Ries
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- Mar 18, 2008
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I think there ARE portenos who are interested in a food revolution- just not all of them.
I find that there is some amazing food to be had here, if you seek it out.
Not on the scale of Peru- but Peru is different, for many reasons.
Still, before you slam Argentina once again with a broad brush (which seems to be SO popular here), I would insist you eat at a few places I love to eat.
Casa Felix, for one.
If you think all there is to eat is empanadas and boring old asado, you will be proven wrong here.
http://www.diegofelix.com/
this restaurant can hold its own with any restaurant in any city in the world. Truly amazing food.
I really liked Sifones y Dragones, as well. Asian/Argentine fusion, cooked in front of you by chefs who are worldly and serious.
http://www.guiaoleo.com.ar/detail.php?ID=158
I havent tried it yet, but I have heard great things about Bar Urondo.
http://www.urondobar.com.ar/
There are more, of course- in a city of 4 million, there are always adventurous chefs and diners. Its just taking a bit longer, but slow food, local ingredients, and experimentation ARE coming to BsAs.
You just gotta look for it.
I find that there is some amazing food to be had here, if you seek it out.
Not on the scale of Peru- but Peru is different, for many reasons.
Still, before you slam Argentina once again with a broad brush (which seems to be SO popular here), I would insist you eat at a few places I love to eat.
Casa Felix, for one.
If you think all there is to eat is empanadas and boring old asado, you will be proven wrong here.
http://www.diegofelix.com/
this restaurant can hold its own with any restaurant in any city in the world. Truly amazing food.
I really liked Sifones y Dragones, as well. Asian/Argentine fusion, cooked in front of you by chefs who are worldly and serious.
http://www.guiaoleo.com.ar/detail.php?ID=158
I havent tried it yet, but I have heard great things about Bar Urondo.
http://www.urondobar.com.ar/
There are more, of course- in a city of 4 million, there are always adventurous chefs and diners. Its just taking a bit longer, but slow food, local ingredients, and experimentation ARE coming to BsAs.
You just gotta look for it.