Burgers aren’t a food trend, they’re a lifestyle. It’s a scientific fact that eating an awesome burger will make you happy, and luckily within the past two years, Buenos Aires has followed in many major city’s food scene footprints by opening burger dens devoted to the beef patty, bun, sauce, and topping way of life.
The jacarandas are in bloom, the sun is back in business and Buenos Aires never looked so pretty. That means summer’s just around the corner, and to ensure the season isn’t marred by paper umbrellas ruining your cocktail’s aesthetic, I’ve taken the trouble to taste-test SS14/15’s hottest yet coolest brand-new cocktail lists just for you.
Taking root in Argentina around 500 years ago, olive trees are a natural companion for vines, enjoying the same poor terroir and hot climes as grapes. But despite the late start, local extra virgin oils (known here as virgen extra – a bottle that says any different is not what it appears to be) that come from Mendoza and San Juan are beginning to have an impact on the world stage as they pick up awards and recognition for their varietals and blends.
It doesn’t matter what kind of cooking magician you may be, it’s nearly impossible to whip up a great meal without starting with a fantastic product. Fresh, high quality, in season, and carefully treated with respectful and passionate hands, 80% of creating wonders in the kitchen commences with a killer ingredient. Amateurs, professionals, home cooks or chef wannabes, if you follow this guide of where to buy the best food Buenos Aires has to offer, there’s no excuse not to surround yourself with an edible dream team.
Look up Argentina in the dictionary and the definition says, ʻsynonym of meatʼ. Okay, thatʼs not true. But it should be, because this country is all about the carne. Give or take a few steaks, Argentineans eat about 55kg of beef each a year. Thatʼs almost double what North Americans put away.
You’re never more than a few metres from an empanada wherever you travel in Argentina, and you’re all the better for it. Empanada literally means “wrapped in bread” but this description does not do justice to the wonder of this Argentine staple. These savoury pockets are served warm as a prelude to the asado, or on their own at parties.
Steak, super-sweet desserts, chocolate and Malbec are the highlights of an Argentine dining experience at any time of year. But when Easter Sunday rolls around, you’ve got the perfect excuse to indulge even more. The Easter Bunny may not be making an appearance, but that just leaves more time to savour a special version of a classic Argentine Sunday – a long, lively lunch with family and friends, and a bottle or two of vino tinto. And before the main event, you’ve got 40 days to sample a variety of tradiciones de Pascua. Here’s a must-eat guide to Easter, Argentine-style.
Argentines are known to drink mate, a tea-like infusion adopted from the Guarani people, but what some visitors may not know is that 19th century British immigrants brought with them the afternoon tea tradition, which developed with a local twist.
It’s a well-known fact that some die-hard vegetarians have returned to the dark side after scenting the meaty whiff of a perfectly seared Argentine steak. Caught between righteous beliefs and the urge to just, try, a, little sliver of lomo (because you’re only in Argentina once, right?), many have fallen at the first hurdle when faced with a parrilla. But for those beef eaters who have no such qualms, how do you choose from the hundreds of steakhouses in Buenos Aires? Here’s our indispensable guide to steaks in the city.
Argentina has a very special amorous relationship with postres (desserts). Sugary, gooey, chocolaty, caramel-y, fruity, and creamy; sweet lovers will sure not be disappointed when it comes to navigating the Buenos Aires post meal sweet-induced food world. Suck on a spoonful of dulce de leche and bite into a cake oozing with a rich chocolate center – it’s time to live la vida dulce and get to know some of Argentina’s most popular desserts.