This is their second outlet as the original one is in La Boca neighbourhood. And end at Los Inmortales , another great institution when talking about pizza in Argentina. Here are some tips when ordering pizza in Argentina. Start ordering just one or maximum two slices and see if you need more. Given the large amounts of mozzarella topping on every pizza, I had enough with one slice and maybe a faina. Under no circumstance should you order an entire Argentinian pizza, unless you come with a regimen.
Eat pizza and faina together, that is, place the two slices on top of each other like a sandwich. Do as locals do and pair the savory cheesy pizza with a glass of moscato. In Argentina, moscato is not the sparkling Italian wine but a sweet dessert wine made from muscatel grapes. Yes, you heard it right, a glass of sweet dessert wine. As I learned from my local friend, pizza and moscato is the best way for friends to meet over a slow, social pizza meal. Argentinians like to turn everything into a pizza or a milanesa.
By adding cheese for a pizza and by breading and deep frying it for a milanesa. While milanesa is usually breaded steak or veal similar to Austrian Schnitzel it can also be made with chicken or anything else, as long as it is breaded and fried.
The milanesa is almost always accompanied with some fries or sometimes mashed potatoes and maybe even grilled vegetables. Because the meat is very thin, it becomes incredibly crunchy and satisfying.
Like with other famous Argentinian foods, milanesa is not particularly healthy as it is, after all, deep-fried, but it is one of the most popular Argentinian foods and also one of the most commonplace, appearing almost always on the menu. In Spain, we also eat milanesa and we call it escalope Milanesa as in, coming from Milan.
Matambre arrollado is a very unique dish from Argentina. It is a dish of thinly sliced meat that looks like any other cold cut but which is in fact a roll of cooked meat filled with peppers, boiled eggs and other ingredients. The meat used is called matambre and is a fatty bit of beef which is laid flat on a surface and then layered with boiled eggs, bacon, roasted peppers, spices and herbs, etc. My mum used to make this when we were kids in Spain, because it is an easy to make and easy to transport picnic food.
In Argentina, matambre arrollado can be served topped with mozzarella. I told you that Argentinians love Mozzarella…. Miga sandwiches are simple fillings between two slices of white bread. There is not much mystery to them and they are probably one of the least unusual dishes in Argentina, they may not even be considered Argentinian since this is also what you eat at tea time in the UK but at least they gave it a good name.
On top of mastering the traditional pasta shapes and types, Argentina has come up with their own types of pasta , like sorrentinos, which is a rather large round-shaped pasta usually filled with mozzarella. This is as filling as pasta can be and will also come with more mozzarella as topping. Provoleta is a slice of provolone cheese that is baked in the oven or fried on a pan and served as is, drizzled with olive oil as if it needed any more oil and some oregano.
Argentinians eat it on its own, as an appetizer, but I preferred to order it as as sort of side dish to accompany matambre or milanesa and with loads of bread because it can get pretty greasy. Provoleta is best eaten as soon as it comes out when the cheese is still gooey because if you wait then it becomes harder again and it is not as fun to eat. Humitas are not an exclusively Argentinian dish but are commonly found across the country, especially outside of Buenos Aires.
I included it here because it is one of the few local dishes that are vegetarian friendly , apart from pizza and pasta, and even appropriate for vegans, a rarity in Argentinian gastronomy.
Humitas are traditional of many countries in Latin America. This is because corn is a staple of the indigenous cultures of Latin America and the dish evolved from there. So what are humitas? Basically a kind of corn pudding , like a mashed corn mixture, which is often steamed or boiled inside the corn husk leaves the outer green leaves of a corn cob and reminds me of a Mexican tamale.
In Argentina, humitas can also be stuffed inside an empanada so it is common to see a corn or humita empanada on a menu.
Locals are big fans of meats, as explained by the national BBQ sport of asados. But one of the best foods to try in Argentina are unique types of meat that are not commonly found outside the country such as llama or alpaca and other similar animal meats.
These tend to be leaner than beef and sometimes can also be tougher as a result. While alternative and unique meats are starting to be found in the premium menus of fine dining restaurants in Buenos Aires like El Baqueano , some parrilla restaurants are also starting to include them in the menus and if you travel to the Andean regions, you are more likely to find them.
Fun fact, llamas and alpacas are camelid, that is, they come from the camel family. We have pucheros in Spain too and they refer to stews which can be made with anything but usually include pulses, vegetables and some kind of meat.
In Argentina, pucheros are a great food to keep warm in winter, especially in the Andean mountains or in windy Buenos Aires. Pucheros may or may not contain pulses like chickpeas or white beans but will almost surely have a hearty, meaty base, usually beef. This was one of the most surprising Argentinian dishes for me. Not because ensalada rusa is anything too complex or unique but because it is something that you can find anywhere in Spain and I thought it was quite interesting that in Argentina it was somewhat of a staple.
Ensalada rusa, translated as Russian salad, is a cold potato, carrot and green pea salad all mixed in with generous amounts of mayonnaise. It can sometimes include some tuna as well and it is an easy to make and very cheap dish which is filling and also vegetarian friendly. Because it is served cold, it also makes for an easy to pack picnic item. Beware that, with pretty much any other Argentinian food, ensalada rusa can be very filling and come in large portions so make sure you have someone to share it with.
When I first saw rabas on a menu I thought it was referring to radishes, because in Spain we call them rabanos. It did seem a bit strange to have a dish entirely made with radishes, but I did not pay too much attention. There are so many of these similarly spelled but-not-quite-the-same words in Argentinian Spanish compared to Spanish from Spain that I had made the connection.
But actually, rabas are fried squid rings , flour breaded and deep fried for a golden crunchy finish, similar to the fish and chips found in South African food. They are the perfect snack after empanadas, but again, not the healthiest of foods since they are indeed deep fried.
It took me a while to realise what a picada was because this was one of those false friends. Some other more consistent items like a potato omelette or even some bread with tomato and ham can also be included in the more elaborate versions.
I am guessing that this is why Argentinians call the Italian antipasti mix eaten as starter or with drinks, a picada. A picada is a shared platter with cold cuts, cheeses, olives and bread but nuts and dried fruits can also be included.
It is eaten slowly, as a way to warm up the belly and open the appetite. The platter can be pretty large so make sure you have friends to share it with or it will turn into a whole meal for one person only. This is the traditional vitello tonnato of the north of Italy which Argentinians have appropriated as their own dish without much adaptation or change. What is interesting of vitel tone is the fact that it is a sea and land dish all in one. The dish is made with thin slices of veal meat covered in a tuna and anchovy based creamy sauce.
It is not unusual for the recipe to use mayonnaise for the sauce as it is easy to make and readily available. There is usually so much of the sauce that you may not see the meat. I am not a big fan of veal and I do not like creamy sauces or anchovies but somehow, I found the mix of all these ingredients in the shape of a vitel tone very satisfying, if filling and a tad greasy, dish. My serving had a mountain of what looked like a mixture of mayonnaise with anchovies and my only problem with it was the amount of sauce which I tried to scrape off the meat unsuccessfully.
This is another tasty food from Argentina which will definitely not help you keep in shape. Argentinians have a sweet tooth, as is clearly demonstrated by their passion to scoop out gooey dulce de leche directly from the pot.
As much as cheese is a major ingredient in a lot of Argentinian food recipes, desserts are commonly made with dulce de leche. Any kind of dessert can be localised by replacing an ingredient with dulce de leche , or simply adding some to it. For example, you can commonly find cheesecake with dulce de leche on top, dulce de leche pancakes or pretty much any dulce de leche cake.
Another of the great Argentinian foods is gelato, coming straight from Italy. Argentina has mastered the art of ice cream making and has several home-grown gelato companies, some of them with as many as franchises outlets across the country. This gives Italian ice cream a run for its money.
Everyone has their favorite gelato brand they swear by and this is as important a matter of national debate as football or deciding which brand of dulce de leche is better. All Argentinian gelato is creamy, thick and consistent. The dulce de leche flavor is a favorite and can be found at any gelato store.
In fact, most of them have several variations of the milk flavor and Freddo, one of the most popular and the largest gelato chains in Argentina, is known precisely for having over 10 different kinds of dulce de leche gelato several of which are on rotation. Argentinians love to eat gelato and they will have it at any occasion. They buy it to take away, they eat it in the stores, they have it as dessert in restaurants and they even get it delivered to their homes as most gelato stores offer delivery service.
For a gelato lover like me, Argentina is a food paradise. Make sure to try the dulce de leche gelato and, while in Buenos Aires, take the gelato challenge like I did, and try all the main gelato brands to see which one you prefer. Freddo is the most omnipresent of the gelato brands and has over branches, you are never too far from a Freddo store. Persicco is another large chain. For Patagonia-originated gelato, try Rapa Nui , where handmade chocolates share the stage with gelato.
But not all gelato stores are part of an empire, artisanal gelato brands Cadore and Patagonian Jauja complete the list of the best gelato stores in Buenos Aires with smaller production volumes. Like with all other foods in Argentina, the servings of gelato are enormous and even the tiniest of cups comes with a high serving of gelato two to three times the height of the cup and the option to pick two flavors. If you want to limit the number of calories, choose the cups over the cones.
This is as indulgent as it gets in terms of Argentinian desserts. Chocotorta is a no-bake, layered chocolate biscuit and dulce de leche cake that is as divine as it sounds.
The cake is made with layers of crushed chocolinas, chocolate biscuits, and a blend of dulce de leche and queso cream, cream cheese. Like any other traditional dish, there are thousands of ways of making chocotorta. Some use a sponge cake instead of the chocolina layer, others do not crush the biscuits and leave them whole, but in general you can expect a truly over the top cake combining two of the best dessert ingredients there are: dulce de leche and chocolate.
Alfajores are the very first Argentinian food I became acquainted with. When I was a kid, the mother of a friend of mine used to make them as a way to remember her time living in Argentina.
They were crumbly and buttery, really compact and packed a lot in a small amount. I also learned to make them from her and made my own several times as a teenager. But the alfajores that I made are not like the ones I found in Argentina. For one, Argentinians eat alfajores in sandwich and with a dulce de leche filling whereas I used to eat the individual biscuits without any dulce de leche. You cannot buy the individual biscuits on their own, they always come in sandwich form.
So what are alfajores? An alfajor is the most typical and exclusively local food in Argentina and you will not find it elsewhere, they are quintessentially Argentinian. Alfajores are a sort of tea biscuit made with copious amounts of butter and flour, sometimes cornstarch, that are baked in the oven then glued together in pairs with dulce de leche.
Usually, they are also covered in either caster sugar or coconut shavings. Because they are so filling and one is enough, they are sold in individual packages in supermarkets and cafes. A regular alfajor typically measures about 5cm in diameter, although mini versions are also available. Although you can find them in dessert menus, they are best eaten at tea time with a cup of tea which I found neutralises the sweetness of the biscuit.
As its name suggests, panqueue de dulce de leche is a rolled crepe pancake filled with a generous amount of that beloved caramel spread. Flan mixto is the Argentinian version of creme caramel or custard flan. The flan is delicious enough on its own, but pairing it with dulce de leche and whipped cream is like a sweet and creamy explosion on your taste buds. Postre vigilante is an easy-to-make Argentinian dessert consisting of a thick slice of cheese topped with a jelly-like fruit paste dulce.
Like pastelitos , dulce made from quince or sweet potatoes are commonly used though it can be made with other ingredients as well like elderberry, raspberry, pumpkin, and cactus. Mate is a type of herbal tea made from the leaves of the yerba mate plant. The preparation and consumption of yerba mate is steeped in ritual. When ready, friends and family share the same container and drink from the same wooden or metal straw called a bombilla.
The brewer of the mate passes the gourd to each person, usually in a circle. The recipient gives thanks, takes a sip, and then passes the gourd back to the brewer. The brewer refills the gourd before passing it on to the next person in a clockwise order.
Infused with caffeine, yerba mate is especially popular in the mornings. This is considered a cultural faux pas in Argentina, one that many foreigners apparently often make. Simply put, no one knows Argentine food better than a local so what better way to experience the best of Argentinian cuisine than by going on a food tour? Check out Get Your Guide for a list of Argentine food tours in Buenos Aires and in other cities throughout the country.
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Annelice Wednesday 29th of September Erica Wednesday 22nd of September Marite Sunday 24th of October German Saturday 18th of September Different variants on the carbonada can be found throughout the country and it can even make its way into empanadas, where it takes the form of the ultimate, portable stew.
Caitlin Zaino is the founder of The Urban Grocer. Are you a fan of Argentinian cuisine? Do you agree with our selection or have we missed your favourite? Share your must-try dishes below…. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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