Argentine cuisine evolved distinctly from the rest of Latin American cuisine because of the heavy influence of Italian, Spanish, French and other European cuisines..

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites. Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito goat are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.