Buenos Aires is famous for its grass-fed beef and rich Malbec wine. Most visitors to the so-called “Paris of South America” have no problem finding them, spending at least a meal for them at one of the internationally renowned steak house restaurants. Buenos Aires’s range of delicious Argentinian dishes will satisfy almost any taste – even vegetarians. This post will help you list some of the best dishes in Buenos Aires that you can’t miss while traveling.
Best Dishes In Buenos Aires
Argentine Asado needs no introduction, but just just in case you’ve never heard of it, imagine world-class meat cuts salted and grilled just right. The ritual of Asado begins with a serving of offals, like sweetbread and kidneys, which are eaten while the most cuts finish cooking.
Once done, you’ll be presented with a choice of ribs, sirloin, and tenderloin, among other cuts. The dish is sometimes salad, although some restaurants offer French fries as well. Asado may be a tradition and a ritual, shared by Argentine families on Sundays and by Argentine friends… whenever possible, actually.
Milanesa de carne
It’s no secret Argentines love meat. The country eats over 100 kg per person each year and far of that within the style of milanesas. This traditional, inexpensive and delicious dish consists of beefsteak coated in breadcrumbs. Whisked eggs are accustomed make the breadcrumbs stick with the meat. they’re usually fried and topped with mozzarella, although most restaurants offer a minimum of 3 topping choices. The locals’ favorite? Milanesa a caballo (horse-riding milanesa), topped with fried eggs and served with a side of the potato.
Empanadas are the classic on-the-go food in the national capital, and therefore the Argentine sort of empanada— baked or fried dough full of a spread of fillings— is that the paragon among the empanadas altogether of Latin America. Typical fillings are beef, chicken, and humita (sweet corn), but you’ll be able to also find calabaza (butternut squash), bleu, and ham with cheese, among others. Each reasonable empanada has its own particular repulgue (crust pattern), so you’ll be able to tell them apart without having to interrupt them openly. Doughs and fillings vary regionally, but the king of empanadas is that the salteña, from Salta, which has a spicy beef version with onions, red pepper, and potato.
Arising from humble origins, locro is now commonly prepared and eaten on national holidays like 25 de Mayo and 9 de Julio. This calorific and flavor-packed stew is created with an assortment of beans, corn, and sausages, among other vegetables and meat cuts. it’s usually spicy and thick, with a characteristic yellow-red color. you’ll be able to often find this dish in small cozy restaurants serving traditional cuisine in Buenos Aires.
Argentina can do all kinds of wonderful things with its fine meats. Choripan, literally a chorizo sausage sandwich, is that the pride of the Argentine social class, Summer isn’t summer without the smell of the ever-present chorizo wafting from grills everywhere: publically plazas and parks, at soccer games, or from makeshift picnics on the sidewalk.
Choripan is traditionally eaten with chimichurri sauce or salsa criolla (an onion relish), but you’ll be able to try fancied-up versions, all a sausage lover’s delight, at La Choripanería within the Old Market in San Telmo.
Arroz con leche
The rice is slowly cooked in milk, cinnamon, and vanilla until it achieves a creamy, slightly sweet consistency. it’s cheap and straightforward to create, and might be eaten either cold or
This traditional dessert dates from colonial times, although nowadays you’ll find an industrialized version of it in most supermarkets, with different flavors like chocolate, cinnamon, and dulce de leche.
A typical pastry you can find in many bakeries as well as on the street, often eaten on national holidays for dessert or snack in the afternoon.
Pastito is a square quince jam (or sweet potato jam) that is covered in layers on layers of puff pastry, topped with sugar syrup. Make sure you have a ready drink nearby, as you may find the taste a bit sweet.
Dulce de leche
Similar in color and taste to caramel, the main ingredient of this dessert is milk, slowly cooked with sugar until it reaches a thick, dark-brown consistency. The perfect Argentine comfort food, dulce de leche can be eaten on its own or as an ingredient in snacks and other desserts, as it’s a popular filling, topping, and ice cream flavor.
These are the best dishes in Buenos Aires you can’t miss during your trip.