, complete with dulce de leche!

NOTE: If you’re planning on buying up lots of dulce de leche to bring home as a traditional Argentina souvenir, make sure to pack it in your checked luggage. It counts as a liquid and security will confiscate it.

Read Next: The Best Desserts in Argentina

21. Alfajores

Alfajores are the best food in Argentina for those with a sweet tooth.

The basic recipe is made up of two cookies sandwiching a slab of dulce de leche, bathed in chocolate.

Yet, there are countless varieties, some bathed in white chocolate or a candied coating, some made with name brand cookies like Oreos (SO good), triple stackers, and on it goes.

Find them in kioskos (minimarkets) or supermarkets anywhere in the country.

The traditional homemade alfajor de maizena are soft cookies made of corn starch (maizena) sandwiching dulce de leche and rolled in coconut flakes. You can find these in bakeries.

TIP: Try regional flavors of alfajores as you travel! I love alfajores with raspberry in Patagonia. I even tried some made with yerba mate in Misiones and others made with purple corn or quinoa flour in Jujuy. Keep your eye out in small specialty shops, they’re always the best.

22. Argentine Ice Cream

Large tubs of ice cream in an Argentine ice cream sho

Argentina ice cream is insanely good and we have those Italian immigrants to thank once again.

The best places use artisanal methods and fresh ingredients. Cones are served with the number of flavors you want, not scoops.

They skillfully use a spatula to pile the helado into a dangerously high cone and they definitely don’t skimp on portions.

Ice cream shops here are also open into the wee hours of the morning, with many people going out for a late cone after dinner or ordering in a kilo of ice cream for dessert for the family asado.

Classic flavors you can’t miss are dulce de leche and sambayon (made from port wine and egg yolks, similar to the filling of tiramisu). But read my complete guide to ice cream in Argentina for the best flavors and ice cream shops you can’t miss.

5 Unexpected Regional Dishes to Try in Argentina

A rack of lamb roasts over an open fire on a metal cross.
Lamb on a spit in Patagonia

23. Patagonian Lamb

The land in Patagonia is inhospitable and harsh. But ranchers were needed to occupy the vast swaths of land and the best way to conquer it was with sheep farms.

So in Patagonia you won’t see much cattle like you’ll see in the pampas closer to Buenos Aires. And consequentially, lamb rules here.

You’ll find lamb on the menu in most restaurants across Patagonia but for the full experience try a dia de campo excursion (day in the countryside) at a traditional estancia.

We spent the night at the Nibepo Aike Estancia in El Calafate and the lamb there was exquisite. Seriously, I usually hate lamb and its gamey taste, but the lamb at Nibepo Aike was the first lamb I ever enjoyed. The flavor is seriously different due to their grazing (I don’t even like the lamb in the north of Argentina, for example).

NOTE: In Patagonia you’ll also see a lot of deer (ciervo), wild boar (javali), and trout (trucha).

24. Chipá in the Northeast

I made this Chipa after taking the Criolla Cooking class in Buenos Aires!

Chipá is a small cheesy roll, the bread is dense and moist on the inside and crunchy on the outside.

It’s from the Guarani region of Northeastern Argentina, Paraguay, and Bolivia. Indigenous Guaraní originally made chipa out of cassava starch and water.

With Jesuit missionaries and the introduction of new ingredients it developed into the cheesy bread we eat now.

You’ll find it everywhere in provinces like Misiones (home of Iguazu Falls).

But in Buenos Aires you’ll also find it at bakeries and from street vendors in the morning selling coffee, fried dough, and chipa out of their carts. Order a bunch to fill up and eat it warm! It’s tough when cooled.

Chipa guazu is another version, literally translating to Big Chipa. It’s most like like what we’d call corn bread in the US.

25. Centolla in Ushuaia

Crabs in a tank in the window of a restaurant

Centolla, or King Crab, is bound to be one of the most unexpected traditional Argentina foods.

In Ushuaia – at the literal end of the world in Tierra del Fuego – you can try delicious centolla.

We loved trying all the best centolla in Ushuaia.

In fact, one of the most exciting excursions in Ushuaia is to go on is this fishing expedition to see how centolla is traditionally fished for here in the Beagle Channel.

NOTE: There is a ban on fishing centolla from March 1 through June 30, to allow them to reproduce and avoid overfishing. Any centolla on menus during these months is frozen so you won’t be able to try a whole fresh caught king crab.

26. Llama in Jujuy

I know llamas are cute, but forgive me, they are also delicious.

When in the Northwestern provinces, particularly Jujuy, you’ll find llama meat on menus.

Llama milanesa, llama steak, stews with llama, I even had llama ghoulash in Cachi once.

It is surprisingly very tender and not gamey at all. It breaks my heart to say it, but I LOVE llama meat.

Give it a try if you’re curious in Jujuy.

27. Torta Galesa in Chubut

Argentina is home to one of the world’s largest Welsh populations outside of Wales.

In the Patagonian province of Chubut you’ll find thriving Welsh communities on both the coast and in the mountains.

One of the most popular Argentina food traditions here is a traditional Welsh tea service.

You’ll find them in small towns like Gaiman (near Puerto Madryn’s Atlantic Cost) or in Trevelin (in the Andes).

Torta Galesa is a traditional Welsh cake is a dark cake with dried fruits and nuts and dates back to the earlies Welsh settlers to the harsh climate of Chubut.

This isn’t a traditional Welsh cake but one made as settlers adapted to local ingredients and conditions.

Summary: Argentina Food Culture

First, here are a few things to keep in mind about eating all of this delicious Argentinian food.

  • Things are on a later schedule than in North America, this won’t be a hard stretch for many Europeans but it can be hard on us Americans.
  • Breakfasts are sleepy and light with just toast, maybe a pastry, and a coffee.
  • Dinners are late. Most restaurants open at 8 pm and you won’t find many people there until 10 pm and later (except for me, who you will always find eating in an empty restaurant at 8 pm so if you’re hungry early, there’s no shame, GO EARLY).
  • Embrace merienda. How do Argentines make it to such a late dinner time? Merienda, basically a pastry/coffee break during the hours of 4-7 pm.
  • Service is slow but not rude. Embrace the slower pace of life and when you need something just flag your waiter down (raise your arm and make eye contact, do not whistle!).

Popular Food in Argentina: conclusion

If you made to the end of this massive list of popular food in Argentina, then I’m so happy to have found someone who loves food as much as I do!


If you’re looking for more information on the Argentina food scene and even MORE food recommendations, don’t worry, this glutton has your back.

Here are more Argentina food guides to keep investigating:

Argentina Travel Resources

  • TRAVEL INSURANCE | It is always a good idea to travel insured. It protects you in so many cases, like lost luggage and trip cancellations, medical emergencies and evacuations. It’s very affordable with the potential to save you thousands in the case of an emergency. I recommend SafetyWing.
  • PHONE PLAN | These days, traveling with data is essential. Especially in Argentina where everything is managed on Instagram and WhatsApp. I recommend this E-SIM card. It’s hassle-free and affordable, for more read how to get an Argentina sim card.
  • ACCOMMODATION IN ARGENTINA booking.com is the most common hotel site used in Argentina and it’s where you’ll find the most options.
  • RENTAL CARS | I love to travel Argentina via road trip, I’ve always used rentalcars.com, now they are operating under the umbrella of Booking.com’s car rental system.
  • BUS TICKETS | Check Busbud for long distance bus routes and tickets.
  • VPN | If you’ll be using a public WiFi connection and want to secure your data, I highly recommend using a VPN, I personally use and have had a good experience with ExpressVPN. I also use it to access Hulu and American Netflix from Argentina.
  • FLIGHTS | Always check Google Flights and Skyscanner for flights to and within Argentina. Aerolineas Argentina is the local airline with the most routes. FlyBondi and Jetsmart are two budget airlines with dirt-cheap prices (but expect to pay for every add-on like luggage).
  • BOOK A CONSULTATION | I offer one-on-one travel consultations to help you plan your trip to Argentina. Pick my brain to get a local’s insight. Click here for more information.

4 thoughts on “27 Popular Foods in Argentina You Have to Try”

  1. Wonderful food report!!! My mouth watered through the whole read!!! My question is that we do not eat after 5:00 PM. I know, that is just not Argentine, but we are on restricted diets. So, we will find midday meal offerings to include steaks, meats, and so on, right?? Thank you in advance for your response.

  2. You can definitely eat a later heavy steak lunch and then have a light snack before 5! You’ll find plenty to eat for lunch to make the most of things.

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