Muchas

The beef is the primary Argentine dish. Their version of the barbecue is called asado (beef grilled on an open fire pit) and it's a must when you gather with family and friends on weekends. Besides the meat itself it's also very common to eat spicy sausages (chorizo), kidneys (riñones), sweetbreads (molleja) and small intestines (chinchulines): the famous parillada mixta. Bread and salad are theperfect side dishes. During the week days, they prefer to eat milanesas (breaded meat filets).
Being as appreciated as meat, the Italian food and its traditional pasta are also quite common. Though the variety is big, the top dishes are spaghettis (fideos), gnochis and delicious filled pasta such as sorrentinos, canelones and lasagnas. Last but not least, the pizza is always welcome and inArgentina they taste really superb and there are lots of toppings.
The traditional cuisine is called criolla and is represented by the empanadas – salty pastries which can be filled with meat, chicken, ham and cheese, etc. The regional cuisine offers dishes such as matambre (rolled stuffed steak cut in slices and served cold), locro and carbonada (meat and vegetable stews).
When it comes to drinks,one can perfectly claim that wines (vinos) in Argentina are really popular. You will find budget versions that come in tetrabrick packaging as well as the top quality selections that have made the country a renowned wine producer.
However, mate is the most traditional drink and is also very popular. It's similar to tea but it's more of a way of socializing than a plain beverage. The most commonway to prepare it is to fill 2/3 of a gourd (also called mate) with the leaves of the yerba plant (available in every market), put a silver straw on it (bombilla) and then pour hot water. When the gourd is filled with water, the leaves expand and fill the mate. Some people also prefer to add some sugar.
One typical drink is the clericó, a kind of fruit salad in a jar, immersed in plenty of wineand soda. It's ideal to share with friends.
Argentina is also home to some excellent desserts. Ice cream or helado is particularly good, especially from shops that make their own.

The alfajor is a traditional and very popular sweet layered pastry which reminds a yo-yo. It's commonly filled with dulce de leche (caramelized milk) and coated with chocolate. The most famous alfajores in Argentinaare manufactured in Mar del Plata but can be found anywhere in the country.
   
In the breakfast or just before the evening, Argentines enjoy eating facturas, a general name used to indicate medialunas (croissants) and a variety of other pastry and baked goods, some of them filled with dulce de leche or fruit jam.

* Kidneys: They may be sprinkled with rock salt and make them with lemonjuice.

* Chitterlings: (large intestine), sprinkled with salt or with lemon juice. Barbecue for about 40 minutes or until they look golden brown on each side and crunchy

* Sweetbread: (Placed at the beginning of the intestine – at the esophagus of the animals), one of the preferred offals by people and one of the most expensive dishes.

* Chorizo: Sausage made out of meat and spicies* Black Pudding or Blood Pudding: Sausage without meat, filled with coagulated blood and spicies.

Chorizo, Sweetbread, Kidneys

“Empanadas” are a common dish served at parties, family reunions, or in national holidays.
Made out of ingredients, wrapped in pastry. These ingredients usually consists on beef, boiled egg, green olive, and even raisins. They might be prepared with cheese,ham and cheese, chicken, fish, “humita” (sweetcorn) or spinach. Empanadas might be baked, fried, salad or sweet. One of the empanadas with higher reputation in Argentina are the Empanadas from Salta (Province of Salta, Argentina)

Another of our typical food is the “locro” (stew). Typical stew, often served on May 25th (May´s Revolution anniversary)

Yellow corn
Beans
Beef
Chorizo
Bacon...