Argentine

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Asado (Wood-Fired Short Ribs and Chorizo)

Argentine beef short ribs cooked for well over an hour on embers burnt down from wood. The only seasoning is coarse salt, and the whole technique is heat: never flames, only the steady radiance of spent coals. Chimichurri is a sauce served afterwards, not a marinade the meat sits in.

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Milanesa (Breaded Cutlet)

Thin-pounded meat in a garlicky, parsley-flecked breadcrumb crust, shallow-fried until crisp — Argentina's beloved cutlet. The most-loved version, napolitana, is topped with tomato sauce, ham, and melted cheese, served with fries or rice for a hearty meal.

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Empanada (Stuffed Pastry)

A stuffed pastry of dough folded around minced beef, onion, egg, and olives, then baked (or fried). Rooted in Spain but most famous as Argentina's national snack. The hand-twisted edge ('repulgue') is its signature, and the crimp pattern marks the filling.