Food Glossary
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A punto- Medium-cooked meat
Aceite (de oliva)- olive oil
Aceituna- olive
Aceto (balsámico)- (basalmic) vinegar
Ajo- garlic
Apio- celery
Batata- sweet potato
Berenjena- eggplant
Bife de Chorizo- A cut of boneless beef (purely Argentinean) located in the loin region
Calabaza- pumpkin
Cebolla- onion
Cerdo- pork
Cocida- medium-well done meat
Colita de cuadril- Rump
Cordero- lamb
Cubierto- a cover charge, per head, found in most restaurants.
Ensalda- salad
Entrada- main course
Filete- basic tomato sauce
Hongo- mushroom
Jugosa- medium-rare meat
Lechuga- lettuce
Lomo- beef tenderloin
Malbec- red wine derived from a popular Argentine grape
Milanesa- a breaded and fried beef, veal, or chicken
Muy cocida- well-done meat
Muy Jugosa- rare-cooked meat
Palta- avocado
Papa- potato
Pepino- cucumber
Pollo- chicken
Puré- mashed. Puré usually refers to mashed potatoes, although many restaurants also feature puré de calabaza (pureed pumpkin) or puré de batata (pureed sweet potato)
Repollo- cabbage
Tomate- tomato
Vacio- hindquarter
Verduras- vegetables
Zanahoria- carrot
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