5 Must-Try Foods in Argentina and Uruguay – A Río de la Plata Food Guide

The food cultures of Argentina and Uruguay are deeply intertwined with each other especially given that the ‘gaucho’ or ‘cowboy’ culture in the Pampas region is a big part of what has shaped each country’s cuisine over its history. Shaped by waves of Spanish and Italian immigration and a regional obsession with high-quality beef and pastries, the cuisine of the Río de la Plata region is simple, flavorful, and built around tradition.

From smoky barbecue grills to neighborhood bakeries serving buttery pastries and dulce de leche desserts, meals here are meant to be enjoyed slowly and socially, preferably with a nice Malbec or other local wine. Whether you’re wandering the Italian-style cafés of Buenos Aires or exploring the waterfront rambla in Montevideo looking for your next ‘chivito’ sandwich, these five iconic foods offer a perfect introduction to the region’s unique culinary identity.

1. Asado – The Legendary South American Barbecue

At the center of Argentine and Uruguayan food culture is the beloved Asado or ‘barbecue’ in English. More than just a simple meal, asado is a social ritual that often takes place on weekends with friends and family gathered around the grill serving up delicious cuts of meat. To be blunt here, if you’re a vegetarian, you may have a tough time in Argentina or Uruguay since the ‘asado’ is hard to avoid or you may want to give up being a vegetarian just to try it out once.

Large cuts of beef, ribs, sausages like chorizo, and blood sausage known as morcilla (my personal favorite) are slowly cooked over wood or charcoal on a traditional parrilla. The result is tender, smoky meat served simply, often with chimichurri sauce on top and crusty bread to eat it with. In both Argentina and Uruguay, enjoying an asado is less about rushing through dinner and more about savoring the moment with those closest to you.

From my recent trip, I can recommend Parrilla Peña, just a few blocks away from the Obelisco and Teatro Colon with its delicious ‘ojo de bife’ or Ribeye steak. For a great beef Milanese, I would also ask you to consider going to Don Hilario, which cooks well over an open grill along with fantastically tasty chorizo and morcilla as appetizers. There are dozens of options to choose from, but the main thing is to try it out and see if you like the different cuts of beef, pork, and chicken that are offered.

2. Chivito – Uruguay’s Ultimate Sandwich

While Argentina dominates the steakhouse scene, Uruguay offers one of South America’s most legendary sandwiches: the Chivito, which I had never had before coming to Montevideo.

Typically built with thin slices of steak, ham, bacon, melted cheese, lettuce, tomato, mayonnaise, and often a fried egg, the chivito is a towering and satisfying meal. Despite the name meaning “little goat,” the sandwich contains beef. The dish was first popularized in Punta del Este and has since become a national favorite. Make sure you have room in your stomach because a regular-sized chivito can be as big as your head or as long as your shoulder when it comes out. What matters most in a great chivito isn’t just the toppings, it’s the freshness and the flavor. My recommendations to readers looking for a great ‘chivito’ include La Trula in Montevideo just a few minutes from Playa de los Pocitos, perfect for an after-beach snack and the guys running the place are super friendly and helpful in picking from a variety of ‘chivito’ options.

What I did not realize at the time of my visit was that there are various types of ‘Chivito’ and the toppings or meats can vary, which is why it was great for me to see a pulled pork chivito offered at Marlon Bar, also in Montevideo, which has a nice garden to dine and drink at, and whose chivito was excellent and unique to me with its use of pork instead of beef.

3. Empanadas – The Perfect Handheld Bite When You’re on The Go

I love Empanadas and have sampled them from Colombia, Costa Rica, Panama, and now across Argentina and Uruguay. Few foods are as beloved or as versatile as the Empanada across Latin America. These golden pastries are filled with a variety of ingredients, most seasoned ground beef, chicken, or ham and cheese. An underrated one that I really enjoyed in Montevideo at Empanadas Carolina within the Mercado del Puerto in the ‘ciudad vieja’ or ‘old city’ neighborhood was the ‘Caprese’ with tomatoes and mozzarella blended inside the crunchy yet fresh empanadas there.

In Argentina especially, different regions have their own styles and spice blends. Some empanadas are baked while others are fried, but all are designed as convenient, flavorful bites perfect for sharing or grabbing on the go from a neighborhood bakery. Compared to other countries’ empanadas (not naming names here), I found the ones in Argentina and Uruguay to be infused with a lot more seasoning, flavor, and big in terms of individual size. A winner, for sure, especially if you’re in a rush during your visit, and want to grab something delicious fast.

4. Alfajores – Dulce de Leche Heaven inside

I don’t have a sweet tooth usually, but I will make an exception for the addictive ‘alfajor’. For dessert lovers, the region’s sweet icon is the Alfajor. These delicate treats feature two soft cookies sandwiched together with a thick layer of rich dulce de leche or chocolate or even other flavor. It is a versatile cookie and is very delicate so make sure you hold your hand below your mouth to catch any wayward crumbs.

Many alfajores are rolled in coconut flakes or covered in chocolate, making them an irresistible afternoon snack with coffee or tea. While variations exist throughout Latin America, Argentina has elevated the alfajores into a national obsession and for me as well since trying them for the first time. The key secret here is having pieces of ‘alfajores’ mixed in with gelato or ice cream, which I’m sure someone in the region has thought of already, but if not, that should be the next dessert mixture put together! If you ask me what type of alfajores is my favorite, it would be the ‘dulce de leche’ filled one though you can’t go wrong with other flavors like ‘chocolate’ or ‘vanilla.’

5. Medialunas – A Café Culture Staple

Finally, no visit to Argentina would be complete without trying a ‘Medialuna.’ Similar to French croissants but smaller and sweeter to the taste, medialunas are often glazed lightly with syrup and served fresh from local bakeries and even at ferry or bus terminals around the country. They are most enjoyed as part of a leisurely breakfast alongside coffee at a café, especially in the bustling neighborhoods of Buenos Aires.

What I like most about ‘medialunas’ despite their sweetness is that they are not as heavy as croissants so instead of just have one and calling it a morning, it’s easy to eat two or three at a time though I’d make sure to consult your doctor before indulging in too many at once as tempting as it may be.

In the Río de la Plata region, food is never just food. It’s an invitation to slow down, share a table, and enjoy life the way locals have for generations. Come hungry here and don’t be surprised if you leave planning your next meal before the last one is even finished.