Top 10 Buenos Aires

Buenos Aires’ Top 10
52
Left Provoleta Center Tourist drinking the ubiquitous maté Right A box of alfajores
Culinary Highlights
! Provoleta
The Swiss have their fondue,
Mexicans their queso fundido,
and Argentinians have provoleta.
An inch-thick disk of cow’s or
goat’s milk (provolone) is heated
over a grill, rendering it pliant
and crisp-skinned. It is eaten
with a steak knife.
@ Parrillada
Entrails,
sweet-breads,
sausages,
sirloin, and
chicken constitute
parrillada, brought to
the table piled atop a
metal grill. You can
order the meat jugoso (rare), al
punto (medium-rare), and cocido
– somewhere between mediumwell
and well-done.
# Dulce de Leche
Most Westerners would
recognize the end product of
boiled milk and sugar as caramel.
Not so in Argentina, where the
Parrillada
Baked empanadas
Preceding pages Colorful El Caminito, La Boca
ingredients’ purity and the heat’s
modulation yield smooth, shiny
dulce de leche, doled out with
every conceivable dessert.
$ Sorrentinos
Home-made pasta rules in
this city, where a third of the
population traces its
ancestry to Italy.
Sorrentinos, a
staple of the Old
Country, are
popular in Buenos
Aires pasta
houses. These
round pockets of
dough are stuffed with
ham and mozzarella,
pumpkin and ricotta, or spinach
and parmesan, and topped with
a traditional cream sauce.
% Ice Cream
Argentinian ice cream
resembles Italian gelato. Most
heladería menus are divided
among frutas – fruit creams and
sorbets; cremas – comprising
the dulce de leche flavors,
sambayón, and vanilla varieties;
and chocolates. If you share a
quarter kilo, you get three flavors
for US$3.
^ Empanadas
Resembling mini turnovers,
empanadas are almost always
baked – in contrast to their fried
Caribbean counterparts – and
contain savory fillings such as
onion and mozzarella. Keep an
eye out for restaurants and snack