17 Delicious Argentina Recipes Authentic

Buenos dias, food lovers! Ready to spice up your kitchen with the vibrant flavors of Argentina? From sizzling asados to heavenly dulce de leche treats, we’ve rounded up 17 authentic recipes that’ll transport your taste buds straight to the heart of South America. Whether you’re craving comfort food or eager to explore new culinary horizons, these dishes promise a delicious adventure. Let’s get cooking!

Empanadas de Carne

Craving a handheld delight that packs a punch? Empanadas de Carne are your golden ticket to flavor town—crispy, savory, and utterly addictive.

Ingredients

• 2 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and diced (or sub with shortening)
• 1/4 cup ice water (just enough to bind)
• 1 lb ground beef (85/15 for optimal juiciness)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1 tsp cumin (toast it first for depth)
• 1/2 tsp smoked paprika (for a subtle kick)
• 1/2 cup green olives, sliced (adds a briny pop)
• 1 egg, beaten (for that golden sheen)
• Salt and pepper (season boldly)

Instructions

1. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until dough comes together. Wrap and chill for 30 minutes.
3. While dough chills, brown beef in a skillet over medium heat, breaking it into small pieces.
4. Add onion and garlic; cook until soft, about 5 minutes. Stir in cumin, paprika, olives, salt, and pepper. Cool filling.
5. Preheat oven to 375°F. Roll dough to 1/8-inch thickness. Cut into 6-inch circles.
6. Spoon 2 tbsp filling onto each circle. Fold over, seal edges with a fork, and brush with egg wash.
7. Bake on a parchment-lined sheet for 25 minutes, or until golden and crisp.

Mouthwatering and flaky, these empanadas boast a juicy, spiced filling with pops of olive. Serve them with a zesty chimichurri or a simple side of lime wedges for an extra zing.

Asado Argentino

Ready to fire up the grill? Asado Argentino is your ticket to a smoky, succulent feast that’s all about bold flavors and simple techniques.

Ingredients

• 4 lbs beef short ribs (ask for thick cuts)
• 1/4 cup coarse salt (adjust to taste)
• 1/2 cup chimichurri sauce (store-bought or homemade)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (for that authentic smokiness)

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. Tip: Use hardwood charcoal for a deeper smoke flavor.
2. Rub the short ribs evenly with coarse salt and smoked paprika. Let them sit at room temperature for 30 minutes.
3. Drizzle olive oil over the ribs before placing them on the grill. This prevents sticking and adds moisture.
4. Close the grill lid and cook for 4 hours, maintaining a steady 250°F. Tip: Resist the urge to peek—keeping the lid closed ensures even cooking.
5. After 4 hours, check for doneness. The meat should pull apart easily with a fork but not fall off the bone.
6. Remove from the grill and let rest for 10 minutes. This allows the juices to redistribute.
7. Serve hot with a generous drizzle of chimichurri sauce. Tip: For an extra kick, add a pinch of red pepper flakes to the sauce.

Bite into tender, smoky ribs with a crispy bark that gives way to juicy, flavorful meat. Pair with grilled veggies or a crisp salad for a complete Argentine feast.

Milanesa a la Napolitana

You’ve seen it all over your feed, now make it at home. Milanesa a la Napolitana is your crispy, cheesy, tomato-y dream come true.

Ingredients

• 2 lbs beef top round, pounded thin (or chicken breast for a lighter version)
• 1 cup all-purpose flour (for dredging, seasoned with salt and pepper)
• 2 eggs, beaten (add a splash of water for easier coating)
• 1 cup breadcrumbs (Italian-style for extra flavor)
• 1 cup marinara sauce (homemade or store-bought, warmed)
• 1 cup shredded mozzarella cheese (or more for extra cheesiness)
• 1/4 cup grated Parmesan cheese (for that umami kick)
• 1/2 cup vegetable oil (or any neutral oil, for frying)
• Salt and pepper to taste (adjust to your liking)

Instructions

1. Season the pounded beef with salt and pepper on both sides.
2. Dredge each piece in flour, shaking off excess.
3. Dip into beaten eggs, ensuring full coverage.
4. Coat with breadcrumbs, pressing gently to adhere.
5. Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Fry each piece until golden brown, about 3-4 minutes per side. Drain on paper towels.
7. Preheat your broiler on high.
8. Top each fried piece with a spoonful of marinara sauce, spreading evenly.
9. Sprinkle mozzarella and Parmesan cheeses over the sauce.
10. Broil until cheese is bubbly and slightly browned, about 2-3 minutes. Watch closely to avoid burning.

What you get is a crispy exterior giving way to tender meat, all smothered in gooey cheese and tangy sauce. Serve it with a side of mashed potatoes or a crisp salad for the ultimate comfort meal.

Choripán

Want a game-changing sandwich that’s all about bold flavors and minimal fuss? Choripán is your answer—grilled chorizo and crusty bread, loaded with chimichurri for that fresh, herby kick.

Ingredients

• 4 chorizo links (about 1 lb, look for Argentine or Spanish-style)
• 4 crusty rolls (ciabatta or baguette, split lengthwise)
• 1 cup chimichurri sauce (store-bought or homemade, adjust to taste)
• 2 tbsp olive oil (or any neutral oil, for grilling)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Brush the chorizo links lightly with olive oil to prevent sticking.
3. Grill the chorizo for 4-5 minutes per side, until charred and cooked through.
4. While the chorizo cooks, lightly toast the split rolls on the grill for 1-2 minutes, just until crisp.
5. Slice the grilled chorizo lengthwise, but not all the way through, to create a pocket.
6. Stuff each roll with a chorizo link, then drizzle generously with chimichurri sauce.
7. Serve immediately, with extra chimichurri on the side for dipping.

Bite into the smoky, spicy chorizo paired with the bright, tangy chimichurri—it’s a flavor explosion. For a next-level twist, add a slice of provolone or a handful of arugula before the chimichurri.

Locro

Ready to dive into a bowl of comfort? Locro, a hearty South American stew, is your next kitchen adventure. Bold flavors, creamy textures, and a punch of spice make it unforgettable.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 3 cloves garlic, minced (fresh is key)
• 1 lb pork shoulder, cubed (for tenderness)
• 1 cup hominy, drained (canned is fine)
• 2 cups butternut squash, cubed (peeled and seeded)
• 4 cups chicken stock (low sodium preferred)
• 1 tsp cumin (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté for 3 minutes until translucent.
3. Increase heat to medium-high, add pork cubes, and brown on all sides, about 5 minutes.
4. Stir in hominy and butternut squash, cooking for 2 minutes to slightly soften.
5. Pour in chicken stock, bringing the mixture to a boil, then reduce to a simmer.
6. Season with cumin, salt, and pepper, stirring well to combine.
7. Cover and simmer on low for 45 minutes, stirring occasionally, until pork is tender.
8. Uncover and cook for an additional 15 minutes to thicken the stew slightly.
9. Garnish with fresh cilantro before serving.

Finished with a sprinkle of cilantro, this locro boasts a creamy texture with chunks of tender pork and squash. Serve it with a side of crusty bread to soak up every last drop.

Humita en Chala

Dig into the creamy, dreamy world of Humita en Chala—a traditional South American delight that’s all about sweet corn, wrapped and steamed in its own husk for a rustic, flavorful punch.

Ingredients

• 6 ears of fresh corn, husks on (look for bright green, tightly wrapped husks)
• 1 cup whole milk (or substitute with heavy cream for extra richness)
• 1 small onion, finely diced (about 1/2 cup)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1/4 cup fresh basil, chopped (or cilantro for a different twist)

Instructions

1. Carefully peel back the corn husks without tearing them; remove silk and set husks aside.
2. Cut kernels off the cobs into a large bowl, then scrape cobs with the back of the knife to extract milk.
3. In a skillet over medium heat, melt butter and sauté onion until translucent, about 5 minutes.
4. Add corn kernels and milk, stir to combine, and cook for 10 minutes until mixture thickens.
5. Season with salt, pepper, and basil; remove from heat and let cool slightly.
6. Place about 1/2 cup of the corn mixture onto the center of each husk; fold to enclose, tying with a strip of husk if needed.
7. Steam the wrapped humitas in a steamer basket over boiling water for 25 minutes.
8. Let rest for 5 minutes before serving to allow flavors to meld.

Kick back and enjoy the sweet, creamy texture of humita en chala, with a hint of basil cutting through the richness. Serve it as a handheld snack or unwrap onto a plate for a visually stunning side dish.

Provoleta

Craving something cheesy, smoky, and utterly irresistible? Provoleta is your go-to—a sizzling Argentine grilled cheese that’s crispy on the outside, gooey in the middle, and packed with flavor.

Ingredients

• 1 lb Provolone cheese (about 1 inch thick slices)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Brush both sides of the Provolone slices lightly with olive oil to prevent sticking.
3. Sprinkle the top of each slice with dried oregano and red pepper flakes if using.
4. Place the cheese directly on the grill. Cook for 3-4 minutes until the bottom is golden and crispy.
5. Carefully flip the cheese using a spatula. Cook for another 3-4 minutes until the other side is equally golden and the cheese is soft but not melting away.
6. Remove from the grill. Garnish with fresh parsley and serve immediately.

Serve this molten masterpiece straight off the grill with crusty bread or atop a juicy steak. The contrast of textures—crispy, creamy, and chewy—makes every bite a delight.

Matambre Arrollado

Overwhelm your taste buds with Matambre Arrollado, a stuffed, rolled beef dish that’s as fun to make as it is to eat. Packed with flavors and textures, it’s a showstopper that’s surprisingly simple to pull off.

Ingredients

• 2 lbs flank steak (pounded thin for easy rolling)
• 1 cup spinach (fresh, tightly packed)
• 1/2 cup carrots (julienned, for crunch)
• 1/4 cup hard-boiled eggs (sliced, for richness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tsp garlic powder (for a quick flavor boost)
• 1 cup beef broth (for braising, adds depth)

Instructions

1. Lay the pounded flank steak flat on a clean surface. Season both sides with salt, pepper, and garlic powder.
2. Layer spinach, carrots, and hard-boiled eggs evenly over the steak, leaving a 1-inch border.
3. Roll the steak tightly from one end to the other, securing with kitchen twine at 2-inch intervals.
4. Heat olive oil in a large skillet over medium-high heat. Brown the rolled steak on all sides, about 2-3 minutes per side.
5. Pour beef broth into the skillet, reduce heat to low, cover, and simmer for 90 minutes, turning halfway through.
6. Remove from heat, let rest for 10 minutes before slicing. Discard twine and serve warm.

Delight in the tender, flavorful slices of Matambre Arrollado, where each bite offers a perfect balance of meaty, veggie, and eggy goodness. Serve it atop a bed of mashed potatoes or slice it thin for a stunning sandwich filler.

Pasta Frola

Boldly bring a slice of Latin America to your table with this Pasta Frola—a sweet, jam-filled pastry that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, chilled and cubed (or margarine for a dairy-free option)
• 1 large egg (room temperature for easier mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup quince jam (or substitute with dulce de leche for a twist)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and sugar together until well combined.
3. Add the chilled butter cubes to the flour mixture, using your fingers to rub them in until the mixture resembles coarse crumbs.
4. Beat the egg with vanilla extract in a small bowl, then pour into the flour mixture, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
5. Divide the dough into two parts, roughly 2/3 and 1/3. Roll out the larger portion to fit a 9-inch pie dish, pressing it gently into the bottom and sides.
6. Spread the quince jam evenly over the dough in the pie dish.
7. Roll out the remaining dough and cut into strips to create a lattice pattern over the jam. Tip: Use a pizza cutter for clean, even strips.
8. Bake for 25-30 minutes, or until the crust is golden brown. Tip: Rotate the dish halfway through for even baking.

Vibrant and slightly tangy from the quince jam, this Pasta Frola boasts a buttery, crumbly crust that melts in your mouth. Serve it warm with a dollop of whipped cream or enjoy it as is for a delightful treat any time of day.

Alfajores de Maicena

Kick off your baking adventure with these melt-in-your-mouth Alfajores de Maicena. Perfectly sweet, tender, and sandwiched with dulce de leche, they’re a bite-sized delight that’s surprisingly easy to make.

Ingredients

• 1 cup cornstarch (sifted for a smoother dough)
• 1 cup all-purpose flour (for structure)
• 1/2 cup unsalted butter (softened, or use margarine for a dairy-free version)
• 1/2 cup granulated sugar (adjust to taste)
• 2 large egg yolks (room temperature for better mixing)
• 1 tsp vanilla extract (or almond extract for a twist)
• 1/2 tsp baking powder (for a slight rise)
• 1/4 tsp salt (to balance sweetness)
• 1 cup dulce de leche (homemade or store-bought, for filling)
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the egg yolks one at a time, then add the vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted cornstarch, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes before rolling.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out circles.
7. Place the circles on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, spread a generous teaspoon of dulce de leche on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
10. Dust the assembled alfajores with powdered sugar before serving, if desired.

Ready to impress? These alfajores boast a delicate crumb and a rich, creamy center that pairs wonderfully with coffee or as a sweet treat any time of day. For an extra touch, drizzle with melted chocolate or sprinkle with coconut flakes before serving.

Dulce de Leche Pancakes

Wake up your breakfast game with these Dulce de Leche Pancakes—fluffy, golden, and dripping with caramel sweetness. No fancy skills needed, just a skillet and a sweet tooth.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk (or milk + 1 tbsp vinegar, let sit 5 mins)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup dulce de leche (plus extra for drizzling)
• Butter or oil for greasing

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth. Tip: Room temperature ingredients blend easier.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay. Tip: Overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter or oil.
5. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown, another 1-2 minutes. Tip: Adjust heat if browning too fast.
7. Spread 1 tbsp dulce de leche on each pancake while still warm. Stack and drizzle more on top.

These pancakes are irresistibly tender with a gooey caramel center. Serve with a dollop of whipped cream or fresh bananas for extra decadence.

Carbonada Criolla

Craving a hearty, flavor-packed stew that’s a breeze to whip up? Carbonada Criolla is your go-to, blending tender beef, sweet potatoes, and peaches in a savory broth that’s downright addictive.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (for tender bites)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (sweet varieties work best)
• 2 cloves garlic, minced (fresh is key)
• 2 large sweet potatoes, peeled and cubed (about 2 cups)
• 1 cup fresh peaches, peeled and diced (or canned, drained)
• 4 cups beef broth (low-sodium preferred)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes, searing on all sides until browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pot for a perfect sear.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Add sweet potatoes, peaches, beef broth, and smoked paprika. Bring to a boil.
5. Reduce heat to low, cover, and simmer until beef is tender and sweet potatoes are soft, about 45 minutes. Tip: Check at 30 minutes to adjust seasoning.
6. Season with salt and pepper, simmering uncovered for an additional 5 minutes to thicken slightly. Tip: Skim off any excess fat for a cleaner taste.

This stew boasts a melt-in-your-mouth texture with a sweet and smoky flavor profile. Serve it in a hollowed-out pumpkin for a show-stopping autumn presentation.

Ensalada Rusa

Viral for a reason, this Ensalada Rusa is your next potluck hero. Creamy, crunchy, and packed with flavor, it’s a side that steals the show.

Ingredients

• 2 cups potatoes, diced (Yukon Gold for creaminess)
• 1 cup carrots, diced (uniform pieces cook evenly)
• 1 cup peas, frozen (thawed for quick mixing)
• 1/2 cup mayonnaise (or vegan mayo for a twist)
• 1 tbsp mustard (Dijon adds a nice kick)
• Salt to taste (start with 1/2 tsp)
• 1/4 cup pickles, finely chopped (for that tangy crunch)

Instructions

1. Boil potatoes and carrots in salted water until fork-tender, about 10 minutes. Tip: Don’t overcook to keep the veggies firm.
2. Drain and let cool to room temperature. This stops the mayo from melting.
3. In a large bowl, mix mayo and mustard. Tip: Whisk together first for a smoother dressing.
4. Add cooled potatoes, carrots, peas, and pickles to the bowl. Gently fold to coat. Tip: Use a spatula to prevent mashing the potatoes.
5. Season with salt, mix once more, and chill for at least 1 hour before serving. The flavors meld beautifully when cold.

Hearty yet refreshing, this salad boasts a creamy texture with pops of crunch from the pickles. Serve it on a bed of lettuce for extra color or as a sandwich filler for a lunch upgrade.

Tarta de Acelga

Let’s dive into Tarta de Acelga, a savory Swiss chard tart that’s as vibrant as it is versatile. Perfect for brunch or a light dinner, this dish packs a punch with its creamy filling and flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and cubed (keeps the crust flaky)
• 1/4 cup ice water (just enough to bind)
• 1 bunch Swiss chard, stems removed and leaves chopped (about 4 cups)
• 1 medium onion, finely diced (for sweetness)
• 2 cloves garlic, minced (adds depth)
• 1 cup heavy cream (for richness)
• 3 large eggs (binds the filling)
• 1/2 cup grated Parmesan cheese (or any hard cheese you prefer)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
3. Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Chill for 15 minutes to prevent shrinking.
4. Blind bake the crust for 10 minutes with pie weights or dried beans to set the shape.
5. Meanwhile, sauté onion and garlic until soft, about 5 minutes. Add Swiss chard and cook until wilted, another 5 minutes. Tip: Squeeze out excess water from the chard to avoid a soggy tart.
6. Whisk together cream, eggs, Parmesan, salt, and pepper in a bowl. Stir in the chard mixture.
7. Pour the filling into the pre-baked crust and bake for 25-30 minutes, until the filling is set and the top is lightly golden. Tip: Let the tart cool for 10 minutes before slicing for clean cuts.

The Tarta de Acelga emerges with a buttery crust and a silky, herbaceous filling. Serve it warm with a crisp salad or at room temperature for a picnic-perfect dish.

Chimichurri Sauce

Kick your meals up a notch with this vibrant Chimichurri Sauce—bold, herby, and packed with flavor. Perfect for grilling season or to brighten up any dish.

Ingredients

• 1 cup fresh parsley, tightly packed (stems are okay)
• 4 cloves garlic, minced (or more for extra kick)
• 1/4 cup red wine vinegar (apple cider vinegar works in a pinch)
• 1/2 cup olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Rinse the parsley under cold water and pat dry with a towel to remove excess moisture.
2. Finely chop the parsley and garlic together until they’re almost a paste-like consistency.
3. Transfer the chopped mixture to a bowl and stir in the red wine vinegar and salt.
4. Slowly drizzle in the olive oil while continuously stirring to emulsify the sauce.
5. Add red pepper flakes if using, then let the sauce sit for at least 10 minutes to meld flavors.
6. Taste and adjust seasoning with more salt or vinegar as needed before serving.

This chimichurri is a texture dream—chunky yet smooth, with a bright acidity that cuts through rich meats. Try it slathered on grilled steak or as a zesty dressing for roasted veggies.

Medialunas

Every bite of these Medialunas is a buttery, flaky dream. **Whip** up this Argentine classic at home and **impress** with minimal effort.

Ingredients

• 4 cups all-purpose flour (sifted for lightness)
• 1 cup whole milk (warmed to 110°F for yeast activation)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, melted (or use clarified butter for extra flakiness)
• 2 large eggs (room temperature for better incorporation)
• 1 tbsp active dry yeast (proof in warm milk with a pinch of sugar)
• 1 tsp salt (fine sea salt blends evenly)
• 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

1. **Proof the yeast**: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. **Mix dry ingredients**: In a large bowl, whisk together flour, sugar, and salt.
3. **Combine wet ingredients**: Make a well in the center of dry ingredients; add eggs, melted butter, and yeast mixture. Stir until a shaggy dough forms.
4. **Knead the dough**: Turn onto a floured surface; knead for 8-10 minutes until smooth and elastic. Tip: If dough sticks, add flour 1 tbsp at a time.
5. **First rise**: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours or until doubled.
6. **Shape the medialunas**: Roll dough into a large rectangle, cut into triangles, and roll from the wide end to the point. Curve into crescents.
7. **Second rise**: Arrange on a baking sheet, cover, and let rise for 45 minutes. Tip: For a glossy finish, brush with egg wash before baking.
8. **Bake**: Preheat oven to 350°F. Bake for 20-25 minutes until golden brown. Tip: Rotate the tray halfway for even browning.

Here’s the deal: These medialunas are **crisp on the outside, tender inside**, with a hint of sweetness. **Serve** them warm with dulce de leche for an authentic touch or alongside your morning coffee for a decadent start.

Facturas

Make your morning unforgettable with Facturas, the Argentine pastry that’s buttery, flaky, and just the right amount of sweet. Perfect with coffee or as a snack, these are a game-changer.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, cold and cubed (or margarine for a dairy-free option)
• 1/4 cup granulated sugar (adjust to taste)
• 1 large egg, room temperature
• 1/4 cup whole milk (warmed to 110°F)
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1 egg yolk, for brushing

Instructions

1. In a small bowl, dissolve yeast in warm milk. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes, using your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Make a well in the center. Pour in the yeast mixture and add the whole egg. Stir until a dough forms.
4. Turn dough onto a floured surface. Knead for 5 minutes until smooth and elastic. Tip: If dough sticks, add a little more flour.
5. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
7. Punch down dough. Roll out to 1/2-inch thickness. Cut into desired shapes. Tip: Traditional facturas are often shaped into spirals or rectangles.
8. Place on prepared baking sheet. Brush tops with egg yolk for a golden finish.
9. Bake for 20-25 minutes until golden brown and puffed.

Golden and crisp on the outside, tender and slightly sweet inside, these Facturas are best served warm. Try them with a dollop of dulce de leche for an extra treat.

Conclusion

Vibrant and full of flavor, this roundup of 17 Authentic Argentina Recipes offers a delicious journey through Argentina’s culinary traditions. From savory empanadas to sweet dulce de leche, there’s something for every home cook to explore. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!