Empanadas are some of the most typical dishes you will eat around Argentina, and South America. You are able to fill them with different types of filling, ranging from beef stew (remember to cool the stew), ham and cheese, mushrooms, corn stew filling, chicken and peppers and more!

Bursting with colorful flavors and a zesty kick, this traditional Argentine condiment is a perfect accompaniment to a variety of dishes. Salsa Criolla, or Argentine Creole Sauce, holds a special place in Argentine households and local restaurants. This tangy, colorful condiment is believed to have been inspired by the Spanish and Italian influences on Argentine cuisine. It is commonly served alongside grilled meats, empanadas, and choripan. Salsa Criolla adds a burst of freshness and flavor to any dish, making it a beloved favorite.

Chimichurri is a typical sauce that has developed and evolved over time, since the 19th century. Over time, the recipe evolved to reflect the diverse culinary influences of the region, blending native South American flavors with European techniques, in other words, a creole specialty (una especialidad criolla). Today, chimichurri has become an essential accompaniment to Argentine barbecues (asados) and is loved by locals and visitors alike for its zesty and herbaceous notes.