The Products and Flavors of Northwestern Argentina

Long before the country was colonized by Europeans, much of the northwest was farmed, and there was a rich culinary tradition. Several of the indigenous peoples of this region were part of the Inca Empire, via the Inca Road System (known as Qhapac Ñan in Quechua).   

One of the treasures of Northwestern Argentina is its diversity of agroecological layers: different climates, altitudes, and soil types. Citrus fruits, olives, grapes (which produce excellent wines), and vegetables are some of its best raw materials. 

There is a historical tradition of family farming in the region. With a productive development that has always been associated with farming, 81% of agricultural production, and most of its food production, is currently linked to family-run farms.

The Train to the Clouds (Tren a las Nubes) train service, the Calchaquí Valleys, the Quebrada de Humahuaca valley in Jujuy, the Cafayate wineries, the Salinas Grandes salt pans, the Volcano Route … and so much more. Tourism in the northwest of the country is also closely linked to its traditional cuisine.

The gastronomy in the north is rich and varied. Slow-cooked, vegetable-based stews are synonymous with the region, and the fact that they have become hugely popular throughout the country is due in large measure to this region.

Typical ingredients of northern cuisine are potatoes and corn, which feature heavily in most dishes, along with other vegetables and pulses. When it comes to meat, the most commonly eaten varieties are beef, pork, and llama.

Potatoes, along with corn, are a key ingredient in any northern Argentinian dish. Their widespread inclusion in cooking is one of the region’s many legacies of its indigenous origins. Whether used as a central ingredient or an accompaniment, potatoes are indispensable in stews, roasts, and even as a filling for empanadas. 

The characteristic flavor of dishes from Northwestern Argentina comes from its spices. Cloves, nutmeg, cardamom, cumin, juniper, ginger, saffron, turmeric … and above all, paprika, production of which is an art form in this region. 

Empanadas (savory pies) are one of Northwestern Argentina’s most versatile products. Almost every province has its own recipe. Although the fillings vary, a northern-style empanada always contains meat (chopped by hand) seasoned with sweet paprika and chili.

These delicacies from northern Argentina have one thing in common: they are served wrapped in a dried corn husk. The husk is filled and tied, before being boiled. This is yet another of the many uses for corn that have been handed down from pre-Columbian cultures.