Argentina is known worldwide for its rich culinary heritage, steeped in European influences and deeply rooted in local traditions. While steak often takes center stage in most conversations about Argentine food, the country’s dinner scene offers much more than just grilled beef. From comforting stews to stuffed pastries and vibrant pasta dishes, Argentine dinners reflect a fusion of flavors that’s as diverse as its people.
Family meals in Argentina aren’t just about satisfying hunger they’re social events where food, conversation, and tradition come together at the table. Whether it’s a hearty asado on the weekend or a cozy bowl of milanesa with mashed potatoes on a weeknight, Argentine dinners are hearty, flavorful, and made for sharing. Each dish tells a story of immigration, local ingredients, and a passion for cooking passed down through generations.
In this guide, we’ll introduce you to four of the most beloved dinner dishes in Argentina meals that define everyday life and offer a true taste of the country’s culinary heart. Whether you’re visiting Argentina or recreating its flavors at home, these dishes belong on every food lover’s list.
Read here best Argentinian food, best Argentinian breakfast and Drinks In Argentina
Read here best: where to stay in Buenos Aires, Buenos Aires itinerary and how to get from Buenos Aires airport to city center
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Best Time to Eat & How to Pair These Dishes
In Argentina, dinner is typically eaten later in the evening, around 8 to 10 PM, especially in urban areas like Buenos Aires. It’s a time meant for relaxation and socializing, often enjoyed slowly with family or friends.
Pair classic dinners like asado (Argentine barbecue), milanesa (breaded meat cutlet), empanadas, or pasta with rich red wines like Malbec or a light beer, depending on the dish. A simple green salad or rustic bread often accompanies these meals, adding freshness to balance hearty flavors.
For a complete Argentine dining experience, start with a light appetizer like provoleta (grilled provolone cheese) and finish with a dessert like dulce de leche flan or a strong cup of coffee. Argentine dinners are rarely rushed they’re about savoring every bite and every conversation.
One common misconception is that Argentines only eat steak or grilled meats for dinner. While asado is iconic, the average Argentine family often enjoys pasta, stews, or simple home-cooked meals during the week, highlighting the country’s strong Italian and Spanish influences.
Another debated belief is that Argentine food lacks variety. In fact, the country’s culinary scene is a melting pot of flavors from hearty European dishes to indigenous-inspired meals offering much more than just grilled meat and chimichurri.
Perhaps most surprising is the assumption that Argentine dinners are always extravagant or meat-heavy affairs. In reality, daily dinners are often simple, nourishing, and designed for family sharing rather than indulgence. What stands out is not the extravagance, but the emphasis on quality ingredients, homemade flavors, and the importance of gathering around the table.
Popular Dinners in Argentina
1. Asado (Argentine Barbecue)
Ingredients:
1 kg (2.2 lbs) beef ribs
1 kg (2.2 lbs) chorizo sausages
1 kg (2.2 lbs) morcilla (blood sausage)
1 kg (2.2 lbs) beef short ribs
1 kg (2.2 lbs) provoleta (grilled provolone cheese)
Chimichurri sauce (for serving)
Salt
Instructions:
Prepare the Grill
Use a traditional Argentine parilla (grill) or any charcoal grill. Heat the charcoal until it’s covered with white ash.
Grill the Meat
Season the beef ribs, chorizo, morcilla, and short ribs with salt. Place the meats on the grill, starting with the beef ribs and short ribs as they take longer to cook. Add the chorizo and morcilla halfway through the cooking time.
Grill the Provoleta
Place the provolone cheese on the grill until it melts and gets a golden crust.
Serve
Serve the grilled meats with chimichurri sauce on the side.
Tips
Cook the meat slowly over medium heat for a tender and juicy result. Make your own chimichurri with parsley, garlic, vinegar, oil, and chili flakes for a fresh and zesty flavor.
Calories: Approximately 800-1200 calories per serving, depending on portion size and types of meat.
Read here How to make Asado
2. Milanesa a la Napolitana
Ingredients:
4 beef cutlets, pounded thin
2 cups breadcrumbs
1 cup flour
3 eggs, beaten
1 cup marinara sauce
200g (7 oz) mozzarella cheese, sliced
100g (3.5 oz) ham slices
Salt and pepper
Vegetable oil (for frying)
Fresh parsley (for garnish)
Instructions:
Prepare the Cutlets
Season the beef cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
Fry the Cutlets
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets until golden brown and crispy on both sides.
Assemble the Milanesa
Preheat the oven to 350°F (175°C). Place the fried cutlets on a baking sheet. Top each cutlet with a slice of ham, a spoonful of marinara sauce, and a slice of mozzarella cheese.
Bake
Bake in the oven until the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley and serve hot.
Tips
You can make milanesa with chicken or pork as well. Add fresh basil or oregano for extra flavor.
Calories: Approximately 700-900 calories per serving.
Read here how to make Milanesa
3. Empanadas
Ingredients:
For the Dough:
3 cups all-purpose flour
1/2 cup lard or butter
1 teaspoon salt
3/4 cup warm water
For the Filling:
500g (1.1 lbs) ground beef
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 hard-boiled eggs, chopped
1/2 cup green olives, chopped
1 tablespoon cumin
1 tablespoon paprika
Salt and pepper to taste
2 tablespoons vegetable oil
Instructions:
Prepare the Dough
In a large bowl, mix flour and salt. Add lard or butter and mix until crumbly. Gradually add warm water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
Prepare the Filling
Heat oil in a skillet over medium heat. Sauté onions and bell peppers until soft. Add ground beef, cumin, paprika, salt, and pepper. Cook until beef is browned. Stir in chopped eggs and olives. Let the mixture cool.
Assemble the Empanadas
Preheat oven to 375°F (190°C). Roll out dough and cut into circles (about 6 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon and seal the edges with a fork.
Bake
Place empanadas on a baking sheet. Bake for 20-25 minutes or until golden brown.
Tips
Use chicken, cheese, or vegetable fillings for variety. Empanadas can also be deep-fried for a different texture.
Calories: Approximately 250-300 calories per empanada.
Read here how to make Empanadas
4. Locro
Ingredients:
500g (1.1 lbs) dried white corn
500g (1.1 lbs) pork shoulder, cubed
2 chorizo sausages, sliced
250g (9 oz) pancetta, diced
2 large onions, chopped
1 red bell pepper, chopped
1 large sweet potato, cubed
1 large pumpkin, cubed
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
8 cups chicken or vegetable broth
2 tablespoons vegetable oil
Instructions:
Soak the Corn
Soak the dried white corn in water overnight. Drain before using.
Cook the Meat
Heat oil in a large pot over medium heat. Add pork shoulder, chorizo, and pancetta. Cook until browned.
Add Vegetables and Spices
Add onions, bell pepper, and garlic to the pot. Sauté until soft. Stir in sweet potato, pumpkin, soaked corn, paprika, cumin, salt, and pepper.
Simmer
Add broth to the pot and bring to a boil. Reduce heat and simmer for 2-3 hours until the corn and meat are tender.
Serve
Serve hot, garnished with fresh parsley or green onions if desired.
Tips
Locro is best when cooked slowly, allowing the flavors to meld together. For a vegetarian version, omit the meat and use vegetable broth.
Calories: Approximately 500-600 calories per serving.
Origin and History
Argentina’s food culture is deeply shaped by waves of European immigration and the country’s vast agricultural wealth. Italian and Spanish influences blend seamlessly with indigenous traditions, resulting in hearty, flavorful dinners that emphasize fresh ingredients and slow cooking. From the pampas cattle ranches to Buenos Aires dining tables, dinner is not just a meal it’s a ritual of family, conversation, and community.
Perhaps the most iconic Argentine dinner is the asado, a social barbecue that goes beyond grilling to become a cultural event. Alongside it are homestyle dishes like milanesa (breaded cutlets), empanadas (savory stuffed pastries), and locro (a rich Andean stew), each with roots in different parts of Argentina’s diverse history. These meals reflect both the country’s immigrant heritage and its local farming traditions.
Unlike fast food culture, Argentine dinners are designed to be savored. Eating late in the evening, often with wine or mate as a companion, is part of the rhythm of life. These four classic dinners tell the story of Argentina its landscapes, its people, and its love of gathering around a shared table.
How Long You Take to Prepare
The preparation time for these dinners varies widely, depending on the dish. An asado can stretch over several hours, as meats are slowly cooked over low flames, allowing both flavor and conversation to develop. Preparing an asado is as much about the waiting and socializing as the actual cooking.
On the other hand, milanesas and empanadas are quicker to make, often taking about an hour from start to finish. These meals are staples of busy weeknights in Argentine households, offering comfort and familiarity without requiring an entire afternoon in the kitchen. Locro, in contrast, leans closer to the asado experience a slow-simmered stew that can take several hours but rewards patience with deep, layered flavors.
In essence, Argentine dinners encourage flexibility: some meals are quick and practical, while others are slow, communal experiences meant for weekends or special occasions. This balance ensures that dinner always holds its place at the center of Argentine life.
Serving Suggestions
For an asado, serve a variety of meats beef ribs, chorizo, morcilla (blood sausage), and short ribs alongside chimichurri sauce, grilled vegetables, and simple salads. A bottle of Malbec wine is almost a requirement, as it pairs perfectly with smoky, charred meats.
Milanesas are typically served with mashed potatoes, fries, or even tucked into sandwiches called “milanesa al pan.” They are versatile and comforting, making them a family favorite. Empanadas, meanwhile, shine as both appetizers and main dishes, especially when served with a fresh tomato and onion salsa known as “salsa criolla.”
Finally, locro is best presented in deep bowls with crusty bread on the side, often enjoyed on national holidays or during colder months. No matter which dish is chosen, Argentine dinners are always served family-style, with plenty of food to share and conversation to match.
Final Thoughts
Argentine dinners are more than recipes they’re windows into a culture where food is tied to identity, memory, and connection. Each of these four classics tells a story of immigration, adaptation, and pride in local produce and traditions. They’re meals that not only nourish the body but also strengthen bonds between friends and family.
Cooking these dinners at home allows anyone, anywhere, to experience Argentina’s culinary heartbeat. Whether you’re firing up a grill for an asado or folding empanadas with friends, the process itself brings people together in a way that transcends borders.
Ultimately, these dishes remind us that food is at its best when it creates moments worth remembering. Argentina’s classic dinners may feel simple, but their real richness lies in the tradition, patience, and love they carry to the table.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.