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Empanadas, locro and Torrontés: eating in the Northwest
The dishes, drinks and food traditions to look for on a trip to Northwest Argentina.
By Visit NOA Editors ·
Photo: César Pérez, CC BY-SA 4.0
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Food in the Northwest draws on Andean ingredients — corn, potatoes, quinoa, squash — as much as on Spanish tradition.
Empanadas
Every province claims the best. In Salta they are small and juicy, often with potato and egg; in Tucumán, beef is cut by hand. Order a dozen and argue about it.
Locro and humita
Locro, a thick stew of corn, beans, squash and meat, is the dish of national holidays. Humita and tamales, steamed in corn husks, are everyday staples.
Wine and cheese
The high vineyards around Cafayate produce aromatic Torrontés, a white that pairs naturally with empanadas. In Tafí del Valle, look for farm-made cheese.