Argentine recipes

5 viral Argentine dishes — clear, structured, and quick to cook.

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  Main course · 23 min · Easy

  Skirt Steak mit Chimichurri

  Argentina on a plate: a hard-seared, deeply charred skirt steak rested and sliced against the grain, drowned in a raw, garlicky, vinegar-sharp chimichurri. Fifteen minutes, one great steak, the sauce that makes it.

  argentinegrillweeknight
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  Main / Snack · 85 min · Medium

  Empanadas — argentinische gefüllte Teigtaschen

  Argentina's beloved hand pies: tender pastry discs folded around a savoury-sweet filling of beef, onion, cumin and pimentón, studded with hard-boiled egg, green olive and a hint of sugar. Sealed with the signature pleated 'repulgue' crimp and baked golden — a national snack eaten at every gathering, from asados to football nights.

  argentinebeefbaking
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  Main · 100 min · Easy

  Milanesa — argentinisches paniertes Schnitzel

  Argentina's beloved breaded cutlet and the ultimate comfort food: thin slices of beef marinated in garlic, parsley and egg, breaded and fried until shatteringly crisp and golden. Brought by Italian immigrants and adopted as a national obsession, milanesa is eaten with lemon and fries, in a sandwich, or smothered in tomato sauce, ham and melted cheese as the legendary milanesa napolitana.

  argentinebeeffried
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  Snack / Street food · 65 min · Easy

  Choripán — argentinisches Chorizo-Sandwich mit Chimichurri

  The undisputed king of Argentine street food and the opening act of every asado: a juicy grilled chorizo, butterflied for maximum char, tucked into crusty bread and slathered with vibrant, garlicky, herby chimichurri. Choripán (chori + pan) is simple, smoky and gloriously messy — the thing everyone eats while the rest of the barbecue is still cooking. The chimichurri is non-negotiable, and the bread should be sturdy enough to soak up all the juices.

  argentineporkgrill
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  Main / Stew · 930 min · Medium

  Locro — herzhafter argentinischer Mais-Bohnen-Eintopf

  The hearty, slow-simmered national stew of Argentina (and the Andes): white hominy corn and beans cooked for hours with squash, several cuts of pork and beef, chorizo and tripe until thick, creamy and deeply savoury. Locro is the dish of cold days and national holidays — above all May 25th and July 9th — ladled into bowls and crowned with a spicy quiajillo-and-paprika oil (salsa de grasa colorada). It's communal, warming, frugal cooking that turns humble ingredients into a feast.

  argentineporkstew