“I felt like I had a proper dive into local cuisine through this tour. Would highly recommend to a lover of street and local food.”
— Chyna, 2026
01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Buenos Aires.
Chimichurri Trails
Buenos Aires
Eat your way through Buenos Aires at lunchtime — parrilla smoke, empanadas and provoleta.
Barrio Bites
Buenos Aires
Follow the parrilla smoke through Buenos Aires: asado, provoleta and chimichurri off the fire.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
Asado over quebracho charcoal, provoleta bubbling in cast iron, chimichurri sharp with garlic and vinegar, dulce de leche in everything. Beef and fire are the whole language.
04 The pantry
- Quebracho, hardwood charcoal for the asado grill
- Provoleta, provolone cheese grilled in cast iron
- Chimichurri, parsley, garlic, oregano and vinegar sauce
- Malbec, Mendoza grape that fuels every asado
- Dulce de leche, caramelised milk for every dessert
05 In the kitchen
- Building an asado over quebracho embers and cooking meat low and slow
- Griddling choripan chorizo sandwiches at every football stadium
- Baking Argentine empanadas with beef, olive and hard-boiled egg
- Pouring boiling water over yerba mate for the shared gourd
- Layering alfajores with dulce de leche and dusting them in coconut
06 Eat this first
- Asado, wood-fire feast of ribs, sweetbreads, morcilla and chorizo
- Milanesa napolitana, breaded steak topped with ham, tomato and cheese
- Empanadas mendocinas, hand-cut beef pastries with olive and cumin
- Provoleta, whole provolone grilled in cast iron with oregano
- Dulce de leche, spread on toast, alfajores and every dessert going
What happens inside a hammam kitchen
A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.
09 Recipes
A collection of authentic recipes we couldn't leave behind.
Buenos Aires' Genoese-immigrant pizza. Thick, doughy base under a mountain of sweet onions, mozzarella and oregano.
Two crumbly cornstarch shortbreads sandwiched with dulce de leche, edges rolled in coconut. Argentina's tea-time cookie: one in each hand, gone before you notice.
Half-moon pastries of knife-cut beef, sweet onion, cumin, hard-boiled egg and one green olive. The most portable meal in Argentina.
Baked custard with bitter caramel, dulce de leche and crema chantilly. The Sunday-lunch dessert every Argentine grandmother makes.
Thick, spongy dough buried under a thick blanket of mozzarella, topped with oregano and a whole green olive. The Buenos Aires bar-counter pizza, not the Neapolitan kind.
The green sauce that rides shotgun with every grilled meat in Argentina. Parsley, garlic, oregano, chilli, red wine vinegar and olive oil.
10 Field Notes
Quick field notes to help you get accustomed to Buenos Aires.
Weather
Temperate. Hot, humid summers (December–February, 30°C) and mild winters (5–15°C in July). Spring (October–November) and autumn (April–May) are the sweet spots.
Currency
The Argentine peso (ARS). Rampant inflation makes cash calculation tricky. Cards work in restaurants and shops but check the exchange rate, the 'blue dollar' rates matter.
Language
Spanish (with the distinct rioplatense accent and 'vos' instead of 'tú'). English coverage is decent in Palermo and Recoleta, thinner elsewhere.
Etiquette
Warm, physical, and late. Dinner rarely starts before 9 pm, nights end past 3 am. Kiss on one cheek in greeting.
Getting around
The Subte (metro) is cheap but limited. Colectivos (buses) cover everywhere but require the SUBE card. Uber, Cabify, and DiDi all work. Walking Palermo and San Telmo is a joy.
Prayer
Predominantly Catholic. The birthplace of Pope Francis. Sundays fill the churches. Small but old Jewish and Muslim communities in Once and elsewhere.