Dish finder in Buenos Aires

Beef and offal grilled slowly over wood or charcoal. At a parrilla, start with chorizo and morcilla, then a cut such as vacío or bife de chorizo.

A grilled pork sausage split in a crusty roll with chimichurri, from stands outside football grounds and along the Costanera.

Baked or fried pastries filled with beef, chicken, ham and cheese or corn. Ordered by the dozen for delivery on a lazy night.

Breaded beef cutlet, here topped with ham, tomato sauce and melted cheese, with chips. A bodegón classic, often big enough to share.

A thick disc of provolone grilled until bubbling, sprinkled with oregano and chilli flakes. The meat-free starter at every parrilla.

Deep, cheese-stuffed pizza buried in onions, the city's own style. Eat it standing at the counter of an old pizzeria on Corrientes, with a slice of fainá on top.

Large round stuffed pasta, usually ham and cheese, a Buenos Aires invention from the Italian immigrant tradition. Sunday lunch food.

A thick stew of corn, beans, squash and pork, eaten on the national holidays of 25 May and 9 July and through the winter.

A thin cut of flank grilled, then topped with tomato sauce and cheese like a pizza. Found at neighbourhood parrillas.

Thin layered white-bread sandwiches of ham, cheese and egg, sold by the dozen at bakeries for birthdays, meetings and train journeys.

Small croissants, either sweet and glazed (de manteca) or savoury (de grasa). Two with a café con leche is the standard breakfast.

Two soft biscuits sandwiched with dulce de leche, often dipped in chocolate. Sold in every kiosk.

Italian-style ice cream from the heladerías that stay open late, sold by the quarter kilo and delivered. Try dulce de leche granizado.