Fideos (2021-01-05) by Juan Pablo LanciottiGustar
Since the early 20th century, millions of immigrants, predominantly from Spain and Italy, have made their way to Argentina.
Heladería by Leo LibermanGustar
Artisan ice cream
Buenos Aires and the rest of the country adopted traditions brought by immigrants and made them their own. Originally from northern Italy, ice cream got a foothold in small artisan production facilities.
Plato de comida (2021-01-16) by Leo LibermanGustar
Tortilla de papas
'Bodegones', taverns similar to the traditional 'tascas' but with a Spanish flavor, offer a variety of typical Hispanic dishes which typically include 'tortilla de papas' (potato omelet), 'rabas' (deep fried squid), stews and paella-style rice.
Vendedor de pastas (2021-01-15) by Juan Pablo LanciottiGustar
Artisan pasta factory
Virtually every neighborhood has at least one artisan pasta factory. Pasta is the go-to staple for a quick home-cooked meal with Italian roots.
Fideos (2021-01-05) by Juan Pablo LanciottiGustar
Home-made noodles
Fresh home-made noodles are also part of the legacy. The most traditional recipes are made with just two ingredients: flour and eggs.
Restaurant (2021-01-16) by Leo LibermanGustar
Bodegón
Although most of these taverns serve similar dishes, each has its own character and specialty and forges special bonds of mutual affection and belonging with its clientèle.
Ravioles (2021-01-15) by Juan Pablo LanciottiGustar
Ravioli
Of all stuffed pasta, ravioli are the most popular. Here, they are filled with combinations of traditional country flavors and products: borage, brains, ricotta, chicken, vegetables, walnuts, beef...
Ravioles (2021-01-15) by Juan Pablo LanciottiGustar
It is estimated that each Argentine eats nearly 22 lbs of pasta per year. Italians eat double that amount. Pasta houses offer a wide range of fresh pasta, stuffed or otherwise: gnocchi, ravioli, tagliatelle and agnolotti are the most popular.
Heladería by Leo LibermanGustar
Fresh artisanal dulce de leche ice cream
The quality of the ingredients and ancestral recipes set it apart from industrial ice cream. The per-capita consumption of ice cream in Argentina is 15 lbs.
Heladería by Leo LibermanGustar
Alfredo Zanetti
Zanetti has been making ice cream at his Via Maggiore ice cream parlor near the center of Buenos Aires for 40 years. His most iconic flavor is the 'Super Sabayon'.
Plato de comida (2021-01-16) by Leo LibermanGustar
Rabas
'Rabas,' battered and deep-fried squid that is often eaten as a shared starter, is Buenos Aires' most popular seafood dish.
Restaurant (2021-01-16) by Leo LibermanGustar
Most 'cantinas' or 'bodegones' in Buenos Aires are located near the downtown area of the city, not only due to the capital's busy nightlife, but also to its proximity to the port.
Heladería by Leo LibermanGustar
In the most traditional parlors, the artisan ice cream sold in the front is usually churned in the back.
Venta de pastas (2021-01-15) by Juan Pablo LanciottiGustar
The same is true of artisan pasta houses: having the machines and workspace visible from the front of the store lets visiting customers in on their secrets.
Heladería by Leo LibermanGustar
Every little ice cream parlor, bodegon or pasta house has its own history, generally imbued with the hard work and legacy of several generations.
Salón comedor (2021-01-16) by Leo LibermanGustar
Although traditions may be lost, their influence is forever preserved in the country's flavors, colors, customs and decorations,
Foto antigua (2021-01-15) by Edgardo ReinaGustar
and entire families have dedicated their lives to keeping their culinary heritage alive.
Fideos (2021-01-15) by Juan Pablo LanciottiGustar
The names and ingredients of traditional foods have been adapted to take on their own identity. In Argentina, people from different countries found the abundance that brought them to Latin America, crafting foods that have now been local for decades.
Mantel volando (2021-01-05) by Juan Pablo LanciottiGustar
