At the top of many Argentine food enthusiasts culinary list is asado, or parrillada. This broad term encompasses the entire range of barbecued meats popularized by gauchos and traditionally cooked over an open fire. Asado is often accompanied by chimichurri, a green salsa that includes onion, garlic, oregano, chili flakes, and parsley. Added tang in the chimichurri comes from lemon or vinegar, and the salsa sometimes is used as a marinade.
Another popular Argentine dish is the empanada, a filled pocket of baked or deep-fried dough. Savory empanadas may include vegetables, ground beef, cheese, seafood, or goat as a filling. Dessert empanadas are often filled with dulce de leche or sweet potato paste, and garnished with sweet raisins and cinnamon.