After traveling in Colombia last year I was hooked on the country’s beautiful landscape, happy and hope filled people, and fresh and flavorful cuisine that very well could be the next worldwide dining trend. While there is a surprisingly large Colombian community in Buenos Aires, the city offers limited options for Colombian… Read More →
Most of the time straying away from traditional Argentine food in Buenos Aires is not a good decision. While the Argentines have essentially perfected the art of preparing meat, getting good international cuisine in Buenos Aires can sometimes be frustrating for foreigners that grew up with a wide variety of foods. In recent years the trend of puerta cerrada (closed door) restaurants has swept through Buenos Aires garnering international media attention. As a resident of the city, many of them are exciting as they feature unique and innovative cuisines.
I love the sound of an Argentine barbecue. It’s gentle and unhurried; a sizzle here and there as another goblet of fat falls onto the coals and if you lean in close you can hear a slight crackle and pop (yes, like the breakfast cereal, just sparser, and crisper), the sound of meat slowly searing to perfection.
De niña yo tuve un sueño que hoy se ha hecho realidad, poder sentirme a tu lado a traves del cocinar. Hoy estoy aqui en Palermo mezclo sabor y amistad. Veni, sentite en tu casa, podes entrar sin golpear! When I was a girl I had a dream that… Read More →
Whenever I hear of a restaurant in a hip boutique hotel in an even hipper neighborhood, I expect something of a let down. I expect overpriced drinks and food that is big on hype but poorly executed. Hernán Gipponi in Buenos Aires’s Fierro Hotel, which opened in October of 2010, is a rare exception. It’s the only boutique hotel restaurant I’ve found in South America that is comparable is the Tcherassi hotel’s Vera restaurant in Cartagena, Colombia. The restaurant’s namesake, chef Hernán Gipponi, is one of the rare talents in Buenos Aires that can look beyond a superb cut of beef. Formerly of the Bilbao’s Guggenheim and Quique Dacosta in Denia, Valencia, Gipponi’s menu tends to be adventurous and his kitchen’s execution is spot on.
Francis Mallman is Argentina’s most identifiable chefs. His signature restaurant, 1884, in Mendoza is the preeminent restaurant for meat in the world’s most preeminent meat country. His book, Seven Fires: Grilling the Argentine Way, is basically the bible of cooking Argentine meat. The emphasis on the food here is rustic. Many dishes are cooked over an open fire or in a clay oven. Mallman gravitates not toward the European influenced kitchens of Buenos Aires, but the gaucho ways of Patagonia and beyond.
While there is some debate over this, both in Buenos Aires and out, most critics point to two parillas, or steakhouses, for the best meat in the city. Cabaña Las Lilas in Puerto Madero is the flashier, more expensive, and harder to get into of the two restaurants, though I’m still going with La Cabrera, with two nearly side by side restaurants in Palermo Soho.