We bring you ten gastronomic experiences that you cannot miss on your next trip to Buenos Aires. Roasted meats, desserts, sausages, stews, still-life dishes and the best pastry delights, the Argentine cuisine is the result of miscegenation between the traditions of this land and the different immigrant waves that came to this territory, to be able to create this “national menu “
The invoices are the inheritance of European immigration in the Rio de la Plata, especially of French gastronomy. There is a great variety of these sweet doughs, but the queen of all is unquestionably the MediaLunas. These invoices are very similar to French croissant, which can be “butter” or “fat”, the latter thinner than the first ones that are more similar to the French ones.
The center of the city of Buenos Aires and especially the current avenue, is famous for its theaters, bookstores and especially for its pizzerias. Either to the mold, half dough or to the stone, Gas or wood oven, whole pizza with friends or by standing portion. Pizza in Buenos Aires is a true ritual, but if you want a really authentic experience, you have to ask for it accompanied by a portion of faina (a dish made with chickpea flour, water, olive oil, salt and pepper) and a glass of moscato, a dry and very aromatic wine.
The milanesas are thin fillets of breaded beef and then fried cooked in the oven. After cooking they can be completed with different aggregates but one of the most popular in Argentina is to make them to the Neapolitan. Tomato sauce, cheese, ham and tomato slices with oregano on top.
Although its name may confuse us, this dish does not come from the Naples region in Italy, but from the Nápoli restaurant in downtown Buenos Aires. It is said that one day after the end of the 40s, a habitué arrived after the chef of Napoli had finished his shift and ordered (like every night) a Milanese, which was cooked by an assistant with more will than talent. The Milanese was knitted and there was no other left in the premises. Then the owner of the place proposed to the assistant to remove the burned breadcrumbs and cover the milanesa with tomato sauce, ham and cheese, and gratin it in the oven. The client liked the new version so much that El Nápoli included it in the letter as a specialty of the house.
Empanadas are a typical dish of all of South America, but it is in Argentina where they find their greatest popularity, they are usually sold in pizzerias or in specialized houses as well as in street stalls. In Argentina you can find hundreds of variants and tastes but the Empanadas Tucumanas are one of the most valued specialties.
Coming from the Northern Province of Tucuman, this variety of empandas are characterized by being very juicy, and are made with knife-cut meat, scallions, hard boiled eggs, peppers and lots of cumin. It is said that a good tucumana pie, you have to eat them with your legs open, for the juice runs to the first bite.
If you are looking for a powerful powerful dish, the ribs at La Rioja is the option you have to choose. There are two versions of this dish, the traditional one, which we can find in the province of La Rioja which has roasted pork ribs, Portuguese sauce, peas, french fries and fried eggs. The other version is the Buenos Aires, which replaces the tomato sauce with a piece of bacon, a real bomb.
This traditional dish survives in any porteño still life, which they serve in the most abundant way, with large ribs that barely fit on the plate, a mountain of potatoes and the best of all this abundance … its flavor.
The Locro is a stew based on squash, beans, corn and pork that is consumed in practically the entire area of the Andes mountain range, but it is in Argentina where it has been adopted as a plate of emblem of the national dates. Although it is a typical meal of the north of the country, every May 25 or July 9 (the two most important national dates) can be found as a dish of the day in almost all the restaurants in Argentina.
Argentine roasts or barbecues are part of a social event much larger than a dinner or lunch, they are the ideal place to gather friends and share the family table. There are many cuts of meat that can include a typical Argentine roast, the main ones being the very roast, which is a cut c of the rib of the cow, or the vacuum, which is a cut of very tender and bone-free meat . It is also very common to throw on the grill, sausages to make the classic choripán or some other chacinaados such as black pudding. If you like spicy it is allowed to put a chimichurri sauce on the meat and if you want something lighter instead you can use the Creole sauce.
Restaurant that sells roast or grills on the way you will find in any city or town in Argentina, and although you can accompany it with any drink, do not miss the opportunity to have a rich Argentine wine to accompany a meat to the point.
Argentine Picadas are a mix between Spanish tapas and Italian antipasto. The Picadas are not an individual dish, rather they are the ideal excuse to get together with family or friends. Cheeses, different varieties of cold cuts, pickled vegetables, seafood, olives, french fries, sausages or even small pieces of milanesas, a good Argentinean snack can have practically everything but what without doubt can not be missed is the famous salami tandilero, a product It originates in the city of Tandil and its surroundings and has traceability control. Each salami is prepared with an exact combination of beef, pork, shoulder, bacon, salt, ground black and white pepper, nutmeg, natural garlic, sugar and white wine.
Every foodie loves street food with all his soul and if you are in Buenos Aires there is no more “street food” experience than touring the waterfront carts. Located on the southern waterfront, on the border between the Puerto Madero neighborhood and the ecological reserve, these “carts” (which are now stationary) sell the typical Argentine choripan, pork bondiola sandwiches or hamburgers. While they all have the same menu, they differ from each other by the variety of sauces and complements such as salads or marinades each have. So we recommend that you do not stay with just one and take a minimum tour of two or three carts before choosing your favorite!
Make 33 degrees of heat or a cold that creeps your bones, artisanal ice cream is undoubtedly the quintessential dessert of Argentines. Inheritance of Italian immigration, in Buenos Aires you can get artisanal ice creams of the best quality and with a variety of incredible flavors! While the most classic tastes are dulce de leche, sabayon or slush mint, but many more innovative ice cream flavors such as banana split, tiramisù or even cappuccino caramel have been imposed for a few years!