Argentina Food and Drink Guide: Wetin You Go Chop and Drink

Di food culture of Argentina

Argentine cooking build on beef, Italian and Spanish heritage, and deep love for chop food slow slow. Meals dey run late: dinner rarely start before 9pm, and for weekend, long asado fit stretch reach night.

Signature dishes to try

• Asado - di national ritual of grilling beef over wood or charcoal. Order *bife de chorizo*, *vacio* (flank) or *asado de tira* (short ribs).
• Empanadas - baked or fried pastries wey full with beef, ham and cheese, or *humita* (creamed corn). Salta and Tucuman versions dey famous.
• Milanesa - breaded veal or chicken cutlet, often top with ham, tomato and cheese as *milanesa napolitana*.
• Provoleta - thick grilled provolone disc with oregano, dem dey serve am for start of asado.
• Locro - hearty corn, squash and meat stew wey dem dey chop for national holidays like 25 May.

Street food and snacks

• Choripan - grilled chorizo for crusty bread with chimichurri, na di classic street and stadium snack.
• Chimichurri - di tangy parsley, garlic and oregano sauce wey dey for every table.
• Facturas - sweet pastries like *medialunas* (small croissants) wey dem dey chop with coffee.
• Alfajores - two biscuits wey dem join with dulce de leche; di brand Havanna dey everywhere.

Drinks

• Mate - di bitter herbal drink wey dem dey sip from gourd through metal *bombilla*, dem dey share am among friends.
• Malbec - Argentina flagship red wine, di best one dey come from Mendoza. Glass for *bodegon* dey cheap and e sweet well.
• Fernet con coca - bitter Fernet Branca mix with cola, na di unofficial national cocktail.

Dining tips and etiquette

• Restaurants dey add small *cubierto* (cover charge) for bread and table service.
• Tipping around 10 percent for cash na normal and dem go appreciate am.
• If dem offer you mate, drink am well and pass am back; no stir di bombilla.
• Ask for steak *a punto* (medium) or *jugoso* (rare) make you no chop overcooked beef.

Stay connected for Argentina

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