
Argentinian Chimichurri Steak (Asado)
Grass-fed beef grilled over high heat, sliced and drowned in vivid, herby chimichurri sauce — Argentina's asado at home.
Asado、chimichurri、empanadas——潘帕斯草原的烧烤文化。
阿根廷美食诞生于潘帕斯草原,那里的高乔牛文化使牛肉成为了国家特色。 asado 是一种在 parrilla 上的木炭上缓慢烧烤的仪式,至今仍然是这个国家最具代表性的社交活动,包括香肠和羊肚香肠、牛杂碎 (mollejas)、小排 (asado de tira) 和侧腹肉,仅用盐调味,最后以欧芹、大蒜、牛至和醋制成的 Chimichurri 酱完成。阿根廷长期以来一直位居世界人均牛肉消费量最高的国家之列。
1880 年至 1930 年间,意大利和西班牙的大规模移民改变了日常饮食。意大利人贡献了米兰萨面包屑炸肉排、周日的新鲜意大利面、每月 29 日的 ñoquis 以及 fugazzeta——布宜诺斯艾利斯的洋葱奶酪披萨,其外皮与那不勒斯不同。西班牙人带来了肉馅卷饼,后来演变成了极具地方特色的形式:萨尔塔的肉馅卷饼是多汁的手切牛肉,图库曼的肉馅卷饼搭配葡萄干和橄榄,味道更甜。北部地区也有安第斯菜肴,例如 locro,一种在爱国节日吃的玉米粥和南瓜炖菜。
家庭生活以马黛茶为基础,这种苦涩的咖啡因浸液通过一根吸管啜饮,然后绕圈传递——这比饮料更像是一种社交仪式。牛奶焦糖、牛奶焦糖、alfajores 饼干、糕点和早餐吐司。周日的asado或与大家庭一起吃的意大利面仍然是一周的结构性膳食,来自门多萨的马尔贝克是牛肉的默认搭配。
阿萨多和帕里拉
用木炭缓慢烧烤牛肉块、香肠和内脏是全国性的仪式,仅用盐和耐心进行调味。
奇米丘里
欧芹、大蒜、牛至、醋和油酱是asado的基本调味品,用勺子舀在烤肉上而不是腌制。
肉馅卷饼
烘烤或油炸的夹心糕点因省而异——萨尔塔的手切牛肉配土豆,图库曼的配葡萄干和橄榄。
意大利传承
Milanesas、新鲜意大利面、ñoquis del 29 和厚皮 Fugazzeta 披萨随着大量意大利移民的到来而成为全国的主食。
牛奶汁
慢煮牛奶焦糖填充在 alfajores、facuras 糕点和甜点中,其消费量在其他地方无可比拟。
马黛茶
从葫芦中啜饮一杯苦涩的饮料,从早餐开始就构成了社交生活。
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Grass-fed beef grilled over high heat, sliced and drowned in vivid, herby chimichurri sauce — Argentina's asado at home.

Golden pastry parcels filled with spiced beef, olives, egg and raisins — Argentina's beloved street food.

Flaky hand-crimped pastry pockets filled with spiced ground beef, olives, hard-boiled egg and raisins — the ultimate snack.

A hearty and traditional Argentinian stew perfect for cold days.

A delicious breaded meat cutlet topped with ham, cheese, and tomato sauce.

Delightful sandwich cookies filled with dulce de leche and coated in chocolate.

Fluffy Argentine pancakes generously filled and topped with dulce de leche — a simple national treat.

Traditional Argentine wood-fire grilled beef.

Baked pastry pockets filled with seasoned beef.

Sweet Argentine crescent pastries.

Dulce de leche sandwich cookies coated in coconut.

Grilled provolone cheese with oregano and chili.

Argentinian breaded beef steak topped with a fried egg.

Crispy fried dough sticks filled with Argentine caramel.

Hearty Argentine white bean and pork stew for cold weather.

Argentina's sacred fire ritual — whole cuts of beef, short ribs, and chorizo slow-cooked over smouldering hardwood coals until gloriously charred and impossibly juicy.

Thin-cut beef skirt steak grilled fiercely over high heat and blanketed with vibrant, herby chimichurri — the definitive weeknight asado.

The definitive South American barbecue — thick-cut beef ribs and flank steak cooked low and slow over wood embers, served with the vibrant herb sauce that is Argentina's gift to the world.

Argentina's beloved stuffed pastries — flaky hand-crimped crescents filled with spiced ground beef, hard-boiled egg and olives, baked or fried to golden perfection.

Argentina's thick, rustic national stew — white corn hominy, white beans, squash, pork and chorizo simmered for hours into a rich, warming one-pot meal. The dish of Argentina's national holidays.

Argentina's greatest street food — grilled chorizo in a crusty baguette roll with chimichurri and salsa criolla.

Grilled provolone cheese with oregano and chilli — Argentina's classic asado starter, crispy on the outside and molten within.

Argentinian breaded-beef cutlet topped with tomato sauce, ham, and melted mozzarella — Buenos Aires comfort food.

Argentina's iconic herb-and-garlic sauce — finely chopped parsley, oregano, garlic, vinegar, and olive oil for every grilled meat.

Argentine flaky beef empanadas with cumin, paprika, hard-boiled egg, and a single olive — the asado's perfect handheld companion.

The Mendoza-style beef empanada — flaky baked or fried pastry filled with hand-cut beef, onion, hard-boiled egg, green olive and a generous pinch of cumin, served with a glass of Malbec.

The legendary Argentine grill — beef short ribs, flank steak and chorizo slow-cooked over wood embers, dressed with herbaceous chimichurri sauce.

Argentinian stuffed flank steak rolled with eggs, vegetables, and herbs — sliced for stunning presentation.

Argentinian creamy fresh corn stew with sweet basil and goat cheese — comforting Andean classic.

Argentinian shepherd's pie with seasoned ground beef and creamy mashed potatoes — family Sunday classic.

The iconic Latin American celebration cake: a light sponge soaked in a mixture of three milks until saturated and trembling, topped with billowy whipped cream.

Argentina's sacred weekend ritual: beef ribs, chorizo, and offal cooked low-and-slow over hardwood embers on a parrilla, served with chimichurri.

Flaky hand-crimped pastry half-moons filled with spiced beef, hard-boiled egg, and green olives — Argentina's most beloved savoury snack, baked golden.

A thin Argentine flank steak rolled around hard-boiled eggs, peppers, and herbs, then braised or grilled until tender — served sliced to reveal a mosaic cross-section.

Argentine grilled veal sweetbreads — cleaned, grilled over hardwood coals until golden and crunchy outside, creamy within. The prized first course of every asado.

The flaky, sweet pastries of Buenos Aires panaderías: medialunas de manteca, vigilantes, and cañoncitos filled with dulce de leche or quince paste.

Argentina's national spread: whole milk and sugar cooked for hours until deeply caramel, silky, and bronzed — the building block of all Argentine desserts.

Crumbly cornstarch cookies sandwiched with dulce de leche and rolled in desiccated coconut or dipped in dark chocolate — Argentina's most beloved everyday treat.
Argentinian Market Lemon Herb Rice Bowl brings argentinian flavor to a practical rice bowl built with chicken thighs, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Village Smoky Tomato Soup brings argentinian flavor to a practical soup built with mushrooms, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Garden Sesame Lime Skillet brings argentinian flavor to a practical skillet dinner built with cauliflower, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Harbor Charred Pepper Noodles brings argentinian flavor to a practical noodle dish built with rice noodles, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Mountain Green Herb Salad brings argentinian flavor to a practical salad built with grilled chicken, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Festival Lemon Herb Flatbread brings argentinian flavor to a practical flatbread built with flatbread dough, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Homestyle Smoky Tomato Traybake brings argentinian flavor to a practical traybake built with sweet potatoes, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Street Sesame Lime Fritters brings argentinian flavor to a practical fritters built with salted fish, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Golden Charred Pepper Breakfast Plate brings argentinian flavor to a practical breakfast plate built with beans, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Argentinian Weeknight Green Herb Dessert brings argentinian flavor to a practical dessert built with coconut, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Seared beef strips tossed in fresh chimichurri over rice with roasted potatoes — a quick take on classic Argentine flavors.
A creamy Argentinian-style squash and sweet potato soup, finished with olive oil, oregano and a swirl of yogurt.
Crispy pan-seared tofu tossed in chimichurri with roasted potatoes and peppers, an Argentine-inspired vegetarian skillet.
A hearty warm potato and shrimp salad tossed in fresh chimichurri, finished with mint and parsley.
Oven-baked black beans with charred onions and roasted potatoes, finished with a spoonful of fresh chimichurri.
Golden pan-fried pumpkin fritters with melty cheese, seasoned simply and served with fresh chimichurri for dipping.
A thick, Argentine-style potato and spinach tortilla, sliced into wedges for a hearty breakfast or brunch plate.
Layers of creamy yogurt, rich dulce de leche and toasted nuts — a quick, no-bake Argentinian-style parfait.
A homestyle Argentinian chicken and potato guiso, simmered slow in a paprika-tomato broth and finished with lemon and parsley.
Smoky grilled mushrooms tossed in fresh chimichurri, wrapped with roasted potatoes for an Argentine-inspired vegetarian lunch.
Thick cauliflower steaks grilled hard until charred, doused in bright chimichurri and served with roasted potatoes.
Bell peppers stuffed with seasoned rice, ground beef and herbs, baked until tender — an Argentine home-kitchen classic.
A warm potato and chickpea salad dressed in bright chimichurri, an Argentine-style side that works hot or at room temperature.
Argentine grilled flank steak, salted simply and finished with chimichurri, the way it comes off a real parrilla.
A thick disk of aged provolone grilled directly over the fire until it's blistered outside and molten within.
A grilled chorizo sandwich piled with chimichurri, Argentina's classic street-food snack from every asado stand.
A one-pot Argentine chicken and rice dinner built on a slow sofrito base, simmered until the rice soaks up every drop of broth.
Grilled chorizo split and stuffed into crusty bread with a bright, garlicky chimichurri given an unusual saffron twist.
Simmered beef meatballs in a rich tomato sauce, finished with a bright mint-forward chimichurri drizzle.
A hearty pot of white beans, corn, squash and beef simmered low and slow, finished with a bright lemon-pepper touch.
A thick potato and onion omelet, Spanish-Argentine style, finished with a generous handful of fresh parsley and chives.
Creamy stone-ground polenta topped with slowly caramelized onions and parmesan, a comforting northern Italian-Argentine dish.
Whole hake fillets baked with a toasted cumin-paprika crust and lemon, a simple Patagonian coastal preparation.
A large, shareable version of Argentina's classic beef empanada filling, baked open in one pan instead of individual pockets.
A tangy chopped tomato, onion and pepper salad, the classic Argentine grill-side salad, topped with herb butter croutons.
Whole chicken roasted until deeply golden, served with a bright, herby chimichurri that leans on fresh mint alongside parsley.
Grill-style roasted vegetables baked with melted provoleta cheese and a sharp lemon-pepper finish, an asado side turned main.
Two soft, crumbly cookies sandwiching thick dulce de leche, given an unexpected herbal warmth from a hint of fresh thyme.
Thin, delicate crepes rolled around dulce de leche, a classic Argentinian breakfast and dessert.
A hearty bowl of quinoa, grilled vegetables and chimichurri, drawing on Argentina's love of open-flame cooking.
Garlic shrimp and rice finished with a bright chimichurri drizzle, a coastal-leaning take on Argentina's beloved sauce.
A hearty lentil and chorizo stew simmered with tomato, paprika and vegetables, classic Argentinian winter comfort food.
Bell peppers stuffed with seasoned ground beef, rice and olives, baked in a light tomato sauce.
A layered beef and potato bake similar to shepherd's pie, seasoned with cumin, olives and hard-boiled egg.
A grilled chorizo patty topped with chimichurri and salsa criolla, inspired by Argentina's iconic choripan sandwich.
A silky baked custard topped with dulce de leche instead of the usual caramel, Argentina's favorite twist on flan.
A festive spread of grilled short ribs, chorizo and chimichurri, Argentina's traditional celebration meal built around the parrilla.
阿根廷以牛肉而闻名——用木炭烤的asado烧烤、bife de chorizo等牛排和chimichurri酱。除了牛肉之外,它的招牌菜还有肉馅卷饼、米兰萨炸肉排、牛奶酱、alfajores 饼干和马黛茶。大量的意大利移民也使面食、ñoquis 和独特的厚皮披萨成为国民饮食的一部分。
Asado 在硬木余烬上慢慢烤肉(不是直接火焰或烟室),仅用粗盐调味 - 烹饪过程中不摩擦,不加酱汁。这是一个持续数小时的社交活动,包括香肠、内脏和烤肉等切块。美式烧烤是用肉酱和酱汁来熏肉;餐桌上添加了asado唯一的调味品chimichurri。
不——它是拉丁美洲最不辣的美食之一。调味料包括盐、大蒜、欧芹、牛至和辣椒粉; Chimichurri 具有浓郁的香草味,但几乎没有热量。甚至肉馅卷饼馅料也使用甜辣椒粉和孜然,而不是辣椒。任何对香料敏感的人都可以轻松品尝所有阿根廷菜品。
Chimichurri只需五分钟,就能改变任何烤牛排。 Milanesas——裹上面包屑的炸牛肉片或鸡肉片——是工作日晚上的简单做法,通常上面撒上番茄和奶酪,称为“milanesa napolitana”。烤牛肉肉馅卷饼是一个令人满意的周末项目,配有商店购买的面团盘(小吃)。 Alfajores 配牛奶焦糖盖甜点,无需高级糕点技巧。
马黛茶是巴拉瓜冬青植物的含咖啡因浸液,通过过滤的金属吸管(bombilla)从葫芦(马黛茶)中热饮。一个名为 cebador 的人将热水(不要沸腾,大约 70-80°C)重新装满葫芦,然后将其绕一圈;每个饮酒者都在重新装满葫芦之前喝完葫芦。它带有青草味、苦味,并且和饮料一样具有社交仪式感。