Argentina is a vast country, covering 2.78 million km², making it the eighth largest in the world. From north to south, its diversity is immense, yet what unites the country is its rich culinary tradition. This guide will show you what to eat in Argentina, depending on the region.
Although Argentina is renowned for its strong food culture—especially the asado, the national dish that has become a symbol of identity—each region offers distinctive flavours that reflect its history and culture. The country is divided into four main regions (North, Litoral, Centre, and Patagonia), and here we’ll explore the typical dishes of each.
In the north, indigenous influence is clear—not only in the recipes but also in the seasonings and ingredients.
The most emblematic dishes are asado, empanadas, locro (a hearty stew), and tamales. Two of the region’s most traditional recipes are tulpo charquiy, a cornmeal soup with meat, and charquisillón picante, a stew made with dried meat (charqui), vegetables, rice, and sometimes boiled potatoes.
Northern empanadas are at the centre of a famous debate: some argue the best are from Salta, others swear by Tucumán. Salteñas (from Salta) usually include potato, hand-cut beef, bell peppers, and spices, resulting in a drier filling. Tucumanas (from Tucumán) are made with chopped flank steak, onion, egg, and green onion, with a juicier filling. Both are truly delicious.
For dessert, a local classic is quesillo (fresh cheese) with cane honey or sweet empanadas.
This region includes Misiones, Corrientes, Entre Ríos, Formosa, Chaco, and Santa Fe. Strongly influenced by Guaraní cuisine, fish is a key ingredient.
A typical dish is sopa paraguaya (also known as sopa correntina), a savoury cornbread, and chipá, an exquisite cheese bread, perfect to enjoy with tereré (similar to mate, but prepared with cold water).
For dessert, the local specialty is raspadura, made from sugar cane.
Recipes here are heavily influenced by European traditions, especially Italian and Spanish cuisine. Alongside the asado, you’ll find staples such as milanesas, pizzas, pastas, and hearty stews.
Argentine pizza is quite different from the Italian version: it’s thicker and often stuffed. A standout creation is the fugazzetta, a 100% Argentine invention consisting of pizza dough (often filled with mozzarella) topped with plenty of onions and cheese, with no tomato sauce—a dream for onion lovers.
Central Argentina also specialises in pork production, making it the perfect place to taste cold cuts and cured meats.
This region is world-famous for its lamb, but that’s just the beginning. A traditional dish is curanto, cooked underground with meat, chicken, and vegetables, a method that gives it a unique flavour.
In Ushuaia, the highlights are Fuegian king crab, black hake, and trout—highly sought-after delicacies for anyone visiting the south.
Argentine gastronomy is a journey in itself: every dish tells a story, reflects traditions, and conveys the essence of its region.
At Qwerty Travel, we believe that discovering Argentina also means savouring its culture. That’s why we design experiences that combine landscapes, customs, and flavours—so you can experience the country with all your senses.