The nearest thing to a national cuisine is the traditional food based on local products such as maize, beans, peppers and squash, combined with European imports such as beef and pork, and known as cocina criolla . Not only is it delicious and filling, it's also cheaper than other types of food and usually served in humble little pulperías. Indigenous fare has been adapted by the Spanish and other immigrants over the years to create a limited if distinctive selection of dishes.

Empanadas , associated with the Northwest but found all over the country, are turnovers or pasties that make excellent local-style fast-food and now come with a bewildering array of non-traditional fillings, including tuna, roquefort cheese and pineapple. They are either baked (Salta-style) or fried (more common in Tucumán, and Catamarca, known for its empanadas árabes , made with carne picante or carne suave - spicy or unspiced meat), but are invariably far smaller than their Chilean counterparts. The conventional fillings are beef, cheese and chicken. Humitas are made of steamed creamed sweetcorn, usually served in neat parcels made from the outer husk of corn cobs. Tamales are maize-flour balls, stuffed with minced beef and onion, wrapped in maize leaves and simmered. While the typical main dish, locro , is a warming, substantial stew based on maize, with onions, beans, meat, chicken or sausage thrown in. Less common but worth trying if you see it on the menu is guaschilocro , similar to locro but based on pumpkin.