Vegetarian Food in Argentina: Traditional Dishes, Vegan Options & What to Order

Ingredients

• 12 wrappers, leaves, vegetables or dough portions suitable for Humita
• 300 g maize
• 1 small onion, finely chopped
• 100 g squash
• 2 tbsp chopped potatoes
• 1 tbsp vegetable oil
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the wrapper or vegetable shell so it is flexible enough to fill without tearing.
2. Cook or mix the filling ingredients until seasoned and cohesive but not wet.
3. Divide the filling evenly, shape or roll the pieces, and arrange them seam-side down.
4. Steam, bake, simmer or fry according to the dish's traditional cooking method until fully cooked.
5. Rest briefly and serve with the sauce, herbs or accompaniment identified in the country guide.

Ingredients

• 12 wrappers, leaves, vegetables or dough portions suitable for Empanadas de humita
• 300 g maize
• 1 small onion, finely chopped
• 100 g squash
• 2 tbsp chopped potatoes
• 1 tbsp vegetable oil
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the wrapper or vegetable shell so it is flexible enough to fill without tearing.
2. Cook or mix the filling ingredients until seasoned and cohesive but not wet.
3. Divide the filling evenly, shape or roll the pieces, and arrange them seam-side down.
4. Steam, bake, simmer or fry according to the dish's traditional cooking method until fully cooked.
5. Rest briefly and serve with the sauce, herbs or accompaniment identified in the country guide.

Ingredients

• 600 g maize
• 250 g squash
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped potatoes
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the vegetables so pieces cook at a similar rate.
2. Warm the oil and soften onion and garlic without burning.
3. Add the vegetables in order of cooking time and season lightly.
4. Cook until tender but still distinct, then add fresh herbs and adjust salt and acidity.
5. Serve warm or at room temperature according to the dish's traditional style.

Ingredients

• 6 large eggs
• 300 g maize
• 1 small onion, finely chopped
• 2 tbsp vegetable oil or butter
• 2 tbsp squash
• 3/4 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare and cook the vegetables or herbs until tender and excess moisture has evaporated.
2. Beat the eggs with salt and seasoning, then combine with the cooked mixture.
3. Cook gently in an oiled skillet or baking dish until just set in the center.
4. Rest briefly before slicing or serving so the texture remains tender.

Ingredients

• 600 g maize
• 250 g squash
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped potatoes
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the vegetables so pieces cook at a similar rate.
2. Warm the oil and soften onion and garlic without burning.
3. Add the vegetables in order of cooking time and season lightly.
4. Cook until tender but still distinct, then add fresh herbs and adjust salt and acidity.
5. Serve warm or at room temperature according to the dish's traditional style.

Ingredients

• 300 g maize
• 750 ml water, plus more as needed
• 1 tsp fine salt
• 1 tbsp vegetable oil or butter, if traditional for the dish
• 2 tbsp squash, optional

Method

1. Bring the water and salt to a steady simmer in a heavy saucepan.
2. Add the main grain or starch gradually while stirring to prevent lumps.
3. Cook over low heat, stirring and folding until the mixture reaches the dish's traditional thick or elastic texture.
4. Finish with oil, butter, cheese or herbs only where appropriate, then serve immediately with the accompaniments described in the guide.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500 g maize
• 250 g squash
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp potatoes
• 1 tsp salt, plus more to taste
• 2 tbsp chopped beans

Method

1. Warm the oil in a heavy pot and soften the onion over medium heat without browning heavily.
2. Add garlic and spices; stir just until fragrant.
3. Add the main vegetables or legumes, tomatoes and water or stock. Bring to a gentle simmer.
4. Cook partly covered until the ingredients are tender and the sauce has thickened naturally.
5. Adjust salt and acidity, fold in fresh herbs, and rest for 5 minutes before serving with the staple suggested in the article.

Ingredients

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp maize
• 1 tsp squash
• 1 tsp salt
• Black pepper, to taste
• 150 ml water, wine or other traditional cooking liquid where appropriate

Method

1. Season the protein with salt, pepper and the dish's characteristic aromatics.
2. Brown, grill or gently sear according to the traditional technique described in the guide.
3. Add onion, herbs and any cooking liquid when the dish calls for braising; otherwise continue grilling until properly cooked.
4. Rest the protein before serving and pair it with the traditional starch, herbs or sauce named in the article.

Ingredients

• 500 g maize, prepared for roasting or chopping
• 250 g squash
• 1 small onion, finely sliced
• 2 tbsp extra-virgin olive oil or neutral vegetable oil
• 1 tbsp lemon juice or mild vinegar
• 2 tbsp chopped potatoes
• 1/2 tsp salt, plus more to taste
• Black pepper or chili, to taste

Method

1. Prepare the vegetables according to the dish: roast, grill, boil or leave raw as appropriate, then cool until easy to handle.
2. Chop or slice to the texture associated with the dish and place in a wide bowl.
3. Add onion, herbs, oil and acid. Season with salt, pepper and chili if appropriate.
4. Rest for 10–15 minutes so the flavors settle, then serve at room temperature unless the dish is normally served warm.

Ingredients

• 300 g maize
• 100 g sugar, adjust to taste
• 250 ml squash
• 1/2 tsp ground cinnamon or cardamom, if appropriate
• 1 pinch salt
• 50 g potatoes, optional

Method

1. Prepare the main ingredient by grating, chopping, soaking or cooking as required for the dish.
2. Combine it with the liquid, sugar and seasoning in a saucepan or mixing bowl.
3. Cook or bake gently until the mixture is tender and cohesive, taking care not to scorch high-sugar or coconut mixtures.
4. Cool slightly, garnish only with ingredients appropriate to the cuisine, and serve in the traditional warm or room-temperature style.