BEST ARGENTINE FOOD IN BUENOS AIRES (Don't Miss These!)

What a disastrous “food tour”. La Choripaneria is solid, but far from the best. Lo de Charly is ok when nothing else is open and you’re nearby. Otherwise, the places you ate at are below average quality. What makes a couple of tourists who clearly know little about the city and next to nothing about the food think that they can make a food tour video? If you’re really going to go for it, the least you can do is get the pronunciation of the dishes somewhat close to correct and understand what you’re eating

Argentina is a country that never ceases to amaze me, I hope I can visit someday Greetings from Claypole

The best ASADO is the one made by a family. Because of the especial way of cooking.

Its like italian food, but better. Never tell that to an italian tho. haha

Hi guys, the "Choripan" isn't a version of "hot dog" in Argentina, the "panchos" is a "hot dog" in Argentina. The Choripan is an originary sandwich from Córdoba (Argentina). It then spread to the rest of the country. It is a traditional food.

Bienvenidos a Argentina. Espero disfruten su estadía acá y se lleven lo mejores recuerdos. Panza llena corazón contento

el club de la milanesa esta muuuuy lejos de ser el mejor lugar de milanesas

"Dulce de leche anything. You can't go wrong" 😂 So true. Glad you had such a good time here ❤

I’m an Argentinian so always interested in seeing and hearing about experiences in my country. Have really been enjoying your excellent videos. I don’t know who does the editing but it is really top notch. Hope you will have time to see something else and not just Buenos Aires. I lived in Puerto Madryn, Patagonia and I would have recommended going there for whale watching but it is no longer the season and you have plenty in Australia. So, second choice would be Iguazú falls, be prepared to die of heat and get really wet if you take the boat excursion but this year has been exceptionally good with a lot of water coming over the falls. By the way loved your country, specially Tasmania where we rented a motor home. Cheers

The first time I tasted a milanesa was at a dinner party I was invited to by my co-worker and his wife in Argentina. If heaven exists and the gods live there, the gods eat this on their special feasts.

En el bar Nápoles, llego a última hora un cliente. Lo único que quedaba eran unas milanesas medias quemadas. Al cocinero (ningún Cheff) se le ocurrió agregarle lo que tenía jamón, salsa de pizza y el queso que usaban para la pizza, así nació la milanesa napolitana.

Hi there, a Buenos Aires foodie here. The choripan typically goes with salsa: the Chimichurri. There is always some sort of container with lots of it somewhere to throw your preferred amount in there. Hope you had the chance to taste that together. Also, the Fugazetta is not a focaccia, it's a pizza. If you find it different than any other pizza is because here we have our own interpretation of the Italian pizza, and 100% will prefer it over its origins. Ours really focuses on cheese and tends to, although depending on what you ask (pizza a la piedra, for example) be thicker than the Italian one. I hope you enjoyed your stay!

Argentina es un país increíble y su gente muy agradable y bonita!! Saludos desde Quilmes 😊

From an Italian who lives in Argentina, please note that Club de la Milanesa is not an authentic Milanesa. Would you like to try some great options? La Recova in Recoleta, El Preferido de Palermo, El Ferroviario, and El Antojo (which has received many awards for being the best Milanesa) are some excellent choices.

Italian, spanish, indigenous and meet based food culture.

It is difficult to come across a video of Argentine food with such accurate information. Congratulations on that!! Certainly you have tried just a hint of the gastronomic diversity, but it is very gratifying to know that you enjoyed it a lot. I hope to see more videos of your journey 👌🏻

I would say that with the Italian immigration ice cream has changed, but people were making some sort of ice cream in colonial times, before we were Argentina, as a teacher we ,teach the customs, food, clothing, etc. in colonial times, and that's how I learned that ice cream was made specially in winter time, if you didn't live in an area where there where snow, people used to put milk in zinc big jars and wrapped in leather soaked with nitrate or salt and they mounted these jars on horses, making them run back and forth. A certain distance at a certain speed, the salt allows the cold to pass into the milk that is being churned by the horse, obtaining a frozen foam, which is then sweetened with sugar and cinnamon, in summer.They tried to preserve ice in large pits in the ground, (just as centuries before Turks did in the sand).yep Turkish brought their idea of ice cream to spain and we all know that first to make some kind of ice cream were the Chinese, mixing milk with snow. The first actual italian gelato was made around 1608, with Vanilla and chocolate flavors

Argie here from BA. Great video but just so you guys know, you had the "standard" version of the food you chose. Of course no one expects you to know this much, but we have places offering far more elevated experiences with milanesa, choripán, fugazzetta and icecream. Maybe not so much steak, our meat is great pretty much everywhere. Next time you're here I'm sure you'll see these dishes in a new light if you dig deeper.

Hola. La Milanesa a la Napolitana tradicional lleva el tomate debajo y la mozzarella encima. El Jamón algunos lo ponen entre el tomate y la mozzarella o, como era tradición, por encima pero colocado luego de la cocción. Abrazo fraternal.

If there is one thing that I am proud of this country, it's the food. Like, it's heaven.