Just Left an Argentine Restaurant: 3 Words I Got Wrong and It Was Super Awkward
Mexico vs Argentina Food Terminology Misunderstandings
Skirt steak: Entraña (Argentina) vs Arrachera (Mexico)
Avocado: Palta (South America) vs Aguacate (Mexico/Central America)
Milk caramel: Dulce de leche (Argentina) vs Cajeta (Mexico)
“cajeta” in Argentina refers to a certain part, which might cause embarrassment
1. Asado
Traditional Argentine barbecue, a feast of grilling beef, pork, ribs, sausages, and other meats on a grill or over an open fire.
2. Chimichurri
A green salsa made from chopped parsley, oregano, onion, garlic, chili flakes, olive oil, and a touch of lemon or vinegar, often used as a condiment for grilled meat or as a marinade.
3. Provoleta
The Argentine version of grilled provolone cheese, usually cut into thick slices, seasoned with oregano or dried red pepper, and grilled until crispy on the outside and melted inside, served with spicy sauce and crispy bread.
4. Empanadas
A stuffed dough that can be fried or baked. The fillings vary by region and can be savory, such as chicken, goat, cheese, etc., or sweet, such as quince jam, sweet potato paste, etc.
5. Humita en chala
Made primarily from fresh corn, mixed with creamed corn, onions, spices, and goat cheese, wrapped in corn husks, and then steamed or boiled.
6. Matambre Arrollado
An Argentine flank steak filled with vegetables, hard-boiled eggs, herbs, and olives, rolled up, and then cooked, roasted, or grilled, offering a rich texture.
7. Milanesa
The Argentine version of a breaded cutlet, made from pounded beef or chicken coated in breadcrumbs, typically eaten for lunch, often accompanied by fried eggs, cheese, ham, and tomato sauce.
8. Choripán
A classic Argentine street food, a sandwich made with pork and beef sausage in a crusty roll, usually served with various condiments.
9. Carbonada
A stew made with a variety of vegetables and meats, typically served in a baked pumpkin, combining the flavors of the stew with the pumpkin for a richer taste.
10. Medialunas
The Argentine version of croissants, shaped like a half-moon, dense in texture, usually paired with coffee for breakfast.
11. Dulce de leche
A thick, sweet sauce made by slowly heating sweetened condensed milk, commonly used in cakes, cookies, or as a topping for ice cream and crepes.
12. Yerba mate
A herbal tea made from the leaves and young stems of the yerba mate plant, traditionally drunk from a gourd with a metal straw, a traditional drink in Argentina and South American countries.
