Sherpa Food Tours

Autor: Sofía Gonzalez

  • The 7 Best Steakhouses in Buenos Aires

    The 7 Best Steakhouses in Buenos Aires

    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 are the biggest challenges hungry travelers must face in their quest for the best steakhouses in Buenos Aires.

    In this guide, we’ll cover our favorite steakhouses in the city, as well as a quick overview of Argentine beef cuts so you can order like a true porteño. Of course, if you’d rather leave the picking to the experts, you can join our San Telmo Food Tour, and try some fantastic steak as well as other local delicacies.

    The 7 Best Parrillas in Buenos Aires to Eat Asado

    Now that you know your Argentine beef cuts and how to order them, let’s get into the best parrillas in Buenos Aires.

    1 – Fogón Asado

    Uriarte 1423 and Gorriti 3780 (Palermo)

    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 #36 among the world’s top 101 steakhouses, Fogón brings Argentine grilling to a new level. Here, you’re not just dining—you’re immersed in the ritual. The asador (grill master) works the open fire before your eyes, while the team walks you through each step, from the selection of woods to the precise grilling techniques that make each cut unforgettable. Fogón blends storytelling with culinary artistry to deliver a gourmet asado experience like no other.

    fogon asado best steakhouse in buenos aires

    Some tips before going to Fogón:

    • Make a reservation (here’s the website). There’s limited seating, so book a place in advance.
    • Go hungry. There’s lots of food and lots of wine, so prepare accordingly.
    • Be in time. It starts at 7:45 pm sharp since they space out the dishes (which is needed as, we repeat, there’s lots of food).

    2 – Don Julio

    Guatemala 4699 (Palermo)

    Don Julio is the ultimate mecca for steak lovers: it’s one of the top 50 restaurants in South America and arguably the best parrilla in Argentina, not just Buenos Aires. The meat here is absolutely amazing, though (reasonably) more expensive than your average parrilla.

    Some tips beefore you go:

    • Make a reservation if you can (here’s a link to their website). Don Julio gets very crowded, especially at dinnertime, and the queue is LONG. Try and make the reservation in advance (as soon as you know when you’ll be in town, as reservations are snatched MONTHS in advance).
    • Go for lunch instead of dinner. It’s much more feasible to get a lunch reservation, and the wait is usually way shorter if you don’t have one.
    • Take a look at the wine list. They have a legendary wine cellar (which you can visit!), and they know what wine pairs best with each cut. Don’t be afraid to ask for recommendations (you may need them given the 1800+ options on the menu).
    • Sign your wine bottle and add it to the collection. They have a neat display of wine bottles from happy customers, and you can add yours to the mix.

    What to order at Don Julio:

    Steer sweetbreads (mollejas de corazón), rib eye (ojo de bife) and rump steak (cola de cuadril).

    3 – El Pobre Luis

    Arribeños 2393 (Belgrano)

    Nestled in the Belgrano neighborhood, El Pobre Luis offers a delightful fusion of Uruguayan and Argentine parrilla traditions. Known for its cozy atmosphere, sports-themed decor, and the impressive open parrilla at its heart, this restaurant attracts both locals and visitors seeking an authentic yet unique asado experience.

    What to order at El Pobre Luis:
    Don’t miss the signature Pamplona, a rolled cut of steak stuffed with chicken, pork, vegetables, and cheese. Other highlights include classic cuts like skirt steak (entraña) and short ribs (tira de asado), all perfectly paired with provoleta, a grilled cheese starter. For dessert, indulge in the traditional dulce de leche-filled pancakes (panqueques).

    4 – Corte Comedor

    Av. Olazábal 1391 (Belgrano)

    If you are looking for something new and fresh, Corte Comedor is the place to go. It started out as a butcher’s shop, and they opened the restaurant shortly thereafter. You can go for lunch and grab an excellent cut for dinner while you are at it.

    This is not your regular parrilla: while they do serve the classics, their most famous dishes come with a twist – don’t be afraid to order outside of the box! There are also some great options for vegetarians, which makes it a good fit for bigger groups.

    • Make a reservation (here’s the link). While not as bad as Don Julio, it can get very crowded.
    • Reservations are for 2 hours (Yeah, we are not happy about it either).
    • It’s in Belgrano, which is not part of the traditional tourist circuit (but definitely worth a visit; you can make a day out of it and check out highlights such as the Chinatown and the River Plate Stadium).
    • Their English is ok at best (usually), as it caters more to a local audience.

    What to order at Corte Comedor:

    The merguez sausage (merguez de cordero), pork flank steak (matambre de cerdo) and skirt steak. The charcuterie is also fantastic, and we suggest the chocolate nemesis for dessert.

    5 – La Cabrera

    José A. Cabrera 5127 (Palermo)

    A very popular parrilla with the local crowd, La Cabrera makes the list as one of the best steakhouses in Buenos Aires if only because everyone and their mother has eaten here at least once, and they were not disappointed. Great service, great food and great location in Palermo, close to Plaza Serrano. It’s on the pricier side, but given the generous portions, you do get what you pay for.

    Before going to La Cabrera, take into account:

    • Make a reservation (link here!) It’s a big place, but it gets crowded.
    • The portions are BIG, so hold back on ordering extras.
    • Every order comes with a pretty tasty selection of small side dishes to sample.
    • Many dishes are big enough to share, ask the staff about it before you order.
    • They have a happy hour between 6.30-8.00 pm with 30% off. Arrive early because they stop taking in “early bird” customers at 7.15, and you have to be out by 8.

    What to order at La Cabrera:

    You can’t go wrong here, though you should know that the T-Bone and Tomahawk, while good, cater to tourists; we locals tend to stick with the ribeye, skirt, and sirloin. If you still have room for dessert, try the dulce de leche volcano (you are not going to find it anywhere else!).

    6 – Lo de Jesús

    Gurruchaga 1406, Palermo

    Lo de Jesús is one of Palermo’s most iconic steakhouses, featured in Sherpa Food Tours. Led by Agustín Brañas, who also oversees La Malbequería, this sophisticated spot offers a premier dining experience paired with an outstanding selection of wines. The venue includes a stylish bar, a covered terrace, and a lush garden, making it the perfect place to savor the best Argentine beef in an elegant setting.

    What to Try at Lo de Jesús

    The most popular cuts, especially among international visitors, are the bife de chorizo (sirloin steak), ojo de bife (ribeye), and entraña (skirt steak), which has risen to premium status due to its exceptional quality. The latest addition to the menu includes dry-aged meats, delivering bold and unique flavors.

    For sides, standouts include baked potatoes, grilled vegetables, and creamed spinach. The menu also features excellent seafood options, such as salmon and pacú (a local freshwater fish).

    Argentine classics are not to be missed either. The matambre a la pizza (pizza-style flank steak with Spanish potatoes) and beef tenderloin milanesas are crowd-pleasers. If you’re in the mood for comfort food, the house-made pastas round out the diverse offerings.

    7 – Cabaña Las Lilas

    Av. Alicia Moreau de Justo 516 (Puerto Madero)

    If you want fancy, this is fancy. Cabaña Las Lilas (located in trendy Puerto Madero) offers excellent service and food, with a great view of the river bank. Beware: prices are high, as is the norm in Puerto Madero.

    What to order at Cabaña Las Lilas:

    Ask about the specialty cuts (asado especial), or stick with the classics, like ribeye and sirloin. The wagyu hamburger is also very good.

    Get To Know The Buenos Aires Asado Culture

    Embracing the asado culture in Buenos Aires transcends merely enjoying succulent grilled meats; it signifies a deep dive into the essence of Argentine tradition. An asado represents a festivity of life, love, and community, where moments are cherished, and the grilling art is honoured. Whether it’s the traditional ambiance of Don Julio and La Brigada or the contemporary flair at Cabaña Las Lilas, each venue provides a distinct yet genuine encounter.

    To fully embrace this pivotal aspect of culture, immerse yourself by interacting with locals, savouring the slow-cooked delicacies, and partaking in the collective joy that epitomizes every asado. For both culinary aficionados and inquisitive travellers, partaking in an asado in Buenos Aires promises unforgettable moments and a profound connection to Argentine culture.

    Steak in Buenos Aires

    Beef holds a significant role in Argentine history, shaping the nation’s culture, economy, and culinary traditions. Given the ideal conditions of the vast pampas (grasslands) for cattle farming, the widespread availability of beef shaped the national diet since colonial times.

    Asados bring families and friends together around the grill, and parrillas (steakhouses) are among the most popular restaurants.

    Argentine Beef Cuts

    The one cheatsheet you will need at a parrilla:

    • Achuras: Offall.
    • Morcilla: Blood sausage.
    • Mollejas: Sweetbreads.
    • Chorizo: Sausage.
    • Chinchulines: small intestines.
    • Entraña: skirt steak.
    • Cuadril: rump steak.
    • Ojo de Bife: ribeye steak.
    • Lomo: tenderloin.
    • Bife de Chorizo: sirloin.
    • Vacío: flank.
    • Provoleta: grilled pulled-curd Provolone cheese (not a meat cut, but a parrilla starter staple).

    How to ask for your steak:

    • Vuelta y vuelta: “turn and turn”: The meat barely touches the pan, is flipped, and stays on the pan for a little while longer before being served. if you want your steak rare, order vuelta y vuelta.
    • Jugoso: medium-rare, don’t order jugoso and expect the cut to be blue and bloody.
    • A punto: true medium, with some pink in the middle.
    • Pasado de punto: between medium and well done.
    • Cocido: well done.

    Discover Food Tours in Buenos Aires

    Explore Buenos Aires through city tours, but we strongly suggest experiencing its culinary charm. That’s why we recommend Sherpa Food Tours, offering unique explorations of the Palermo and San Telmo neighbourhoods.

    Want to create your own tour based on top restaurant recommendations in Buenos Aires? The perfect solution is Buenos Aires Private Experience, which customizes the tour to match your preferences.

    FAQ About Asado

    What’s the difference between asado and parrilla?

    Asado is a social event in which families, friends or coworkers get together to grill, typically red meat cuts and offal. Asado is accompanied by salads and paired with red wines. Tira de Asado refers to spare ribs (confusing, I know). Parrillas are steakhouses, restaurants that specialize in grilled meats.

    What is an asado?

    The term «asado» refers to both the grilling technique and the gathering itself. During an asado, various cuts of beef, such as ribs, flank steak, sausages, short ribs and offal are slow-cooked over an open fire or charcoal grill. The meat is typically seasoned with salt and sometimes with chimichurri, a sauce made from dried herbs, garlic, vinegar, and oil. As a social gathering, asado has many ritual-like steps that Argentines enthusiastically follow to obtain perfectly cooked beef. To learn more about asado, check out our in-depht asado article.

    Why is Argentine beef so famous?

    Argentine beef is renowned worldwide for its exceptional quality and flavor, which is directly related to the country’s commitment to natural grazing and pasture-raised cattle.

    Which parrillas in Buenos Aires have gluten free options?

    Fogón, Don Julio, La Cabrera, Corte Comedor and Las Lilas all have gluten free options. With Fogón, let them know right after making the reservation, so they can adapt the menu. For the others, check with the waiter before placing your order. There’s also Campobravo (Honduras 5600, Las Cañitas) which is entirely gluten free.

    Do you want to explore the best spots in Buenos Aires? Check our blog and read these articles that will surely interest you:

  • 15 Delicious argentinian desserts you should try

    15 Delicious argentinian desserts you should try

    A Local’s Guide to Argentinian Desserts: the Famous, the Unexpected and the Dulce de Leche on Everything

    Argentinians have a mean sweet tooth, so it comes as no surprise that Argentinian desserts are a pretty important part of our gastronomy. As we like to say: there’s always room for dessert, especially when it’s as good as ours (are we bragging? Maybe a bit, but it’s mostly true).

    Fair warning: we are known for adding dulce de leche (milk jam) to pretty much everything, so this list will include several desserts which prominently feature it. However, some contenders have made it to our top 15 Argentinian desserts without the help of Argentina’s favorite ingredient.

    Without further ado, let’s get into it!

    Argentinian desserts you should try

    1- Dulce de leche

    Dulce the leche is the belle of the ball, so to speak, or Argentinian desserts. Simply put, dulce de leche (or milk jam), is a confection made by heating sugar and milk together for a long, long time. What does it taste like? Picture caramel, but better. And dairy-based, of course.

    Legend has it that dulce de leche came to be because of a fortuitous error during the colonial period, as a servant in one of the estancias (cattle ranch) left a pot of milk and sugar on the stove and forgot about it. When she finally got back to it, the liquid had condensed into a thick, creamy mixture.

    While dulce de leche can be eaten straight from the jar, most people prefer to use it as a topping, filling or to add an extra something to a different dessert.

    A very popular and simple homemade dessert is banana with dulce de leche. You either cut the banana into slices and add a huge spoonful of dulce de leche, or mash the banana and mix it together with dulce de leche.

    As we mentioned, several desserts on this list prominently feature dulce de leche.

    2- Alfajores

    Alfajores, also known as “Argentinian cookies” are one of Argentina’s most beloved desserts and afternoon snacks. Alfajores are cookie sandwiches with 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, cafés and many restaurants.

    The most famous Argentinian alfajores are probably Havanna’s, which sells them separately or in packages. Theirs are some of the best store-bought alfajores, particularly the 70% cocoa ones.

    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 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 (and coffee or chocolate milk elevate the alfajor experience).

    3- Conitos

    A conito is what you get when you take an alfajor and go “How can I make this more about the dulce de leche than the cookie?”. 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

    Flan or creme caramel is a local favorite, a staple dessert in any self-respecting bodegón (traditional diner-style restaurant). A flan is a custard-type dessert, made with eggs, milk and sugar. Argentinians love flan not just because it is undeniably good, but also out of a sense of nostalgia: this is a dessert typically prepared by our nonas (grandmas), who usually have a coveted recipe that is a family secret (if this sounds very Italian, it’s because we are).

    While you can order your flan “as 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. And speaking of generous meals – if you plan on visiting Buenos Aires, consider joining our Local Foodie Adventure. We promise you great food, great wine, and of course, a flan to seal the deal.

    5- Helado or Argentine Gelato

    Ice cream may be pretty universal by now, but ours is arguably one of the best in the world. We owe this to three factors:

    1. We have a long-standing tradition of artisanal ice cream making
    2. We eat ice cream all year round, no matter the temperature
    3. Our ingredients are top-notch, like fresh berries from the south and pasture-raised dairy.

    When you order ice cream in Argentina, you don’t order by scoop, but rather by container or size. We wrote a pretty detailed article about Argentine gelato (including where to find the best ice cream in Buenos Aires) covering all the details about the intricacies of ordering ice cream.

    Must-try local flavors include dulce de leche ice cream (of course), sambayón (from the Italian zabaione), banana split (banana with dulce de leche) and tramontana (cream, dulce de leche and chocolate cookies).

    Be prepared, however, because there are several dulce de leche ice cream variations, such as super dulce de leche (dulce de leche ice cream with extra dulce de leche), dulce de leche with brownies and granizado (dulce de leche ice cream with chocolate chips).

    6- Panqueques

    If you’ve read the word “panqueques” and thought of pancakes, you’re wrong, but not by far. Panqueques are a variation of crepes and can be eaten either as a main dish or dessert.

    As a main dish, panqueques are usually served with a ham and cheese filling, or they can be turned into canelones (cannelloni). As a dessert, panqueques are usually filled with -you’ve guessed it – dulce de leche.

    If you want to try panqueques with dulce de leche, you are most likely to find them at a bodegón (we have some bodegón recommendations in our Buenos Aires Food Guide) .

    7- Budín de Pan

    The unsung hero of Argentinian desserts, budín de pan (bread pudding) is usually dismissed as flan mixto’s poor relative, but it shouldn’t be. Sure, budín de pan is made with stale bread, milk and eggs, but that doesn’t make it any less delicious.

    Because it is not as fancy, budín de pan is not usually found in restaurants but rather made at home or purchased in rotiserías (food establishments that sell homemade food for takeaway).

    8- Postre Vigilante

    Postre vigilante is a typical Argentinian 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 coyote (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 postre (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.

    9- Pastafrola

    Pastafrola is a type of pie made with shortcrust pastry and a jam filling, typically quince (membrillo) or sweet potato (batata) and sometimes, dulce de leche. The signature pastafrola pie has a crust lattice in the shape of a grid, with the filling peeking through the squares.

    Pastafrola goes great with mate, and you can buy it in most bakeries and cafés, and some kiosks. Pastafrola is less fancy than other typical Argentinian cakes, but that doesn’t make it any less delicious. Give it a try!

    10- 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 which featured Bagley’s Chocolinas, a plain rectangular chocolate cookie.

    Bagley 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. And the best part is that is tastes amazing: it even world the best dessert in the world award back in 2020.

    You just have to mix dulce de leche with cream cheese (the official recipe calls for Casancrem). Then, using a rectangular Pyrex or similar container, you arrange the biscuits in a single layer, then spread a nice thick layer of the creamy filling on top. And then you add another cookie layer, followed by another layer of filling. Dip the cookies in milk or coffee before using for extra points.

    11- 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 (just like chocotorta – the people there have their dessert game on point).

    12- Torta Balcarce

    The Balcarce cake is composed of thin layers of vanilla sponge cake, dulce de leche, walnuts, whipped cream, meringue crumbs and coconut shavings.

    Balcarce cake gets its name from the city where it was created. Guillermo Talou, the owner of the París patisserie, created a cake called “Imperial dessert”, which became a total hit with the local crowd. It became so famous that the patisserie even started selling their signature dessert in the bigger neighboring city of Mar del Plata.

    Talou eventually sold the recipe to a Mar del Plata establishment, where it was renamed Balcarce cake, to honor its origin.

    13- Torta Marquise (Brownie)

    Ok, hear us out: we didn’t come up with brownies and there are plenty of brownie cakes out there. And yes, all we did was slap some dulce de leche on it, added some chocolate mousse and Italian Meringue, and called it a day. But! It’s pretty amazing nonetheless.

    Our reasoning goes: if it has dulce de leche on it, we might as well call it ours. After all, where else are you gonna find it? (Uruguay maybe, but we don’t mind sharing the credit with them).

    14- Arrollado

    Last but not least, we have the arrollado or pionono. Arrollado is a thin sheet cake that is rolled into shape (hence its name). Its filling can be either sweet or salty, but when eaten as dessert, it is typically filled with dulce de leche. Other featured ingredients are strawberries, crushed nuts or walnuts, whipped cream and sometimes ice-cream.

    Bonus track: Franui

    We didn’t create chocolate covered raspberries, but we can’t help but add them to the mix since chocolate maker extraordinaire and local trendsetting franchise Rapanui put them on the map.

    They use raspberries from the Patagonia region and cover them in chocolate twice, once with white chocolate and the other one either with milk or dark chocolate.

    This is not a sponsored entry, by the way. We just really, really like them and don’t want you to miss out on the experience. Rapanui has several franchises in Buenos Aires and other major cities throughout the country, so you don’t have to go all the way to Patagonia to try them (but do visit if you can – it’s lovely out there).

    Why These Desserts? Our Selection Criteria


    The desserts featured in this list were chosen based on several key factors that highlight their significance and popularity in Argentine culture:

    1. Cultural Significance
      Each dessert has deep roots in Argentine tradition and culture. For example, Pastelitos Criollos are a staple during patriotic holidays, while Torta Frita is a beloved treat often enjoyed with yerba mate.
    2. Ingredient Diversity
      The selection showcases a variety of ingredients, from the ubiquitous dulce de leche in Pionono and Panqueques to the use of quince paste in Pastafrola and Postre Vigilante.
    3. Popularity and Accessibility
      Desserts like Alfajores and Chocotorta are widely recognized and enjoyed across Argentina, making them accessible to both locals and visitors.
    4. Expert Recommendations
      The list includes desserts frequently recommended by culinary experts and featured in reputable food guides, ensuring that each selection is well-regarded within the culinary community.
    5. Unique Flavors And Textures
      From the crunchy Torta Frita to the layered Rogel, each dessert offers a distinct sensory experience, reflecting the diversity of Argentine sweets.

    Myths and misconceptions about Argentinian Desserts

    Are medialunas an argentinian dessert?

    We’ve seen folks including medialunas in their lists of Argentinian desserts, and while medialunas (and facturas) are certainly sweet, they are more of a breakfast or merienda (afternoon snack time) treat than dessert. You can totally eat them for dessert if that’s your jam, but most people don’t.

    What about pastelitos? Aren’t they a dessert?

    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?

    Alas, as much as we like chajá cake (vanilla sponge cake, dulce de leche, cream, meringue and fruit such as strawberry or peach), it was created in Uruguay. You will find chajá cake in many local bakeries, but it’s not ours to claim.

    A Journey Through Argentina’s Desserts

    Argentina’s desserts are a testament to the nation’s rich culinary heritage, blending European influences with local flavors. From the ubiquitous dulce de leche that sweetens everything from flan to alfajores, to unique treats like conitos and panqueques, each dessert tells a story of tradition and innovation. Whether you’re indulging in a creamy flan mixto at a traditional bodegón or savoring a delicate alfajor de maicena with a cup of coffee, these confections offer a delightful glimpse into Argentine culture. So, next time you find yourself in Argentina, don’t miss the opportunity to explore its sweet side—your taste buds will thank you.​