List of Argentine dishes
# List of Argentine dishes

This is a list of dishes found in Argentine Cuisine.

## Dishes

### Appetizers/starters

| Name | Region | Type | Description |
| - | - | - | - |
| Chipá | Northeast | snack | small, baked, cheese-flavored rolls made with yucca. The use of yucca to make bread and cakes is traditional to the Guaraní people. |
| Empanadas | | bread or pastry | a stuffed bread or pastry baked or fried with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins. |
| Deviled eggs Huevos rellenos | | appetizer | hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard |
| Picada | | appetizer | an ensemble of several appetizers (although sometimes it is eaten as a main meal), including various cheeses, cured meats and sausages (such as ham, salame and leberwurst), olives in brine, pickled vegetables, nuts, potato chips, etc. |
| Choripán | | sandwich | a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri sauce. |

### Main dishes

| Name | Region | Type | Description |
| - | - | - | - |
| Asado | Pampas | meat dish | a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, or open fire. It is considered a national dish. |
| Churrasco | Pampas | meat dish | any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. |
| Humita | Northwest | main or side vegetable dish | prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled. |
| Locro | Northwest | stew | a stew of squash, meat, and hominy |
| Matambre | Pampas | roulade | a roulade of flank steak and vegetables usually cut in thick slices and served cold. |
| Milanesas | | meat dish | a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy. |
| Pascualina | | savoury pie | a spinach and/or chard pie originally from Italy, very similar to the Greek spanakopita |
| Polenta | Pampas | porridge | cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce |
| Pollo al disco | Northwest | stew | a stew of chicken and vegetables cooked in a deep round dish over an open fire |
| Revuelto Gramajo | | hash | A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. |
| Sorrentinos | | pasta | A type of ravioli created by immigrants from Sorrento, Italy |
| Vitel toné | | meat dish | cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas dish. |

### Sauces

| Name | Image | Region | Type | Description |
| - | - | - | - | - |
| Chimichurri | | | Cold sauce | sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water. |
