Argentine cuisine is renowned internationally for beef, but its food culture extends far beyond the grill. The asado tradition places communal cooking and carefully prepared meats at the centre of social occasions, while empanadas, sausages, breads, and regional stews are equally important.

Large-scale Italian and Spanish immigration transformed the national table, making pasta, pizza, milanesa, and other European-influenced foods thoroughly Argentine. Patagonia, the northwest, the northeast, and the Pampas each contribute distinctive ingredients and techniques, giving the country a notably varied culinary identity.