Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. There are many variations of humitas - sweet ones with raisins (humitas dulces), and savory ones with onions and cheese...

Locro is a winter stew dish of corn, beans, potato, pumpkin and beef, considered as one of the national dishes of South American countries. In Argentina it spread from the back to the front Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the...

Churrasco is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay and Argentina. The related term churrascaria is mostly understood to be a steakhouse. In Argentina, where this style of cooking developed, churrasco...

Carbonada criolla is a rich Argentinian stew made with beef, tomatoes, potatoes, and corn, sweetened slightly with dried apricots. The dish with loads of unique flavors and textures, is slow cooked to bring organic produce and incredible beef morsels to their maximum tastes. The surprise and...

The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Its name probably reflects an original Milanese preparation,...

Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese". It is eaten grilled in Argentina and Uruguay. It can be made on a grill, or indoors in a cast-iron pan. The cheese should be firm and able to hold its shape when grilled. It’s a bit like...

The lomito is perhaps as common as the burger on the streets of Argentina. This steak sandwich is made with Argentinian beef, using the filet mignon or eye fillet steak, normally cut thin so it cooks quickly. The completo refers to "completing" the sandwich by loading it up with just about...

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures. Many cultures have put a spin on the empanada. The recipe descends from the Argentine way of making these little meat pies; the Argentine...

Asado is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a...

Choripán is a type of sandwich with chorizo popular in Argentina, Chile and in many Latin American countries. The name comes from the combination of the names of its ingredients: grilled chorizo sausage and crusty bread such as a pan batido, baguette, or francés. The Argentine choripán consists of...