Argentina Travel Guide

The Sunday ritual — whole ribs, short ribs, blood sausage and sweetbreads cooked low and slow over wood embers by the asador. The chimichurri is always made that morning.

Pastry pockets crimped in 14 patterns indicating the filling — beef, ham-and-cheese, spiced potato. Every province has its variation. Eleven empanadas and a glass of Malbec is a complete Argentine lunch.

Argentina's caramel — milk reduced with sugar until thick and golden. Spread on toast, in medialunas, swirled through ice cream or eaten directly from the jar.

A round of provolone grilled on the parrilla until bubbling and charred outside, soft within — the first thing any asado serves while the fire reaches temperature.

Two corn-flour shortbread cookies sandwiching dulce de leche and dipped in chocolate — Argentina's national biscuit, with Havanna from Mar del Plata producing the gold standard.