The best food in Buenos Aires

In Buenos Aires, food is a big part of daily life. A lot of it comes from Italian and Spanish roots, but over time it’s become something you only find here. Even a choripán from a street cart feels uniquely local. Here’s where to find the best food in Buenos Aires.  

Empanadas

Empanadas are everywhere in Argentina, and for good reason. These baked (sometimes fried) pastries are portable, filling, and endlessly customizable—though the classics are hard to beat. Beef with olives and egg, ham and cheese, or chicken with peppers are all staples.

Porteños take their empanadas seriously, with each bakery often guarding secret recipes passed down through generations. The crimped edges tell you what's inside, and the perfect empanada has a balance of tender pastry and generous, well-seasoned filling that doesn't leak when you bite into it. You could spend a week itinerary in Argentina just eating empanadas.

Where to try: La Americana (Centro)

At La Americana, a century-old bakery in Centro, you’ll find some of the best traditional empanadas in the city. They’ve been doing it for generations, and it shows with constant foot traffic and trays of fresh empanadas flying out of the oven. The beef version is a standout and is some of the best food you can get in Buenos Aires. 

Choripán

Choripán is basically the go-to Argentine street food. It’s just grilled chorizo in crusty bread, but it hits all the right notes—smoky, juicy, and loaded with garlicky chimichurri. You’ll find it at food stands, on the side of highways, and at the entrance to football matches. It’s casual, it’s cheap, and it’s the kind of thing you eat with your hands standing next to a grill. 

Where to try: Nuestra Parrilla (San Telmo Market)

Nuestra Parrilla, tucked into the back of San Telmo Market, nails the classic version. It’s a low-key grill with a handful of stools. The chorizo comes straight off the parrilla, sliced open and dropped into crusty bread with a generous spoonful of house-made chimichurri.
 

Milanesa + Ensalada rusa

Milanesa is Argentina’s version of a breaded cutlet—thin slices of beef or chicken, pounded flat and fried until golden. It’s everyday comfort food, usually paired with ensalada rusa, a cold potato salad with peas, carrots, and mayo. This combo feels like something pulled straight from a family kitchen. The creamy salad cuts through the richness of the fried meat, and the portions are usually huge.

Where to try: El Preferido de Palermo (Palermo)

At El Preferido de Palermo, they don’t mess around. The milanesa is huge, with a crunchy crust and tender meat that hasn’t been overcooked. The salad is creamy and cold, made fresh and not overly dressed. If you’re craving something comforting, this is it.
 

Provoleta and bife de chorizo

Provoleta is grilled provolone cheese that turns beautifully molten and a little charred, usually topped with oregano and chili flakes. Paired with bife de chorizo (sirloin steak), it captures the heart of Argentine parrilla culture. 

Buenos Aires has truly nailed the art of grilling beef, and the bife de chorizo shows it—a thick, juicy cut that’s seared just right and still tender inside. The mix of smoky, rich cheese and high-quality beef reflects the city’s love for simple ingredients cooked really well. 

Where to try: Don Julio (Palermo)

Often considered one of the best parrillas in Buenos Aires, Don Julio takes these staples seriously. Their provoleta comes out bubbling and perfectly charred, and the bife de chorizo is dry-aged and unbelievably tender.
 

Dulce de leche

Dulce de leche is everywhere in Argentina—slathered on toast, sandwiched in cookies, swirled into ice cream—but it started as a simple mistake in the 1800s. It's made by slowly cooking milk and sugar until it turns thick, golden, and ridiculously good. 

Depending on who makes it, it can be light and creamy or dark and dense, but it’s always sweet and satisfying. A really good one has just enough salt and vanilla to balance out the sugar. Trying real dulce de leche is already a good enough reason to come to Buenos Aires in and of itself. See how many days to spend in Buenos Aires in our guide.

Where to try: La Casa del Dulce de Leche (Centro)

This Centro shop has dozens of varieties—from classic styles to flavors like coffee and chocolate chip. You can sample as you go and even watch part of the process, so it’s a tasting and a mini-lesson in one. 

Helado

Argentine helado (ice cream) is something special—right up there with Italy’s gelato, thanks to immigrants who brought over their techniques and adapted them to local tastes. Buenos Aires is full of heladerías, each with loads of handmade flavors made daily. 

What makes porteño ice cream stand out is the extra-creamy texture and the creative flavor range—of course there’s dulce de leche, but also things like Marroc, tramontana, and seasonal fruits. This is sure to be a hit with the kids (see more about going to Argentina with kids in our guide).

Where to try: El Cadore (multiple locations)

This long-running heladería has been around since 1957 and has really refined their craft. Their dulce de leche and chocolate flavors are local favorites, and the texture is so smooth it melts right away, easily some of the best food in Buenos Aires.
 

Alfajores

Alfajores are a staple treat in Argentina—basically a sandwich cookie filled with dulce de leche, then dipped in chocolate or rolled in coconut depending on the variety. You’ll see them everywhere in Buenos Aires, from gas stations to high-end bakeries, but not all are created equal. 

The best ones manage a good balance: cookies that are tender but don’t fall apart and a thick layer of dulce de leche that stays put. Eating a good alfajor is one of the best things to do in Buenos Aires.

Where to try: Havanna (multiple locations)

Probably the most recognizable brand around, Havanna started in Mar del Plata and now has cafés across the country. Their alfajores are reliably good—especially the chocolate-coated ones—and you can try a few different types to find your favorite.
 

Morcilla

Morcilla is Argentine blood sausage—a rich, earthy staple that’s a key part of a traditional asado. It’s made with pork blood, fat, and seasonings, and while that might sound intense, the flavor is more subtle and savory than you’d expect. 

The version you’ll find in Buenos Aires is usually milder than European ones, often with herbs and spices that highlight rather than cover up the flavor. It’s grilled until the outside crisps up, but the inside stays soft and creamy. Taking a food tour of Palermo is one of the best activities in Argentina.

Where to try: La Carnicería (Palermo)

La Carnicería is known for giving classic cuts a modern twist without losing what makes them special. Their morcilla stands out—well-seasoned, grilled just right, with that crispy-meets-creamy texture. The place has a cool butcher shop vibe.
 

Pizza porteña

Pizza porteña is Buenos Aires’ take on pizza, and it’s nothing like what you’ll find in Italy or the U.S. Porteño pizza has a thick, spongy crust and is loaded with cheese—like, really loaded. You’ll usually get more mozzarella than sauce, and it’s not uncommon for slices to be dripping with cheese. 

Popular versions include fugazzetta, topped with sweet onions, or jamón y morrones (ham and red peppers). It’s filling, messy, and designed to be eaten with friends over loud conversation and cold beer.

Where to try: Güerrín (Centro)

This old-school pizzería has been doing it the same way since 1932. Their fugazzetta rellena—onion and cheese—is especially well-known and practically a rite of passage. The place is always busy, with standing tables and fast service and some of the best food in Buenos Aires.
 

Medialunas

Medialunas are Argentina’s answer to the croissant, but they’re very much their own thing. You’ll find them in two main styles: de manteca (made with butter) and de grasa (made with lard). They’re sweeter, denser, and less flaky than their French cousins, with a shiny glaze that makes them addictive with a cup of coffee.

Where to try: La Valiente (San Isidro)

In San Isidro, this neighborhood bakery is known for its well-made medialunas, with golden crusts and soft, buttery centers. Their de manteca version stands out for its light sweetness and satisfying texture. 
 

Revuelto gramajo

Revuelto gramajo is a classic Buenos Aires scramble made with eggs, thin strips of ham, crispy potato sticks, and green peas—a filling dish that works any time of day. The origin story credits Colonel Artemio Gramajo, who supposedly threw it together during a late-night kitchen raid in the early 1900s. 

It’s the kind of no-fuss comfort food that makes the most out of basic ingredients. Around the city, it’s a common pick for a laid-back weekend brunch or a late-night bite (see our guide to the best bars in Buenos Aires).

Where to try: Mengano (Palermo)

Mengano in Palermo takes this homey classic and gives it just the right amount of polish. The eggs are creamy, the ham is good quality, and the potatoes add a solid crunch. 

Palermo is also where you'll find a ton of other great places to eat (see our guide to where to stay in Buenos Aires).
 

Ñoquis

Ñoquis, or gnocchi, reflect the strong Italian influence in Buenos Aires, with a local twist. They’re traditionally eaten on the 29th of each month—a habit that started when people needed to stretch their budgets before payday. Over time, it turned into a cultural ritual.

Argentine ñoquis are usually lighter than the Italian version, and they’re often served with tomato sauce, butter and sage, or a meat sauce. The meal usually comes with a superstition too: place a bill under your plate for good luck. For more advice, see our Argentina travel tips.

Where to try: Pippo Restaurant (San Nicolás)

This long-running bodegón has been serving Italian-Argentine dishes since the 1940s, sticking to the same recipes and old-school feel. Their ñoquis are handmade and come out soft and pillowy and melt in your mouth, easily some of the best food in Buenos Aires.
 

Sandwiches de miga

Sandwiches de miga are light, crustless tea sandwiches that are a big part of Argentina’s café culture. They’re made with ultra-thin white bread and filled with simple combinations like ham and cheese, tuna and egg, or even palm hearts.

You’ll usually find them at merienda (the local version of afternoon tea), served neatly cut into triangles and paired with coffee or tea. They're not something you grab in a rush; they're meant to be shared, slowly, in conversation.

Where to try: Las Violetas (Almagro)

This historic belle époque café has been serving classic sandwiches de miga since 1884. The setting—marble, stained glass, and vintage details—adds to the charm. Their sandwiches de miga are made fresh, with well-balanced fillings and just the right amount of bread.
 

Arroz con leche

Arroz con leche is a simple rice pudding made by slowly simmering rice in sweetened milk with cinnamon or vanilla—a creamy dessert that brings up memories of childhood and homemade meals. 

The goal is a smooth, creamy texture where the grains still hold together. You’ll find it in both fancy restaurants and casual cafés, often served warm or at room temperature with a sprinkle of cinnamon on top.

Where to try: Arrozconlechería (Palermo)

This small specialty shop focuses completely on arroz con leche, with several variations on the classic. The classic version is excellent, but they also play around with other flavors like chocolate or dulce de leche if you want something a bit different.