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Food

Buenos Aires’ food scene is constantly renewing itself. Right when we were starting to think the local food scene had stagnated on burgers, three new players in town have come to prove us wrong. These are the three new eateries 

Thought it was time you start losing that winter weight? That goal is about to get a little more challenging. Buenos Aires Food Week, the thirteen-day unbridled upscale eating spree starts on Monday. Best news is that the price …

My fellow weather-beaten city dwellers! I am here to tell you that the end of this seemingly eternal winter is in sight! My weekend gift to you is a few warm days, a guest appearance by the sun, and a …

Hay Cata is a new concept brought to us by a group of friends wanting to put on a different kind of “tasting experience”. One where you don’t need to be a professionally certified sommelier or even know much about

Maurizio de Rosa greets everyone that walks into the restaurant with a big smile. The almost-familiar sounds of Italian sang across the dining room.  De Rosa and the rest of his small team of waitresses and cooks were so friendly

If by “good” you mean “addictive and strangely delicious,” then yes. If you are among the uninitiated in one of Argentina’s most sacred cultural and gastronomic traditions (OK Southern Brazil, Uruguay and Paraguay also get to lay claim too) and …

The equation for a regular restaurant serving Argentine cuisine in Buenos Aires goes something like this:  The menu = 90% meat + 10% (frozen) fish. This is where Roux takes its first step apart from the Argentine standard. “Here

MESA, menús de estación con sabores de Argentina (seasonal menus with flavors of Argentina), is making environmental consciousness cool and delicious with their Buenos Aires based food week.

Food weeks are common in la ciudad de la

Ok so maybe last weekend wasn’t the final cold one of the year, but with the variety of goodies the city has lined up for your coming sacred days off, you won’t even notice its last-ditch effort to dampen your

All it took was a photograph of the “Kentucky Fried Codorniz” to get me on a bus straight to San Telmo. A small quail breaded and deep fried and served with the talons in tact and slightly curled underneath the …