We are beyond excited, and honestly, truly honored, to share some massive news with you. TripAdvisor officially named our Buenos Aires food tour the #1 best food tour in the world!
Though we’ve been recognized among the Travelers’ ChoiceBest of the Best before, this is still a massive milestone because we didn’t just top our specific category but also ranked as the #2 overall out of all global food and drink experiences. We were up against more than 400,000 experiences worldwide, competing shoulder-to-shoulder with global capitals that have massive, established tourism industries. Standing at the top of this podium is amazing, but definitely not a coincidence; it is the direct result of a team that pours their heart into every single tour.
If you’ve ever pulled up a chair with us, shared a laugh with strangers over a fugazzeta, and trusted us to show you the city exactly as it eats, this award belongs to you, too.
Let’s break down what made us the best food tour in the world, and where in the world we are setting the table next.
What ‘TripAdvisor’s Best of the Best’ Actually Means
You might be wondering how TripAdvisor actually decides who gets the top spot. The Traveler’s Choice Best of the Best is the platform’s highest honor, but it’s not handed out by a panel of hidden judges or food critics in suits.
It is based entirely on the real, unfiltered opinions of actual travelers. TripAdvisor calculates the winners by analyzing the quality and quantity of reviews and ratings collected over a 12-month period. Out of the millions of listings on the platform, fewer than 1% are awarded this title.
For us, that is the most important part. We don’t measure our success by Michelin stars, or white-glove service. We measure it by the connections made at our tables. Winning an award that is 100% driven by the people who actually walked the streets, drank the wine, and shared the food with us is the validation of the way we do things.
High Fidelity Local Experiences: The Sherpa Difference
We borrow the concept from music. In the world of audio, High Fidelity is about staying true to the original source: no distortion, no filters, no added noise. We apply that same philosophy to our tours. We want you to experience the city in its purest form, capturing the real pulse of the neighborhoods and the authentic rhythm of our tables.
The Origin: Two Friends, One Vision
Sherpa was born from a friendship that goes all the way back to 1998, when Alex Pels and Guillermo Borthwick met as eight-year-olds playing soccer in Buenos Aires. What started as a childhood bond eventually grew into a shared mission to showcase the best of our culture to the world.
Guillermo is a former lawyer whose path took some unexpected turns. After living in four different countries and working in Innovation at IBM, he decided to drop the corporate world entirely to build the best food travel company on the map.
Alex Pels was born in Argentina but spent some time living in the US: an experience that only deepened his appreciation for his roots. Now married to his Danish wife, he has dedicated his career to sharing Argentine culture through immersive projects like The Argentine Experience, Secreto Tango, and Fogón Asado (which even earned recognition from the Michelin Guide).
By 2013, the idea for Sherpa was already brewing while the two worked together at The Argentine Experience. In 2019, the very first Sherpa Food Tour finally hit the streets.
Like the rest of the world, we had to hit pause when 2020 halted all operations, but the vision never faded. We kept the tables waiting. Fast forward to today, and that same passion has led us right to the top, earning the #1 global food experience on TripAdvisor.
Buena Onda and Host Mentality
For us, the key to a memorable experience is the energy we bring to the table, or as we call it «Buena Onda».We want to be your local friends welcoming you to our city. When you pull up a chair with us, our main goal is to make you feel completely at home. We handle all the meticulous, behind-the-scenes details so you can just relax, drop your guard, and enjoy the night.
As you may have noticed, we believe that what’s on the plate is never just a meal but the most honest way to understand a destination. Every beloved street food bite and ancestral recipe tells the real story of the neighborhood. We use food as a vehicle for human connection. At the end of the night, we measure our success by the traces left behind: the used napkins, the empty wine glasses after a deep conversation, and the laughter shared across the table by people who started the evening as total strangers.
None of this would be possible without our local allies. We don’t see these spots as just stops on a route; we work together as a single, cohesive team. We are proud to collaborate with iconic places like El Preferido de Palermo, Wino, PICSA, Cabernet Fuego y Vino, Chori, Beba, El Federal, Antiche, and more.
These aren’t just venues; they are partners who share our pulse for the city and uphold the same high standards of quality that we bring to every single table. They are the ones who open their doors so you can feel like a true part of the neighborhood from the moment you walk in.
Our Guides: The Soul of the Experience
Our guides are the true hosts of the tour. They are passionate people who don’t follow a rigid script; they put their heart and soul into every tour to make things happen.
As Alex and Guillermo say, this award is, above all, a source of immense pride for the entire team. Seeing the hard work and passion our guides pour into every single night recognized on a global stage is incredibly gratifying. They are the ones who ensure that every guest feels welcome and that the food remains a vehicle for real human connection.
The Best Food Tour is Setting the Table Globally
Buenos Aires is our home. It is where we started, where we fine-tuned every detail, and where we earned the title of the #1 food tour in the world. But the philosophy that got us to the top wasn’t built for just one city; it was built for anyone who craves an authentic connection to a new place.
We are taking the exact same standard that earned us this global recognition and bringing it across the map. Whether you are exploring the vibrant culinary scene inLima, tasting your way through the streets ofMexico City, discovering the hidden spots ofLondon andAmsterdam, or uncovering the soulful, local side ofParis, you will find the exact same Sherpa Way. And, spoiler alert, we have a lote more coming soon!
Of course, we don’t copy and paste the menu: every destination has its own unique, unfiltered pulse, but we do replicate the excellence. You will experience the same Buena Onda, the same unwavering respect for our local partners, and the same high-fidelity approach that won over the world in Argentina.
No matter which city you visit next, our promise remains the same: we are turning off the tourist autotune, pulling up a chair, and setting a table where things actually happen.
It is a well-known fact: Peruvian gastronomy is consistently ranked as some of the best in the world. And naturally, with that kind of global prestige comes a lot of questions for anyone planning a trip: Is Peruvian food spicy? What exactly makes it stand out on a global scale? What about nikkei cuisine?
As a traveler and a massive food lover, this guide is my way of answering all the questions I had when I first started exploring this culture. As I always say, food is never just food. It is a social event, it is living history, and it is the result of the soil, ingredients, migration waves, and rituals that shape a country.
In Peru, this runs even deeper. Gastronomy here has proven to be a true tool for social transformation. We are talking about a country where children dream of becoming great chefs instead of soccer players, and where extreme biodiversity meets the deep pride of its farmers and fishermen every single day.
That is why in this guide, we are not just going to talk about how incredibly delicious the cuisine is. We are going to understand it. I am going to break down the secrets behind the flavors, and then I will tell you exactly what dishes you need to eat during your stay in Lima so you do not miss a single thing.
The Superpower: Peru’s Native Ingredients and Biodiversity
Peru is famously divided into three immense worlds: the Pacific Coast, the Andes mountains, and the Amazon rainforest. This extreme geography creates an unmatched biodiversity; long before a chef even touches a pan, the ingredients have already done half the work.
The Coast and the Abundance of the Pacific
Beyond being a world-renowned surfing capital, Lima sits on one of the richest fishing grounds in the world thanks to its cold ocean currents. This is the cradle of the firm white fish, octopus, and shellfish that flood the morning markets and the city’s lunch tables. In Lima, the culinary philosophy guided by the Pacific is clear: the catch of the day is eaten incredibly fresh, never heavily cured, stored, or masked with thick sauces. It gives the world a masterclass on how to treat the ocean’s bounty in its purest state.
The Andes and the Ancient Pantry
Long before the Spanish arrived, Indigenous populations had already mastered high-altitude agriculture, creating a pantry that sustains the entire country today. Peru is the original home of the potato, harboring thousands of native varieties with completely different colors, textures, and starch levels. Add to this choclo (a giant, tender, and deeply savory corn) and high-energy grains like quinoa that grow thousands of feet above sea level.
The Peruvian Ají: A flavor flame, Not a Wildfire
One of the most common questions travelers ask before visiting is: Is Peruvian food spicy?Unlike other cuisines where chilies are used to overpower a plate, in Peru, ají is pure color, perfume, and depth. As someone who absolutely loves spicy food, what fascinates me about Peruvian peppers is that they do not sting in an annoying or invasive way. They bring the heat, yes, but they allow you to actually taste every single layer of the recipe without burning your palate. Varieties like the fruity ají amarillo(the backbone of local stews), the citrusy ají limo (essential for ceviche), and the intense Andean rocoto act as conductors of flavor, rather than a raging wildfire.
The Amazon as the New Culinary Frontier
While the coast and the Andes dominate the classics, the immense rainforest is transforming Lima’s high-end dining in fascinating ways. Beyond its incredible exotic fruits (which we will cover in detail later), the Amazon brings unique herbs and is home to entire communities that have changed their history. Many farmers transitioned from growing illicit crops to producing high-quality cacao that now shines in global gastronomy.
The 5 Forces Shaping Peruvian Gastronomy
To truly understand what to eat in Lima, you first need to understand who built its kitchens. The sheer diversity of the city’s menu does not just come from its geography; it comes from the magic that happened when different civilizations applied their techniques to those native ingredients. Lima did not erase incoming cultures, but absorbed them.
Every dish, street food cart, and market stall in this city is supported by at least one of these five cultural forces:
Indigenous & Andean Foundations
This is the baseline of survival and agriculture in Peru. Long before any outside influence arrived, pre-Columbian cultures had already worked the land. They provided the unmatched pantry that is the core of the Peruvian diet today: the thousands of potato varieties, quinoa, choclo, and the ají peppers. Without this intimate connection to the earth, Peruvian cuisine simply would not exist.
Spanish Colonial & Criollo Cuisine
With the arrival of the Spanish, the local pantry collided with European ingredients like dairy, wheat, onions, garlic, and citrus (which, spoiler, would eventually change the history of ceviche forever). While this collision of worlds happened across all of Latin America in countries colonized by Spain, in Peru, the resulting fusion reached extraordinary depths. It gave birth to criollo (creole) cuisine. Historically, the term «criollo» referred to people of Spanish descent born in the Americas, but in the kitchen, it represents the mix of cultures: Spanish cooking methods seamlessly blended with Indigenous ingredients and, eventually, African flavors. This rich cultural melting pot is responsible for Lima’s famous creamy, comforting stews, as well as a deep tradition of convent-style pastry making that still sweetens the city today.
Afro-Peruvian Influence
Without a doubt, Lima’s street food has strong Afro-Peruvian roots. Enslaved populations, who were often given only discarded cuts of meat or offal, used charcoal fires, spices, and immense creativity to invent deeply flavorful dishes. This is the heritage of resilience and flavor that still rules Lima’s nights around the glowing street grills.
Chinese Migration (Chifa)
If you are looking for the true, everyday comfort food in Peru, you will find it in the «Chifa.» The massive wave of Chinese migration brought the wok, high-heat cooking techniques, ginger, and soy sauce (known locally as sillao). Instead of remaining an isolated cuisine, immigrants integrated their techniques directly with native potatoes and ají. The result is not a trendy «fusion». It is the daily food of all Peruvians.
Japanese Migration (Nikkei)
Last but certainly not least, Japanese migration transformed Lima’s relationship with the ocean. Immigrants brought unmatched precision in knife work and a profound respect for raw fish. Before their arrival, fish for ceviche was often marinated for hours; Japanese techniques shortened the curing times, prioritizing freshness and texture. This integration, known as Nikkei cuisine, is currently booming in the fine-dining scene and is widely considered one of the world’s favorite culinary fusions. Today, this precise, umami-rich cooking style is largely responsible for elevating Lima to its current status as a global gastronomic powerhouse.
Where to Eat in Lima: The 5 Types of Restaurants You Need to Know
Deciding where to eat in Lima can feel as vast and overwhelming as the country itself, especially with so much information out there. But do not worry. To experience the city like a true insider, you just need to know how to read its streets.
Lima, like every other city in the world, eats in very distinct formats.
Here are the clear keys and clues to help you recognize the five essential types of restaurants and choose exactly what fits your craving.
The Cevichería (The Coastal Rhythm)
This is a seafood-focused restaurant centering on raw or lightly cured catch, heavily influenced by Nikkei precision.
They operate on a strict daytime schedule, usually bustling at lunch and closing by late afternoon.
Why choose it: Perfect when you want the absolute freshest daily catch and vibrant, citrus-forward flavors.
The Huarique (The Hidden Gem)
These are small, often hidden neighborhood spots known mostly by locals.
It operates by word-of-mouth. Look for an unassuming, often unmarked storefront packed with locals.
Why choose it: Ideal when you want short menus based on deeply guarded family recipes, focusing on authentic regional or criollo comfort food. It is the perfect spot to experience incredibly generous portions at very affordable prices.
The Chifa (The Everyday Comfort)
This format seamlessly combines Asian methods and soy sauce with Peruvian ingredients.
These are characterized by the sounds and smells of flaming woks, high-heat cooking, and bustling dining rooms.
Why choose it: Go here if you love Chinese food and want to experience it through a Peruvian lens.
The Contemporary Bistro or «Neo-Criollo»
They represent a modern Peru that shows culinary confidence without the need for stiff, white-tablecloth formality.
You’ll recognize by its casual but highly intentional atmosphere, often blending modern aesthetics with traditional touches.
Why choose it: The right choice when you want refined, elevated versions of classic dishes. Expect to eat reinvented traditional comfort foods, like ají de gallina, or crispy croquettes filled with rich, historic stews.
The Anticuchería / Street Grill (The Night Shift)
They tell the powerful story of Afro-Peruvian resilience. As I said earlier, during colonial times, enslaved populations were given only discarded cuts that they would transform into culinary masterpieces. I do not want to romanticize this: it was not a culinary choice, but a way to survive and transform an awful reality. Yet, that sheer power of culinary alchemy and the capacity to invent new flavors out of hardship is exactly what brought us here, making this street-side grilling a central, communal part of Lima’s nightlife today.
You will find them easily by following the dense smoke, the smell of sizzling charcoal, and the crowds gathered on the sidewalks after dark.
Why choose it: Centered entirely around the charcoal grill, this is exactly what you want for late-night, intensely flavored marinated cuts of meat and offal. You absolutely must order the Anticuchos de Corazón!
What Food is Peru Known For? 5 Must-Try Dishes in Lima
It is time to talk about what goes on the plate. These five dishes are absolutely non-negotiable if you want to truly experience Peruvian gastronomy, plus a few extra alternatives just in case you want to dive even deeper.
Classic Ceviche
Ceviche is not only the most famous dish in Peruvian gastronomy; but also my absolute favorite. I am not a big fan of fish, and yet, I am completely obsessed with this dish. It consists of fresh white fish briefly cured in freshly squeezed lime juice, seasoned with ají limo, salt, and thinly sliced red onion, served alongside camote and choclo.
Sensory-wise, it is a dish of endless stimuli. It truly has it all: a brilliant mix of textures and bold, vibrant tastes. You get the sharp, bright acidity of the citrus, the firm bite of the fresh fish, the crunch of the raw onion and the choclo, and the comforting, creamy sweetness of the sweet potato to balance everything out. And then there is the kick. It hits you with those citrusy, spicy notes, but as we talked about earlier, it is deeply flavored, not hot. It wakes up your palate.
Causa Limeña
At its core, causa is a bright, beautifully layered dish made from mashed native yellow potatoes seasoned with freshly squeezed lime and ají amarillo. In a way, it reminds me a lot of Dominican mofongo, and I know I am not the only one who thinks this, since even Luisito Comunica made the exact same comparison!
It acts as a soft, flavorful canvas that can be stuffed with chicken or avocado, but personally, I absolutely love it as an appetizer, especially when it is filled with fresh seafood. Served cold, it is incredibly refreshing and proves exactly how Lima elevates humble, native ingredients into elegant culinary staples.
Lomo Saltado
While it is born from the Chinese-Peruvian (Chifa) tradition, what you really need to know right now is how incredibly satisfying this plate is to eat. This is a smoky, hearty stir-fry of tender beef strips, crunchy red onions, and thick wedges of tomato, all tossed in a flaming wok with soy sauce. The high heat gives the meat that irresistible, charred flavor. But the absolute best part is the unapologetic carb-on-carb perfection. The dish is served with a massive portion of crispy french fries tossed right into the savory gravy, soaking up all those incredible wok juices, right alongside a mound of white rice.It is rich and of course, messy.
Tiradito
Tiradito exists because of Japanese migration. While ceviche uses cubed fish that cures in citrus, tiradito features sashimi-style, thinly sliced raw fish that is covered in vibrant, ají-based sauces right before serving, meaning there is virtually no curing time. It highlights delicate knife work and umami over acidity. This dish is the clearest proof of how Lima absorbs incoming cultures.
Ají de Gallina
This is colonial Lima on a plate. Ají de Gallina is a rich, creamy shredded chicken stew made with a base of ají amarillo (i know, it is everywhere), milk, bread, pecans, and parmesan cheese. It is a brilliant example of how European ingredients (like dairy and wheat) were layered over Indigenous chilies to create something deeply comforting. Often served with rice, boiled potatoes, and black olives, it is the definition of Sunday family dinners in Peru.
Peruvian Street Food and Market Culture
Lima’s informal dining operates on two very distinct clocks: the late-night glow of the street carts and the early morning hustle of the local markets.
Anticuchos (The Street Cart Origins)
I know I already mentioned Anticucherías as a specific type of restaurant earlier, which might cause a bit of confusion. Here is the deal: anticuchos started strictly as street food. People would set up a small charcoal grill cart on a street corner and serve these marinated, flame-grilled beef heart skewers directly to the crowds. Over time, they became so wildly popular that permanent, sit-down restaurants were built around that exact same concept. Today, they exist as both. You can sit down in a neighborhood spot, or you can do it the classic way: standing on the sidewalk, following the dense smoke, and eating this tender, smoky, and intensely savory bite right off the street cart.
Pan con Chicharrón (The Market Breakfast)
If the carts own the night, the bustling local markets and sandwich shops own the morning. The king of Peruvian breakfast is thePan con Chicharrón. This sandwich is a complete masterclass in contrasting flavors and textures. You get thick cuts of savory, incredibly crispy fried pork belly paired with soft, sweet slices of fried sweet potato, all tucked into a crusty bread roll. To cut through the richness of the pork, it is topped with a sharp, fresh relish made of thinly sliced red onions and lime juice. It is salty, sweet, crispy, and acidic all at once. Pair it with a strong, high-quality cup of properly roasted coffee (none of that cheap, sugar-roasted stuff) and you have the absolute best fuel for a day of exploring the city. Just a quick heads-up, though: if you come from a country where breakfast is usually just a simple piece of toast, you might want to take it easy. It is incredibly delicious and as local as it gets, but definitely listen to your body when tackling a massive fried pork sandwich first thing in the morning!
Peruvian Sweets, Desserts and Fruits to Try
Peruvian food is globally famous for its savory dishes, not necessarily its sweets. But make no mistake: Lima has a massive sweet tooth with more than enough to satisfy your sugar cravings. I know I am starting to sound like a broken record here, but we are back to the exact same story that built the rest of the city’s food scene: European techniques colliding with native ingredients. In this case, the city’s dessert culture is largely a direct legacy of the Spanish colonial era, where nuns in convents adapted their traditional pastry methods using the incredible abundance of the Peruvian pantry. Here is exactly what you need to look for.
Picarones (The Street Sweet)
This is Peru’s undisputed street dessert champion. Think of it as a local doughnut, but instead of regular flour, the dough is made from a mix of local squash and sweet potato. The vendor quickly fries them into crispy, airy rings and instantly drenches them in a dark, rich, spiced syrup made from raw sugar cane (chancaca). Eating these warm, sticky, and completely addictive treats while standing on the sidewalk is the perfect way to close out a night in Lima.
Suspiro a la Limeña (The Colonial Sugar Rush)
Translated as the «Sigh of a Lima Lady,» this dessert is the ultimate expression of the city’s colonial refinement. The bottom layer is a rich, silky caramel calledmanjar(similar to a traditional dulce de leche, made by slowly reducing milk and sugar until it thickens). It is then topped with a cloud of port-wine-infused meringue and a sprinkle of cinnamon. I will be honest: it is intensely, unapologetically sweet. I highly recommend ordering it alongside a strong coffee; the bitterness of a good brew balances the sugar rush.
Mazamorra Morada & Arroz con Leche (The Perfect Contrast)
Why choose one dessert when you can have two in the same bowl? Known locally as «El Clásico,» this is the ultimate Peruvian dessert. On one side, you getArroz con Leche, a rich, heavy, and spiced rice pudding. On the other side, you get Mazamorra Morada, a thick, jelly-like pudding made by boiling native purple corn with pineapple, apple, cinnamon, and cloves. The true magic happens right in the middle of the bowl, where the bright, fruity acidity of the purple corn cuts directly through the heavy creaminess of the rice.
Exotic Peruvian Fruits
While not technically desserts in the traditional sense, Peru’s exotic fruits are an absolute delicacy and a crucial part of the morning market routine and dessert menus. These are insanely delicious, highly unique fruits that you simply will not find in most other parts of the world.
My absolute favorite was the Chirimoya. It is a green, scale-covered fruit with a creamy, custard-like center, and eating it is a wild sensory experience because it literally tastes like a blend of several different fruits at once (kind of a banana, pineapple, and strawberry mix).
Beyond that, keep your eyes peeled for Lúcuma, which tastes exactly like a mix of caramel and sweet potato when blended into ice cream, or grab a Granadilla to slurp up its sweet, jelly-like seeds for a quick morning snack. If you are exploring the markets, you will also find a massive bounty of Amazonian and Andean flavors, like the ultra-acidic Camu Camu, the tart Aguaymanto (golden berry), or the Pacay, an elongated pod filled with sweet fuzz known as the ice cream bean.
The Peruvian Bar: What to Drink in Lima
You simply cannot analyze a country’s gastronomy without looking at what they pour into the glass. Drinks are not just an afterthought used to wash down the food; they are an integral part of the culinary identity. Here are the three pillars of the Peruvian glass you need to know.
Pisco Sour (The Heavy Hitter)
This is like the national cocktail. It is made with Peruvian Pisco (a potent, unaged grape brandy), freshly squeezed lime juice, simple syrup, a raw egg white for texture, and a few drops of Angostura bitters resting on the foam. It is thick, aromatic, perfectly balanced between sweet and sour, and packs a massive punch. You absolutely have to order it at least once to experience the classic, but be careful, they go down dangerously easy, and the alcohol hits hard.
El Chilcano (The Local’s Choice)
Here is a tip: tourists drink Pisco Sours all night, but locals switch to Chilcanos. This is a much simpler, incredibly refreshing highball made with Pisco, ginger ale, a squeeze of fresh lime, and lots of ice. Because it skips the heavy egg white and thick sugar syrup, it is highly drinkable and pairs far better with a massive, hearty dinner. It acts as the perfect, fizzy palate cleanser between bites of intense, spicy food without making you feel uncomfortably full.
Chicha Morada (The Everyday Staple)
If you are not drinking alcohol, or if you are just sitting down for a standard midday lunch, this is exactly what will be on your table. Chicha Morada is a non-alcoholic beverage made by boiling native purple corn with pineapple rinds, apple, cinnamon, and cloves, served ice cold with a squeeze of lime. It is sweet, spiced, fruity, and visually striking with its dark, inky purple color. I’d say it is the everyday fuel of the city.
Sherpa Food Tours: Decode the Culinary DNA of Lima
Navigating Lima’s food scene is a dream for any traveler (or foodie), but let’s be honest: it can also be incredibly overwhelming. You can read all the guides in the world, but truly understanding how Japanese precision, Chinese wok techniques, and ancient indigenous ingredients created the world’s best food destination requires more than just a dinner reservation.
At Sherpa, we do not just hand you a plate of food and point at a building; we take you right to the source. In just under four hours, our small-group walking tour bridges the raw grit of local markets with the sophisticated pulse of modern Lima, turning a series of meals into a masterclass on Peruvian identity.
What to Expect on Our Culinary Journey
The adventure kicks off at the bustling Surquillo Market, where we dive into a sensory tasting of rare, mind-bending exotic fruits straight from the Andes and the Amazon. From there, we trace the country’s culinary evolution across more than 10 curated tastings. You will experience the deep comfort of traditional Criollo home cooking at a modern huarique, and then step into the cutting-edge world of Nikkei fusion for flawless seafood paired with our flagship Pisco.
The tour then takes a wild turn to introduce you to untamed ingredients brought directly from the rainforest, before finally wrapping up with a refreshing, handcrafted dessert while looking out over the Pacific Ocean.
This is a moving dinner party led by an expert local host who handles every single detail. All you have to do is show up, relax, and eat. By the end of the tour, you will not just know what to order for the rest of your trip; you will finally understand exactly why Peruvian gastronomy dominates the global stage.
Before I start this article, let me tell you that none of the places I will name stand a chance against my mom’s empanadas. It is completely impossible to pit any restaurant against emotional memory. Still, Buenos Aires has plenty of spots that get dangerously close to perfection.
But let’s rewind for a second: What is an empanada? Where do empanadas originate from? And more specifically, what is an Argentine empanada?
At its core, it is a brilliantly simple concept: a savory filling wrapped and sealed inside a pocket of dough. The history, however, runs deep. The dish arrived from the Iberian Peninsula, brought over through Spanish colonial tradition. Over the centuries, almost every country in Latin America developed its own distinct version, adapting the recipe to their native ingredients.
Here in Argentina, we took that colonial staple and turned it into a cultural obsession. The true beauty of our version lies in the strict regional laws. The dough, the spices, and the folding techniques change completely depending on the province, turning the dish into an edible map of the country.
To help you navigate the landscape of buenos aires empanadas, I put together a very specific list. I did not just pick the most famous names. The criteria? the atmosphere of the venue, the uncompromising quality of the ingredients, and, crucially, the texture and integrity of the dough. Here is exactly where you need to go to find the absolute best argentine empanadas.
The Regional Map
Before stepping into any restaurant (or hole in the wall), you need to understand the rules of the game. Every province defends its recipe with pride, and the differences are not subtle. You can usually tell what is inside by looking at the repulgue, the folded edge sealing the pastry. While my own folding attempts usually end up looking like the back of a dinosaur, true empanada masters use specific crimping patterns as a visual code to identify the filling without having to bite into it.
Here are the regional heavyweights you will encounter across the city:
Empanadas Tucumanas
The undisputed classic. These are packed with hand-cut beef (trust me, you could tell the difference), white onions, green onions, hard-boiled eggs, and a heavy hit of cumin. They are strictly baked in a blistering hot clay oven. If the juice does not run down your hand when you take that first bite, it’s not good enough.
Empanadas Salteñas
Smaller, but incredibly potent. The defining feature here is the addition of finely diced potatoes mixed right into the beef (not a fan, but it’s worth trying), often delivering a subtle, spicy kick. They are meant to be dangerously juicy.
This version is actually the most voted among our guides! Everyone loves a good empanada salteña.
Empanadas Cuyanas
Coming from western wine regions like Mendoza and San Juan, these are noticeably larger. The secret is the ratio. They use a massive amount of onions compared to the meat. I cannot be entirely objective here, as this is exactly the style my mom makes, always adding plenty of green olives. My grandmother even used to make the dough from scratch, mixing in a splash of white wine. Because of that emotional memory, these, along with the tucumanas, will always be my favorites.
Empanadas Cordobesas
This is where things get controversial. They lean into a sweet and savory contrast, mixing raisins into the beef and potatoes. I usually love a good sweet-salty combination, but i’m not into raisins so I will always pass on these. Still, they have a fiercely loyal local following.
The Essential Alternatives
While traditional beef empanadas dictate the regional borders, a proper order requires balance. You always need a few alternative fillings on the table to cut through the richness of the meat (or if you’re a vegetarian of course).
Humita: A creamy, slightly sweet blend of crushed corn, onions, and local spices. This is, without a doubt, my absolute favorite non-meat option.
Jamón y Queso: Diced ham and heavy, gooey mozzarella. It is a choice that never fails, especially when it is baked with hojaldre(flaky puff pastry) and a cheese that melts perfectly. Tearing one open hot out of the oven and seeing that cheese stretch is just glorious.
Verdura: Usually filled with fresh Swiss chard or spinach, white sauce, and a generous grating of parmesan cheese.
So, what happens when you get to the capital? Buenos Aires is the battleground where all those regional laws meet and compete. The landscape of buenos aires empanadas has it all: from the controversial empanada dulce to the juiciest, most heavily spiced beef empanadas you can imagine. Fried, baked, traditional dough, or that flaky hojaldre we love so much, the city is an endless showcase of our culinary identity.
Where to Eat the Best Argentine Empanadas
1. PICSA | Palermo | $$$
If you are looking for an upscale experience, this is it. PICSA makes an absolutely outstanding empanada. The aesthetic is deeply Argentine, hitting that perfect sweet spot between modern and old-school. It rides a new wave that reclaims our national classics and makes them feel incredibly cool. It is expensive compared to other local spots, but the quality and service justify every cent. The empanadas here are massive, and ordering them fried is non-negotiable. They are just tremendous.
Did you know? This specific, highly photogenic empanada is one of the absolute highlights we taste on our Sherpa Palermo food tour.
This is what i would call a hole-in-the-wall. You do not come here for the ambiance; you come for the «Pikachu» (a ridiculously addictive mix of cheese, onion, and a mild spicy kick). It is an old-school, experienced spot that maintains the magic of a local joint that never needs to advertise because it is always packed with regulars.
Hidden right in the middle of San Telmo’s cobblestone maze, this spot is less of a restaurant and more of a living shrine to Argentine folklore. It is a tiny, unapologetically raw space covered in traditional fileteado porteño art, vintage photos of local legends, and the iconic red altars dedicated to the folk saint Gauchito Gil (the shop’s namesake). You do not come here for table service but to grab a couple of phenomenal, old-school beef empanadas to eat with your hands as you wander through the neighborhood’s famous antique markets.
4. La Posta del Hornero (El Hornero) | San Telmo | $$
You will probably spot «El Hornero» counters scattered across various city markets, but if you want the real deal, you have to go straight to the mothership. La Posta is their central production hub, owned and operated by a family from the northern province of Salta. These are heavy, masterfully baked, and trap all that rich, spiced northern juice perfectly inside the crust.
Sherpa Favorite🥇La posta del hornero was voted as the undisputed favorite among our guides!
Beyond the Counter: Walk the Streets with Sherpa
Finding the perfect empanada is just the warm-up. The real magic of Buenos Aires happens when you hit the pavement with a local. Food is how we connect here, and our Sherpa culinary journeys are built to share exactly that. It does not matter if you are flying solo, traveling with your partner, wrangling the family, or exploring with friends, there is always a seat at our table for you.
Come walk the neighborhoods with us. We will guide you, diving deep into legendary thick-crust porteña pizza, perfectly charred local beef, and a massive variety of street food secrets most visitors never find. Let us show you how this city actually tastes.
Hungry for more? If you are still planning your trip, dive into our complete Buenos Aires travel guide to build your perfect itinerary. Or, if you want to keep exploring our local flavors right now, check out our dedicated deep dives into traditional Argentine food and the absolute best local street foodyou need to try.
A quasi-religious practice, an almost dogmatic act. Unhurried enjoyment, the perfect moment to gather our people, an excuse to share, rich aromas. Those are the answers that immediately come up when we ask our local guides what is asado. It is pretty crazy to think that a meal can be defined by words that seemingly have nothing to do with gastronomy; and yet, they have absolutely everything to do with it.
If you are trying to figure out the real difference in the asado vs barbecue debate, you have to throw out the idea of a quick weekend cookout. In Argentina, this is a prehistoric practice sustained in the modern world. It is a social event with no set schedule. You do not check your watch. You arrive early, pour a drink, and surrender to the rhythm of the embers.
The ritual starts long before the meat hits the grill. While the fire catches, pouring that first drink is practically law. A tall, ice-cold glass of Fernet with cola or a robust Malbec is the mandatory co-pilot for whoever is manning the iron grates. It is an event where we take our time, eat slowly, and let the conversation stretch into the evening.
But there is also a serious culinary science behind the romance. In this guide, we are going deep. We will break down exactly why argentine meat is world-class, walk you through the traditional stages of the tasting menu, and give you the ultimate cheat sheet on the best way to cook an asado yourself.
Before the Fire: The Cult of Argentine Meat
Why is it so good?
The global fame of our beef is no accident; it is the direct result of our geography and tradition. The cattle roam freely across the massive, flat plains of the Pampas, feeding exclusively on nutrient-rich natural grass rather than grain. This lifestyle produces argentine meat that is naturally lean, incredibly tender, and packed with a deep, earthy flavor that industrial feedlots simply cannot replicate.
The respect for the raw product is absolute. The entire process, from raising the cattle to the butchering, is designed to protect that quality, ensuring the ingredient shines entirely on its own before it ever even touches a flame.
Top Butcher Shops in Buenos Aires
In Buenos Aires, butcher shops have evolved from simple neighborhood counters into culinary destinations. If you want to see the product at its peak, these institutions treat every cut with serious reverence:
Don Julio: Beyond its international acclaim as a steakhouse, their butcher counter is a masterclass in meat selection and dry-aging.
Cabaña Juramento: An essential benchmark for anyone looking for flawlessly sourced cuts and unwavering quality.
Carnicería Corte Comedor: Their aged cuts are the gold standard for any serious asado.
Visiting these spots makes one thing clear: the excellence of an asado begins long before you light the match. It starts with choosing a world-class ingredient.
Beef Cuts: How to Eat an Asado in Stages
First of all, it is important to highlight that an asado is NEVER served all at once on a single plate. Instead, it is kind of a multi-course tasting menu that comes straight off the grill to a shared wooden cutting board. You eat piece by piece as the meat is ready.
This continuous flow is a massive challenge for the asador.Every single cut has its own specific cooking time and must be pulled off the fire at the exact doneness the guests prefer, all while following a strict serving order. It requires a mental stopwatch, placing each piece of meat over the coals at the exact right moment to orchestrate the meal perfectly.
Honestly, while I know my way around the table, I am no expert behind the grill. I am always deeply impressed by someone who can manage that fire, and I never get used to seeing a true master at work. It is exactly why every gathering ends with a mandatory, loud «¡Un aplauso para el asador!»(A round of applause for the grill master). They absolutely earn it.
Just to be clear before we dive in: the breakdown below is the order in which we eat, which is entirely different from the order things are placed on the grill.
Round 1: The Starters
Everything kicks off with the classics: Chorizo (pork sausage) and Morcilla (a rich, spiced blood sausage). Throw a hot chorizo inside a piece of crusty bread, and you have the legendary street food staple known as the choripán.
Round 2: Las Achuras (The Offal)
Please, do yourself a favor and do not skip this.
Mollejas (Sweetbreads): It is the caviar of the grill. Cooked slowly over the embers until they develop a crispy crust and a creamy, melt-in-your-mouth interior, they are traditionally finished with a heavy squeeze of fresh lemon.
Chinchulines (Chitterlings): Intensely flavorful, crunchy, and my favorite achuras. They require serious skill from the asador to prepare perfectly, but when done right, they are a true local delicacy.
Round 3: The Main Event
These are the heavy hitters that require patience and a slow fire.
Matambre: A thin, highly flavorful cut of rose meat that gets incredibly crispy over the hot coals. It means «Hunger killer». I love how literal we could get.
Costilla (Asado de Tira): Short ribs cut crosswise across the bone. The meat near the bone is packed with fat and deep flavor, demanding a low and slow cook to reach absolute perfection. You should start placing the bone against the embers.
Vacío (Flank): A thick, fibrous cut with a layer of fat on the outside that crisps up beautifully. Slicing into a perfectly cooked vacío on the wooden board is usually the peak moment of the meal.
The Traditional Sides
We do not drown our meat in heavy, sugary BBQ sauces. Instead, we rely on three traditional accompaniments to cut through the richness of the fat: Chimichurri (a mix of fresh parsley, garlic, oregano, vinegar, and oil), Salsa Criolla (diced onions, bell peppers, and tomatoes in vinegar), and Provenzal (a potent, simple mix of chopped garlic and parsley).
Even though the three of them are good, the meat does not need any extras to be delicious.
How to Host Your Own Argentine Asado at Home
Though Buenos Aires is filled with excelent steakhouses, if you happen to be renting a place with a parrilla , you should give it a try and host your own asado. Experiencing the ritual from the other side of the fire is something every traveler should do at least once. But before we get into the tips, remember what i said: everything starts with the ingredients. You cannot rush a bad cut of meat into being good. Take the time to visit a proper butcher and buy high-quality cuts.
Once you have the meat, it is time to face the fire.
Choosing the Fuel: Wood vs. Charcoal
Your first big decision is what to burn.
Carbón (Hardwood Charcoal): This is the go-to for most weekend asadores and definitely what you should use if it is your first time. It lights faster, provides consistent heat, and is much easier to manage.
Leña (Firewood): This is the traditional, romantic route. It gives the meat a deeply authentic, smoky flavor, but it requires much more time and skill to break down into usable embers.
Lighting the Fire (The Hairdryer Trick)
Building the fire is almost an art form. You start with a base of crumpled paper (do you know how many times i passed at school and used my notes?), add kindling or small pieces of wood, and stack your charcoal on top so it can catch the flame. Fundamentalists will tell you that using chemical fire starters or blowing air onto the fire is a sin. However, if this is your first time, take all the help you can get (be careful!). Honestly, I have even seen my own brother pull out a hair dryer to get a stubborn fire going. No judgment here, just get those embers glowing red.
Meat, Timing and Embers
Because you are serving a tasting menu, you need a strategy. I highly recommend mentally listing the order in which things go on the grill and the amount of heat they need.
The Long Game (Low Heat): Thick, bone-in cuts like Costilla (Asado de Tira) and thick fibrous cuts like Vacío go on first. They need a steady, low heat and can take up to two hours to cook perfectly.
The Middle Ground (Medium Heat):Achuras like mollejas and chinchulines take a while to get crispy and render their fat, so get them on early with a moderate amount of embers.
The Fast Track (High Heat):Chorizo and Morcilla are quick. The Morcilla is already cooked and just needs to be heated through, while the Chorizo takes about 30 to 40 minutes. Thin cuts like Matambre also cook very fast over high heat and should go on last.
The Sherpa Cheat Sheet
To make sure your event is a success, keep these core rules in mind:
Lie about the start time: Remember, this is a social event. Tell your friends to come over at 1:00 PM, knowing full well that the main cuts will not hit the table until at least 3:30 PM.
Keep the crowd happy: Because of the timeline mentioned above, a picada is mandatory. Put out a wooden board with salami, cheese, olives, and fresh bread so your guests have something to snack on while they wait.
Respect the embers: Do not rush the fire. Wait until the hot coals are covered in a thin layer of white ash before you pull them under the grill. If there are black, unburned pieces of charcoal touching your meat, you are doing it wrong.
Salt is your only seasoning: Generously salt the raw meat with sal parrillera right before it hits the grates. That is all high-quality argentine meat needs.
Keep the drinks flowing: The asador should never have an empty glass. Have a bottle of robust Malbec open, or mix up a tall, ice-cold glass of Fernet with cola to sip while the smoke does its work.
The Fire is Waiting
So, if anyone ever asks you what is asado, you now have the full breakdown. You know the cuts, you know the strict rules of the embers, and you understand that a true asado in argentina is taking your time and enjoying the people you share it with.
If you are still building your culinary itinerary and want to know what else belongs on your plate, keep exploring our guides to discover exactly what to eat in Buenos Aires beyond the grill.
But let’s be honest: reading about the smoke and the sizzle will only get you so far. If you want to skip the theory and get straight to the tasting, come walk the streets with us. Join one of our Sherpa food tours to eat your way through the neighborhoods alongside a local guide. And yes, stopping at a classic neighborhood parrilla to grab a bite of perfectly charred argentine meat straight off the fire is just one of the many delicious steps on our route.
We recently published a complete guide on traditional Argentine drinks, exploring the deep cultural history served in our glasses. Now, it is time to get entirely practical. If you are wondering exactly where to grab a drink, you need a map based on atmosphere. Finding the best bars in Buenos Aires requires knowing your specific vibe.
Not every famous counter is the right fit for every traveler. Sometimes you want a deeply chill corner to relax after a long day of walking. Other nights demand live music, highly complex signature cocktails, or simply a phenomenal spot located exactly two blocks from your hotel. This guide goes far beyond a basic directory. It exists to perfectly match your personal interests with the absolute highest quality venues in our city.
As a local expert who spends countless nights walking these specific neighborhoods and tasting these exact menus, I hand-picked these nine spots for you. I want you to skip the generic recommendations and experience the creative pulse of our nightlife, matching your exact mood with the perfect pour.
Understanding the Neighborhood Vibe
The city is massive, and the best way to plan your night is to truly understand the vibe of each area. Every single street offers a radically different energy.
Palermo: The Endless Epicenter
Palermo never turns off. If the city’s nightlife were a record, this neighborhood would be the undisputed pop hit. It is the safe bet. You will find constant bustling crowds, neon lights glowing on the sidewalks, and an endless supply of signature cocktails. It is the perfect meeting point if you are looking for high energy,creativity and the most awarded bars in the entire country.
Retiro and Recoleta: Classic Elegance
Pure sophistication dominates this area. Walking these streets means admiring European-like architecture, historic facades, and grand avenues. The rhythm here is much more mature and exclusive. It is the ideal zone to dress up and discover hidden underground spaces offering top-tier service.
Chacarita and Colegiales: The Innovative Bohemian Refuge
If you want to step away from the massive crowds, this is your new destination. The tree-lined streets and wide sidewalks still set a relaxed pace, but make no mistake. This area is rapidly becoming the most sought-after zone in the city. It carries a very specific upscale bohemian energy. The vibe here is chic, minimalist, and deeply innovative. It acts as the center for experimental botanicals, cutting-edge craft beer, and low-intervention wines. If this neighborhood were an artist, it would be a critically acclaimed indie musician recording minimalist tracks in a million-dollar vintage studio. You will sip your drinks surrounded by the city’s young creative class in an effortlessly cool environment.
Microcentro: Vertical Energy
During the day, this area thrives on the chaos of office buildings and banks. At night, the streets empty completely and leave the spotlight to the heights. It is the mandatory zone to head up to the rooftops, order a classic cocktail, and admire the lights of the Obelisco and the Rio de la Plata from above.
The 9 Best Bars in Buenos Aires
The World’s 50 Best Heavyweights
The city holds serious weight on the global stage. If you are looking for cocktail bars recognized by the World’s 50 Best Bars list, you need to head straight to Palermo. These spots dictate the current drinking trends and deliver world-class service every single night.
1. Cochinchina | $$$ | Palermo
The space is undeniably chic. The aesthetic constantly plays with your perception. At times it feels vintage, and at other moments it feels completely modern, highlighted by touches of Asian decor. The signature cocktails are exceptionally creative, perfectly complementing the tasty food menu. This is the exact place you need to visit when you want a high-energy atmosphere to get the absolute most out of your night.
I absolutely love how unpretentious this place is. Whenever I walk in, the vibe immediately reminds me of the music video for Bruno Mars’ «The Lazy Song.» The atmosphere feels young, colorful, and completely relaxed. But do not let that casual aesthetic fool you. The level of hospitality and cocktail craftsmanship here is exceptionally high. That’s exactly what secured them the number 10 spot on the World’s 50 Best list.
We all love a good secret, and Buenos Aires keeps a couple of them. Hidden entrances and exclusive back rooms are a beautiful part of the local drinking culture, because the mystery always addsan extra layer to the experience. Choosing a speakeasy is the perfect move when you want to plan a sophisticated, different night out.
3. Florería Atlántico | $$$ | Retiro
I love bringing people here just to watch their reaction. You start by walking into a beautiful, fragrant flower shop.
You pull open a heavy metal door and descend into a massive, dimly lit basement. The atmosphere down there is magnetic. The entire menu honors the immigrant history of the city with deeply complex, botanical flavors. I highly recommend arriving early so you can secure a spot right at the long bar and watch the bartenders work.
This is the quintessential hidden bar experience in Palermo. You begin your night inside a functioning sushi restaurant. Gaining exclusive access to the back room feels like a genuine privilege. Once you step through the hidden doors, you find an impeccably designed 1920s-style room with strict house rules and a beautifully sophisticated crowd. I always appreciate their dedication to the craft here. They serve absolutely flawless classic cocktails in a space that feels completely transportive.
Sometimes, you just want to listen. While the city offers plenty of loud spots for dancing, this specific local trend focuses on high-fidelity audio and deep listening. It is the perfect choice for a night where you are not there for a long conversation, but rather to flow with a curated musical proposal. It is about that rhythmic pace where one drink follows another as the music takes center stage.
5. Victor Audio Bar | $$$ | Palermo
Think of a New York club from the 1950s. The design is impeccably elegant, defined by dark woods and leather. This is a place where music is lived as an analog ritual. One of the most fascinating details is their jukebox equipped with headphones, allowing you to pick your own track without breaking the room’s intimate climate.
The Martini is the star of the drink menu, and the kitchen pays a tribute to American comfort food.
It is the perfect spot to flow between the best of the old school and the modern world.
This vintage listening bar is easily one of the best bars in Buenos Aires. The space is beautifully dim and bathed in a soft reddish glow that makes every corner feel private and personal. You get to explore an impressive record collection while enjoying a creative cocktail or a glass wine. To me, visiting Bimbi Nilo feels like being invited into the living room of a friend who has impeccable taste and an even better bar cart.
This is my mandatory recommendation for anyone who wants to see the sheer scale of the city from above. Located in the heart of Microcentro, Trade Sky Bar sits atop an iconic building, offering a 360-degree view that is absolutely breathtaking. I love heading up here just as the sun sets to watch the office towers empty and the city lights flicker on. It is an essential stop to admire the Obelisco and the Rio de la Plata while holding a perfectly executed classic cocktail.
The Alternative & Craft Beer Scene
8. Ruda Bar | $ | Colegiales
Ruda is the perfect alternative for those wanting to escape the crowded streets of Palermo. I love the vibe here; it is chill, cool, and carries a strong alternative energy. They focus heavily on unique botanicals and serve their creations with a much slower, more relaxed rhythm. I appreciate the quiet confidence of this bar; it does not need to shout to be one of the most interesting spots in the neighborhood. The pizzas are delicious, and they frequently host live music, making it an ideal spot to catch a local performance while you sip on something creative.
9. Strange Brewing | $ | Colegiales
I cannot discuss our local drinking culture without highlighting the craft beer scene. Strange Brewing in Colegiales is the best brewery in Buenos Aires. This goes beyond my personal preference; our local guides voted it as the number one spot in the city. The aesthetic is defined by wood, barrels, and of course, some cool, strange details. Their raccoon mascot instantly transports me straight into a Guardians of the Galaxy movie. It captures that specific new wave of cool that borders on the bizarre while remaining completely unpretentious. They maintain a simple environment that focuses entirely on its mission of delivering the highest quality beer in town.
It perfectly embodies that innovative bohemian vibe: completely unpretentious and consistently excellent.
Take Your Exploration Further
I know finding the perfect bar is essential, but your exploration continues long after your glass is empty. If you want to experience the city through the eyes of those who call it home, our Sherpa experiences provide the most authentic way to explore. We focus on connecting you with the real rhythm and flavors of our neighborhoods, guided by local experts who live, breathe, and eat in these streets every single day.
Joining a Sherpa food tour in Buenos Aires means skipping the generic tourist paths. You get to walk the city with a local who knows the hidden stories, the most interesting corners, and the exact kitchens you need to try. It is about discovering the pulse of our culture through genuine human connection, shared knowledge, and incredible meals.
Authentic Local Guides: Explore the city with someone who lives here and understands its unique culinary energy.
Deep Gastronomic Context: Learn the history behind the classic dishes, the neighborhood menus, and the people pouring your drinks.
Real Connections: Experience Buenos Aires as a participant in local life, sharing plates and toasting exactly the way we do.
If you want to continue exploring our local palate, do not miss our complete guide on Argentine food. We dive deep into the essential dishes and ingredients that define our identity.
Also, to perfectly complement your drinking itinerary, check out our curated list of the best restaurants in Buenos Aires, giving you the exact map to understand what makes our dining scene so spectacularly good.
In Argentina, eating goes way beyond biological necessity; it is how we experience life.
When we travel, we do it to truly understand a place, and at Sherpa, we firmly believe there is no better introduction to a culture than pulling up a chair at its table. A single bite can tell the story of our geography, our economic shifts, and our complex history.
Plus, let’s be honest: Argentine food is outrageously good. (I know we have a well-earned reputation for being a bit egocentric, but when it comes to our gastronomy, I promise the hype is completely justified).
You can think of our guide to Argentine food culture as the theory. Over there, we break down the broader context: exploring the different restaurant archetypes in Buenos Aires, our notorious dining schedules, insider tips for ordering, and the immigrant waves that shaped our menus.
But this article right here? This is the practice. When it comes to deciding exactly what to eat in Buenos Aires, the endless options can easily become overwhelming. That is why I have done the curating for you. Out of a city absolutely obsessed with food, I chose the 5 fundamental dishes you simply cannot leave without trying, and I am going to tell you exactly where to find them in their absolute best versions. Let’s dig in.
Asado
If you ask anyone what to eat in Buenos Aires, the immediate, roaring answer will be beef. But when we talk about an asado, we are talking about an entire sensory experience. Long before you even see the grill, you can smell it: the unmistakable, intoxicating scent of woodsmoke and sizzling fat drifting down the block, pulling you in.
The secret to our world-renowned meat comes down to the vast Pampas, where our cattle roam and graze on natural grass. That diet gives the beef a rich, organic flavor and a melt-in-your-mouth tenderness that needs absolutely no masking. Forget heavy BBQ glazes or marinades; just a sprinkle of coarse salt, the magic of the fire, and a dab of fresh chimichurri are all you need.
A proper asado is a marathon, not a sprint. You must always warm up with the achuras. My personal favorites are the crispy sweetbreads crackling with a squeeze of fresh lemon, and the chinchulines (chitterlings). You also have to add morcilla (blood sausage) to your plate; I know the name might sound a bit controversial, but it is unbelievably rich and savory. Only then do you move on to the main cuts, like a slow-cooked costilla(ribs), a tender matambre, and a juicy vacío(flank steak), all expertly charred over glowing coals by a patient grill master.
Where to eat it:
For a truly unforgettable introduction, I highly recommend Fogón Asado. It offers an immersive, educational dining experience where you sit right around the fire, watch the chefs work their magic, and taste every iconic part of the tradition in one tasting menu.
Of course, Buenos Aires is filled with countless parrillas, each with a completely different profile. You might be craving an award-winning temple of meat or a bustling, humble neighborhood joint. To find exactly where to eat in Buenos Aires when the craving hits, head over to this complete guide on The Best 8 Steakhouses in Buenos Aires.
Milanesa
To the untrained eye, it might just look like a standard breaded cutlet or a close cousin of the schnitzel. But for us, a milanesa is the undisputed-definitive-supreme-legendary-absolute-ultimate Argentine comfort food. If you want to know what to eat in Buenos Aires to truly feel like a local, this is the dish.
The concept is beautifully simple: a slice of beef or chicken dipped in an egg-and-garlic wash, coated in breadcrumbs, and cooked. You can bake it, sure, but frying it to a flawless, golden crisp is the absolute key. When it is perfectly fried, the breading puffs up slightly, creating a satisfying crunch that locks all the tender meat juices inside. The real game-changer is adding a generous squeeze of fresh lemon over the top right before your first bite. That hit of citrus cuts through the richness and elevates the flavor completely.
Naturally, a classic this iconic needs the right sidekick. You will always see a milanesa paired with either french fries or a rich, buttery puré de papas (mashed potatoes).
Where to eat it:
El Preferido de Palermo. We have proudly listed this iconic pink corner as one of the best restaurants in Buenos Aires, and their milanesa de bife de chorizo (breaded sirloin) is just perfect. It operates as a historic bodegón (traditional tavern) that deeply respects the classics, elevating them with top-tier ingredients and flawless service. It is a humble must-try food turned into a masterpiece.
Empanadas
Empanadas are a brilliant culinary hybrid: they could be a sit-down dish, but also street food. You can easily eat them sitting at a table, but mastering the art of eating them standing up is a true local thing. There is a very specific skill to it: you must open your legs slightly and lean forward. Why? Because a proper, authentic meat empanada is dangerously juicy.
Argentina has countless regional recipes. Luckily, the streets of Buenos Aires gather the absolute best variations in one place. If you want to order like an expert while eating in Buenos Aires, you need to recognize the three heavyweights:
La Salteña: this version holds a beautiful, mildly spicy stew of hand-diced beef, scallions, and hard-boiled eggs. The secret weapon here is the addition of tiny potato cubes that absorb every drop of flavor.
La Tucumana: These purists refuse to use ground beef. They strictly fill their dough with knife-cut matambre(rose meat) heavily seasoned with cumin. The result is dangerously juicy and flavorful. These ones are my personal recommendation!
La Cuyana: Hailing from the Andes, these are baked in scorching clay ovens. They achieve their legendary moisture through a massive amount of onions that caramelize slowly with the meat.
If you want to step away from the beef, you have incredible options. The Jamón y Queso (Ham & Cheese) is a cult favorite. Vegetarians also win big. You have to try Humita, a sweet and savory native corn pudding mixed with béchamel and cheese.
Where to eat it:
La Posta del Horneroin San Telmo. You will spot regular «El Hornero» stalls inside crowded tourist markets around the city. However, our Sherpa guide Katherine insists on taking the purist route by visiting their central production hub.
Forget everything you know about delicate Italian crusts or thin, foldable slices. Buenos Aires took the concept of pizza and transformed it into an unapologetically heavy beast. We call this local style with thick and spongy dough,pizza al molde.
The real shock factor comes with the cheese. A proper pizza porteña carries an absurd avalanche of gooey mozzarella. The cheese cascades down the sides and chars slightly against the hot metal edges. Every single bite results in an endless string of melted dairy.
To experience this like a true local, you need to go for the classic pairing. You order a slice of fainá(a dense chickpea flatbread) and place it directly on top of your pizza slice. Yes, it is an absolute gluttonous overload. Stacking dense chickpeas on top of an inch of dough and cheese probably ruins your ability to taste the delicate tomato sauce underneath. We do not care. It is a wildly excessive tradition, but trying this exact combination is a mandatory step when eating in buenos aires.
Where to eat it:
Pizzería Güerrín on Corrientes Avenue. Walking into this neon-lit institution is a complete sensory overload. The heavy aroma of baking dough and roasted garlic hits you before you even cross the doors. Trust me, if you wanted local… here you’ll watch the absolute chaos of the city unfold around you. If you prefer a modern, elevated homage to this classic, our Sherpa team also spends a lot of time eating the sourdough versions at PICSA in Palermo.
Choripán
The name explains the entire recipe perfectly. «Chori» stands for chorizo(a thick pork sausage) and «pan» means bread. It sounds ridiculously simple.
The sausage splits open over the hot coals of the grill. The casing gets a furious char and snaps perfectly against your teeth when you take that first bite. The bread must be crusty on the outside but soft enough inside to soak up all that rich, neon-orange grease.
Take this local advise: a choripán without condiments is a completely unfinished sentence. We usually slice the sausage down the middle in a butterfly cut. Then, we drown the meat in a garlicky, tangy chimichurri or a massive spoonful of salsa criolla. That sharp acidity cuts right through the heavy pork fat and balances the whole sandwich perfectly.
Taking a walk along the river at Costanera Sur and grabbing a choripán from one of the classic white food carts is a deeply traditional porteño ritual. You lean against the railing, smell the charcoal in the air, and let the chimichurri drip directly onto the pavement. Now, if you want a slightly elevated, modern take, you absolutely need to visit CHORI in Palermo. It is actually the most voted spot by our entire team of Sherpa guides. They respect the classic street food soul but upgrade it with artisanal sausages, incredible homemade bread, and a vibrant atmosphere that perfectly captures the spirit of the dish itself.
How to Taste It All (And Save Room for Dessert)
Now you know what to eat in Buenos aires… But i know that reading about the snapping casing of a hot choripán or the melted mozzarella cascading down a hot iron pan inevitably makes you hungry. Trying to fit every single one of these massive meals into a short trip becomes a serious logistical challenge. We designed our experiences at Sherpa Food Tours to solve that exact problem. We hit the streets of Buenos Aires together, grab a seat at our absolute favorite local counters, and taste all of these cultural marvels in one single journey.
We take care of navigating the menus, ordering the perfect cuts of meat, and finding the exact right portions. Your only job is to surrender completely to the flavors of the city.
Come eat with us. I promise you will leave with a very happy palate and a perfect understanding of exactly how our culture beats.
To keep your culinary journey going, head straight over to my complete guide onThe Best Argentine Desserts. I will show you exactly how and where to satisfy your sweet tooth durinig your trip.
Buenos Aires has an overwhelming, world-class culinary scene. There is no doubt that the city is packed with internationally recognized spots and historic venues. Most traditional guides will immediately point you toward the premium international cuts at Don Julio, the high-end mixed cuisine of Osaka, the multi-course Michelin experience at Aramburu, or the chaotic, beautiful slice found standing at the counter of Güerrín.
While those are fantastic experiences, just like getting lost among the food stalls of the Mercado de San Telmo, they are not always the first places we recommend. The reality of traveling is that highly viral spots often mean dealing with massive tourist crowds, booking months in advance, or occasionally falling into an overpriced tourist trap.
In Sherpa, as local guides and culinary experts, we want to show you what we actually eat and the places we genuinely love. We value the history of the spot, and the quality of the ingredients, but we also care deeply about the ambiance, the service, the budget, and the true local vibe.
That is why we have built our own curated ranking of the best restaurants in Buenos Aires. This list (with a wide variety) is designed to help you make the most of your stay, avoid the fatigue of endless research, and easily choose what better fits you.
The Steakhouse: Fogón Asado
A highly narrative, contemporary take on the classic Buenos Aires grill. Fogón takes the traditional Argentine asado to elevate it into an intimate, closed-door tasting menu where you sit directly in front of the flames.
The ambiance is perfectly dim and tranquil, accompanied by service that is highly attentive yet never invasive. But the true standout is the narrative behind the meal. Being able to sit right in front of the grill, understanding exactly what you are eating and why, is our absolute best definition of a culinary experience.
Just like our guide Stan says, this immersive ritual could be perfectly described as a trance-like state with the fire, food and wine.
The Menu & Pairing
You are here for the tasting menu, and opting for the wine pairing is the best thing you could do; it accompanies the courses flawlessly. The menu is full of spectacular, refined surprises. The Asado Braseado al Papillote is excellent, as is the unexpected delight of the Marucha Roja smoked with pine cones. For that dish, they specifically burn the cones to build the fire. It imparts a completely different flavor profile than traditional firewood, a brilliant, subtle detail that builds an unforgettable narrative. There is also a Berenjena al Rescoldo (ember-roasted eggplant) served with ricotta and fresh herbs that offers a stunning contrast of flavors, textures, and sensations. It is such a well-thought-out, meticulously planned dish that relies on simple, exceptionally high-quality ingredients.
It’s impossible to miss the pink corner on Jorge Luis Borges. It looks like an Argentine movie set but smells of real food.
El Preferido isn’t the cheapest bodegón in town. You could find a decent milanesa nearby for less. But you don’t come here to save money; you come to create a memory you’ll actually want to talk about.
Stepping inside is a time warp. The walls hold the spirit of a 1950s neighborhood store, while the open kitchen moves with modern precision. When you sit down, the first thing you see isn’t the menu, but the charcuterie hanging from the ceiling like edible chandeliers. Spilling a drop of the house wine on the white tablecloth wouldn’t embarrass you here; it just feels like the night has truly started.
What truly makes El preferido one of the best Buenos Aires restaurants is the impeccable service. While classic bodegones often lean into a chaotic, loud charm, the attention here is completely flawless. Everything is exceptionally neat, and despite the rustic roots of the food, each dish arrives beautifully and carefully presented. It offers the comforting warmth of a local tavern but operates with the seamless grace of fine dining.
What to order
I have a simple policy: if there’s fainá(a savory chickpea flatbread), i order it. Here, it arrives perfectly baked. The moment you bite into it, you experience a brilliant contrast between the crispy, olive-oil-toasted edges and the dense, flavorful center. Though it is a “simple” staple of Buenos Aires cuisine, this version is just perfect.
Then comes the undisputed Milanesa de Bife de Chorizo. The breading is dry and crispy, hugging the tender meat perfectly. Add some lemon and make the best out of this Argentine schnitzel.
Budget: $$-$$$
Did you know? The building dates back to 1952, and its iconic pink facade is one of the most photographed corners in the Palermo neighborhood.
Mengano
A distinguished porteño restaurant that brings pure nostalgia to the realm of haute cuisine. Mengano reimagines classic Argentine family meals and neighborhood staples in an elegant setting.
The ambiance is dim and incredibly easy on the eyes; the space is has thoughtful details without relying on pure sensory overload. It captures the comforting essence of traditional dining but elevates it with modern techniques. It is the perfect choice if you want to experience the soul of local, homemade food but in a sophisticated, upscale environment where the innovative presentation of the plates takes center stage.
What to order
The menu is designed around platitos (small plates or Argentine tapas), encouraging you to share and taste a bit of everything. You absolutely have to order the Ñoquis chipa soufflé cacio e pepe, a brilliant, airy local twist on the Italian classic, and the Sándwich de milanesa Wagyu.
For dessert, i would go for the Rogel. It is not the rustic, towering pastry you might find in a traditional Argentine bakery; Mengano’s version offers a completely different texture and presentation. It looks incredibly modern and detail-oriented, yet it perfectly retains the sweet, authentic soul of the classic Argentine dessert.
Budget:
$$-$$$
Did you know? Mengano’s innovative approach to traditional local flavors earned it a prestigious nod from the Michelin Guide, cementing its reputation as one of the best restaurants in Buenos Aires for a modern dining experience.
The Veggie Friendly choice: Narda Comedor
A fresh, comforting, and detail-oriented space where seasonal ingredients are key. Created by renowned Argentine chef Narda Lepes, this restaurant changes the pace of the city’s famously meat-heavy dining scene.
Stepping into Narda Comedor feels like a deep breath of fresh air. The vibe is incredibly organic and local, with a bright, welcoming dining room. Every detail is carefully curated to make you feel nourished and relaxed. It is the perfect pause for a traveler who needs a delicious, high-quality break from traditional heavy meals.
What to order
The menu shifts constantly with the seasons, ensuring you always get the absolute best produce of the moment. While they do serve animal protein, their plant-forward approachmakes their vegetable dishes the true main characters. If you are searching for the best vegetarian restaurants in Buenos Aires, this is hands down the most comforting and flavorful option you will find. A quick heads-up on expectations: while the portions might appear small at first glance, they are incredibly well-balanced, nutrient-dense, and leave you feeling satisfied.
Did you know? Narda Lepes is a beloved television personality and she revolutionized the country’s food scene by teaching a notoriously meat-loving nation how to appreciate fresh vegetables, diverse global flavors, and mindful eating habits.
The Innovators
Anafe
As we said in our guide to Argentine Food, the culinary epicenter of Buenos Aires has been steadily shifting. The leafy, residential neighborhoods of Chacarita and Colegiales have become the playground for young, brilliant Argentine chefs. Safely outside the usual tourist circuits, this area is bursting with fresh concepts and culinary innovation, and Anafe is the perfect example of this vibrant new wave.
Stepping onto their cool, relaxed terrace feels like uncovering a neighborhood secret. It completely strips away the stiffness of fine dining, replacing it with an effortlessly cool atmosphere.
What to order
The menu is dynamic and a testament to the creativity of this new generation. For starters, if you lean toward fresh, acidic flavors and brilliant flavor combinations, the Stracciatella con Melón is a masterpiece. It is a juicy, creamy, and wonderfully acidic dish that mixes fresh melon, cucumber, celery, lime, and baby onions with rich stracciatella and basil.
For the main course, the Arroz al Horno is truly surprising. It features a rich squid sofrito topped with creamy alioli and perfectly crispy morcilla (blood sausage). For travelers who might usually hesitate at the thought of traditional blood sausage, this modern execution is a good way to experience it. The dish delivers a stunning mix of mild and strong flavors, playing with a brilliant contrast of textures.
Budget: $$
Did you know? Anafe actually started as a secret closed-door pop-up in a tiny apartment before exploding in popularity, opening its permanent location, and eventually earning prestigious recognition.
Garabato
The latest hit from the visionary hospitality group behind other local favorites like Mad Pasta and Piedra Pasillo. True to its name—which translates to a «sketch» or «scribble», Garabato is defined by having its own unique path.
It explicitly defines itself as aneo-bistro, stepping away from the traditional nostalgia of local taverns to forge an entirely distinct culinary identity. It offers a highly creative, sophisticated menu within a relaxed, vibrant atmosphere. It is the perfect spot for a traveler who wants an innovative, boundary-pushing dining experience with a strong, independent personality.
While many popular spots in the city lean heavily on beef and heavy pastas, Garabato is an outstanding destination for high-quality fish and seafood. The must-orders here are the ceviche and the cóctel de langostinos(prawn cocktail). These dishes perfectly showcase their signature style and technique. As our guide Anthony perfectly sums it up: «In a time when it’s so easy to trick people with pretentious little plates that taste like nothing, Garabato does things right.» It is the ideal choice for a lighter, genuinely flavor-packed dinner.
Budget: $
Did you know? For the truly adventurous foodie, Garabato’s menu hides a brilliant, bold surprise: the Garra de Pato Frita (fried duck claw). This is the ultimate proof that this kitchen is not afraid to take risks and draw its own unique path.
Beyond a Simple Reservation: A Final Piece of Advice
I hope you reached the end of this guide knowing exactly where your next great anecdote will take place. I didn’t write this to hand you a boring directory of ingredients or a list of the most hyped spots in the city. I did the legwork, ate the milanesas, and drank the wine (can’t complain) so you don’t have to spend your vacation scrolling through endless, confusing reviews. I have given you the script; now you just have to choose the vibe.
So, now that I have handed you my definitive list of the best restaurants in Buenos Aires, I want to leave you with one final, crucial tip: truly live the table.
Dare to order the controversial dishes. Whether it is the crispy morcilla at Anafe or the fried duck claw at Garabato, stepping out of your comfort zone is the entire point of traveling. It is hands down the best way to immerse yourself in our gastronomy.
This is where the real magic happens. Do not worry about spilling a little Malbec on the crisp white tablecloth. Try everything, share your plates, and get a little messy. Because food here is not just an excuse to eat incredibly delicious things, but it is the most authentic way to learn about who we are as a country.
And remember, the culinary heartbeat of Buenos Aires is not solely found in its top-tier restaurants. To truly understand our palate, you have to explore every layer of the city.
By now, you have everything you need. You could easily take this list, pin the locations on your phone, and build a fantastic itinerary entirely on your own. But let me raise the stakes for a second.
Knowing which are some of the best restaurants in Buenos Aires is the first step. The real magic happens when you experience them with a local companion by your side. At Sherpa Food Tours, we don’t do generic walking itineraries. We share our city exactly the way we would with a good friend, taking you to the places where we actually choose to spend our own weekends.
How we do it is entirely up to you.
You can dive straight into the city’s culinary heartbeat by joining one of our signature neighborhood tours. We can get lost together in the historic, cobblestone streets of San Telmo, sharing plates in old-school taverns, or we can explore the vibrant, ever-evolving food scene of Palermo. You just show up, let your guard down, and we take care of the rest.
Or, if you have a very specific craving, we can design a Buenos Aires Private Experience tailored entirely to you. We navigate the impossible reservations, the language barriers, and the streets.
Ready to create a memory you’ll actually want to talk about?
What time do people usually eat dinner in Buenos Aires?
Dinner in Buenos Aires is typically served late, with locals often dining between 9 and 11 PM. For an authentic experience, embrace the late dining culture of the city.
Do you tip waiters in Buenos Aires?
In Buenos Aires, tipping waiters around 10% of the total bill is a common practice if the service meets your satisfaction. While not obligatory, tipping is a welcomed acknowledgment of good service.
What is the legal drinking age in Argentina?
The legal drinking age in Buenos Aires is 18. Most of Buenos Aires restaurants and bars will ask for identification to verify your age if you’re ordering alcoholic beverages.
Street food is the great culinary equalizer. By definition, it’s the ready-to-eat food or drink sold by vendors in streets and public places, but in reality, it’s much more than that: it’s the truest reflection of a culture’s identity. While fine dining shows you how a city dresses up, street food shows you how it actually lives. Think of the sizzling Pad Thai carts illuminating the night in Bangkok, the bustling, spice-filled taco stands in Mexico City, or the iconic hot dog carts anchoring the corners of New York. Globally, these pavement-level bites define a nation’s palate.
While Argentina is globally famous for its white-tablecloth steakhouses and premium cuts of meat, the real, everyday heartbeat of our cuisine is found on the streets, specifically within the vibrant Buenos Aires street food scene.
For us, Argentine street food isn’t just about grabbing a quick snack to survive the day. It’s standing shoulder-to-shoulder with locals outside a soccer stadium, or eating a juicy sandwich while taking in the striking contrast of the river views at the Costanera. To me, this is the true joy of traveling: skipping the polished, curated tourist spots to dive headfirst into the authentic, messy, and wonderful day-to-day life of the city.
In this guide, curated by our local Sherpa experts who walk these streets every day, we are going to answer the most important questions for any food-loving traveler: What do Porteños eat on the go? Where can you find the best bites in the city?
The Choripán: A Whole Ritual
Unlike other global capitals, Buenos Aires doesn’t have food carts on every single corner. Here,street food is a destination in itself. You will find it clustered in very specific ecosystems like parks, festivals and, most importantly, outside soccer stadiums.
The street menu in Argentina is unapologetically carnivorous and almost always sandwiched between bread.
Simply put, a Choripán (affectionately called a Chori) is a grilled pork sausage (chorizo) split down the middle and served in a crusty bread roll (pan). In the words of our guides, it is everything street food should be: simple, hearty, and incredibly flavorful. But eating one is… gloriously messy.
For us locals, the Chori is deeply linked to the soccer stadium ritual. It’s the fuel while waiting outside with friends. When your team wins, eating a Chori on the way out of the stands is kind of a trophy. When you lose, it is the perfect consolation prize.
What to Put on It: The «Best Salad in the Country»
Eating a dry Choripán is considered a rookie mistake. You have to dress it up. In fact, our Sherpa guide Denis jokingly refers to a fully loaded Chori as «the best salad in this country»because of the heavy spoonfuls of toppings required.
The holy trinity of Argentine street food condiments includes:
Chimichurri: The absolute classic. A tangy, herby mix of parsley, garlic, olive oil, oregano, and vinegar.
Salsa Criolla: A fresh, vibrant, and acidic mix of finely diced tomatoes, onions, and bell peppers (my personal favorite).
Provenzal: A punchy, sharp mix of raw garlic and parsley.
Lettuce and Tomato: If you want to take the «salad» joke literally, ask for your chori completo. The crisp lettuce and fresh tomato slices add the perfect fresh crunch to balance out the rich, grilled sausage.
Where to try the Best Choripan in Buenos Aires
Costanera Sur (The Classic ‘Carritos’)
Located right along the river promenade in Puerto Madero, the carritos offer a scene that is fundamentally Argentine in its beautiful contradictions. On one side, you have humble, smoke-billowing food stands; just steps away, the gleaming glass towers of the city’s most exclusive and expensive real estate.
When you order from these traditional sidewalk grills, you just need to embrace a leap of faith. The aesthetic here is proudly unpolished. Instead of looking for pristine stainless-steel counters or official framed paperwork, you surrender to the street ritual.
The Local Insider’s Tip: Don’t overthink your choice. Simply scan the promenade and walk toward the cart with the longest line. A massive, hungry crowd means high food turnover, which is the only quality control you will ever need!
La Choripanería (The Market Vibe)
Located inside the historic Mercado de San Telmo, this is the place to visit for an excellent, bustling market experience. It perfectly blends the traditional street flavor with a comfortable setting.
CHORI (The Modern Route)
Located in Palermo, spots like this offer gourmet, modern versions of the classic. It’s ideal for those looking for high-quality ingredients in a trendy atmosphere (they even offer fantastic vegetarian options).
While the choripán rules the stadiums and the riverfront, the empanada is the undisputed ruler of the everyday life. These savory, half-moon pastries are a staple of the Argentine diet. While they are great on-the-go food for grabbing a quick lunch or a late-night bite after a bar, their cultural importance goes much deeper. Argentine empanadas are a centerpiece of family gatherings, the perfect comfort food for a cozy night in, and the go-to order when gathering with friends.
At their core, empanadas are simple: a delicate dough filled with a variety of ingredients, folded, and either baked (al horno) or fried (fritas). Every province in Argentina claims to have the best recipe: the spicy, potato-laced versions from Salta; the savory masterpieces made with hand-cut beef (carne cortada a cuchillo) from Tucumán (a personal favorite); the sweet and highly controversial beef with raisins from Córdoba; and countless other regional variations.
The true beauty of the Buenos Aires street food scene is that the city acts as a melting pot where you can find all these regional styles. But with so many options baking in the same oven, how do you know which flavor you are about to bite into?
This is where the repulgue comes in.
The repulgue is a masterpiece of non-verbal, non-written communication. Each flavor has its own specific fold or shape. It’s an edible, unspoken code that every Argentine learns from childhood, ensuring you always grab exactly what you crave.
Where to Eat the Best Empanadas
La Posta del Hornero
While you might see «El Hornero» stalls in different markets around the city, our guide Katherine highly recommends going straight to the source. La Posta del Hornero is their central factory, run by a family originally from the northern province of Salta. As Katherine insists, «Salta-style empanadas are simply the best.» Expect them to be perfectly baked, packed with flavor, and incredibly juicy.
PICSA
Though famous for their thick, Argentine-style pizza, you absolutely cannot skip their juicy empanadas. Their fried ham and cheese option is the perfect bite to grab while wandering through the Palermo neighborhood.
Tucked away in the historic San Telmo district, this beloved, no-frills local spot is a cultural experience in itself. The space is wonderfully tiny and immerses you instantly in true Argentine folklore. It is authentically and rustically decorated with fileteado porteño (our traditional artistic painting style), faded photos of local idols, and holy cards of popular saints. In fact, the shop gets its name from the legendary folk saint, Gauchito Gil, whose iconic red shrines are proudly displayed as part of the decor. It’s exactly the kind of place where you grab a couple of traditional beef empanadas to eat with your hands while exploring the old cobblestone streets and antique markets.
Sándwiches de Carrito
If you thought the choripán was the only thing sizzling on the street grills, think again. Step up to any street food cart, and you will be greeted by a lot of different grilled meats waiting to be sandwiched between two pieces of crusty bread.
Our Sherpa guides are incredibly passionate about these carnivorous heavyweights. As our guide Stan perfectly describes eating at these carts during fairs or massive events:«It complements the ritual».
Here is the definitive lineup of the sándwiches de carrito you must try:
La Bondiola (Pork Shoulder): This is a crowd-pleaser and a firm favorite among our guides. It’s a thick cut of pork shoulder that is seasoned and slow-grilled until the edges are crispy but the inside is tender. If well prepared, it practically falls apart on its own, melting into a pulled-pork texture.
El Vaciopán (Flank Steak):Vacío is a beloved, traditional cut in any Argentine asado. When allowed to cook slowly over the coals for enough time, the meat becomes incredibly juicy, tender, and deeply flavorful. Stuffed into a crusty bun (pan), it becomes the vaciopán, a rich, beefy masterpiece.
El Matambrito (Pork Flank): The matambre de cerdo is a very thin cut of pork that cooks quickly over the hot coals. This fast grilling over high heat results in a sandwich with an unbeatable, crunchy charred texture on the outside while staying rich and flavorful on the inside.
Where to Eat Them: Trust the Smoke and the Crowd
Unlike traditional restaurants, there isn’t one specific famous cart you need to pin on your map. The true magic of the sándwiches de carrito is that they are an ever-present part of the city’s landscape. You will find them lined up along the Costanera, or feeding hungry crowds outside local fairs and events. To find the best sandwich, simply apply the golden rule we gave you for the choripán: follow the smoke and look for the longest line.
Chipá: The Cheesy On-the-go Savior
Originating from the northeast of Argentina and strongly influenced by Guaraní culture, a chipá is a small, baked cheese roll. The secret to its unique texture? It is made with cassava flour (harina de mandioca).
Packed with semi-hard local cheeses, the exterior is slightly crispy while the inside manages to be incredibly airy and intensely cheesy all at once.
While you might occasionally hear a street vendor selling them from a basket, you don’t need to hunt for them on the street. The chipá is a bakery staple; you can walk into any panadería in the city to get your fix.
If you prefer a savory start to your day, the local move is to walk in, order un cuarto (a quarter kilo) of chipá, and wander the streets.
Fair warning: your paper bag will emit a very strong, unapologetic cheese smell, but it is the absolute best companion for a morning walk. It’s also the ultimate late-night savior. Speaking from personal experience, and many long nights out with friends, stopping by a 24-hour bakery to grab a warm bag of chipá before heading home is arguably one of the best decisions you can make.
The Crucial Rule of Chipá: You must eat them warm (calentitos). If you let them get cold, they turn rock hard. But whatever you do, neverput them in the microwave to reheat them, or they will become unpleasantly rubbery. Eat them fresh on the go, preferably paired with a mate, a combination that hits the spot perfectly (or as we say here, ¡va como piña!).
Sándwiches de Miga: The Delicate Obsession
While not cooked over a roaring street fire, the sándwich de miga, adirect descendant of the Italian tramezzino, is a crucial pillar of Argentine on-the-go eating. Walk past the window of any traditional panadería (bakery), and you will see perfectly stacked, geometric towers of these delicate, crustless sandwiches.
The miga refers to the crumb of the bread, which is baked into massive loaves and sliced razor-thin. The bread is then generously brushed with mayonnaise (butter is better!), ensuring the sandwich is incredibly moist. In fact, their texture is exactly what makes them so delicious: they literally melt in your mouth, and hilariously, they are famous for immediately sticking to the roof of your mouth. It’s part of the experience!
While you will see endless combinations of ingredients, everyone universally gravitates toward the classic Jamón y Queso(ham and cheese). However, if you want to reach top-tier sandwich status, look for the gourmet options filled with jamón crudo y rúcula(prosciutto and arugula).
Where to Eat them
These sandwiches are the mandatory stars of any casual gathering or Argentine birthday party. Ideally, this would be a great food to try at a cumpleañito. But if you are visiting Buenos Aires and, obviously, don’t have an invitation to one, don’t worry. My recomendation is to skip the sad, pre-packaged ones at the kiosk. Just walk into a neighborhood bakery, order a fresh one, and enjoy them while wandering the city or sitting in a plaza.
Hungry for more? The streets are just the beginning. Explore our ultimate guide to Traditional Argentine Food and complete your travel bucket list.
Discover Buenos Aires Through Its Food
Exploring the local, authentic food of Argentina is the greatest way to connect with the country’s cultural heritage. It is how you get a true taste of Argentine life. That is our mission at Sherpa Food Tours: we want you to know Argentina, taste Argentina, and truly live Argentina.
Buenos Aires is a beautiful, eclectic, and chaotic city; and beyond the classic views, there is a hidden, everyday heartbeat that most tourists never get to see. That is exactly what we want to show you.
When you join us, you are signing up for four fundamental things:
A Delicious Culinary Journey: You will taste the absolute pillars of our food culture, including a perfectly loaded choripán and the juiciest empanadas (and yes, we always have fantastic vegetarian options available!).
Cultural Immersion: This isn’t just a tasting; it’s a deep dive into our identity. We show you the rituals, the repulgues, and the unspoken rules of eating like a true local.
A Walk with Local Experts: We guide you through the real city. Whether we are wandering through the vibrant, graffiti-filled streets of Palermo or navigating the historic, bustling aisles of the San Telmo Market, we give you our unfiltered, local perspective.
A Shared Social Experience: Food is meant to be shared. Our tours are the perfect opportunity to meet fellow food-loving travelers from around the world, share stories, and connect over incredible bites and great conversations.
You’ve heard the rumors and we can confirm it’s true: Argentina has the best steak in the world, and if you are lucky enough to visit, you should absolutely try it.
However, knowing what cut to order and where to find what you’re craving for, are the biggest challenges for hungry travelers.
If i have to be honest, my first thought when it comes to choosing the Best Steakhouses in Buenos Aires is: nothing will ever truly compete with a Sunday asado at home, surrounded by family and friends. But, as the local book La Guía del Morfi Porteño wisely points out, you simply can’t compete with emotional memory when it comes to food. So, as your guides, we’ve done the hard (and delicious) work of tasting our way through the city to bring you the absolute best alternatives. Buenos Aires is packed with incredible spots that offer every kind of parrilla experience imaginable, and this guide will give you everything you need to choose the perfect one.
Tip: If you want to skip the guesswork and dive straight into a curated tasting, paired with incredible wines and local history, you can always join us on one of our Sherpa Food Tours.
Now, let’s get to the meat of the matter. Here are the very best steakhouses in Buenos Aires.
Where to eat Asado: The 9 Best Parrillas in Buenos Aires
At the top of our list is Fogón, a unique closed-door parrilla experience with a 9-course tasting menu that redefines the traditional Argentine asado. Listed in the Michelin Guide and ranked #22 among the world’s top 101 steakhouses, Fogón brings Argentine grilling to a new level.
Dining at Fogón feels like a whole ceremony. The glowing embers of the open fire cast a warm light over the intimate, closed-door seating arrangement. It’s a deeply sensory and educational experience where you can hear the sizzle of the fat, smell the rich aroma of the selected woods, and watch the grill master work their magic right in front of you.
Here, every single detail is meticulously thought out and beautifully narrated, right down to the exceptional wine pairings perfectly designed to elevate each course. To me, what makes this spot truly special is how it strikes the perfect balance: it offers a modern, high-end, and intimate atmosphere, while remaining incredibly approachable and warmly rooted in local hospitality.
What to Order: The tasting menu is an absolute must. But if i had to pick favorites, the Matrimonio(a different take on blood sausage and chorizo) and the braised Asado al Papillottecompletely steal the show.
2 – Don Julio: The World-Class Legend
Guatemala 4699 (Palermo)
Don Julio is usually named as the #1 on the international stage, proudly holding a Michelin Star and widely considered a mandatory stop for anyone visiting Buenos Aires. Stepping into this iconic corner of Palermo, you are instantly greeted by the rich, smoky scent of premium beef and walls lined entirely with empty wine bottles signed by happy diners; a hint at the legendary wine cellar that lies beneath. It is the ultimate mecca for steak lovers worldwide, offering the absolute highest quality of meat and impeccable, traditional service.
There is no denying that the food here is spectacular. However, it’s worth noting that getting a reservation can take months, and the walk-in lines often wrap around the block. As a tip, it’s much more feasible to get a lunch reservation than a dinner one.
Still, while it is undeniably a world-class experience, if you can’t snag a table, don’t despair. Honestly, at least to me, there are other spots on this list that are absolutely on par when it comes to capturing the true soul and flavor of an Argentine asado.
What to Order: The Ojo de Bife (Ribeye) and the incredibly tender Mollejas de Corazón (Heart sweetbreads).
3 – Corte Comedor
Av. Olazábal 1391 (Belgrano)
Stepping into Corte Comedor feels like entering a modern temple dedicated entirely to the product. Born as a natural extension of a premium butcher shop operating right next door, the dining room breathes flawless technical execution. The atmosphere is fresh and slightly industrial, welcoming you with the deep aroma of dry-aged beef and smoked sausages. It is the ultimate destination for true meat purists looking for perfect technique and flavors that speak for themselves, without any distractions.
What to Order: You must start with their cured meats and artisanal chorizos, which our Sherpa guide, John, accurately describes as «simply mind-blowing.» For the main course, the Basque blood sausage and the Shorthorn Skirt Steak (Entraña) are true masterpieces.
If you are looking for a full, immersive local experience to see what a massive, real Argentine asado looks like, this is the place.
Tucked away from the typical tourist circuits, El Ferroviario is a bustling, larger-than-life dining hall that celebrates true abundance. As our guide Chiara perfectly points out, it offers an excellent, authentic porteño atmosphere.
What to Order: You cannot go wrong with the holy trinity of popular Argentine cuts: Tira de Asado (Short Ribs), Vacío (Flank Steak), and Entraña (Skirt Steak). Make sure to arrive very hungry.
Tucked away in the neighborhood of Villa Crespo, Madre Rojas is a brilliant hidden gem that often flies under the radar for most tourists. It is the absolute perfect spot for a relaxed, yet outstanding, dinner with friends where the main focus is simply great food. The atmosphere is warm, genuine, and incredibly inviting, completely free of any tourist traps. As our guide Chiara points out, it offers excellent service and a neighborhood atmosphere. This laid-back local vibe paired with a true dedication to top-tier meat quality and flawless grilling techniques, make it one of the best steakhouses in Buenos aires.
What to Order: You absolutely have to try their dry-aged meats.
Their picaña is also a great choice if you are looking for deep, incredibly tender, and concentrated flavors.
Although its facade might not catch your eye and their social media doesn’t really do it justice (it’s a little… rustic), Parrilla Peña represents the unfailing tradition of downtown Buenos Aires. Our goal is to bring you to these truly different, local spots. Do not come here looking for an «aesthetic» experience; come strictly for the unbeatable flavor. True to the authentic bodegón style, it stands out for its solid grilling and a genuine atmosphere that is absolutely perfect for a relaxed dinner. Here, you will find classic, experienced waiters and generous portions.
What to Order: The eggplant vinaigrette is a must-try starter. For the main course, you cannot go wrong with the classic Tenderloin (Bife de Lomo) paired with a good portion of french fries.
If you are looking to escape the tourist menus and eat exactly where the neighbors eat, this is your place. I like to think of it as an authentic «speakeasy parrilla,» SecreTito is a hidden treasure where Argentina’s two greatest passions beautifully collide: outstanding food and soccer. Completely themed around «La Academia» (Racing Club), the dining room vibrates with a contagious, vital energy. I might not be a Racing fan myself, but I absolutely applaud the initiative. It is a fun, clearly immersive experience that is absolutely perfect if you want to try something genuinely different.
What to Order: Make sure to arrive very hungry. The portions here are incredibly abundant and specifically meant to be shared, making classic cuts likeVacíoor Asado de Tirathe perfect choice for the table.
If the intense football energy at a local parrilla got you fired up, keep the passion alive by checking out our guide to the best sports bars in Buenos Aires.
8 – Cabaña Las Lilas
Av. Alicia Moreau de Justo 516 (Puerto Madero)
If you want fancy, this is fancy. Cabaña Las Lilas has maintained its prestigious reputation over the years thanks to its unbeatable waterfront location in Puerto Madero and its long-standing trajectory. It offers exceptional, top-tier service paired with beautiful views of the river. Beware: prices are high, as is the norm in Puerto Madero.
This spot is the perfect choice for corporate profiles, business dinners, or anyone wanting a truly fancy, premium night out in the city.
What to order: While they offer an array of premium options, I highly recommend their Asado de Tira(Short Ribs). Although it isn’t usually my go-to cut, here it is an absolute standout. The meat is incredibly tender and falls right off the bone, perfectly showcasing the top-notch quality that defines this steakhouse.
How to Navigate a Buenos Aires Parrilla (Like a Local)
However, we completely understand that when you are traveling, sitting down at a traditional steakhouse and trying to decipher a menu entirely in Spanish can be quite intimidating.
To help you skip the confusion and order with total confidence, here is your… cheat sheet.
The Essential Argentine Beef Cuts
When you sit down, these are the words you will see on the menu.
The Starters (Achuras & Classics):
Provoleta: Grilled pulled-curd Provolone cheese (Not a meat cut, but an absolute must-order starter).
Chorizo: Argentine sausage.
Morcilla: Blood sausage (if you have the chance, go for the Basque version).
Mollejas: Sweetbreads (A local delicacy worth to try).
Chinchulines: Small intestines (if these are properly cooked, could be my top #1).
The Main Steaks:
Entraña: Skirt steak.
Ojo de Bife: Ribeye steak.
Bife de Chorizo: Sirloin.
Lomo: Tenderloin.
Vacío: Flank steak.
Cuadril: Rump steak.
How to Order Your Steak (Doneness Levels)
Argentines typically prefer their meat cooked a bit more than foreigners. So, if you want to choose your level, here is how to ask for your perfect temperature:
Vuelta y vuelta («Turn and turn»): The meat barely touches the grill, is quickly flipped, and served. If you want your steak rare, this is what you need to order.
Jugoso:Medium-rare. Keep in mind that in Argentina, jugoso means a warm pink center; don’t order this expecting a blue or bloody cut.
A punto:True medium, with just a hint of pink in the middle.
Pasado de punto: Between medium and medium-well.
Cocido:Well done.
As a true Argentine, my personal go-to usually falls into one of the last two categories. However, the grill masters at these steakhouses are absolute experts. Don’t hesitate to ask for their recommendation on which temperature will best highlight the specific flavor and texture of the cut you are ordering.
Once you finish your steak and Malbec, the night is still incredibly young. Keep the fun going and discover our top recommendations for the 10 best bars in Buenos Aires.
Discover the Real Buenos Aires with Sherpa
Experiencing a true Argentine asado goes way beyond simply sitting down for a great steak; it is community, abundance, and sharing a moment. At Sherpa Food Tours, we believe that gastronomy is an undeniable part of any journey and the best way to truly understand a country’s culture.
As local experts on Argentine food, we created this travel guide to give you our top recommendations, but our mission goes much further than that. We are passionate guides who want to invite you to truly live Buenos Aires, to eat Buenos Aires, and to understand the very soul of Argentina through its most cherished flavors.
That is exactly why we created our signature experiences: the Buenos Aires Local Foodie Adventure in Palermo, and the San Telmo Street Food and Market Expedition. On our tours, we don’t just take you to eat, although we absolutely make sure you taste the most delicious cuts the city offers. Over the course of 10+ tastings and drinks, we guide you through all the iconic dishes. Our expert local guides navigate the menus, the language, and the hidden neighborhood streets so you can skip the tourist traps and focus on an immersive, authentic experience.
Whether you choose to brave the menus on your own or join us for a complete culinary crash course, our best advice is always the same: arrive with a very healthy appetite, order a bottle of wine and take your time.
As Argentines, we have a mean sweet tooth. It comes as no surprise that Argentine desserts are a pretty important part of our gastronomy. In fact, we live by a very specific (and scientifically questionable) biological theory: Dessert goes to a different stomach. If you see a local clutching their belly after a massive steak dinner, claiming they can’t take another bite, don’t be surprised if they immediately order a Flan Mixto.
In our minds, there is always room for dessert, especially when it’s as good as ours. (Are we bragging? Maybe a bit, but we have the stats to back it up).
Fair warning: we are known for adding dulce de leche to pretty much everything, so this list will include several desserts which prominently feature it. However, some contenders have made it to our top 10 Argentine desserts without the help of Argentina’s favorite ingredient.
Let’s get into it!
1- Dulce de leche
In Argentina, the Dulce de Leche is the undisputed MVP. And I don’t say that lightly. Think of it as the «Minimum Viable Product» of our sweets, though there is nothing «minimum» about it. It is the cornerstone of our confectionery. From the dulce de leche, almost every other dessert on this list is born.
Simply put it is made by slowly heating sugar and milk together for hours. But flavor-wise? It is what caramel wants to be when it grows up. Deeper, creamier, and strictly dairy-based.
The Legend
We love a good origin story. Legend has it that dulce de leche was born from a fortuitous error by a maid serving two of our most famous historical figures: Generals Rosas and Lavalle (but that’s another story). Apparently, she forgot a pot of milk and sugar on the stove and when she finally remembered it, the liquid had condensed into the thick, brown nectar we worship today. A happy accident, indeed.
How Argentines eat dulce de leche
While it is the main ingredient for almost every dessert you are about to see on this list, it also holds a special place just as it is (that’s what people who eat from the spoon say).
(Not that) Fun anecdote
When I went on a student exchange program, I brought a jar of dulce de leche specifically to share with my host family. I wanted them to try our national obssesion. Long story short: they never got to try it. I ate the whole jar myself… I think it was partly because it is delicious, but mostly because it was the only cure for my homesickness.
There is something inexplicably warm and homey about DDL. Sure, it can be cloying if you overdo it, but It is kind of that scene of Ratatouille where Ego takes a bite and is transported back to his childhood.
Sherpa Tip
If you ever have the «I’m broke but I want dessert» issue, try Banana con Dulce de Leche. It’s not an Instagram-friendly dessert, but trust me tastes great.
2- Alfajores
Alfajores, also known as “Argentine cookies” are one of Argentina’s most beloved desserts and afternoon snacks. Alfajores are cookie sandwiches with (usually) a dulce de leche filling, sometimes featuring a chocolate or powdered sugar glaze.
There are alfajores with different fillings, such as fruit jam or chocolate mousse, but really, most people think of dulce de leche when they think of alfajores.
There are alfajores at any price range and they can be bought at kiosks, supermarkets, bakeries or premium shops like Havanna or Rapanui which bridge the gap between commercial availability and artisanal quality.
If you are looking for something a little bit more gourmet, head to a good café or bakery. Try either the chocolate glaze alfajores or the alfajores “de maicena”, which are made with cornstarch and then rolled around in grated coconut which sticks to the dulce de leche, giving them their signature look.
Don’t attempt to eat an alfajor de maicena without a good cup of coffee (or any drink you like) in hand. Cornstarch absorbs moisture, so the cookie is quite dry. This won’t be a problem as long as you have something to drink.
A conito is what you get when you take an alfajor and go “How can I make this more about the dulce de leche?”. A conito is a plain vanilla cookie topped off with a generous helping of dulce de leche, and then covered in chocolate. The most popular version of conitos are Havanna’s “havannets”, but you can find them in many bakeries as well.
4- Flan Mixto
Though it is not from here, Flan or creme caramel is a local favorite and a staple dessert in any self-respecting bodegón. A flan is a custard-type dessert, made with eggs, milk and sugar. Us Argentines love flan not just because is a dessert typically prepared by our grandmas, who usually have a coveted recipe that is a family secret.
While you can order your flan “as it is”, the authentic local version is flan mixto, which incorporates whipped cream and dulce de leche. It’s very common to split a flan mixto between two, as its sweetness factor can be a bit much, especially after a generous meal.
5- Helado or Argentine Gelato
Ice cream might be pretty universal, but ours is arguably one of the best in the world. We owe this to three factors:
We have a long-standing tradition of artisanal ice cream making.
We eat ice cream all year round (winter you won’t stop our plans).
Our ingredients are top-notch, like fresh berries from the south and pasture-raised dairy.
Must-try local flavors include dulce de leche ice cream (of course) and tramontana (cream, dulce de leche and chocolate cookies). If you’re into berries, i would definitely go for patagonian berries or «Frutos del bosque».
Be prepared because there are several dulce de leche ice cream variations.
Where to go for Gelato?
The list of artisanal spots is endless, but a safe bet that never disappoints is Rapanui. This local brand is not only quality consistent but also representative of our traditional and artisanal gelato.
However, picking an ice cream shop in Buenos Aires can be difficult. If you want to dive deep into the best spots, flavors and the specific etiquette of ordering, check out Sherpa’s travel Guide on Argentine Gelato.
6- Panqueques
If you’ve read the word “panqueques” and thought of pancakes, you’re wrong, but not by far. Our panqueques are thin, much closer to a French crêpe. They are the a versatile dough (literally and figuratively). In the savory world, you’ll see them wrapping ham and cheese or rolled up and covered in sauce to create canelones .
I decided to includ them on this list strictly for their dessert performance. When filled with dulce de leche (i told you it was everywhere), it becomes a top-tier combination. The warmth of the freshly made crepe melts the filling slightly, turning it into a gooey masterpiece. It is simple, effective, and delicious.
Where to try panqueques?
You are most likely to find the authentic version at a Bodegón, where they often serve them «quemado» (with a burnt sugar crust).
7- Postre Vigilante
Postre vigilante is a typical Argentine dessert which consists of a slice of cheese topped with a slice of jam or jelly, usually quince (dulce de membrillo) or sweet potato (dulce de batata). Note that the jam used is more akin to a paste, therefore the mentioned jam slice.
In the northwest of Argentina, a regional variation features goat cheese and cayote (squash) jam. Likewise, in the Patagonia region, Atuel cheese (similar to French Port Salut) may be served with elderberry jam.
Rumor has it that the name “Postre Vigilante” originated in a Palermo establishment sometime during the 1920s. Apparently, the dessert was originally offered under the name “queso y dulce”, but became very popular with the officers of a nearby Police Station, who went to this place to grab a quick lunch and quicker dessert. The place changed the name to “Postre Vigilante” as vigilante means “watcher”, which is slang for cop.
I’ll give it to you straight: I don’t like this one.However, I still think you should try it. At Sherpa, we believe that our food is an essential part of our culture, and trying everything—even the things that sound odd—is the best way to truly experience a country. It is a polarizing classic: half the population loves it, half doesn’t. You need to take a bite to see which side of history you stand on.
8- Chocotorta
Chocotorta is the quintessential Argentinian dessert. While we may share many recipes with Uruguay, Italy and Spain (and pretty much everyone else in the world if you take a look at our immigration history), Chocotorta is a cake we can confidently say is 100% Argentinian.
Chocotorta came to be in 1975, when the Bagley Company caught wind of a dessert that had become very popular in some towns in the Santa Fe Province. This dessert featured their Chocolinas: a plain rectangular chocolate cookie (that’s literally it).
Bagley, in association with a cream-cheese company, added a few tweaks to the recipe, and started a marketing campaign to promote the newly baptized “Chocotorta”. It was an instant hit.
The beauty of Chocotorta lies in its simplicity: it takes only 3 ingredients to make a chocotorta (4 if you are being fancy), and anyone can prepare it. It requires no baking, and it’s practically foolproof (i can confirm). It is that delicious that in 2020, it won the best dessert in the world award.
Though we are experts on argentine cuisine, we cannot recommend a specific spot to try chocotorta since it is a gatherings dessert. Want to make it yourself? Check exactly how simple it is, in this Chocotorta Recipe, from our friends at The Argentine Experience.
9- Torta Rogel
Rogel cake is Argentina’s take on a mille-feuille or napoleon. Each layer of puff pastry is separated by a layer of dulce de leche. The cake is topped off with Italian meringue. Rogel cake is also called alfajor santafecino, as it originated in the province of Santa Fe (yeap, just like chocotorta).
I’ll be completely honest: this is not my personal favorite. To me, it lacks the complexity of other desserts on this list. It’s nothing «special» in terms of innovation. However, I can’t deny that it is tasty. If you tried dulce de leche and loved it, you will likely enjoy the Rogel. It delivers exactly what it promises.
10- Bonus track: Franui
Look, we didn’t invent raspberries, and we didn’t invent chocolate. But we can’t help but add this to the mix since Rapanui (a chocolate maker extraordinaire and local trendsetter) put them on the map. They take fresh raspberries from the Patagonia region and double-dip them in chocolate: first in white chocolate, and then in either milk or dark chocolate.
While this is a modern invention and not a «traditional» dessert like the others, I’ll go on record: this is my personal favorite on the entire list. It is a perfect 10/10. Why? Because of the balance. The acidity of the fresh fruit cuts right through the sweetness of the chocolate, creating a bite that is refreshing rather than heavy. You can really taste the quality of the local ingredients and the artisanal process made right here on our soil.
Where to get Franui
This is not a sponsored entry, by the way (but if Rapanui is reading this, i’m open to it…). Now, for real, i just happen to really like them and don’t want you to miss out. This brand has several franchises in Buenos Aires and major cities, so you don’t have to go all the way to Patagonia to try them (though you definitely should visit the south if you can—it’s lovely out there).
Why These Desserts? Our Selection Criteria
You might be wondering: «Is this just a random list of sugary things?» Absolutely not. Choosing only 10 desserts in a country obsessed with sweets was tough work (i had to taste-test a lot, purely for research purposes, of course).
But i didn’t just pick the tastiest ones. This is the criteria:
1. Cultural DNA: These are Argentine desserts that carry a symbolic meaning in our daily lives. They are the grand finale of our Sunday family lunches, the centerpiece of our birthday parties, or the comfort food we turn to after a long day. You can’t understand Argentina’s heritage without understanding its sweet tooth.
2. Beyond Dulce de Leche (Sort of): Okay, i know i said Dulce de Leche is the MVP, but we wanted to show you range. We made sure to include the fruit lovers, the texture freaks, and the chocolate purists. Argentine sweets are diverse, and your palate deserves the full tour.
3. The «Real Life» Factor: Let’s skip the fancy, microscopic desserts. These are the sweets Argentines actually eat.
4. The Sensory Rollercoaster: The mix of textures is key. From the crunchy to cloud-like or even frozen. Eating your way through this list isn’t just about taste; it’s an experience.
In short: we chose the icons, the ones we want you to try before you leave.
Myths and misconceptions about Argentine Desserts
Are medialunas an argentine dessert?
We’ve seen folks including medialunas in their lists and while medialunas are certainly sweet, they are more of a breakfast or merienda (afternoon snack time) treat than dessert.
What about Argentine pastelitos?
Yet again, pastelitos (square puff pastry treats with jam filling) are not technically a dessert but rather an afternoon snack. We eat them mostly during national holidays (and with mate, of course).
Is torta chajá from Argentina?
As much as we like chajá cake, it was created in Uruguay. You will find it in many local bakeries, but it’s not ours to claim.
A Journey Through Argentine Flavors
As you can see, Argentina’s desserts are a testament to our history. These are a chaotic but delicious blend of European and native heritage. From the humble dulce de leche that binds everything together to the modern freshness of a Franui or our artisanal gelato, each bite comes with a little of our identity.
If it sparked your curiosity and want totaste the Real Buenos Aires, you’re are looking at the right thing. At Sherpa Food Tours, we believe the best way to understand a culture is to eat it. We are experts in navigating this city’s culinary landscape, and we love nothing more than sharing it.
On our tours, we don’t just feed you (though, trust us, you will leave full). We dive deep into a culinary journey that covers everything: savory staples, wines, and—of course—the iconic desserts you just read about.
Ready to dig in? Don’t just read about it. Taste it.
Not ready to book yet? No problem. You can keep training your appetite by reading our Introduction to Argentine Gastronomy. It’s the perfect appetizer to understand what makes our kitchen so special before you arrive.
