Disappointed with Food in Argentina

[Ocat]

Having read the whole thread with interest and agreeing with the general sentiment, I’m surprised that bread hasn’t received a heavier focus in the discussion. One or two posts dance around it a bit but for me it’s the one food item I have the greatest problem with.
It’s Friggin awful for the most part and what’s available costs ridiculous money no matter how bad it is.
I will be honest. Full disclosure. I’ve never made bread. But it doesn’t have many ingredients for the most part. So why is it so shit and so expensive?
Edit: my personal frame of reference is I’m British. A nation not renowned for its bread in comparison to other European nations. But even a £1.40 sliced loaf in the UK is infinitely better than a 6-7k pesos loaf in Argentina.

So true. I've found only 1 place that makes a decent sourdough in all of Buenos Aires so far, Atelier Fuerza. They have several locations around the city. It seems like many places advertise "masa madre", but don't actually know what sourdough is? I think flour is generally low quality here. Which probably also explains why their overhyped Italian pasta dishes are also typically flavorless and limp. I bake simple breads at home and every time I travel outside of Argentina I bring back pounds of good quality flour in my suitcase.

 

[Che1990]

Finally. A forum that can commiserate. I've been called a boludo by Argentines just for asking why it's so difficult to find quality food here. I've lived in capital cities all over the world - Africa, Asia, Europe, North America and several cities in South America and the Caribbean - and have never experienced such poor quality and lack of access to basic staples like fruit, vegetables, and dairy. It's truly shocking. I've gotten rancid butter and eggs even when buying from the fancier "dietéticas". You have to go to half a dozen verdulerias just to find cilantro or basil, and when it's in stock, it's invariably wilted and flavorless. I no longer just pop into restaurants off the street to give something a try without deep vetting first. Have left without eating too many times because what's served is close to inedible. It severely diminishes quality of life here and is making me eager to leave as soon as possible even though we intended to stay several years at least.

Welcome to Argentina, where this kind of processed shit is a national staple and quality cuisine. Says it all.

I’m tetchy as I just got back from a week in Uruguay where eating is SO MUCH EASIER. You can get decent French baguette bread in any express/convenience store, and there’s a massive variety of fresh ready-to-eat food in the supermarkets.

It always floors me when I have to adapt again to Argentina after being in another country, the time and patience you need to eat here.

 

[SlowWalker]

So true. I've found only 1 place that makes a decent sourdough in all of Buenos Aires so far, Atelier Fuerza. They have several locations around the city. It seems like many places advertise "masa madre", but don't actually know what sourdough is? I think flour is generally low quality here. Which probably also explains why their overhyped Italian pasta dishes are also typically flavorless and limp. I bake simple breads at home and every time I travel outside of Argentina I bring back pounds of good quality flour in my suitcase.

I found a place a few blocks from where I live that makes fresh pastas, ravioles, and sorrentinos. They are very good. I particularly like the Muzzarella, Ricotta, Albahaca Sorrentinos. In general, I think that Sorrentinos have a good filling to dough ratio, whereas Ravioles are just to small.

I don't really think it comes down to quality of dough, but rather cost of production vs selling price. There is another place that makes nice sourdough and croissants (actual, not medialunas). Though that may be less of an issue in BA?

The hype could be around more of what they are accustomed to, versus what might be available abroad. I definitely love me some good empanadas.

I would think at the very least there is probably someone selling pan casero near you that makes a sourdough at home. I wouldn't have a clue how to find them though.

 

[Ale65]

Two bakeries spring to mind
1. Panadería Pompeya in Av Independencia 1912 San Cristóbal for Southern Italian style bread.
2. Renania panadería Güemes 2622 Vicente López and another somewhere in Martinez for German breads, rye , sourdough etc

 

[Ale65]

Two bakeries spring to mind
1. Panadería Pompeya in Av Independencia 1912 San Cristóbal for Southern Italian style bread.
2. Renania panadería Güemes 2622 Vicente López and another somewhere in Martinez for German breads, rye , sourdough etc

Forgot - for cheeses La Tablita in Belgrano. Great selection but not cheap.

 

[FrankPintor]

Argentinians DO NOT LIKE CILANTRO. Argentinians prefer parsley as they are DESCENDED FROM THE BOATS, unlike the undifferentiated cilantro loving grubby Bolivian, Chilean, and Peruvian cholos.

You can, of course, find cilantro, mostly quite fresh, stored in a fridge, at the back of your neighbourhood veggie stand (mostly run by Bolivians anyway). Cilantro really needs to be fresh, as a dying cilantro stalk will desperately wrap itself around its healthy neighbour. Wrap in damp tissue to store at home in the fridge.

Peruvian restaurants are possibly the best CABA has to offer. Maybe you need cilantro and some dirt to make things taste good.

Don’t be a pushover. Don’t be tetchy (the sandwiches for people without teeth had me going for a while, but whatever). You can find most things here with a little persistence. When the going gets tough, the tough get going, right?

 

[Lanick]

Argentinians DO NOT LIKE CILANTRO. Argentinians prefer parsley as they are DESCENDED FROM THE BOATS, unlike the undifferentiated cilantro loving grubby Bolivian, Chilean, and Peruvian cholos.

You can, of course, find cilantro, mostly quite fresh, stored in a fridge, at the back of your neighbourhood veggie stand (mostly run by Bolivians anyway). Cilantro really needs to be fresh, as a dying cilantro stalk will desperately wrap itself around its healthy neighbour. Wrap in damp tissue to store at home in the fridge.

Peruvian restaurants are possibly the best CABA has to offer. Maybe you need cilantro and some dirt to make things taste good.

Don’t be a pushover. Don’t be tetchy (the sandwiches for people without teeth had me going for a while, but whatever). You can find most things here with a little persistence. When the going gets tough, the tough get going, right?

Why would you need persistence at all to find bread?!

 

[Ries]

I like migas. I eat them several times a week. Of course, like anything else, there are migas and then there are migas. I like the ones on brown bread, and I am a fan of the apio y roquefort, along with hard boiled egg varieties, and the ones that are crudo y tomates seca.
La Ciguena, on Marcelo T, makes what I consider the best miga- a Super Pollo, which is on a pita like bread, is huge, and something I go out of my way to buy.
Taste is subjective.

 

[Rich One]

I like migas. I eat them several times a week. Of course, like anything else, there are migas and then there are migas. I like the ones on brown bread, and I am a fan of the apio y roquefort, along with hard boiled egg varieties, and the ones that are crudo y tomates seca.
La Ciguena, on Marcelo T, makes what I consider the best miga- a Super Pollo, which is on a pita like bread, is huge, and something I go out of my way to buy.
Taste is subjective

Agree one of the best "Sandwiches de Miga" are at La Cigueña. Prices are steep.

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[Ries]

Agree one of the best "Sandwiches de Miga" are at La Cigueña. Prices are steep.

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There are super panchos for 2000 pesos, and milanesas at El Preferido for 50,000 pesos.
A lot of mid range sandwiches are in the 8000 to 15000 range these days, so I dont consider 9000 for a miga so big its two meals to be all that steep.

Whats a burger at Pony Line these days?
Is it still 45,000, or has it gone up?

We were just looking for rooftop bars near us, since it was just the full moon, and there is one on Corrientes with 250,000 peso shots of whisky, on their 50 whisky menu.
This can be a cheap city, but also very very expensive, and there is definitely a market for those 50,000 peso cigars, too.