FAQ on Food Travel in Argentina

• What is the culinary capital of Argentina?

  Mendoza stands out as Argentina’s culinary capital, where food and wine culture intertwine seamlessly. While Buenos Aires might claim the spotlight for its parrilla restaurants and Italian influences, Mendoza’s unique position as the heart of wine country has created a sophisticated gastronomy that perfectly complements its world-famous Malbecs. Here, traditional asados (barbecues) meet modern wine-pairing menus in the shadow of the Andes.

• What is the national food of Argentina?

  Asado (traditional barbecue) is considered Argentina’s national dish, but it’s more than just food — it’s a social event and cultural ritual. The process involves slowly grilling different cuts of meat over wood coals, with the asador (grill master) carefully timing each cut’s cooking. The meal typically begins with achuras (offal) and chorizo, building up to the main cuts of beef, all accompanied by simple salads and, of course, Malbec wine.

• Is Argentinian food spicy?

  Unlike its Latin American neighbors, Argentine cuisine generally avoids spicy heat, instead focusing on pure, simple flavors that highlight the quality of its ingredients. The emphasis is on the natural taste of the meat, enhanced by minimal seasoning — usually just salt. Chimichurri, the country’s famous herb sauce, adds flavor through fresh herbs and garlic rather than chilies. This preference for subtle seasoning reflects Argentina’s strong European, particularly Italian and Spanish, culinary heritage.