A unique combination of cultural diversity and fertile geography have made Argentinian food the world's most highly sought South American cuisine.
Argentina is a large nation, comprising a productive mix of temperate, subtropical, and semi-arid agricultural regions, so the ingredients used in Argentinian food are often as important as the recipe. Meanwhile, the influences of Spain, Italy, Germany, and a host of other European cultures mixed with the indigenous traditions to result in a whole lot of popular food you have to try in Argentina!
Perhaps the best known Argentinian food is the stuffed pastry dish called an empanada. Crispy and flaky on the outside, warm and seasoned inside, empanadas may be filled with meats, vegetables, and/or cheeses. Puerto La Boca offers several savory choices to try, such as beef, chicken, spinach, and cheese, or corn and cheese.
The word choripán is an Argentinian portmanteau: that is, a combination of the words chorizo and pan. Pan means bread, while chorizo is a type of sausage that comes from Spain, so choripán is literally this kind of sausage on bread. However, Spanish chorizo is a dry smoked pork sausage, packed with lots of paprika. The Argentinian chorizo used in choripán is a fresh sausage inspired by the Spanish version. Argentinian chorizo is made with a mix of beef and pork, with holiday spices, and tastes terrific served on a fresh roll!
The most important staple of Argentinian food is its steaks. Puerto La Boca is an Argentinian steakhouse, and among our specialties are many of the most famous Argentinian cuts of beef. Butchers use a different system cutting steaks than their American counterparts, and Argentinian steaks tend to be cut according to texture. So it is with Argentina's signature picaña, which is also known as the culotte cut — the lean and flavorful cap section of the top sirloin. Puerto La Boca serves it sliced and sizzling, with the option to cover the tender steak with French style roquefort cream sauce.
Perhaps the most highly regarded cut of steak in Argentinian food is the lomo, which is better known as the section where we get filet mignon. When the lean, beloved steak is grilled Argentinian style, it gets tender enough you can cut it with a spoon!
While technically "just a sauce," the versatile, green chimichurri is synonymous with Argentinian food. Crushed aromatic herbs are steeped in oil, and in Argentina people love to pour it over empanadas, choripán, or steak — virtually every popular food in Argentina. At Puerto La Boca, it may be served on just about everything, including fresh bread.
Dulce de Leche
Of course, the Argentinian food you have to try includes dessert! Most important to taste might be the South American favorite, dulce de leche. The caramelized sweet milk condenses into a thick sauce, which we like to serve over silky flan at Puerto La Boca, or inside a dessert crepe.
Another way we like to use dulce de leche is inside the beloved Argentinian traditional cookies, alfajores. The soft, satiny cornstarch pastries are like a less crumbly shortbread, with two cookies made into a sandwich packing a sweet layer of duce de leche between them. Delicious with coffee!