Best restaurants and what to eat
Argentina
Mendoza is Argentina’s flagship wine region, set beneath the Andes where irrigation from mountain snowmelt sustains vineyards, orchards, and olive groves. Its cuisine is robust and rural in character, built around exceptional wines, olive oil, goat cheese, preserved fruits, and the asado culture that pairs perfectly with the area’s dry climate.
Mendoza’s olive oil is prized for its clean aroma, green fruit notes, and peppery finish, shaped by intense sun and arid soils. It is used generously over grilled vegetables, bread, and salads, and has become one of the region’s most refined pantry staples.
These large native olives are one of Mendoza’s signature products, known for their firm flesh, pronounced bitterness, and bold, rustic flavor. They are often cured for table use or pressed for oil, and pair naturally with wine and cured meats.
A dense quince paste with a glossy amber color and floral acidity, dulce de membrillo is a classic Andean-Argentine preserve widely made in Mendoza. It is typically served with cheese, especially in simple dessert plates that balance sweetness and tang.
Mendoza’s alfajores are often filled with dulce de leche and sometimes coated in sugar icing or chocolate, offering a soft, buttery crumb. They are a beloved regional sweet, equally suited to coffee breaks and wine-country gift boxes.
Made from the fibrous flesh of alcayota squash, this preserve has a jewel-like texture and a delicate sweetness that reflects Andean household traditions. It is commonly eaten with cheese or as a filling for pastries and cookies.
A richer take on quince preserve, this specialty combines the tart perfume of membrillo with the buttery crunch of walnuts. The result is a dense, elegant sweet often served in rural dessert platters.
The emblematic red of Mendoza, Malbec ranges from juicy and fruit-forward to deeply structured, with plum, blackberry, violet, and spice notes. It is commonly served with grilled meats and aged cheeses, and is the region’s most internationally recognized wine style.
Mendoza Cabernet Sauvignon tends to be sun-ripened yet balanced by altitude, offering cassis, cedar, and firm tannins. It is often poured with steak, lamb, and richly seasoned asado plates.
A beloved Argentine red with a softer, juicier profile than Malbec, Bonarda from Mendoza can show blackberry, cherry, and gentle spice. It is approachable and food-friendly, especially with grilled sausages and empanadas.
Mendoza Syrah often combines ripe dark fruit with peppery, savory notes and a smooth, medium-bodied structure. Its style suits charred meats and spiced dishes from the region’s mountain table.
Although Torrontés is strongly associated with northern Argentina, Mendoza also produces aromatic examples with floral, citrus, and stone-fruit notes. Usually served well chilled, it pairs nicely with lighter appetizers and cheeses.
Mendoza Chardonnay can range from fresh and citrusy to richer, oak-aged expressions with melon, vanilla, and toasted notes. It is often served with fish, creamy dishes, or roasted poultry.
The Mendoza version of Argentina’s iconic barbecue emphasizes beef cooked slowly over wood or embers, often alongside sausages and offal. It is a social centerpiece, traditionally paired with the region’s bold red wines and simple salads.
These baked empanadas are a hallmark of Mendoza, usually filled with seasoned beef, onion, egg, olives, and sometimes potato. Their savory, juicy filling and crisp pastry make them a staple at family gatherings and festivals.
A hearty Andean stew of corn, beans, squash, and meats, locro is deeply rooted in mountain and rural cooking around Mendoza. Thick, nourishing, and gently smoky, it is especially associated with national celebrations and cold-weather meals.
Fresh corn purée cooked in corn husks gives this dish a creamy, sweet-savory profile that highlights Mendoza’s agricultural produce. It is comforting and aromatic, often served as an appetizer or light main dish.
Roast goat is one of Mendoza’s most distinctive regional dishes, especially in rural and mountain areas where goat raising is traditional. Cooked slowly over an open fire, it develops crisp skin, tender meat, and a clean, slightly gamey flavor.
This comforting baked potato and meat casserole is a staple of home cooking, rich and satisfying with a browned top and savory filling. Mendoza kitchens often serve it as a hearty family meal with a glass of red wine.
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