In the Argentina economic gastronomy
The economic of the Argentina gastronomy is very varied as for a tourist who tries to survive with no more than 10 or 15 € per day. From it I will speak on this occasion. And what can not fail to do is after eating to go traditional and notable cafes of Buenos Aires . 
Meat
Argentina is the country's meat, or more specifically, in the cow.We are sure that if any of us ask us for something that us sounds typical of the cuisine of argentina, one of our first responses will be cow or mate. However, once in the country, one not long to realize that the Argentine cuisine is much more extensive, although it is also true that there are certain common denominators that are repeated constantly: pasties, pizza, fried in breadcrumbs, milk caramel, ice cream... All of them I will try to speak briefly in this section.
Street stalls
Empanadas
They may be baked or fried. Stuffed with meat, cheese, ham, chicken, corn, onion... One or two already constitute an excellent lunch. It is typical of the entire country, and therefore are everywhere. Which are most famous are those of Salta, where they are known as "salteñas", somewhat smaller and tastier than the porteñas. In general, Jujuy to the North already note palate that not only pies, but all the food in general wins quite spicy flavor.
Lunch and minutes
It is not a food in the strict sense of the word, but it deserves its explanation. To eat well, fast and cheap, in Argentina, as elsewhere, the solution is by asking the daily menu, or how to call it there: "lunch". A particular case is that of the "minutes", read: any almost prepared dish that you serve the time... Some of the most popular menus would be the Milanese, the "steaks" (fillets), chicken to the barbecue, or sandwiches.
The Argentine population has much Italian descent. Therefore, not it is small wonder that their cuisine is highly influenced by of this Mediterranean country. It pizza is one dish more than usual in any restaurant menu: mass somewhat thicker than the Italian, and mostly with a lot more mozzarella, but with a proper Argentine variety: fugazzeta, canchera, faina... Similarly, the pasta is another common dish at any table: ravioli, gnocchi, cannelloni... Not to mention the ice cream: the best in the world.
Breaded
A thin fillet of beef or chicken, coated in egg and bread crumbs. "Sandwich" (never costs more than 2 euros), which may be accompanied by fried egg, ham, cheese, lettuce, tomato, etc. And if you decide to eat it in a restaurant can be with French fries. But if you decide on the Milanese "to the Neapolitan", i.e.: with tomato and cheese, insurance will be larger than your hand, they are the popes who are saletambien can be with fried eggs.
Flank Steak
It is muscle "belly" of the animal (usually beef or pork). Exquisite! Since testing it, usually in the roast, do not stop ask whenever you have time.
Tenderloin
Along with the "choripán" and sandwiches, is what might be called the Argentine "fast-food": a sandwich of beef tenderloin, served with everything what you can be the imagination: ham, cheese, lettuce tomato... Giant, to not vary.
Roast and grilled
More that a meal, we are talking about a social event and a basic and fundamental pillar of culture and character of this country. Therefore, trying to summarize it in a short lines impossible, so simply I will describe them a little roasting technique: a grill, a grill, and many cuts of meat, lamb, pork, sausages, blood sausages, offal, chimchulines,... that are exposed to the heat so they will cook slowly... The process is slow, so that until the dish is ready, Diners prepare "chopped" with cheese, salami, sausages, French fries, peanuts, olives... and of course, beer and Fernet.
milk caramel
Impossible to speak of Argentina without mentioning the dulce de leche. A kind of cream, sugar and vanilla essence which is both just how accompanying desserts, cakes, masses or sweets as alfajores, including bread.
Alfajores
Another classic... It is composed of two cookies, usually abizcochadas, filled with dulce de leche and drenched in chocolate. Of course, then there are hundreds of variants: filling of dark or white chocolate, cake or cookies hard... It is one experience rather than curious approach to any Kiosk and see the mega-showcase of alfajores that fills all the shelves, both houses classic as of any brand of chocolate or cookies, which have created their own "modern" varieties (Oreo, Milka, Chips Ahoy,...). But also there are the regional, since each province has its own.
Mate
The national beverage.... Against popular belief, mate is not the grass, but the container where it is drunk: the grass is called simply yerba or yerba mate. He is a plant native to the basin of the Paraná River, which once cut, dried and ground, boiled in water and is drunk in the mate with a kind of straw called "bulb". It has stimulant and antioxidant properties.
On another occasion will tell you them more about the kitchen which is very wide and very gourmet, since it is very cosmopolitan, since colonies of immigrants, which are many, have enriched a lot the national cuisine.
Meat
Argentina is the country's meat, or more specifically, in the cow.We are sure that if any of us ask us for something that us sounds typical of the cuisine of argentina, one of our first responses will be cow or mate. However, once in the country, one not long to realize that the Argentine cuisine is much more extensive, although it is also true that there are certain common denominators that are repeated constantly: pasties, pizza, fried in breadcrumbs, milk caramel, ice cream... All of them I will try to speak briefly in this section.
Street stalls
In this case, do not expect strong but "snacks" dishes such as the "invoices", almonds caramelized nuts, sandwiches, panchos (hot dogs), choripan, empanadas and even street vendors with coffee or mate.
I include the kiosks in this category, one of the labels already not only of Argentina but of all South America in general. It is places where you can either buy a soda, such as alfajores, you candy, or place international calls from a cabin. 
Empanadas
They may be baked or fried. Stuffed with meat, cheese, ham, chicken, corn, onion... One or two already constitute an excellent lunch. It is typical of the entire country, and therefore are everywhere. Which are most famous are those of Salta, where they are known as "salteñas", somewhat smaller and tastier than the porteñas. In general, Jujuy to the North already note palate that not only pies, but all the food in general wins quite spicy flavor.
Lunch and minutes
It is not a food in the strict sense of the word, but it deserves its explanation. To eat well, fast and cheap, in Argentina, as elsewhere, the solution is by asking the daily menu, or how to call it there: "lunch". A particular case is that of the "minutes", read: any almost prepared dish that you serve the time... Some of the most popular menus would be the Milanese, the "steaks" (fillets), chicken to the barbecue, or sandwiches.
The Argentine population has much Italian descent. Therefore, not it is small wonder that their cuisine is highly influenced by of this Mediterranean country. It pizza is one dish more than usual in any restaurant menu: mass somewhat thicker than the Italian, and mostly with a lot more mozzarella, but with a proper Argentine variety: fugazzeta, canchera, faina... Similarly, the pasta is another common dish at any table: ravioli, gnocchi, cannelloni... Not to mention the ice cream: the best in the world.
Breaded
A thin fillet of beef or chicken, coated in egg and bread crumbs. "Sandwich" (never costs more than 2 euros), which may be accompanied by fried egg, ham, cheese, lettuce, tomato, etc. And if you decide to eat it in a restaurant can be with French fries. But if you decide on the Milanese "to the Neapolitan", i.e.: with tomato and cheese, insurance will be larger than your hand, they are the popes who are saletambien can be with fried eggs.
Flank Steak
It is muscle "belly" of the animal (usually beef or pork). Exquisite! Since testing it, usually in the roast, do not stop ask whenever you have time.
Tenderloin
Along with the "choripán" and sandwiches, is what might be called the Argentine "fast-food": a sandwich of beef tenderloin, served with everything what you can be the imagination: ham, cheese, lettuce tomato... Giant, to not vary.
Roast and grilled
More that a meal, we are talking about a social event and a basic and fundamental pillar of culture and character of this country. Therefore, trying to summarize it in a short lines impossible, so simply I will describe them a little roasting technique: a grill, a grill, and many cuts of meat, lamb, pork, sausages, blood sausages, offal, chimchulines,... that are exposed to the heat so they will cook slowly... The process is slow, so that until the dish is ready, Diners prepare "chopped" with cheese, salami, sausages, French fries, peanuts, olives... and of course, beer and Fernet.
For solitary: at almost any restaurant a roast can be ordered for one or two people for about 10-15 euros.
milk caramel
Impossible to speak of Argentina without mentioning the dulce de leche. A kind of cream, sugar and vanilla essence which is both just how accompanying desserts, cakes, masses or sweets as alfajores, including bread.
Alfajores
Another classic... It is composed of two cookies, usually abizcochadas, filled with dulce de leche and drenched in chocolate. Of course, then there are hundreds of variants: filling of dark or white chocolate, cake or cookies hard... It is one experience rather than curious approach to any Kiosk and see the mega-showcase of alfajores that fills all the shelves, both houses classic as of any brand of chocolate or cookies, which have created their own "modern" varieties (Oreo, Milka, Chips Ahoy,...). But also there are the regional, since each province has its own.
Mate
The national beverage.... Against popular belief, mate is not the grass, but the container where it is drunk: the grass is called simply yerba or yerba mate. He is a plant native to the basin of the Paraná River, which once cut, dried and ground, boiled in water and is drunk in the mate with a kind of straw called "bulb". It has stimulant and antioxidant properties.
On another occasion will tell you them more about the kitchen which is very wide and very gourmet, since it is very cosmopolitan, since colonies of immigrants, which are many, have enriched a lot the national cuisine.