The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style.

Luscious, eggy, caramel-coated custard is a favorite in Buenos Aires, and the perfect sweet ending to a languorous meal. See the recipe for Flan de Caramelo (Caramel Flan) »

Tender pan-fried veal cutlets with a garlicky, briney pan sauce of pickled peppers and olives make a delicious lunch or dinner entrée. Get the recipe for Chuletas de Ternera al Sartén con Salsa de Tomate y Hierbas (Pan-Fried Veal Cutlets with Herb Tomato Sauce)

A semolina crust encases a savory filling of ham, cheese, tomato, and eggs, perfect for a quick filling lunch.

Flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in an Italian-influenced Argentine dish. See the recipe for Matambre a la Pizza (Pizza-Style Flank Steak) »

Storebought passion fruit concentrate adds a pleasingly sour note to creamy custard topped off with fresh, fragrant passion fruit pulp. See the recipe for Natilla de Maracuyá (Passion Fruit Custard) »

Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires.

After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.

To please her hungry lunch crowds, Margarita Verón, owner of Maxi-Mir Rotisería in Palermo, makes empanadas with many fillings, including cheese, meat and pepper, and the ham and cheese empanada filling that inspired this recipe. See the recipe for Empanadas de Carne y Queso »