Regional Food Specialties of Argentina

Argentina's incredible geographic and climatic diversity, indigenous influences, and contributions from various immigrant groups ensure that there's much more to the country's food scene than the holy trinity of asado, dulce de leche and mate. From Jujuy to Tierra del Fuego, explore the host of regional food and drink specialties that Argentina has on offer.

[OK, so maybe a few treats with dulce de leche found their way onto the list. Do you know how hard it is to get away from that stuff here!?]

Map of Argentina with Provinces [Used under Creative Commons license]

Provinces of Jujuy and Salta
» Native vegetables and grains including quinoa, oca [link], different varieties of corn, purple potatoes, and beans
» Humita en chala // grated corn mixture wrapped in corn husks and boiled [photo]
» Tamales // corn-based dough filled with beef or chicken, wrapped in corn husks and boiled [photo]
» Locro // hearty beef stew with hominy, beans and squash
» Empanadas with spicy beef and potato
» Chanfaina // stew made from the blood and offal of a lamb or goat [link in Spanish]
» Goat cheese
» Torrontés wine (Cafayate, Salta)
» Tomate de las yungas (Jujuy) // tree tomatoes [link]
» Alfajores salteños // sandwich cookies filled with a mixture of meringue and molasses [photo]
» Gaznates // baked or fried cannoli-shaped dough filled with dulce de leche
» Helado de vino (Cafayate, Salta) // wine sorbet
» Empanadillas de cayote // small empanadas filled with cayote (fig-leaf or Malabar gourd) [photo] jam
» Nueces confitadas //walnuts with dulce de leche covered in chocolate or fondant
» Jams from the Puna region [cuaresmillo (a type of small peach), figs, higos de tuna (prickly pear), and cayote]

Provinces of Tucumán and Santiago del Estero
» Empanadas with chopped beef, seasoned with paprika, green onion and cumin
» Chicha de algarrobo or aloja (Tucumán) // a fermented alcoholic beverage made from the pods of the algarrobo blanco tree [link]
» Locro // hearty beef stew with hominy, beans and squash
» Gaznates // baked or fried cannoli-shaped dough filled with dulce de leche
» Pan con chicharrones // bread or rolls made with cracklings from rendered pork or beef fat
» Vino patero //wine made the traditional way by crushing the grapes by foot
» Strawberries, oranges, kiwis and lemons (Tucumán)
» Miel de caña, arrope de tuna, and arrope de chañar // molasses, prickly pear syrup, and chañar (Chilean palo verde) [link] syrup, the latter traditionally used as cough syrup
» Rosquillas de anís //anise-flavored doughnuts
» Empanadillas de dulce de batata // small empanadas filled with sweet potato paste
» Tabletas de caña //molasses and sweet potato candy squares
» Alfeñiques // molasses-flavored hard candies shaped into small knots [photo]
» Tomate de las yungas (Tucumán) // tree tomatoes

Provinces of Santa Fe and Entre Ríos
» Freshwater fish [surubí (catfish), dorado [link], pacú, and boga]
» Bagna Cauda // specialty brought by Italian immigrants
» Alfajores santafesinos // sandwich cookies made with thin, brittle dough, filled with dulce de leche and covered in a thick sugar glaze [photo and link in Spanish]
» Torta asada // grilled flatbread [photo]
» Ensaimadas // sweet yeast dough filled with pastry cream
» Jams and jellies from the town of Coronda
» European-style desserts
» Beer (Santa Fe)
» Licor Monacal // liqueur made by Benedictine monks in Victoria, Entre Ríos [link in Spanish]
» Licor de yatay // liqueur made from the fruit of the Yatay palm

Provinces of Corrientes, Misiones, Formosa and Chaco
» Freshwater fish [surubí (catfish), dorado [link], pacú]
» Yopará // stew of beans, corn and cassava
» Chipá // cheese rolls made with tapioca flour [link]
» Tereré // refreshing, cold version of mate
» Goulash // specialty brought by Eastern European immigrants
» Native fruits and vegetables such as mandioca (cassava), guayabo (guava), palmitos (hearts of palm), pacurí (bakupari), ñangapiré (Surinam cherry) [link], and pindó (queen palm) [link]
» Alfajores de mandioca //sandwich cookies made with tapioca flour
» Mbeyú // flatbread made with tapioca flour
» Chipá guazú // corn soufflé
» Jams made from wild fruits [mamón [link], araticú (soursop) [link with photo], guavirá (gabiroba) [photo], and pindó]
» Mbaipi // cooked grated corn mixture with cheese and milk
» Quibebe // squash soup

Provinces of Catamarca and La Rioja
» Carbonada // stew made with beef, squash, corn, sweet potatoes and dried peaches
» Humita en chala // grated corn mixture wrapped in corn husks and boiled
» Tamales // corn-based dough filled with beef or chicken
» Locro // hearty beef stew with hominy, beans and squash
» Wines from La Rioja
» Vino patero (Catamarca) //wine made the traditional way by crushing the grapes by foot
» Candied fruits in syrup [cayote (fig-leaf or Malabar gourd), zapallo (squash), figs, limes, higos de tuna (prickly pear), cuaresmillo (a type of small peach), membrillo (quince)]
» Arrope de tuna (Catamarca) // prickly pear syrup
» Green and black olives
» Extra-virgin olive oil

Provinces of San Juan and Mendoza
» Wines – particularly Malbec
» Chivito // grilled young goat
» Empanadas baked in a clay oven
» Humita en olla // cooked mixture of grated corn, tomato, and onion served in a dish [photo]
» Olives and olive-based products
» Tortitas jachalleras (San Juan) // large scone flavored with anise liqueur
» Tabletas de alcayota (cayote) // sandwich cookies filled with fig-leaf gourd jam [photo]
» Apple, quince and sweet potato pastes
» Dried fruits

Province of Córdoba
» Beer (Villa General Belgrano)
» Cabrito // grilled kid goat
» Candied fruits and squash in syrup
» Alfajores cordobeses // sandwich cookies filled with jam or dulce de leche and covered in a sugar glaze [photos]
» Rustic, country bread baked in a clay oven
» European-style desserts

Province of Buenos Aires
» Vaquillona con cuero // beef roasted with the hide left on [photo]
» Pastelitos de membrillo y batata // fried dough filled with quince or sweet potato jam and topped with sprinkles
» Tortas fritas // fried discs of dough sprinkled with sugar
» Pizza with fainá (City of Buenos Aires) // pizza topped with a flatbread made from chickpea/garbanzo flour
» Freshwater fish and seafood (in coastal areas)
» Homemade pastas
» Cheeses and sausages (Sierra de los Padres and Tandil)
» Alfajores marplatenses //cake-like sandwich cookie filled with dulce de leche and covered in chocolate [photo]
» Panqueques (Villa Gesell) // sweet and savory crepes
» Honey and other bee products

Province of Río Negro
» Chocolates
» Smoked trout, wild boar, salmon and venison
» Curanto // beef, lamb, chorizo, potatoes, sweet potatoes and vegetables cooked in a pit with hot stones [link with photos]
» Hongos de pino y de ciprés // Slippery Jack and morel mushrooms
» Berries including strawberries, raspberries, grosellas (red currants), saucos (elderberries), and rosa mosqueta (rose hips)
» Preserves made from regional fruits
» Artisanal beers
» Pecorino cheese

Provinces of Chubut, Santa Cruz and Tierra del Fuego
» Seafood [merluza negra (Chilean sea bass), abadejo (pollack), salmon, centolla (king crab), lobster and squid]
» Patagonian lamb (grilled, baked, smoked or stewed with herbs)
» Goat cheese
» Jams and liqueurs made from berries and other local fruits
» Torta negra galesa // Welsh black cake, similar to fruitcake
» Chocolates

Did I miss one of your favorite typical foods from a particular corner of Argentina? Let's hear about it in the comments.

[Map: Wikimedia Commons]

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