Six Argentinian Versions of International Dishes

Argentinian food is a pure delight for the senses, with its intense flavours, irresistible aromas and iconic dishes that cross borders. But did you know that some of the country's most iconic culinary treasures have their international versions? From the sweet alfajor de maicena, which challenges the elegant French macaron, to the juicy asado, a close relative of the famous American barbecue. Here's a look at some dishes and their adaptations.

1) Medialuna | Croissant

Both are iconic in their countries of origin, Argentina and France. They share a similar half-moon shape and a dough that makes them absolutely delicious. They are the perfect match for any drink in the mornings and afternoons. There are many similarities between these two classics, but they also have their own distinctive differences in taste and preparation. The French croissant tends to be airier, crispier on the outside but soft on the inside and slightly sweet. It is also larger. Medialunas, on the other hand, has two variants: one made with butter and another one made with fat. The first one has a very compact consistency, super soft and with a syrupy layer on top, which gives it a characteristic shiny coating. The one made with beef fat, on the other hand, is purely salty.

2) Asado | Barbecue

Argentina's signature dish needs little introduction. Many are the cuts of beef that are grilled and accompanied by chips or salads, but even more is said about the ritual behind every asado. Because it goes far beyond just eating the famous Argentinian meat: meeting up to eat asado is a symbol of togetherness, an immovable celebration and the perfect excuse to bring together groups of friends, work colleagues and family. So what's the difference with the so-called barbecue? Basically, the menu is similar: cooked meat. The difference lies in the quality of the raw material, the variety of beef cuts and the ceremony behind the meal. A barbecue may also include sausages, vegetables skewers, and hamburgers cooked on gas or electric grills. In Argentina, on the other hand, the meat is usually grilled over a coal or wood fire. 

3) Alfajores de maicena | Macarons 

Both have two round tops with a filling in the middle. But their preparation and the ingredients they contain are a bit different. Firstly, the lid of the alfajores de maicena is, as the name suggests, made from cornflour. In contrast, macarons are made from almond flour and eggs. 

The texture is also completely different. The Argentinian version is compact, while the French one is airy and soft. In addition, the alfajor is sweet due to its distinctive filling, dulce de leche. In macarons, the sweetness varies depending on the meringue and the filling (typically pistachio, white chocolate, raspberry, chocolate, etc.).

4) Empanadas | Calzone

These two dishes have won the hearts of both Argentinians and Italians. Both delicacies consist of baked stuffed dough, and the truth is that nothing can go wrong with this combination. Still, there are some details that differentiate them from each other and make them unique in their own way. The calzone is characterized by being larger, the dough is similar to that of pizza and fillings usually are cheese, vegetables, meats such as salami, cooked ham or mortadella and tomato sauce. 

Empanadas are smaller and have a thinner dough. The filling possibilities are endless, and they can be baked or fried. The peculiarity of this food, besides being part of Argentina's gastronomic identity, is that each province of the country offers its own version of the empanada. The filling, the cooking, and the preparation methods change according to the geographical location and the place visited, resulting in some versatile and delicious dishes.

5) Milanesa | Wiener Schnitzel 

Another emblematic delicacy of the Country at the End of the World. Strictly speaking, it consists of a thin slice of meat breaded with egg and breadcrumbs, either baked or fried. But milanesas in Argentina are much more than that. It's enjoyed by children from an early age and by nostalgic grown-ups. It's the star dish of any Buenos Aires bodegón (those canteens where you can enjoy typical local food at very affordable prices and in a relaxed and friendly atmosphere). Milanesas are a whole different story and are rooted in the national culture. But what are their variants in the rest of the world? Escalopes have become popular in France, Spain, and Italy, and the idea is very similar: meat thinned out with a mallet and breaded with egg, but also with flour. Their special feature is that they are directly fried in oil. There is also the Wiener Schnitzel, a classic Austrian dish with the same concept: meat, flour, egg, and breadcrumbs.

6) Choripán | Hot dog 

There are thousands of different hot dogs to try around the globe. They are more or less all the same: a sausage wrapped in a bun and seasoned with a typical condiment of the country in question. In 2023, the Argentinian version, known as choripán, made it to the top of the podium of Taste Atlas, the popular website that serves as a global gastronomy guide. The choripán took first place in the street food category (it had already been in fifth place among the best sandwiches in the world in 2021). But what is it? A grilled beef or pork sausage wrapped between two crusty buns. Its perfect topping is chimichurri, a sauce containing olive oil, parsley, garlic, oregano, paprika, ground chilli and pepper. It is sold in street food stalls all over Argentina and is also part of the famous asado, especially at the beginning before enjoying the meat.