10 Classic Argentine Recipes to Try at Home

A Taste of Argentina at Home

I’ll never forget my first asado in Buenos Aires. Smoke curling up from the grill, ribs sizzling, trays of empanadas vanishing before they even cooled — and me, somewhere between “how is this real life?” and “how do I bring this magic home?”

Turns out, Argentine food isn’t just about what’s on the plate — it’s about ritual. The long conversations, the clinking glasses of Malbec, the slow pace that makes every meal feel like a celebration.

And the best part? You don’t need to fly to Buenos Aires — or even all the way down to Patagonia — to taste it. You can bring Argentina straight into your own kitchen.

Here are 10 classic Argentine recipes you can try at home (yes, including my embarrassing empanada mishap).

Classic Argentine Recipes You Can Recreate

Empanadas — Argentina’s Favorite Snack

My first attempt at empanadas? Disaster. The dough didn’t seal right, half of them leaked juice all over the tray, and my friends fought over the broken ones like seagulls at a beach picnic. Lesson learned: it doesn’t have to look perfect to taste incredible.

Authentic empanadas come with fillings like ground beef with olives and boiled egg (salteñas style) or chicken with onions and spices. The trick is to press the edges tightly and, if you want to look pro, braid them into that classic crescent shape.

👉 Pro tip: Bake them if you want light and crisp. Fry them if you want full, glorious indulgence.

Chimichurri — The Sauce That Goes on Everything

This isn’t just a sauce. It’s Argentina’s gift to humanity. A mix of parsley, garlic, chili flakes, vinegar, and olive oil — let it sit overnight, and you’ll never look at steak the same way again.

Confession: I don’t just pour it over grilled meat. I’ve spread it on bread like butter when no one was watching. And honestly? No regrets.

It’s also perfect for chicken, roasted veggies, or even a Patagonia-inspired lamb dish (yes, lamb from the southern tip of Argentina has its own cult following).

Milanesa a Caballo — Argentina’s Crispy Comfort Food

Breaded beef or chicken, fried golden, with a fried egg (a caballo) sitting proudly on top. The first time I made this, it instantly became a weeknight favorite. Crispy outside, tender inside, egg yolk running down the crust — what’s not to love?

Argentines serve it with fries, mashed potatoes, or even tucked into sandwiches. It’s their schnitzel, but with a personality upgrade.

Asado — The Argentine BBQ Tradition

An asado isn’t just cooking. It’s a social event, a Sunday ritual, practically a religion. Meat cuts like entraña (skirt steak), vacío (flank), and chorizo sausages are grilled low and slow over wood or charcoal.

At home? You don’t need a parrilla to get close. A charcoal grill will do the job. And if you live in a small apartment, you can roast beef cuts in the oven and still pair them with chimichurri for the full effect.

Extra flavor tip: In Patagonia, lamb roasts over open fire are legendary — smoky, tender, unforgettable. Worth adding to your culinary bucket list.

Provoleta — Grilled Cheese, Argentine Style

Forget your cheese plate. Provoleta is thick provolone cheese, seasoned with oregano and chili flakes, grilled until it’s molten and bubbling. Slice it, stretch it, dip bread in it — it’s gooey heaven.

Works just as well on a stovetop skillet if you don’t have a grill.

Choripán — The Street Food King

Take grilled chorizo, stuff it into crusty bread, and smother it with chimichurri. Boom — you’ve got Argentina’s ultimate street snack.

I tried my first choripán at a soccer game in Buenos Aires. Let’s just say the score didn’t matter anymore.

Dulce de Leche — Argentina’s Sweet Obsession

Caramel’s cooler cousin. Spread it on toast, swirl it into brownies, eat it by the spoonful when nobody’s watching (no judgment).

In Patagonia, bakeries load it into pastries so sweet you’ll swear off “regular” desserts forever.

Alfajores — Cookies Filled with Sweetness

Soft cookies sandwiched with dulce de leche, sometimes rolled in coconut or covered in chocolate. Bite into one, and you’ll understand why Argentines are obsessed.

Argentine-Style Pizza & Fainá

Argentine pizza is thick, cheesy, and unapologetically filling. But the real secret? Pairing it with fainá — a thin chickpea flatbread you eat right on top of your slice.

It sounds odd, but trust me — it works.

Mate — More Than a Drink

You’ve probably seen it: a gourd filled with loose yerba mate leaves, a straw (bombilla), and hot water passed around a circle of friends.

Mate isn’t just a caffeine boost — it’s a social ritual. In Patagonia, sipping mate by the mountains or the coast is as Argentine as it gets.

Tips for Cooking Argentine Food at Home

• Stock up on essentials: parsley, garlic, chili flakes, good olive oil, Malbec wine, and — obviously — beef.

• Don’t stress if you can’t find Argentine cuts. Substitute with local beef and focus on technique.

• No grill? No problem. Oven-roast, stovetop pan-sear, or even try a cast-iron skillet for great results.

Why Argentine Food Is More Than Just Recipes

Argentine cooking is about sharing. About sitting at the table long after the last bite, chatting with friends and family (sobremesa, as locals say).

Cooking empanadas in my suburban kitchen may not smell like a Buenos Aires parrilla, but it still brings me back to that first smoky asado and the feeling of belonging.

Download Your Free Guide

From flaky empanadas to sizzling steak with chimichurri, this guide is packed with step-by-step recipes — the same ones I’ve cooked (and sometimes messed up!) myself.

Bring Argentina — from Buenos Aires to Patagonia — into your kitchen, one recipe at a time.

✨ Trust me, once you try Argentine food at home, you’ll realize it’s not just about eating. It’s about celebrating.