Locro – thick, hearty soup made from a combination of corn, beans, potatoes and/or squash and

some form of meat, seasoned with cumin and bay leaf.

Asado isn’t really the name of a particular dish but it’s mostly used to describe the traditional event
of the Argentinian barbecue, largely common between families and friends in the weekends.
Choripan- This is the Argentinian hot-dog. Named out of its ingredients which are chorizo and pan
(bread), Choripan is one more proud example of Argentina’s street food scene.
Empanadas- stuffed dough pockets. The most common filling is, of course, minced or sliced-by-hand
beef, seasoned with cumin and onion. Other varieties may come stuffed with chicken, sweet corn,
cheese and ham or veggies.

ARGENTINEAN BREAKFAST: TOSTADAS AND MEDIALUNAS

In Argentina, breakfast is a thoroughly simple affair. The options rarely, if ever, move beyond the two
key staples: tostadas (toast) or medialunas. They’ll be served with coffee and orange

Medialunas: influenced by the well-known French croissant, yet they are more, dense and gooey.
Medialunas are either, grasas (salty) or manteca (slightly sweet)