Garden House - Some typical Argentinean dishes

Dulce de leche: Is made with milk and sugar, cooked on a pot (home-made was usually cooked on a copper pot). It is similar to caramel.
Alfajores: this is a dessert of sweet pastry filled with "dulce de leche" or fruit marmelades, normally covered with chocolate or sugar. The best ones are from Córdoba and Mar del Plata.
Argentine meat: The typical asado (barbecue) includes many veal cuts: "matambre", "entraña" (middle cut), "vacío" (from the flank); chicken; "chorizo" (pork sausage), "morcilla" (black sausage), "chinchulines" (it's part of the intestines), "molleja" (it's a gland), kidney, large entrail. It is also very popular the bife de chorizo, tender cut of beef. It is accompanied by french fries and salads.
Empanadas: light pastry filled with meat or chicken, onion, egg, sweet pepper. The best are the ones from the nortwest provinces (Salta, Tucumán, Santiago del Estero, San Juan, etc).
Dorado: This is a fish from the large rivers of the "Mesopotamia" mostly (Misiones, Corrientes and Entre Ríos provinces). It is cooked in paper and accompanied by salad or tapioca (similar to the potatoe). Another way to enjoy this fish is baked or cooked in breadcrumbs.
Facturas: sweet pastries made with flour, butter and milk, and sometimes filled with "dulce de leche" or sweetened cream. They are very popular and are sold in all bakeries.
Locro: It is a stew of white sweet corn with pig trotters, tripe, beans and pumpkin. It is accompanied with spicy pepper and spring onions. In the coastal provinces vegetables are added.
Milanesas: very fine slices of meat dipped in egg and breadcrumbs. Can be fried or cooked on the oven. It is accompanied with potatoes, vegetables or salad. It is also served "a caballo", with two fried eggs on top. It is eaten throughout the country and is on the menu of every restaurant.
Mate: One can say this is the most popular beverage. Argentina is the principal consumer of mate. It is a tea from a herb whose leaves are dried and processed and put into the mate (generally a gourd) where hot water is poured. It is sipped through a tube (the "bombilla") which usually has a silver mouthpiece. The herb is grown in the provinces of Misiones and Corrientes.
Argentinean wines: Argentina has become between the top producers of wines in America and the world. The best wine region is Mendoza, but excellent wines are also produced in Salta, San Juan and La Rioja. There is also an european heritage that has influenced the cooking, so you can find many french, italian and spanish meals in the menues of the argentinean restaurants.