EATING MY WAY THRU BUENOS AIRES

Argentina: the land of the fiery-passionate tango, gauchos, and the mystical Patagonia. Little did I know that a jaunt here would expose me to different iconic food and drinks that will forever haunt my foodie wet dreams. After not having much of an appetite in the high altitude destinations of Peru, my monster appetite was back in full force the moment we landed in Buenos Aires. I had actually lost 10lbs the first week in Puno since I didn't eat as much (high altitude messes up your body) and had to force-feed myself at times. All that weight came back though. Blame Argentina! ;-)

STEAK

Best. Steaks. Ever. Why wouldn’t it be when Argentine beef is renowned the world over? Their gaucho way of cooking is so different from the usual BBQ techniques: they use wood, charcoal, or mesquite– not propane or gas, it’s grilled on a parrilla with bricks or volcanic stones, the meat is cooked slower – anywhere from 45 minutes to a couple of hours, and the cows where the cuts come from are out on open fields eating grass – not corn. The final result is a gently-cooked, tender, juicy, mouth-watering chunk of meat. I’m salivating just thinking of it!!! We had several huge servings at the iconic Don Ernesto’s parrilla (steakhouse) in the San Telmo district of BA. Eating steak in Argentina was like an affirmation of all the good things in this world. :) A few guys friends (I'm looking at you, Travis and Alex!!) in our group had the monster 1-kilogram steak and sweated their way through it, haha!

I can still remember the SUCCULENCE of authentic Argentinian steaks

CHORIPAN Chorizo in a bun. A little bit of spice, a little of herbs, a little bit of crunch, a whole lot of juicy, meaty taste. Must eat with a dash of chimichurri or a few pieces of whole chillies!

Not the most photogenic food, but damnnnn, it was yummy! BELOW: add spice to your life with these!

EMPANADAS

We had these delicious babies in a family-owned hole-in-the-wall in the San Telmo district. Soft, chewy outer dough and a juicy center that oozes with smoky, meaty flavors that is oh-so-savory! Eat while fresh from the oven!

CHIMICHURRI

The next Sriracha! A perfect combination of parsley, minced garlic, olive oil, oregano, white vinegar, red pepper flakes, other herbs and spices, and a dash of Argentinian culinary genius. I suggest you put this on EVERY SINGLE MEAT you eat in Argentina. I was in sauce heaven and became obsessed with buying it for personal enjoyment when I got home. :)

MEDIALUNAS

Sweet, flaky, buttery croissants that are at the epicenter of any afternoon picnic, best served with bitter Mate tea – preferably in a gourd that’s passed around friends and sucked through a small, metal pump or straw.

A traditional gourd for Mate Tea

Image: Guayaki

ALFAJORES

My ABSOLUTE favorite dessert in BA! Think of it as the Latin American equivalent of the French macaron – only better, I daresay! I got addicted to these dulce de leche-filled cookies (or dessert sandwiches – as some varieties come in little rectangles). It’s not limited to caramel: other fillings include chocolate and fruity jams. We had our fill at Havanna, an institution at the colorful La Boca neighborhood. I bought a couple of boxes to bring home and kept one box entirely for myself, haha. The first time I tasted an alfajores, I immediately knew I had to be Argentinian-at-heart somehow! :)

Crazzzyyy for alfajores! Below: Close up of this yummy treat.

Image: Havanna

DULCE DE LECHE

Smother your pancakes, smoothies, breads, alfajores with it. Eat it straight from the bottle. Lick your finger. Savor it. Revel in the sweet taste. Repeat. It's not "JUST" caramel: it's sweet, sweet heaven in your mouth!

Dulce de Leche heaven!

MALBEC

The crown jewel of Argentina: a dark magenta and bold-flavored, full-bodied type of wine that’s 70% for local-country consumption. Malbec is cultivated in high elevations and aged from grapes that have high acidity levels that make for great-tasting and long-lasting wines: the final product has an almost dark-chocolatey flavor, and none of the gnarly after-taste. If you had to buy a really good bottle of wine, I highly recommend Argentinian Malbec: preferably from the wineries of Mendoza, Patagonia, Salta, and La Rioja. I think from all the wine varieties, it's the sexiest – like a silver fox that ages oh-so well. ;-)

Buenos Aires didn’t strike me at first as a gastronomic paradise, only having limited exposure to Argentinian cuisine prior to my trip to South America (I mostly hear only about Malbec). Most travelers would agree that you will never really understand a destination’s local culture unless you indulge in their food: food is social, food is life, food is heaven. I would go back, STAT, if only for the privilege of eating my way through this epicurean heaven again.

HAPPY TRAVELS! x

#Argentina