The culinary tradition
Argentine cooking is built on the pampas: grass-fed beef cooked over coals, with chimichurri rather than heavy sauce. Italian and Spanish migration shaped pasta, pizza and pastry, and the afternoon merienda of mate, medialunas and facturas is as important as dinner.
Regional kitchens
Buenos Aires
Asado, pasta and café culture.
Northwest
Andean stews and empanadas.
