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  • 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.​

  • What to do in Palermo: Discover Buenos Aires’ biggest neighborhood

    What to do in Palermo: Discover Buenos Aires’ biggest neighborhood

    Buenos Aires has many neighborhoods (an old tango claims that there are a hundred of them), but you’ll soon find out that at least five or six are called Palermo something. The reason? Palermo is huge, so the locals came up with their own monikers for the different subareas. In time, informal boundaries and identities were established, and so it was that Palermo Soho, Palermo Viejo, Palermo Hollywood, and many others came to be.

    What to do in Palermo, then? We’ve split this guide into different areas, each featuring suggested activities and locations, as well as recommendations for restaurants, cafés, and bars.

    Here’s a quick overview:

    1. Street art in Palermo Soho
    2. Serrano & Armenia Street Market (Weekends & National Holidays)
    3. Palermo Food Tour
    4. Jardín Japonés (Japanese Garden)
    5. El Rosedal (Rose Garden)
    6. Jardín Botánico (Botanical Garden)
    7. Malba Museum
    8. Walk around Palermo Hollywood
    9. Flea Market (Mercado de Pulgas)
    10. Niceto Club

    Palermo Soho

    The Soho is Palermo’s, nay, Buenos Aires’ trendiest area, and a hub spot for everything cool. Street art, cafés, upcoming fashion designers, street markets, incredible restaurants, and more. Palermo Soho is a must for any visitor. Try to spend at least a day here if you have the time (it’s also a great place to stay for tourists).

    Check out the street art!

    There’s a very cool paste-up and street at movement going around town, and Palermo is at the center of it. Any facade can become an impromptu art piece overnight. The little alleyways are particularly ripe with graffiti and poster art (Head to Sta. Rosa 5061 to start).

    Plaza Serrano Street Market

    Palermo Soho is the perfect destination for a weekend stroll, as the area around Plaza Serrano is closed to traffic to set up the street market. You can walk through the cobbled streets and peruse the little stalls that sell everything from kitschy souvenirs to beautifully crafted notebooks and chic designer wear. There’s another market very close by, on Plaza Armenia.

    Serrano & Armenia Street Market: 10 am-8 pm every Saturday, Sunday, plus National Holidays.

    Palermo Food Tour

    The best way to discover Palermo Soho, if we may say so. Full disclosure: Sherpa food tours hosts the Palermo Food Tour, and we came up with the concept to give people the real Palermo experience: great food, great people, and a good old time. If you want to try traditional dishes, try some of the best restaurants in the area, see the neighborhood highlights, and learn a thing or two, this is your chance. Check the tour out!

    Where to eat in Palermo Soho?

    A few of our favorite spots to grab a bite or have a coffee.

    Restaurants in Palermo Soho

    • Don Julio (Guatemala 4699): arguably the best parrilla in the country – we covered Don Julio at length in our article about the best steakhouses in Buenos Aires. Worth checking out if you have the coin!
    • La Cabrera (José A. Cabrera 5127): if Don Julio is the best, La Cabrera certainly is the most popular. Portions big enough to share, and tasty to boot.
    • El Preferido de Palermo (Jorge Luis Borges 2108): a classic bodegón (diner-style restaurant) that showcases typical homemade dishes prepared to perfection. Everything here is good, from the bread to the steak.

    Cafés in Palermo Soho

    • Rústico Chocolate (Godoy Cruz 1823): incredible chocolate alfajores and a good cup of coffee. The only downside is that the place is take-away only, but they do have a few tables where you can sit and enjoy your drink.
    • Lattente (Thames 1891): If you like coffee (like, really like coffee) this is the place to go. Just trust us.
    • Fifí Almacén (Gorriti 4812): one of the best vegan cafés in town. Fresh organic food, perfect for a weekend brunch.

    Bars in Palermo Soho

    • Parque Bar Botánico (Thames 1472): Modern and fun, great cocktails and good ambiance. Make a reservation or show up early – the place is quite small.
    • Desarmadero (Gorriti 4295): many of Palermo’s trendy corners used to be car repair shops, which Desarmadero (“Scrapyard”) pays homage to. Big portions, good beer and friendly ambience.

    Want to Try It All? A Different Take on Palermo

    Palermo’s food scene is massive, and choosing just one restaurant is tough. But what if you didn’t have to choose? If you want to experience the real local flavor beyond the usual trendy spots, we have the answer.

    Discover Sherpa’s Palermo Food Tour: Join a local guide to explore the neighborhood’s hidden gems and most authentic flavors—all curated in one unforgettable walk.

    Bosques de Palermo

    The “Palermo Forests” are Buenos Aires’ favorite green area for locals and visitors alike. The parks are free to visit (except for the Japanese Garden) and are perfect for a bike ride or a nice stroll (be sure to double-check your route before you head out: it’s a big area).

    El Rosedal

    The rose garden is perhaps the most beautiful park in the entire city, and rightfully so. It is particularly lovely to visit during spring and early summer, as the roses are then in full bloom. You are bound to find a quinceañera doing her photoshoot, as both the flora and architecture are the perfect backdrops for the princess-style dresses young ladies choose to wear for their 15th birthday party.

    Jardín Japonés

    The Japanese Garden has an entrance fee, but the ticket is very affordable. It is particularly lovely at the end of July and early August when the cherry trees are in bloom (though beware the winter holidays: families will flock to the garden en masse, resulting in long queues, so try to get there early). They have a few restaurants inside, so you can stay for a coffee or grab a meal while you are at it (prices are a little high).

    Jardín Botánico

    The Botanical Garden is another fantastic park in the Palermo area. It’s more conveniently located than the others, as it’s on Santa Fe Avenue, one of the major avenues of the city. It features both native species and specimens from around the world. It’s a lovely spot for a quiet stroll.

    Malba Museum

    The Museum of Latin American Art is immensely popular with young people, and for good reason: the exhibitions are dynamic and ever-changing, and the museum hosts many evening events. This is where the avant-garde crowd hangs out, quite literally. Worth a visit if you are into museums.

    Where to eat in the Bosques de Palermo?

    There aren’t many places close to the parks; be sure to plan your meals accordingly.

    Bars & Cafés in Bosques de Palermo

    • Rabieta bar (Av. del Libertador 3949): for fun and cocktails, right next to the Hipódromo. A classy place with an amazing view. You can eat at the restaurant or head to the bar for music and dancing. Particularly lovely during the summer.
    • Coco Café (Demaría 4615): cakes, cakes, and more cakes. Also good for brunch, but really, come for the cakes.
    • Ninina (Av. Pres. Figueroa Alcorta 3415): right next to the Malba, for brunch or high tea. Top location and good food. Ninina is actually a franchise, but it’s still pretty good.

    Palermo Hollywood

    Palermo Soho’s older sibling, Palermo Hollywood shares the cool factor of the Soho but caters primarily to foodies. There are fewer boutiques and more restaurants and cafés.

    Locals started calling this sub-area of Palermo “Hollywood” during the mid-nineties, as TV and radio producers established their headquarters in the then-exclusively residential area. Before that, the area was known for a few sports clubs that doubled as social hubs for locals, such as Deportivo Palermo and Estrella de Maldonado (both still up and running).

    What to do in Palermo Hollywood?

    Walk Around A bit

    Palermo Hollywood doesn’t really have signature “locations”, but therein lies the appeal. The cobbled streets, low-rise buildings, and abundance of cafés and restaurants make this area the perfect destination if you are feeling overwhelmed by the hectic rhythm of the city.

    Go to the Mercado de las Pulgas

    While this is technically in Colegiales, the Flea Market is a must-see destination, and it really is just around the corner from Palermo Hollywood. Local thrifters raid the antique market in search of refurbished furniture or exotic decor. You can wander the stalls for an hour or so without feeling bored.

    Once you are done perusing the goods, check out the nearby Scannapieco ice cream shop – this is one of the best ice cream Shops in Buenos Aires. Go order yourself a cone!

    Live Music at Niceto Club

    If you are in the mood for live music, Niceto Club is a great place to catch a show. The place has been going strong since it opened during the late 90s, and has seen most of the best local rock bands and many international ones. The best way to enjoy Niceto is to go see a band – shows usually start around 9 pm – and stick around until midnight when the party gets started. 

    If you’re also looking to experience the passion of Argentine tango, don’t miss Tango Clandestino, one of the best tango shows in Buenos Aires, offering an intimate and thrilling performance that captures the essence of this iconic dance.

    Where to eat in Palermo Hollywood?

    • Malcriada Café (Dr. Emilio Ravignani 1338): if you are into coffee and pistachio, this is the place to go. It has recently become VERY popular, so get there early or order to go.
    • La Mar Cebichería (Arévalo 2024): incredible Peruvian Food. The Latam food scene in Buenos Aires is superb, and it’s getting better by the day given the recent immigration the city has experienced from all over the continent.
    • The Argentine Experience (Fitz Roy 2110): the go-to food experience if you want to enjoy typical Argentine food, and learn a bit about the local culture and history (go for the steak and stay for the wine!).
  • What is asado in Argentina?

    What is asado in Argentina?

    Everything you need to know about Argentina’s most iconic tradition and national dish. Social gathering, assorted grilled meats, and an all-day affair: asado is all that and more, as we will explain in this article.

    What is asado?

    Asado is both a cooking technique and a social event akin to a barbecue. In Argentina, asado is one of the most important national traditions.

    Asado as a barbecue

    As a barbecue, asado consists of a variety of grilled meats, primarily beef, although pork and chicken are also used. In addition to the meats, several “embutidos” (sausages) and “achuras” (offal) are served, as well as side dishes, grilled vegetables, and sometimes grilled provoleta cheese.

    Asado beef cuts

    Let’s go over some of the most popular asado meats. There are a lot of options and regional variety. In the city of Buenos Aires and its parrillas, the typical cuts are:

    • Tira de asado (Argentine short rib): the go-to asado meat cut. It has more bone and fat than other cuts but is very flavourful.
    • Vacío (flank steak): an affordable and juicy cut with a thin layer of fat on the sides. It’s quite thin.
    • Entraña (skirt steak): thinner than vacío, with a white layer of fat that gets very crispy once cooked.
    • Lomo (tenderloin): a lean cut with a hefty price tag, usually reserved for fine dining (like high-end parrillas) but seen at asados on special occasions.

    Other popular cuts are tapa de asado (rib cap) and bife de chorizo (sirloin).

    Matambre de cerdo (pork rose meat) and bondiola (pork tenderloin), when used, are prepared with lemon juice and then cooked on the grill as well.

    Asado sausages

    • Chorizo (sausage): everyone’s favorite sausage, chorizo is a traditional pork sausage typically eaten as is or in a “choripán”, that is, a chorizo sandwich. You may add chimichurri for an extra something.
    • Morcilla (blood sausage): not as vital as chorizo, but an asado staple nonetheless. It tastes better served hot, but leftover cold morcilla can be served as picada (we’ll explain the picada later).
    • Salchicha parrillera (thin sausage): If you are not up for a chorizo but still want a sausage, this is the one for you.

    Asado offal (achuras)

    The achuras are always a gamble. When properly prepared, they can be fantastic. If not, well, you can always put them aside.

    • Chinchulines: chitterlings.
    • Mollejas: sweetbreads.
    • Lengua: tongue.
    asado in argentina

    Asado side dishes

    An asado is all about the meats, so the side dishes are usually there to “enhance” the experience.

    • Green salad: simple, easy to whip up, no-nonsense salad featuring tomatoes and lettuce. You can also add carrots and onions.
    • Potato salad: boiled potatoes, boiled eggs, a whole lotta mayonnaise.
    • Vegetales a las brasas (grilled veggies): bell peppers, potatoes, onions, and corn. Wrap these bad boys on foil paper and put them on the grill.
    • Provoleta cheese: a local variation of Provolone cheese, ideal for grilling. Season it with chimichurri or spices and olive oil before cooking.

    Asado sauces

    Argentines don’t season their cuts besides adding salt, but they enjoy adding sauces once the cut has been served. Popular options are chimichurri and salsa criolla, both Argentine in origin.

    What is chimichurri?

    Chimichurri is a sauce made with finely chopped parsley, oregano, garlic, oil, and some vinegar or lemon juice. Chimichurri tastes better when fresh herbs are used. You can spice the sauce up by adding red pepper flakes (ají molido).

    What is salsa criolla?

    Salsa criolla is another uncooked sauce made with thinly sliced onions, bell peppers (red or green), and tomatoes. Olive oil, vinegar, and salt and pepper are also used to add flavor.

    Asado as a social gathering

    An asado is an all-day affair; the designated asador (the person in charge of the grill) starts the fire very early on, just as guests are arriving. While the asador is at work, the others help set the table and prepare the side dishes. When everything is in place, the picada is served.

    What is a picada?

    A picada is an appetizer, usually served on a tray and consisting of a variety of cheeses, cold cuts, bread slices, olives, and other snacks. The verb “picar” means to snack.

    Many ingredients can go into a picada, but salamín (salami), pategrás cheese, and olives are common picada choices, typically served with slices of bread.

    Once people start eating, they also start drinking: expect the first of many Malbec bottles to be opened at this point. Alternatively, people may go for a cocktail, such as Argentina’s infamous fernet con coca, one of our most traditional drinks.

    Asado Entrées

    The parrilla (grill) should be up and running by now, with the first cuts laid out on the grill. Argentines don’t season their meats besides adding salt; pork cuts may be prepared with some lemon juice, and that’s it.

    The first thing out of the grill will be the chorizos (sausages), which are always a huge crowd-pleaser. There’s bound to be bread at the table, so guests can prepare their very own choripán (chorizo sandwich), or “chori” for short. Morcilla (blood sausage) and salchicha parrillera (thin sausage) will also be served at this point.

    Sauces such as chimichurri and salsa criolla can be added to your chori for extra flavor. Neither is spicy, as Argentines aren’t particularly fond of the heat.

    Asado cuts are served

    Next comes the offal and the main asado cuts (although the offal is sometimes served first). By this point, everybody should take their seat. The asador will take the biggest cut out of the grill, serve it on the table, and then cut it. A round of applause for the asador is customary, to congratulate them on an asado well done.

    What’s left is to eat, chat, drink, and eat some more while the rest of the cuts are served. The asador will sit down once everything is out of the grill, but they usually eat a little bit of each cut as they serve them.

    Time for Dessert

    The main event is over, but the feast continues. Coffee and dessert will be served next. Some people serve ice cream (in Argentina, you can buy artisanal ice cream in bulk at any ice cream shop). Others serve tiramisú or maybe a cake such as chocotorta. A mate will probably be passed around.

    At the end of an asado, you should feel full, happy, and ready for a long nap.

    Where can I eat asado in Buenos Aires?

    On to the hard part: the best way to eat asado is to be invited to one. Befriending an Argentine is easy, but if you are in town for just a couple of days, chances are you won’t get your invitation in time.

    However, you can always head to a local parrilla (steakhouse) to enjoy some perfectly cooked asado meats and side dishes. It’s not the same as an asado, but it’s one of the closest things to it.

    Last but not least, we know an Argentine asado is about much more than the meat. It’s a social ritual; it’s about sharing time, stories, and incredible food with other people. At Sherpa, we believe that’s the best way to experience all of Buenos Aires’ gastronomy. Why settle for just one parrilla when you can explore the entire local food scene, with others?

    Join our tours to taste it all, while enjoying the experience with fellow food lovers, just like a real asado.

    Asado questions and trivia

    How do you start a fire for an asado in Argentina?

    Argentines typically use dry wood or charcoal. You assemble a small pile of paper, small branches, and/or straw first, and then light the wood or charcoal on top. Then gradually add more wood or charcoal until there’s enough lit up to use the grill. Charcoal works faster and is more efficient, while wood takes longer but makes for a better aftertaste.

    What is asado a la cruz?

    In the countryside, another way of preparing an asado is by lighting a fire and then “staking” the cut – usually a costillar (rib rack) or another big cut – on a cross-like steel contraption.

    What are the asado cooking points?

    Jugoso: medium-rare, not to be confused with “blue”.
    A punto: true medium, with some pink in the middle.
    Pasado de punto: between medium and well done.
    Cocido: well done.
    Suela: thoroughly cooked. Suela means “shoe sole”.

    What to eat at an asado if I’m vegetarian

    Vegetarians can enjoy provoleta (grilled provolone-type cheese) and roasted vegetables such as red pepper, potatoes, onions and corn. Filled vegetables are also an option, such as red peppers with mozzarella or fried egg on top.

    Vegans can enjoy a variety of grilled veggies with chimichurri or salsa criolla. Green salads are usually safe for vegans to eat too. Be sure to ask the host to wrap your veggies in tin foil so they aren’t touching any of the meat cuts or non-vegan ingredients. In Buenos Aires, some specialty shops and dietéticas (health food shops) sell plant-based vegan meats for the grill. If you are in a pinch, you can buy vegan burgers at big supermarkets from brands such as NotCo and bring them to your asado.

    What to bring to an asado

    If you are invited to an asado, it’s polite to ask the host if there’s anything you can bring. They may ask you to bring a salad, dessert, bread, ice or something to drink. If they say they don’t need anything, bringing a bottle of Malbec is a classy move.

  • A Local’s Guide to the The Best Pizza in Buenos Aires

    A Local’s Guide to the The Best Pizza in Buenos Aires

    Finding the Best Pizza in Buenos Aires, one slice at a time

    Argentina may be best known for its steak, and Buenos Aires has its fair share of great steakhouses, but the real star of the city – when it comes to food – is the iconic pizza porteña.

    Finding a good slice isn’t hard – just head down to Avenida Corrientes – but finding the best pizza in Buenos Aires is an entirely different matter.

    We did the research, ate a ton of pizza, and came back to share the results with you folks.
    The following are the 6 best pizzerias in town, and the best pizzas to order at each. We’ve also included a Pizza Porteña 101 so you can order with the unabashed confidence of a true porteño.

    Our credentials? We are a bunch of native porteños and expats gone native, all of us food enthusiasts and hosts of the best Buenos Aires Food Tour.

    The List

    • Güerrín (Downtown – Av. Corrientes 1368)
    • La Mezzetta (Colegiales – Av. Álvarez Thomas 1321)
    • El Cuartito (Recoleta – Talcahuano 937)
    • El Imperio de la Pizza (Chacarita – Av. Corrientes 6891)
    • Picsa (Palermo – Nicaragua 4896)

    Pizza Porteña

    Before we start waxing poetically about our top list of the Best Pizzas in Buenos Aires, here are a few things you need to know about “Pizza Porteña”.

    What is pizza porteña?

    Traditional Buenos Aires pizza is called “porteña”, which means “from the port”, and it’s what we call people (and things) from Buenos Aires, which is a port city.
    The marks of pizza porteña are an excess of pretty much everything: the bread is doughy and “spongy”, the cheese is abundant, and the slice is big (two slices make for a quick lunch). It also has a reputation for being greasy, but that is, frankly speaking, part of the charm.

    The cheese: “muzzarella” with u

    Pizza porteña is made with fresh muzzarella cheese, but this local version is very different from the Italian one (and not just because we spell it with an u). Italian mozzarella is very milky and neutral in flavour, while Argentine muzzarella has a bit more kick and a higher fat percentage. Argentine muzzarella is also made using cow milk

    The dough dispute: media masa o a la piedra?

    The dough of the traditional pizza porteña is called “media masa”, it’s cooked with a pizza pan and it takes a longer time to cook, and it’s typically «doughy» and «spongy». Some pizzerias use the “a la piedra” dough, which is flatter, less chewy and with more crunch, and it cooks way faster (also no pan).
    Porteños will argue to the end of the world about which one is better. Our two cents? You do you. Be warned, however, that media masa is the more popular one, and unless otherwise stated, is the one featured throughout this article.

    Fainá: what is it?

    Head to any pizzeria porteña and you will notice a curious item on the menu: fainá, chickpea flour bread that is eaten together with pizza. Because pizza porteña features tons of cheese, you can add more dough to the equation by ordering fainá.

    What to drink with pizza porteña

    If you are on the clock, the most common option is a coke. If not, you can indulge in some Moscato, sweet and fruity white wine with a lower alcohol percentage. It’s very affordable (hence its popular pairing with pizza) and a staple of the Argentine pizza scene.

    The Best Pizzas (& Pizzerias) in Buenos Aires

    Legend has it that Avenida Corrientes has the best pizzerias, and – spoiler – that may very well be true, however, other amazing pizzerias exist elsewhere in the city. We gave you guys plenty of choices with this top 6, so read on!

    Güerrín

    The most famous pizzeria in Buenos Aires, every porteño has stopped by Güerrín at least once to grab a slice during the lunchtime rush – although nowadays the long queues make it a little harder to get in.

    Güerrín’s popularity has gone through the roof in recent years, so expect a crowd at any hour. Some pizza connoisseurs claim that Güerrín’s pizza is not what it used to be since the place was bought by the owners of pizza chain Kentucky before the pandemic.

    Our two cents? Go for the ambiance, but know that the hype is, well, hype. Güerrín is still pretty good, but we have some – arguably – better alternatives in this list. It’s still worth a visit since it’s right there in the heart of the city. Grab a couple of slices and eat by the counter – it doesn’t get much more “Buenos Aires” than that.

    Pizzas to order in Güerrín: go for something classic, like muzzarella, fugazzeta or ham & red pepper.

    guerrin best pizza in buenos aires

    Banchero

    Albeit an Avenida Corrientes classic since the 60s, Banchero got its start in the colorful port area of La Boca, where Genovese baker turned pizza master Agustín Banchero earned his spot in the pizzeria pantheon of Buenos Aires by inventing the fugazzeta.

    This cheesy onion pizza came to be when Banchero decided to stuff a focaccia – fugassa in genovese – with cheese, in order to make the baked good “less dry”. The resulting fugazzeta became one of the most popular pizzas in the history of Argentina.

    Banchero’s original location is in La Boca, but the one in Avenida Corrientes is pretty iconic nonetheless. It even makes a cameo during one pivotal scene in Argentina 1985, the Oscar-nominated film about Argentina’s trial of the de facto military government that took over the country in the seventies (available in Amazon Prime).

    Pizzas to order in Banchero: Fugazzeta is a must, period.

    El Imperio de la Pizza

    Far from downtown but still on Corrientes Avenue, Imperio is a powerhouse when it comes to pizza porteña, and for good reason. Far away from more tourist-y areas like Palermo and Downtown, El Imperio is a testament to classic porteño identity; a mix of fútbol (we ain’t calling it soccer, sorry), tango and local culture, this pizzeria was built for the busy worker who wants to grab a quick slice for lunch and not have it burn a hole in their pocket.

    If you make the trip to Imperio, you might as well explore Chacarita, which is slowly but surely making the transition from underground cool to full-on trendy.

    What to order here: Fugazzeta, Primavera and Spinach.

    La Mezzetta

    A local legend among pizza diehards, La Mezzetta is famous for their stuffed fugazzetta, said to be the very best in town. Tourists caught wind of this hidden gem after it was featured in “Somebody Feed Phil”. Nowadays it’s hard to order a pizza here without having to queue given its rise in popularity among locals and foreigners alike. Try to get there early (before 8 pm) or be prepared to wait.

    There’s no place to sit and dine here: take your pizza to go or eat at the standing counters.

    What to order here: fugazzeta, fugazzeta, and fugazzeta (stuffed, of course).

    El Cuartito

    El Cuartito is another iconic old-school pizzeria located in the heart of Recoleta. It’s guaranteed to get crowded after 8 pm, so get there early if you want to grab a table (otherwise order to go, else you will be waiting forever). No nonsense, no frills and lots of cheese. Football memorabilia lines the wall, in true Buenos Aires fashion.

    What to order at El Cuartito: Fugazzeta (yeah, again) and Napolitana (with tomato slices and dried garlic and parsley). The standard muzzarella is quite good too.

    Picsa

    A new take on traditional pizza porteña, Picsa stands out because of their sourdough pizza crust, with takes their pizza to a whole new level. If the hectic atmosphere of Avenida Corrientes is not for you, Picsa might be a good choice. The location is also ideal, as its located right in the middle of Palermo Soho.

    What pizza to order at Picsa: The Napo (Napolitana) here is excellent. The Libanesa (“lebanese”) is for the risk-takers. They have a pretty decent wine selection here, so do check that out.

    Ready for the Full Buenos Aires Menu?

    Pizza porteña is absolutely essential to the cultural identity of Buenos Aires. The city’s gastronomy tells you so much about our culture, and while pizza is a key chapter, it’s not the whole book.

    Discover Buenos Aires through its Food: If you’re ready to explore all the local flavors—beyond just pizza—join a Sherpa food tour to taste the city’s hidden gems.

    Not ready to book? Keep exploring! Check out our full Buenos Aires Travel Guide.

  • Ultimate guide to Argentina’s food culture

    Ultimate guide to Argentina’s food culture

    Planning on visiting Argentina? Then you should make time to enjoy the local food. There’s a lot more to the local cuisine than red meats and red wines – from hearty dishes from the north like humita to some of the best pizza outside of Italy (and rare offerings like the southern king crab), Argentina’s food is as diverse as the country and its population, not to mention absolutely delicious.

    However, it’s hard to know what to order and where to order it if you are not a local, and many visitors miss the chance to try some truly amazing dishes. We put together this guide to give newcomers an idea of what our food is like, how it came to be and, most importantly, how to enjoy it!

    Argentinians and Food

    Food lies at the heart of the Argentine spirit. The country has had glorious ups and terrible downs, and, all in all, here’s what we have learned: no matter what happens, as long as we have good food on the table, and good friends to share it with, we will get by just fine. If you are lucky enough to visit, by all means, go get a good steak, but remember to bring someone to enjoy it with.

    Foods you can’t miss while visiting Argentina

    Food lies at the heart of the Argentine spirit. The country has had glorious ups and terrible downs, and, all in all, here’s what we have learned: no matter what happens, as long as we have good food on the table, and good friends to share it with, we will get by just fine. If you are lucky enough to visit, by all means, go get a good steak, but remember to bring someone to enjoy it with.

    The Staples: asado, empanada and malbec

    These are the main three things that travelers want to try when visiting Argentina, and rightly.

    Empanadas

    Empanadas are a kind of pastry that is typically filled with meat and either baked or fried. There are many other filling options, like Caprese, corn or ham and cheese, to name a few, but most Argentinians will agree that meat is king when it comes to empanadas. Argentinians will either buy them by the dozen to eat at home, make them from scratch or order them at regional restaurants or pizzerias (a pizzeria worth its salt will serve a decent empanada). Different regions have their own style of empanada, with those from Salta and Tucumán being the most renowned.

    argentina's food culture

    Asado

    To translate “asado” as a barbeque would be to it a disservice. An asado is a traditional event in Argentine cuisine, and a social occasion for coming together with family, friends or colleagues. Argentinians will use any occasion to celebrate an asado, usually resulting in a day-long affair that starts in the morning, with the asador preparing the meats as others handle salads, dressings and side dishes.

    Achuras (offal) like chorizo, morcilla (black pudding) and mollejas (sweetbread) are served first, while the main cuts are still cooking. Argentinians do not usually season their meat beyond adding salt. A popular sauce to condiment cooked meat is chimichurri, which is made with parsley, garlic, olive oil, peppers, oregano and vinegar. There are other sauces, like salsa criolla, but chimichurri reigns supreme.

    The tricky part about enjoying an asado as a foreigner is not finding a place to eat it, but getting the full experience. There are many good parrillas in which one may order an asado at any price range, but it’s not the same as living an asado.

    If you cannot befriend an Argentinian during your stay and get them to invite you to one, we recommend you try an experience like Fogón Asado in Buenos Aires, which hosts asados for visitors eager to participate in this much-celebrated tradition.

    Malbec

    While originally from France, the malbec grape has found a new home in Argentina. The grape thrives in the high-altitude vineyards of the Andes Mountains, where the hot, dry days and cool nights create ideal growing conditions. This climate results in grapes with thick skins and high sugar content, which leads to wines with intense color and flavor.

    With this in mind, it’s no wonder malbec has become the country’s most famous wine and an important part of our national identity. Since the exchange rate is usually very favorable to tourists, many visitors can sample some truly incredible wines at very affordable prices.

    Malbec wine served in a traditional penguin jar.
    Malbec wine served in a traditional penguin jar.

    Sweets to try: alfajores, helado and flan

    If you have a sweet tooth, you are in for a treat. Before we begin you should know that Argentinians will use any opportunity to feature dulce de leche (milk caramel) in any sweet thing whatsoever, and therefore all three sweets we are about to describe (and most Argentinian desserts) include dulce de leche.

    Flan is usually served with dulce de leche and whipped cream.
    Flan is usually served with dulce de leche and whipped cream.

    Alfajor

    First on the list is the iconic alfajor. This sweet delicacy consists of two shortbread cookies sandwiched together with a creamy filling, typically dulce de leche, and covered in chocolate or powdered sugar. Alfajores can be found in every bakery, café, and supermarket in Argentina, and each region has its own variation of the classic recipe.

    Other iterations may feature chocolate or jam as filling. We suggest you try one at a café together with a latte or submarino (a glass of hot milk in which a bar of dark chocolate is melted and stirred with a long spoon). You can also buy alfajores by the box at places like Havanna and Bonafide.

    Helado

    The history of ice cream in Argentina dates back to the late 19th century when Italian immigrants arrived in the country and brought with them their love of gelato. In fact, many of the ice cream parlors in Argentina are still owned and operated by Italian families who have been making helado for generations.

    The Italian influence is evident in the style and flavors of Argentinian ice cream, which is known for its rich, creamy texture and unique flavors. However, the most popular flavor by far is dulce de leche, which is sold either plain or with added ingredients like chocolate, more dulce de leche, cookies or nuts. In Argentina, ice cream is not sold by scoops; you can either buy a vaso (cup), a cucurucho (cone) or even buy ice cream by the kilogram!

    PS: We have a thorough Argentine Ice Cream Guide for those with a sweet tooth, plus Buenos Aires ice cream shop recommendations.

    Flan

    This classic custard dessert is made from a simple mixture of milk, sugar, eggs, and vanilla, and is often served with a drizzle of caramel sauce, dulce de leche and whipped cream. Flan can be found in most restaurants in Argentina, and is a beloved comfort food. In Argentina, the highest compliment you could pay someone regarding their flan is to tell them that it tastes just like your grandmother’s.

    Drinks: vermouth, fernet and wines beyond malbec

    For a deeper dive into traditional drinks, take a look at our Argentine Drinks guide.

    Vermouth

    Vermouth, a fortified wine infused with botanicals and spices, has been a traditional drink in Argentina since the 19th century, when it was first introduced by Italian immigrants. It is often served as a refreshing appetizer by adding seltzer, orange slices and ice. Vermouth from Argentina typically has a sweet flavor and can be red or white.

    Vermouth, a taste of tradition.
    Vermouth, a taste of tradition.

    Fernet

    The origin of fernet’s immense popularity in Argentina remains a mystery, but there is no doubt about its fame: Argentina consumes about 75% of all fernet consumed globally. This aromatic and bitter spirit is made by blending more than 40 herbs and spices, such as myrrh, saffron, chamomile, and cardamom. Fernet is mostly enjoyed mixed with Coca-Cola, resulting in a (less-bitter) beverage known as fernet con coca.

    Wines beyond malbec

    Argentina produces a wide range of wine varietals beyond Malbec, some of which have gained international recognition. Among these varietals are Cabernet Sauvignon, Syrah, Torrontés, and Semillón.

    These wines are grown in various regions of the country, each with its own unique terroir and microclimate, which contribute to the character of the wine. For example, the Uco Valley in Mendoza is known for producing high-altitude wines with intense fruit flavors, while the Salta region produces Torrontés with floral and citrus notes.

    While visiting a local vineyard is definitely the best way to enjoy regional wines, you can always find a good bottle at a winery. There are some truly incredible wines at a decent price point, and some hidden gems that you won’t be able to find abroad.

    If you are interested in a wine-tasting experience, our Palermo Food Tour includes a wine-tasting stop in which we sample different wines from around the country. Be sure to check it out!

    Regional foods and where to try them

    Argentina’s regional cuisine is as diverse as its landscape and population, with each region offering unique flavors and ingredients that reflect the local culture and history. Here are some of the must-try regional dishes and where to find them:

    The Northwest: hearty dishes with Andean heritage

    This region is known for its hearty and flavorful dishes that have roots in the indigenous cultures of the Andes. Some popular dishes include locro, a stew made with corn, beans, and meat, and tamales, a dish of steamed corn dough filled with meat, vegetables, and spices. A vegetarian option is humita en chala, a dish similar to tamales but filled with corn and cheese.

    Try these dishes if you are visiting Salta or Jujuy – it’s always best to ask the locals where to eat, especially in some of the smaller towns like Cafayate, Purmamarca or Tilcara.

    The Northeast: Indigenous cuisine with European twist

    This region is characterized by the lush nature of its rivers, extensive green fields, and the reddish soil of Misiones. The cuisine of the area is closely connected to the natural surroundings and expresses a unique cultural richness, with a strong influence from the indigenous Guarani culture, as well as more recent European influences.

    One must-try dish is chipa, a type of bread made with cassava flour and cheese that is best served warm. Another regional favorite is mbejú, a type of pancake made with cassava flour and filled with cheese or meat. Regional river fish like dorado and surubí are an important – and delicious – part of the local cuisine. Immigrants from Eastern and Central Europe adapted their own recipes to make use of the native ingredients – one such example are vareniki with cassava puree filling.

    Tamales wrapped in corn corn husk.
    Tamales wrapped in corn corn husk.

    The South: rare meats, seafood and berries

    The cuisine in southern Argentina is heavily influenced by the region’s geography and climate, which includes the Andes mountains, vast Patagonian plains, and a long coastline. This region is known for its unique variety of meats, including lamb, goat, guanaco (wild relative of the llama), and wild boar. Seafood, particularly shellfish, is also prominent along the coast.

    In addition to meats and seafood, the southern region is known for its use of locally grown produce. Berries and fruits such as rosa mosqueta (rosehip), calafate (barberry), cassis and blackberries are used in jams, liqueurs and syrups. The South is also well-known for its chocolate production, which very often incorporates berries and nuts.

    You can enjoy some fantastic chocolate in Bariloche and San Martín de los Andes (if you aren’t visiting the south, we recommend buying some Chocolate at RapaNui in Buenos Aires). If you are itching for seafood, Ushuaia is the place to go (and the best place to try centolla, the southern king’s crab).

    What to eat in Buenos Aires

    For most tourists, the first stop while visiting Argentina is the capital city of Buenos Aires. The giant metropolis features an impressive culinary scene.

    For a city dweller – the elusive porteño – what counts as “typical” is not so much the food but the location: bodegones, dinner-style restaurants featuring soccer memorabilia, antique advertisements and old-fashioned decor. Hearty, rustic meals that are deeply rooted in Argentine culinary tradition are served, often featuring simple but flavorful ingredients. Milanesas with mashed potatoes, tortilla and cannelloni are typical bodegón dishes.

    Because Buenos Aires is quite large, we recommend picking one neighborhood to explore – the San Telmo old-town and trendy Palermo are the classics, as they feature historical architecture, incredible restaurants and many locations worth visiting. If you are interested in a culinary & sightseeing experience, check out our food tours – they are the perfect introduction to Argentine culture and food scene.

    Typical Bodegón memorabilia.
    Typical Bodegón memorabilia.

    A somewhat brief overview of Argentina’s Food Culture and Diversity

    Argentina’s cuisine is a delightful fusion of flavors and influences from various cultures from all over the world, though not all of them receive the same amount of recognition. We can’t do justice to all of them here, but here goes our attempt to explain, in very broad terms, how different cultures came to shape our cuisine.

    Spanish and Indigenous influence

    The Spanish colonization of Argentina introduced European-style cooking, including the use of olive oil, garlic, and onions, not to mention wine and beef cattle. Ingredients such as maize, potato, cassava, ají, and many others were first used by indigenous nations, who are also to credit for many of Argentina’s typical dishes. Mate tea and chipa (a cheese bread made from cassava flour) can be traced back to the guaraní, for example and hearty humita en chala and tamales are typical from the Andean region, in which folks like the quechua and kolla live.

    Mate has a bitter taste, so many people choose to add sugar to lighten the flavor.
    Mate has a bitter taste, so many people choose to add sugar to lighten the flavor.

    Mestizo and African influence

    The gaucho culture, which developed in the countryside, perfected and added grilled meat dishes to the culinary landscape. The first gauchos – horsemen of the Argentine grasslands – were probably mestizos of mixed European and indigenous ancestry.

    Different kinds of offal, like chinchulines (small intestines) and mollejas (sweetbreads) were typically prepared and eaten by African slaves and their descendants long before they were claimed as a national dish and an integral part of asado culture.

    Italian influence

    In addition to these influences, Argentina has experienced waves of immigration from various regions of the world, which have added new dimensions to the country’s cuisine. After the Spanish, the Italians are the most celebrated for their role in shaping Argentine cuisine. Italian immigrants brought the big p’s – pasta and pizza – into the country, as well as many other dishes, drinks and sweets that have become staples in Argentine households.

    Other relevant influences in Argentina’s Food Culture

    Immigrants from many other regions and cultures further contributed to making Argentine food culture what it is today. Arab, German, Polish, Jewish, Welsh and Polish immigrants, to name a few, have all added their culinary heritage to our national cuisine.

    Got questions about Argentina’s food culture? You can contact us via e-mail or social media. If you are coming to Buenos Aires or looking for something to do in town, take a look at our food tours! We promise you a great time, great food and great company.