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Among other dishes we found on menus throughout
the country, empanadas were my favorite. These small
pastries filled with meat, cheese, fruit or anything else
that happens to be in the pantry are great for snacks
or a starter. I preferred the fried version to the baked,
but that goes for everything for me.
Close behind charred meat and empanadas as
country-wide favorites is Milanese, considered by
many as the unofficial national dish. It is made with
pounded thin steak, veal or chicken that is dipped in
breadcrumbs and fried or baked. An option on almost
every menu, this dish resembles my very favorite
comfort food, chicken fried steak.
There are dozens of ways to serve this Italian-
derived dish. I prefer a squeeze of lemon and side of
mashed potatoes or fries. But we also had it tucked
into sandwiches covered with melted cheese and
Napolitano style tomato sauce. Another preparation
that we didn’t try is known as horseback, where the
cutlet is topped with two over easy fried eggs.

Two of Argentina’s classic
culinary traditions empana-
das and chimichurri sauce.
Mary enjoys a spiny crab
and a lovely server presents
a tasty paella in Buenos
Aires.

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