Common ingredients for Argentina

These are common ingredients you may see on packaging and menus in Argentina. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• Aceite vegetal (vegetable oil)

  Usually sunflower oil (aceite de girasol).

• Ajo (garlic)
• Azúcar (sugar)
• Bicarbonato de sodio (baking soda)
• Caldo de carne (beef bouillon)

  Commonly found as cubes or powder.

• Caldo de carne (beef broth)

  Can refer to bouillon or liquid stock.

• Carne vacuna (beef)

  Generally just called 'carne'.

• Cebolla (onion)
• Comino (cumin)
• Costilla (beef ribs)

  The iconic cut for an Argentine barbecue.

• Grasa de cerdo (lard)

  Often sold as 'grasa refinada' or 'grasa vacuna' (though lard is pork).

• Grasa vacuna (beef tallow)

  Rendered beef fat, essential for traditional empanada doughs.

• Huevo (egg)
• Leche (milk)
• Manteca (butter)

  In Argentina, 'manteca' is butter; 'manteca de cerdo' is lard.

• Matambre (flank steak)

  The specific cut from the flank/thin skirt area.

• Molleja (sweetbread)

  Highly prized as a starter in asados.

• Morcilla (blood sausage)

  A staple of the traditional Argentine asado.

• Morrón (bell pepper)

  Specifically 'morrón rojo' or 'morrón verde'.

• Pan rallado (bread crumbs)
• Perejil (parsley)
• Pimentón (paprika)

  Available as 'dulce' (sweet) or 'picante' (spicy).

• Pimienta negra (black pepper)
• Sal (salt)
• Salchicha (sausage)

  Fresh sausage is usually called 'chorizo'.