It is a well-know fact that Argentinian people are meat lovers and that the Argentine beef is one of the best in the world. But Argentinian food is not only about meat. 

Chimichurri  

This exquisite typical Argentinian sauce will accompany all your meats. It is based on parsley, garlic, oregano, aji and olive oil. Once you try it you will get addictive!

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Choripán

As the name suggests it, choripán is a combination of chorizo and pan (bread). It is always served with chimichurri. This absolutely delicious dish is considered as a snack in Argentina.

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Empanada

It is one of the most famous Argentinian dishes. Empanadas are kind of turnovers and are different from one region to another. They can be filled with meat, chicken, cheese, corn; they can be spicy,salted, sweet… Empanadas are very tasty. You will love them!

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Asado

It is the Argentinian barbecue technique. You can grill all kind of meat on the parrillada: beef, pork, chicken, fish, chorizo… A ‘normal’ barbecue pales compared to the Asado!!

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Milanesa

It is simply a thin steak, breaded and fried but very tasty. It is usually accompanied with French fries and mayonnaise! It is ordinary to eat milanesa in a sandwich.

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Locro

It is a traditional stew based on corn, beans, potatoes, pumpkin and meat. Locro is a winter food.

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Dulce de leche

It literally means “sweet of milk” and it tastes like heaven. Most of the Argentinian desserts are made of dulce de leche.

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Maté

It is THE national drink: Maté is an infusion of yerba maté in hot water. If you go to Argentina you will se it everywhere. If you try it for the first time, I advice you to add sugar because it is bitter.

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What about you? What is your favorite Argentinian food?

If you are in Buenos Aires, you can take a food tour through the Argentine capital with Malena Caparé or Vanesa Allende.

Cover Picture Flickr: Pablo Gonzalez / Picture 1 Flickr: Dominic Lockyer/ Picture 2Picture 3 / Picture 4  Flickr: Diego Torres Silvestre/ Picture 5 / Picture 6 Flickr: fourthandfifteen/ Picture 7 / Picture 8 Flickr: Juan Pablo Olmo