Buenos Aires - Food Glossary

acelga - swiss chard, for example in a tarta de acelga

achuras a la parrilla - internal organs, grilled. Study up on your Spanish terms for internal organs!

alfajores - cookies - corn-flower biscuits sandwich filled with dulce-de-leche, and coated in powdered sugar, or chocolate or meringue

al punto - medium - as in level to which to cook steak

asado - grilled

asado de tira - grilled short-ribs

bife de chorizo - strip steak, considered the most popular cut here

bife de costilla - ribs

bife de lomo - tenderloin, filet mignon

bondiola, bondiola de cerdo - pork shoulder. Bondiola sandwiches are quite popular, available at every street food stall, especially on the Costanera Sur and Norte

budin de pan - bread pudding

carne de ternera - veal

candilejas - small round empanadas, found them at a chain named Gourmet, their tag line: Empanadas Caseras, La empanada rellena. They had candilejas with muzzarella, chorizo colorado, y rodajas de ají en vinagre.

carne de ternera - veal

casero - home-made

chimichurri - sauce for grilling, and using as a condiment, available in multiple variations. Provenzal, agreen chimichurri tastes really good and contains parsley and garlic. Most places though seem to have a a mixture of dry oregano, olive oil, some garlic and red pepper flakes, and this reddish mixture does not taste that good though it may work well as a grilling paste. Pictures: Salas and Provenzal on a plate.

chinchulin - intestine

chivito - goat meat. but in neighboring Uruguay, this is a name for the steak sandwich, completo

chocolate amargo - bitter chocolate

chopp - draft beer

choripan - chorizo sandwich. Pictures: Choripan and Choripan-full.

chorizo - spicy pork sausage

chorizo colorado - "red sausage", slightly spicy version of chorizo. But diced up in a empanada, can't taste the extra spiciness!

churrasquito - grilled beef sandwich

cocido - boiled, cooked. as in jamón cocido

crudo - raw. as in jamón crudo, cured ham

cubierto - flat charge per person, like a cover charge, in nearly all the restuarants that is added to the bill. this is not part of the tip.

dulce de leche - milk jam - sugar, milk, tastes like caramel

dulce de membrillo - quince fruit reddish jello-like dessert, tastes like apples and pears, not seen in the US much, but very common in Buenos Aires

empanadas - like a small stuffed calzone. jamón and queso, carne, carne picante most common. carne picante is not really picante! Empanadas mostly come al horno, but available fried in some places too.

empanada vigilia - ?filled with seafood and vegetables?

empanada caprese - ?filled with cheese and tomato, and basil?

entraña - skirt steak, menus may translate it as "bowl". The Spanish word means entrails/guts, but this is not that. It is not achuras, but a leaner, tougher cut of meat (but said to taste good after the long cooking process on the grill)

exprimido - fresh-squeezed juice

faina - chickpea flour pizza. customary to get one regular pizza slice, put one faina slice on top, and eat away

fatay - empanadas, shaped in a triangle. arabian influence

fideos - noodles

fugazetta - tomato-less pizza covered with cheese and sweet lightly browned onions

fugaza - tomato-less pizza with sweet lightly browned onions, and no cheese

golf, salsa - pink colored sauce, mayo + ketchup mainly

guarnición - sides - french fries, mashed potatoes, rice, etc

jugoso - rare - as in level to which to cook steak

lomo completo, lomito (?) - steak sandwich with slice of ham, fried egg, cheese, lettuce tomato

longaniza spicy pork sausage flavored with chiles and spices, pepperoni on pizza

matambre - rolled flank steak ?beaten slice of meat?

mate, yerba mate - very popular local drink, not available in restaurants, but you'll see locals carrying a mate cup stuffed full with yerba mate tea leaves into which they pour hot water from a thermos and drink the tea though a metal straw called bombilla. This is a shared experience, and has its rituals like using the same metal tube to drink and drinking it all when you get the cup - read up on the web!

medialunas - croissants - de manteca with butter (sweet) or de grasa cooked in fat/lard (salty)

milanesa - breaded, fried cutlet

minutas - short orders

morcilla - blood sausage

morrones - red peppers, roasted and served with meat, or on pizza, for example

ñoquis - gnocchi

palmitos - palm hearts, as in dishes like jamón con palmitos

palmeritas - cookies, flaky dough, heart shaped

pancho - hot dog in a roll

papas dorados - "golden" potatoes, potatoes sauted or grilled to a nice brown color

parilla - grilled food

pascualina - vegetable pie with greens, usually spinach or swiss chard, chopped hard-boiled eggs, and ricotta cheese

pizza al molde - deep-dish pizza, cooked "in a mold"

pizza a la piedra - thin-crust pizza, cooked "on a stone"

pizza a la parilla - thin crust pizza, cooked on the grill

provoleta - grilled, charred, crispy on the outside provolone cheese

sal - ok this is easy, salt. But it is the one spice that they love here, sometimes too much. So, some dishes are quite salty.

salteñas - empanadas, usually with green onions and meat?, (from Salta in Argentina?)

submarino - a bar of hot chocolate meant to be dissolved in a cup of hot steamed milk

tallarines - noodles

tarta - vegetable or meat pies, very thick. jamon + queso will have nearly 1 inch thick total of ham slices! interspersed with cheese. can be very oily to handle. Very filling, single slice can be enough for lunch. Tartas also comes in smaller individual sized creations, which will have the thin bread crust all around in addition to the bottom. Tarta and torta both mean a cake, a pie.

tenedor libre - all you can eat buffet, chinese, or pizza libre, or pasta libre, etc

torta - sweet, dessert cakes. tarta and torta both mean a cake, a pie.

vacio - flank steak, with a thick layer of fat on one side that gives it a good taste, very popular local choice