Day 422: Buenos Aires, Argentina
I have been writing about food in Argentina for the last 6 weeks and yet if someone asked me to describe it?
The problem is the first night I arrived in Buenos Aires I went to Cafe San Juan and didn’t know that it was a famous restaurant or was considered to be one of the best in the city. Maybe it’s because I have spent all my time in Buenos Aires.
The first night I had an amazing meal and was so excited to be in the city. Afterall with its Italian heritage it must be a haven for foodies, right?
I don’t know what happened when the Italians came over but they forgot to bring the Nonas because the best food here is international.
Better known as black pudding to the British and Irish, I had never heard of it before South America. Morcilla is a blood sausage which means it is made from pig’s blood and ground up pieces of pork or offal mixed in with spices.
Those who can get beyond the idea of eating a sausage of blood sometimes have a problem with the texture because it can be a bit moist. At Siga la Vaca Jorge reminded me that in Colombia it also has rice in it which helps dry it out. He suggested eating it on a piece of bread which does really help the texture issue.
Croissants are very typical at breakfast with coffee. People say the ones made with lard are better than with butter but I haven’t found a single one I would rave about. Worse yet, I have asked around and no one else really praises them. They may be a tradition but not one worth keeping.
While Argentine pizza, derives from Neapolitan cuisine, the Argentine fugaza/fugazza comes from the focaccia (Genoan).
You can get fugazza in Argentina but what interested me more was the fugazetta which is essentially the fugazza stuffed with cheese, it is the ultimate stuffed crust pizza, it’s not only in the crust but underneath the pizza toppings. Don’t try to eat more than one slice.
Pizza a la Piedra
Typical Argentinean pizza has an inch-thick crust and more cheese than anyone could possibly need. But unless you have a crazy hangover it’s awful pizza. However, thin crust, or pizza a la piedra, is becoming more popular.
If steak is starting to bore you, there’s always the option for variety with breaded and deep fried steak. Milanesa is also available in other meat forms along with toppings such as tomato sauce, cheese and egg.
Personally I prefer it in a sandwich.
Dulce de leche
A sweet paste, dulce de leche is a national obsession. Used to fill cakes and pancakes, spread over toasted bread for breakfast or as an ice cream flavour it is one of the few things people eat that is considered a gaucho cuisine.
Sirloin steak sandwich, I had my first in Salta. I prefer to remove the egg but otherwise it’s one of the cheapest most delicious things in Argentina.
Overall the food here is…well…okay…but it will never compete with Peru or Mexico.