From Buenos Aires to Mendoza, Argentina's cuisine and selection of wines make it a South American Foodie capital.

The sweet lure of Argentinean Food & Wine has been drawing visitors from around the world to Buenos Aires, Mendoza, and all parts of this South American nation.

Traditional Argentinean Dishes

Argentine food is either very rural or basic like as it is in the pampas, or very complex and global as it is in the cities. With loads of Italian immigrants, much of Argentina’s cuisine is influenced by Italy. Pastas such as cannelloni, fettuccini, or gnocchi are eaten with many meals. Pizzerias are found everywhere, as are heladerias. Elsewhere:

Empanadas - the traditional snack food found everywhere. These small pastries are filled with meat, cheese, corn and just about anything else.

Puchero - A casserole made of a combination of meats such as beef, chicken, or sausage and numerous vegetables such as corn, onions, peppers and potatoes.

Carbonada - A beef stew made by combining corn, squash, rice, sweet potatoes, apples and pears

Pastel de Papas - More or less the same as mashed potatoes.

Sandwiches de Miga - These are crustless white bread sandwiches filled with cured meat and cheese.

Argentinean Beef

Argentina’s grass fed beef, or Asado, is exported all over the world and Argentina has the highest meat consumption per capita than any other place in the world, averaging about 150 pounds annually. Gauchos, a kind of Argentinean cowboy, in Argentina are known to eat beef three meals a day. The grass fed beef have a tougher texture, less fat, more muscle, and stronger flavor than corn fed cattle that are typical in the United States and elsewhere. Preparations vary from Asado (roasted), a la parilla (grilled), braised, stewed, fried and stuffed and beef is typically served with grilled potatoes and vegetables and Chimichurri sauce, made from a mix of olive oil and chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika.

Argentinean Wine

Malbec - Malbec is what has turned the Argentinean wine industry into a global force. Malbec grapes never had the proper soil conditions in France, but have come into their own in Argentina and Malbec is now the premier wine here. In the Maipú and Mendoza you will find the best quality Malbec.

Cabernet Sauvignon - One of the most common reds available and Cabernet Sauvignon is produced in every wine growing region in Argentina.

Merlot - Originally from the South of France and now Merlot is very common almost everywhere in Argentina.

Syrah - A light, silky wine best produced in the San Juan province.

Torrontés - The premier white grape of Argentina; Torrontés is best made in the Valley of Cafayete near Salta.

Chardonnay - Used as a base in most of Argenitna’s sparkling wines, Chardonnay is quite common in most wine growing regions.

Yerba Mate

Yerba Mate - a type of bitter tea drank with a metal spoon called a bombilla out of a small gourd that is also called mate. It is wildly popular in Argentina, Uruguay, and other parts of South America.

Dulces Argentinos

Flan - Also called custard or crème caramel.

Dulce de Leche - Also called manjar blanco or sweet milk.

Alfajores - These are small shortbread cookies layered with dulce de leche. Many variations.

If visiting Argentina, a good food guide is a must!