Mis Comidas Favoritas de Argentina Advent Calendar Quiz

Provoleta is an essential starter at an Argentine meal, one that showcases the country's love for cheese. This dish features a thick slice of provolone cheese, seasoned with oregano and sometimes chili flakes, then grilled until golden and slightly crispy on the outside, while melty and gooey inside. Often served with a drizzle of olive oil and chimichurri, provoleta combines smoky, savoury, and herby flavours.

Many things can be added to the cheese (pictured, chili peppers) but the heartiness is a constant.

Its satisfying texture and rich taste make it a perfect prelude to the main course, embodying the warmth and conviviality of Argentine barbecue gatherings.

Yerba mate is more than just a drink in Argentina; it's a social and cultural ritual deeply embedded in daily life. The term 'yerba' comes from Spanish and means "herb", while 'mate' (MAH-teh) refers to the gourd in which the drink is traditionally prepared. Made by steeping the yerba in hot water, over and over again from a thermos, it's traditionally sipped through a metal straw, or bombilla, from the mate. Known for its earthy, slightly bitter flavour and energizing properties, yerba mate is shared among friends and family in a communal circle, symbolizing hospitality and connection. Whether enjoyed at home, in parks, or during long journeys, and often shared between friends, it embodies the Argentine spirit of togetherness and warmth.

Do you add sugar? Absolutely not! Some yerba is mixed with other teas, like chamomile, to temper the bitterness.

If joy and bliss were encapsulated in one spread, they'd have to combine to make dulce de leche. It's made by slowly simmering milk and sugar until it transforms into a rich, caramel-like spread. It's a beloved staple in Argentine households and a necessity in many dishes. Its creamy texture and sweet, toasty flavour make it incredibly versatile. One might have it slathered on toast, drizzled over ice cream, or used as a filling for alfajores and cakes. Dulce de leche's origins are surrounded by folklore and myth, with one tale claiming it was accidentally invented when someone left milk boiling too long.

My abuelo would get the milk right from the cow, unpasteurized and still warm, and then ask me for my favourite marbles. My abuela would add the sugar and put the marbles in the pot so that the caramelized concoction would not stick to the bottom. Whether a happy accident or a stroke of culinary genius, this golden delight is a sweet hug for your taste buds and proof that sometimes the simplest ingredients create the most magical treats.

Locro, often referred to as locro argentino, is a hearty stew that holds a special place in Argentina's culinary and cultural traditions. Rooted in Indigenous Andean cuisine, it's made with a mix of corn, beans, squash, and meats like pork, beef, or chorizo. Slow-cooked to perfection, locro has a thick, comforting texture and a rich, smoky flavour, often enhanced with a spoonful of quiquirimichi, a spicy sauce made from paprika, oil, and onions.

Locro is more than just a meal, it's a symbol of national pride, traditionally enjoyed during patriotic celebrations such as May 25th (Revolution Day). Across regions, recipes vary slightly, but the communal spirit of sharing a warm bowl of locro remains constant. Apart from the hearty flavours, this is a very nutritious dish which can sometimes be a meal in itself.

While the convenience of hand-held empanadas can be found over all of South America, Argentine empanadas are a beloved culinary treasure, offering a perfect blend of flaky pastry and flavourful fillings. Even across the one country, each region boasts its own version, with unique ingredients and cooking methods. Empanadas can be baked or fried, and their fillings vary widely, from beef and chicken to ham and cheese, or even sweet options like quince paste.

Among the most famous are empanadas salteñas, hailing from the northwest province of Salta. These are typically smaller, baked, and filled with a savoury mix of finely diced beef, potatoes, onions, hard-boiled eggs, and sometimes raisins for a hint of sweetness. Spiced with cumin and paprika, their flavour is rich and hearty. What sets Salteñas apart is their juicy filling, often achieved by adding gelatinized broth, which melts during cooking for a burst of flavour with every bite.

While often used as an easy hand-held snack, empanadas are symbolic of the care and effort that Argentinians put into making food. When I had my coming-of-age-party, my abuela insisted on making empanadas for all the people invited. The week before, there was an assembly line at her place to make them, by a very simple formula - a certain amount of beef, one slice of hard-boiled egg, two olives, three raisins... and to the end of the line where my abuela inspected each and every one. If they passed muster, she would lovingly crimp the edges and add it to the humongous pile, ready to be baked for the party; but, believe me, nobody got to even have one ahead of time.

Nothing screams "Argentina!" louder than an asado. It's a cherished cultural ritual and a symbol of national identity. Essentially a barbecue, asado involves grilling a variety of meats over a slow-burning wood or charcoal fire. The name 'asado' comes from the Spanish word 'asar', meaning 'to roast' or 'to grill', reflecting the cooking method of slow-roasting meats over hot coals. Cuts like vacio (flank steak), entraña (skirt steak), and costillas (ribs) are the prime servings, accompanied by chorizo, morcilla (blood sausage), and sometimes chicken or lamb. Vegetables like bell peppers and eggplants may also be grilled.

Nevertheless, the true purpose of an asado lies in its social significance. It's a communal gathering, where friends and family come together to share food, conversation, and laughter. The asador (grill master) takes pride in the slow, meticulous cooking process, ensuring each piece of meat is perfectly tender and infused with smoky flavour - a role my abuelo took on regularly and eagerly.

Asados are a staple of weekends, holidays, and celebrations, embodying Argentina's love of good food and good company. Whether in a backyard, park, or countryside, the smoky aroma of grilling meat captures the spirit of Argentine hospitality and tradition.

Torta frita is a simple yet beloved treat in Argentina, especially on cold, rainy days when it's traditionally paired with a warm mate. This fried bread is made from a basic dough of flour, water, salt, and sometimes a splash of fat or lard for richness. After being rolled out and cut into rounds, the dough is fried until golden and puffy, creating a crisp exterior with a soft, chewy center.

Originating from the Pampas region, torta frita is deeply rooted in gaucho culture, where it served as a quick, hearty snack during long journeys. Its versatility means it can be enjoyed plain, dusted with sugar, or even slathered with dulce de leche. Conversely, it can be eaten as a savoury snack, or even plain, though the tradition is to make it sweet to temper the bitterness of the mate.

Chimichurri is a zesty, herb-based sauce that's a cornerstone of Argentine cuisine. Made with fresh parsley, garlic, oregano, vinegar, olive oil, and a touch of spicy chili or milder paprika, it's known for its bold, tangy flavour. Traditionally served with grilled meats, especially at asados, chimichurri enhances the smoky richness of the dishes.

Its bright, fresh taste and versatility make it a staple on Argentine tables, where it's also used as a marinade or a dipping sauce. To complement his asados, my abuelo had a secret recipe for chimichurri that he promised to one day pass on.

Unfortunately, he passed well before his time and he took the recipe with him, but the memory of the flavour lives on. Simple yet delicious, chimichurri is a perfect complement to Argentina's world-famous barbecue culture.

Medialunas, Argentina's take on the beloved French croissants, but never compared to, are a staple of the traditional desayuno (breakfast) or afternoon merienda (the snack after the siesta, or sometimes a pre-dinner meal). These crescent-shaped pastries come in two main varieties: de manteca (buttery and sweet) and de grasa (lighter, made with lard). Soft, slightly sweet, and often glazed, medialunas pair perfectly with coffee or mate. Found in bakeries and cafés across the country, they offer a comforting start to the day or a delightful midday treat.

Their simple yet satisfying taste is a perfect complement to any food, and a joy to the palate.

Choripán is an iconic Argentine street food that showcases the country's love for simple yet bold flavours. It consists of a grilled chorizo sausage, served in a crusty roll and often topped with chimichurri, a tangy herb sauce. Popular at sporting events, and markets, choripán is the quintessential quick snack.

The smoky, savoury sausage paired with the zesty sauce creates a perfect balance of flavours, and the bread makes it easy to take on-the-go, making it a beloved staple across Argentina. Choripán captures the essence of Argentine cuisine: straightforward, utilitarian, hearty, and designed to bring people together.

Possibly the best dessert of all time, alfajores are a beloved Argentine treat. The name "alfajor" is an Andalusian variant of the Castilian "alajú", and probably comes from the Arabic word for decadent, as they are a very rich dessert cookie. They consist of two soft, crumbly cookies sandwiched together with a rich filling, typically dulce de leche. They are often coated in powdered sugar and rolled in coconut, making them a sweet indulgence enjoyed across the country with some regional variations. For example, in Mendoza and Córdoba, alfajores are often filled with a dried fruit jam or chunks.

The most famous alfajores that are permitted for export (since my abeula's never made it past the dining room) are the Havanna brand. World-renown and extremely popular, they can be found in many Argentinian stores around the world. Therefore, with their long history rooted in Spanish influence, alfajores are a cultural icon, perfect for any occasion.

If you're looking for decadence, chocotorta is a no-bake Argentine dessert that cannot be overlooked. It's made by layering Argentinian Chocolinas cookies soaked in coffee or milk with a creamy filling of dulce de leche and cream cheese. In the absence of Chocolinas, of course other cookies can be substituted (petit beurres come to mind) with similar results.

The end product is a rich, indulgent cake with a perfect balance of sweetness and a hint of bitterness from the coffee. Easy to prepare and incredibly satisfying, chocotorta is often served at birthdays, gatherings, or as a quick treat.

Its simplicity and irresistible flavour make it a beloved dessert that perfectly embodies Argentina's love for dulce de leche.