At the Argentine table
A long lunch, a glass of red, smoke from the grill. The food of Argentina and the wines that belong on the table beside it.
Argentine food is, at heart, a generous food — built for the slow Sunday lunch, the long evening with friends, the kind of meal where the bottle is opened before the meat reaches the grill. Wine and food here grew up beside each other.
Start with our course-by-course asado pairing guide — then explore the dishes worth knowing.
Qué beber con el asado
Malbec and steak is only the beginning. Our course-by-course guide to pairing Argentine wine with the whole long, smoky feast — and the rest of the country's table.
Five dishes to know
Asado
Beef, lamb and offal grilled slowly over hardwood. Argentina's national meal — and the reason Malbec became what it is.
Empanadas
Hand-folded pastries filled with beef, cheese or corn. Different in every province — Salta's are spiced, Mendoza's juicier.
Provoleta
A thick disc of provolone grilled until it bubbles, finished with oregano and chilli flakes. The classic prelude to an asado.
Locro
A slow indigenous stew of corn, beans, pumpkin and meat. Eaten on national holidays — rich, warming, made for a robust red.
Dulce de leche
Slow-caramelised milk and sugar — the country's defining sweetness. Eaten with everything from pastries to plain bread.