Argentina cuisine

Sweet sandwich cookie filled with dulce de leche, often coated in chocolate or coconut.

Corn-based cookie sandwich filled with dulce de leche, dusted with powdered sugar.

Traditional Argentine barbecue of beef cuts cooked over wood or charcoal, a social ritual.

Baked eggplant slices topped with tomato sauce and melted cheese.

Grilled eggplant, often served as a side or vegetarian dish.

Fried eggplant drizzled with honey, a popular appetizer or side dish.

Beef steak served with a sauce of tomatoes, onions, and peppers.

Thick sirloin steak, grilled or pan-seared, served with sides.

Grilled bogas, a freshwater fish from Patagonian lakes.

Fried dough balls filled with dulce de leche, dusted with sugar.

Pork shoulder sandwich, often grilled and served with pickles and mustard.

Pork loin slow-cooked in beer, onions, and spices until tender.

Grilled pork loin, often marinated, served as a hearty main dish in Patagonia.

Slow-cooked pork shoulder, often served with potatoes or in sandwiches, a staple of Argentine parrilla.

Roasted pumpkin, a common side dish, especially in autumn.

Fried squid rings tossed with garlic, parsley, and lemon.

Pasta tubes stuffed with meat or spinach and ricotta, baked with béchamel.

A hearty beef stew with vegetables, fruits, and sometimes corn, served in a hollowed-out pumpkin.

A hearty beef and vegetable stew with fruits, served in a hollowed-out pumpkin.

King crab from the Patagonian coast, prized for its sweet meat.