Buenos Aires Date Ideas

As romantic cities go, Buenos Aires is up there with the best of them. It bounces with energy during the day and turns all mysterious and sultry by night. A slight sense of danger always abounds, and the unpredictable turmoil of everyday living ensures your heart is always beating a bit faster than normal, your endorphins are flowing, and life is vibrant.

Argentines are a passionate people, and it’s a condition that rubs off pretty quickly on visitors. Daily exposure to strong coffee, good wine, sexy tangos, suggestive glances, jiggling cleavage, smooth talking Lotharios and pouting poseurs will have almost anyone feeling light-headed and dreamily amorous.

The people of Buenos Aires channel these lusty emotions in different ways. Bosses take their secretaries to lunchtime love hotels called ‘telos’. Twenty-somethings cram themselves into sweaty nightclubs until the daylight hours, hoping to meet their soulmate (or at least drunkenly rub up against somebody attractive). Construction workers shout unmentionable obscenities at passing housewives. Taxi drivers leer lecherously at girls young enough to be their daughters.

For those who have already found love, the city’s pulsating sensuality can be used to your advantage. The problem is, after a few romantic dinners and walks in the park, you start to run out of ideas on how to impress your partner. Luckily for you, we have laid out some ideas in this guide.

A coule making out in candlelit bar in the passionate city of Buenos Aires — Makes you want to listen to Marvin Gaye, doesn’t it?

Dine

From snug little hole-in-the-wall eateries in San Telmo to flashy Puerto Madero restaurants on the river, eating out is one area where you shouldn’t run out of options. Fusion food, irresistible cocktails and a low-lit atmosphere mean Asia de Cuba is the perfect place for a dinner date. Meanwhile, French food and candlelight at Jolie ensure you can’t really go wrong.

Taking your date out to get pizza might seem like romantic suicide, but Pizza Piola has a funky vibe and loud enough music to ensure that uncomfortable silences won’t be a problem. Dadá is a bistro bar (see below), with excellent food, and it’s the kind of effortlessly hip place that will suggest to your partner that you’re cooler than you really are. To create the impression that you are all ‘in the know’, take your date to one of the exclusive underground restaurants such as Casa Felix.

Wine

As millions can testify, witty conversation, a charming personality and good looks can all be rendered unnecessary if you just supply your date with enough alcohol to make everything you say seem Oscar Wilde-ishly clever and all your physical deformities seem, well, momentarily excusable. Le Mervel is a fun place to get the night started and is only a few blocks away from the likes of Dada and Empire Thai, making it the perfect place for an aperitif.

Similarly suave bars with good cocktails are Soul Cafe in Las Canitas, and Mundo Bizarro in Palermo. In Recoleta, head to Millión, a three-story bar/restaurant in a restored French-style mansion. La Cigale is the kind of place that will make you look cool and classy when you take your date there after dinner.

Daytime Activities

If you date somebody for long enough, sooner or later you will eventually have to spend time with them in the harsh light of day. Then suddenly it becomes harder to think of things to do that don’t just involve eating and drinking. Luckily, Buenos Aires is full of activities that fall into the category of ‘things that impress partners.’

The MALBA gallery in Palermo is a cheap and fascinating way to spend an afternoon. Just make sure you prepare a few intelligent modern-art-related observations beforehand, so you don’t come off sounding like a brain-damaged football hooligan when asked for an opinion. “Even I could draw a boat better than that,” will not impress anybody.

Even though this is the city of tango, learning some other dance styles with your date at Buenos Aires Dance Club will not only allow you to ‘accidentally’ grope them a lot, but will give you an excuse to take them clubbing later that night, so as to try out those new super-stylin’ moves you just learned together.

The view of Buenos Aires from two wheels is much more attractive than from a car or a bus, and an afternoon bike ride is sure to evoke many giddy lovey-dovey moments.

Imagine some kind of sleazy 1970’s golf instructor with handlebar mustache, aviator glasses, sun visor, and tight bell-bottoms, moving in real close to help his student with her swing, reaching around to put his hands over hers on the club shaft, telling her to “relax your hips, baby, sway back… and forward. There you go!” Well, that could be you with your date at the Pitch ‘n’ Putt golf course! But seriously, it doesn’t have to be quite so grubby – it can be a really fun day out even if neither of you have any idea how to play golf.

Another idea that may seem a little left-field is a day at the horse track. The Palermo and San Isidro courses alternate race days, and although it might not be a place you would take a date back home, it can be a surprisingly pleasant day out. Sitting on the grass drinking beers, eating choripan (chorizo sausage on bread) and trying to interpret the form guide can be nice, and your first win together is an unforgettable bonding experience. You could even keep the winning ticket to teach your future children about the joys of gambling.

Okay readers, make sure to send us your wedding photos — it makes us all warm and fuzzy inside to know we made a difference.

—by Dan Colasimone

Guide to Ordering Meat in Argentina

Argentina has a long tradition of being one of the world’s meat capitals and is famous worldwide for its high-quality, grass-fed beef.

Argentines make up the second-largest consumer market for beef in the world, eating an average of 1.2 kilos per person per week, according to Argentina’s Chamber of Commerce.

Argentina also has more cattle than humans within its borders. On its vast pampas graze the fifth largest cow population in the world.

What is an Asado?

Family barbecues, called asados are long, lingering affairs that commonly happen every Sunday in backyards across the country.

Visitors will find there is never a reason not to fire up the grill in Argentina, including birthday celebrations and even on holidays such as Easter and Christmas.

→ Sign up for a trip to an estancia near Buenos Aires to ride horses and eat a delicious country-style asado lunch.

Country-style Asados & Argentina’s Grill Restaurants

The most delicious Argentine asado, as prepared in the gaucho (cowboy) tradition, is slow-cooked over a pit in the ground with a grill placed across it.

The secret to a delicious Argentine asado, according to the best asadores (grill chefs), is to cook the meat over several hours using slow-burning firewood without the use of any combustible chemicals.

Almost every international visitor to Argentina — barring vegetarians — hits a parilla, or steakhouse/grill restaurant which can be found in every little town and cowboy outpost throughout the country (except in Antarctica, of course!) 🤠.

Parilla refers to the actual grate the meat is cooked over, and the parrillada, refers to the grilled meat. The parrillada begins with a starter of achuras, or organ meats and embutidos, or sausages, including morcilla (blood sausage). A gooey disc of grilled provoleta, or provolone cheese, is also often served as a starter as well.

Those who have visited Brazil will be familiar with the Brazilian term for barbecue, ‘churrasco.’

In Argentina, churrasco refers to any thin cut of boneless beef cooked at high heat.

All the different Spanish terms and cuts of meat can be confusing for visitors to Argentina, especially because the meat cuts are different than in other countries.

To help figure out all those cuts of meat on your Argentine menu, below are some common cuts of beef, as seen at restaurants, parillas and asados all over Argentina.

Most common meat cuts served in Argentina’s restaurants

Vacio – Flank, but with a layer of fat which adds flavor when cooked.

Bife de Chorizo – Sirloin Steak, Argentina’s most popular cut

Lomo – Tenderloin/filet mignon. This is the most expensive cut and has very little fat

Other Argentine Meat Cuts

Aguja – Chuck Roast

Asado – Short Ribs, Roast Prime Rib (the name given to ribs, not to be confused with the other meaning of the word, which refers to the Argentine style of cooking meat over a grill.)

Asado De Tira – chuck ribs, cross cut

Bife Ancho – Prime Rib, Rib Eye Roast, Boneless Rib Eye Steaks

Bife Angosto – Porterhouse or Strip Steak

Bife a la Rueda – Round Steak

Bife de Alcatra – Sirloin/Rump Steak

Bife de Costilla – T-Bone/Porterhouse Steaks

Bola de Lomo – Sirloin Tip/Knuckle

Colita de Cuadril – Rump Steak (tail of the rump roast)

Costillas – Rib Roast (baby back ribs)

Cuadrada – Bottom Round

Cuadril – Rump Roast or Rump Steak

Entraña Fina – Skirt Steak

Entraña gruesa or centro de Entraña – Hanger steak/thick skirt steak

Falda – Flank Steak

Matambre – Flank Steak

Nalga – Round

Tapa de Cuadril – Top of Rump Roast

Tapa de Nalga – Top of Round Roast

Ojo de Bife – sirloin/New York strip steak

Palomita – Shoulder Roast in Butterfly Cut

Peceto – Beef Round Steaks, Roast Eye of Round

Pecho – Brisket

Tapa de Asado – Rib Cap Roast

Tira de Asado – Short Ribs

Tripa – Tripe

Additional Parrillada Favorites:

Sausages & Organ Meats

Chorizo – Sausage

Mollejas – Sweetbreads (thymus glands)

Morcilla – Blood Sausage

Higado – Liver

Lengua – Tongue

Chinchulin – Lower Intestines

Riñones – Kidneys

-How to Order Meat in Argentina-

Vuelta y vuelta/bien jugoso — if you like your meat practically mooing on the plate, order it vuelta y vuelta, which means it is lightly cooked on each side.

It’s hard to find an Argentine chef that will cook steak this way, as they shy away from pink meat and tend to like their steak well done.

Jugoso — Order your meat ‘jugoso‘ if you want it red and juicy. This is the most popular way for many foreigners to order meat, but since most Argentines are freaked out by bloody meat, it may come out of the kitchen closer to the side of medium.

A punto — In theory ‘a punto‘ is medium with just a small red strip in the middle. An Argentine steak a punto may be too overcooked for foreign palates.

Pasado de punto — Medium-well

Cocido — Well done.

Bien Cocido — Well-done to almost charred on the outside. Despite the great quality of the beef in Argentina, overcooking meat is a common culinary sin here.

Many locals like their steak this way. We never said Argies don’t have some quirky culinary habits!

Argentina’s Salsa for Meat

Argentine meat at asados and parillas is typically served with two main salsas: chimichurri and salsa criolla.

Originally these sauces were used by gauchos to preserve fresh meat in the days before refrigeration.

Today they are served to accompany virtually any cut of meat. The acidity of the salsas cuts through the fat of the meat and spurs the production of stomach enzymes that help digest the huge portions of meat.

Chimichurri is also a popular topping for a choripan, the sausage sandwiches that are sold on the street in places such as the Costanera Sur and are a traditional snack at football games.

The basic ingredients of Argentine chimichurri are olive oil, vinegar, parsley, oregano, garlic and ají molido (red pepper flakes) or better yet, fresh chopped chili pepper.

Argentines will warn visitors that chimichurri is ‘picante,’ or spicy, but many visitors will be amused that the Argentines have such virgin taste buds when it comes to spicy food.

Salsa criolla, or Argentina’s ‘creole sauce’ is called pico de gallo in Mexico and central America. It has onion, peppers, tomatoes, garlic, oil and vinegar or lemon juice.

→ Don’t miss out on Argentina’s famous meat! Book an evening or daytime estancia (ranch) or asado (barbecue) tour with Wander Argentina, to try the world’s best steak and learn about Argentine meat with local experts.

Café Culture: A Guide to Ordering like a Local

Italian coffee culture has spread throughout the world in the last twenty years or so, replacing the previously ubiquitous instant coffee and watery percolator fare with macchiatos and café lattes, but thanks to the country’s Italian immigrants, Argentines have long enjoyed Italian-style coffee — albeit with a few local twists.

Mate may be the official national beverage, but coffee drinking is a refined, lingering art in Argentina’s cafes. While well-prepared, coffee’s central position in Argentine life doesn’t mean that aficionados traditionally consider it among the world’s best though — in an average corner dinner the coffee is made with robusta coffee beans, while connoisseurs consider the arabica bean to be superior.

Giant multinational coffee chain, Starbucks bulldozed its way into the Argentine market in 2008 raising the quality bar for coffee beans and bringing with them the concept of ‘coffee to go.’ After the novelty has worn off, the phenomenon seems to be sticking. Starbucks now has dozens of stores throughout the country and by all appearances is aggressively seeking to dominate the market.

But unlike in the US thirty years ago, when Starbucks made its move out of Seattle, Argentina is already spoiled for choice when it comes to rich, decent-quality coffee prepared by competent barristas.

Aside from the countless neighborhood and downtown Buenos Aires cafés, whose coffee quality can vary from middling to excellent, there are also some local chains such as Aroma, Havanna and The Coffee Store, which offer well-roasted arabica coffee and delicious snacks. In recent years gourmet coffee has arrived to Buenos Aires. Popular among coffee connoisseurs are Full City Cafe in Palermo, which has a delicious Colombian dark roast, and Coffeetown, located inside the San Telmo market.

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A charming aspect of frittering away a morning over a cup of joe in traditional Argentine style is that it is almost always served with a glass of seltzer and couple of cookies.

Here is a guide to the most common cups of coffee that you can order in most Argentine cafes. Select with care — you will be judged:

• Café (a shot of espresso/short black)

If you ask for nothing more than a coffee, “un café,” without specifying details, you will be brought the basic short black in a small espresso cup. To be sure there’s no misunderstanding, you can say, “un café chico” and give the nationally recognized hand symbol when ordering (see image). For those who like life in the fast lane. It’s quick, strong, and it will certainly perk you up for a few hours.

• Café en jarrito

The same espresso coffee as above, but in a mini-mug. Still smaller than a regular coffee cup. This is basically a double espresso, so don’t expect to sleep for approximately three days after drinking one.

• Cortado (macchiato)

The most commonly ordered style in Argentina, this is an espresso which has been “cut” with a little milk, to take the edge off the bitterness. You can also ask for it in a jarrito, as above. Only when you’ve sat in a café and sipped on a cortado can you say that you have truly visited Argentina.

• Café con crema

The same as a cortado, but with a dollop of cream instead of milk. A nice dessert coffee. If you’re a tightwad, check the price first, as sometimes they will add an extra charge for the cream.

• Lagrima

For the lightweights who can’t handle a cortado, a lagrima is the inversion of the formula; an espresso cup filled with milk and just a touch, or ‘drop’ of coffee.

• Americano

This is like the bigger, weakling brother of the regular café chico. Hot water is added to a shot or two of espresso to dilute the strength a little. We don’t really see the point of this one.

• Café con leche (café latte/flat white)

A regular sized coffee cup half filled with coffee and half with milk. You can vary the dosage by saying “mas leche que café” (more milk than coffee). You could ask for more coffee than milk if you wanted too, but that would be a little bit crazy.

A cup of cafe con leche or coffee and milk as served in a cafe in Buenos Aires, Argentina — The classic cafe con leche

• Capuchino (Cappuccino)

This is a slight variation on the Italian blockbuster. It depends on the café you are in, but the Argentine cappuccino will usually come in a slender transparent glass, with clearly visible layers of coffee, milk and froth, topped with a little cinnamon or chocolate. Unlike in Italy, they won’t laugh at you if you order it in the afternoon or evening.

• Submarino (submarine)

OK, it’s not coffee, but it is very Argentine. Served in the same transparent glass as a cappuccino. This time the glass is filled with warm, frothy milk, into which a piece of chocolate is submerged. The chocolate melts and creates a sweet, creamy treat. Mmm… delicious! A drink for the softy in all of us.

—by Dan Colasimone

⇒ Take a Three-hour tour of Buenos Aires’ most historic cafes

→ Read about the Culinary Quirks of Argentina

→ Read about Argentina’s Most Popular Desserts

Malbec: Argentina’s Signature Wine

Some say you haven’t been to Argentina unless you’ve enjoyed a glass of Malbec with a big juicy steak.

The ubiquitous Argentine nectar made from the deep purple Malbec grape had been around in France for centuries without gaining any real popularity on its own.

Although utilized somewhat in the southwest of the France, under many different names and often as a blending variety, the name Malbec has never become synonymous with great French wines. In fact, Malbec was rather looked down upon in France, and considered to have quite a bad smell.

Malbec’s Origins

According to one story, this is where the name Malbec comes from — the term is a rough interpretation of the French word for ‘bad beak,’ or ‘bad nose.’

The problem turned out not to be the grape, however, but the climate in the French wine country. This important fact was discovered in 1868 by Frenchman, Professor Pouet, who brought with him to Argentina a variety of vine cuts to try out on the American continent.

This New World pioneer, and the other French, Italian and Spanish immigrants who followed him, found that the dry, gray earth of the Mendoza plains which crept up the western base of the Andes mountain range was the perfect environment for the Malbec grape to thrive.

Not only was the area blessed with abundant sunlight all year round, it had its own natural water supply – provided by the Andes themselves.

As spring settled over the white clad peaks, the melting snow flowed in rivers down to the Uco Valley below; a natural irrigation system which was first harnessed centuries ago by the native Huarpes to water their crops.

The Spanish took this idea and improved on it, ingeniously installing a series of gates which were opened and closed at specific times during the day to control the flow of the river to the city and its surrounding farmlands through the canals. This irrigation system, which is still used to this day, ensures a fair and even distribution of water to every vineyard in the district.

Malbec Age, Aromas & Blends

The most popular wine in Argentina is rich and intense, generally dark ruby red in color, and is the perfect wine to take for an asado – the staple diet in Argentina.

The aromas often include fresh fruits such as red or blackberries and plum, as well as earthier scents.

The taste of Malbecs are usually bold and spicy, with velvety smooth tannins.

Plums and other dark fruits usually make an appearance and hints of coffee and chocolate are not uncommon.

Mendoza Vineyard — A Mendoza vineyard with the Andes mountains in the background

Malbec is a fresh, potent wine when young, but older Malbecs, especially when aged in French or American Oak, can also be subtle and fragrant.

Aside from red meats, it’s a variety that also complements pastas, gamey birds, and anything barbecued.

In blended wines, Malbec is frequently combined with other popular Argentinean varieties, especially Cabernet Sauvignon, Syrah and Bonarda. Visitors to Argentina can find delicious unique Malbec blends they won’t be able to find at home.

To learn more about Argentine wine including Malbec, check out a half-day wine tour while visiting Mendoza or book a professional tasting while in Buenos Aires.

⇒ Book the Malbec Trail of Palermo Tour online now

• Delicious Malbecs to try:

-High end

Viña Cobos 2015 Cobos Chañares Vineyard Malbec

Bodega Catena Zapata 2015 Argentino Malbec (Argentina)

-Mid-range

Mi Terruño 2014 Mayacaba Malbec (Mendoza)

Salentein 2015 Single Vineyard La Pampa Estate Malbec (Uco Valley)

-Low-cost

Finca La Malena Malbec 2015

Canoe Ridge The Expedition Malbec, Horse Heaven Hills 2015

Zorzal Malbec, Mendoza 2008

—by Dan Colasimone;/ Cover photo: Ian L.

A Guide to Pizza in Buenos Aires

Buenos Aires is one of the world’s great pizza capitals, at least in the sheer number of pizzerias.

You can’t walk a city block without passing a pizza joint, or at least an eatery that serves pizza among other things (those ‘other things’ usually consisting of empanadas, breaded patties called milanesas, and pastas).

Argentina’s Italian food spin-offs are all no surprise considering the large number of Italian immigrants to Argentina.

Most of the pizza in Buenos Aires is pretty good and that is mostly because it is actually very hard to make a bad pizza.

The BBC reported that a shift is occurring: pizza is overtaking steak as the most popular dish for diners in Argentina.

Authenticity separates a really good pizza joint from the rest. The best pizza should be served in the simple style of the Italian peninsular — a thin, wood-fire cooked base, adorned with extra virgin olive oil and a rich tomato sauce is the starting point.

From there it is simply a matter of adding a couple of high quality, fresh ingredients to make the perfect pizza pie.

No overloading of cheese, not too many toppings, flavored with a little garlic, basil or oregano – simple and delicious.

Argentine-Style: Pizza, Fainá & Moscato

Standard Argentine pizza has a thicker crust than traditional Italian style pizza and includes more cheese. Visitors who don’t like the pizza in Buenos Aires (and there are quite a few) complain about the thick dough, originally meant to fed hungry immigrants and the cheesiness or the quality of the cheese, which can vary widely between establishments.

The old standby is the classic mozzarella, always topped with at least one olive. Other popular pies are the Neapolitan (with tomatoes and garlic) and the Calabrese, protagonized by chorizo (course meat sausage).

Typical extra pizza toppings include red pepper, anchovies, eggs, blue cheese, artichoke hearts and onions.

The American pizza topping classic, pepperoni, doesn’t exist in traditional Argentina pizza houses.

One Buenos Aires’ original pie that is sure to bring out one’s inner Diego Maradona is the fugazetta, which includes gooey cheese inside the crust and a generous slathering of caramelized onions and sometimes ham.

The downtown pizzeria, Banchero proclaims itself the originator of the fugazza spin-off.

Around Buenos Aires, Genovese style pizza, particularly fugazetta, is often accompanied by fainá, a flatbread made with chickpea flour, water, olive oil, salt and pepper.

Known as farinata in Italy, fainá is designed to be doubled up with the pizza for ‘pizza a caballo,‘ or piggyback pizza.

Fancier versions of fainá include Parmesan cheese, rosemary and onion powder.

Argentina’s tiny population of vegetarians love fainá because it’s a healthy way to get some protein with your meal and is yummy enough to eat plain.

Another common accompaniment to pizza in very traditional Buenos Aires pizzerias is moscato,(muscat) a sweet wine. An Argentine classic with which you can’t go wrong is the universal combination, honored in song, ‘moscato-pizza-y-fainá‘.

Best Pizza Places in Buenos Aires

Opinions on pizza in Argentina run the gamut. Try traditional Argentine-style pizza at long-running Buenos Aires’ pizzerias downtown such as Güerrín, El Cuartito, El Palacio de la Pizza, the aforementioned Banchero. For a cheap slice in San Telmo while visiting the San Telmo Fair try the standing-room only Pirillo on Defensa Street.

For a new twist on the old, Güerrin recently added vegan pizza to their menu, after protesters descended on the pizza joint on World Vegan Day.

Vegans will also be interested to know that there is also a small Buenos Aires chain called Pizza Vegan, that makes their pizza dough with potatoes.

The true pizza connoisseur will want a traditional Neapolitan style-pie which can be found at Siamo nel Forno, a favorite with the fashionable Palermo crowd.

Less traditional, but also popular for their pies are Pizza Piola in Recoleta, and the wood fire pizzas at the obnoxiously decorated Filo.

The big winner on the Buenos Aires pizza scene lately is San Paolo Pizzería, which was voted one of the world’s top pizza joints by ‘Italian experts’ this year.

San Paolo Pizzería serves up traditional thin-crust Neapolitan-style pizza that is a bit on the pricey side. They also have a good hard-to-find-in-Buenos-Aires fried calamari appetizer.

Those craving New York style pizza-by-the-slice, with toppings such as pepperoni and portabella mushrooms should head to Hell’s Pizza to try the ‘Obama,’ ‘Jackie Kennedy,’ or the spicy jalapeño-topped ‘Hell’s’ pizza.

Hell’s Pizza also has gluten-free and vegan pizza.

Another good option for North American-style pizza is the descriptively-named New York Style Pizza in Palermo Hollywood.

Those staying in Belgrano have three good options: Pizzaria La Fina, Teglia in the Belgrano R sector, or Pony Pizza in Belgrano C.

Those traveling with a a family or a group may want a range of different pizzas, in which case Los Maestros is a good bet, with three northside locations and over 50 varieties of pizza.

→ Hungry in Buenos Aires, looking to learn something new and meet people? Sign up for one of our Buenos Aires Food Tours

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→ Culinary Quirks of Argentina: What to Eat, When

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