BEST ARGENTINE FOOD IN BUENOS AIRES (Don't Miss These!)
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Published 2023-11-21
Buenos Aires Food is a chance to claim our the top spot for food in the world!
Episode 183 | Argentina
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00:32 - Milanesa Napolitana
03:10 - Medialunas
04:19 - Choripaneria in San Telmo Market
07:58 - Fugazzeta
10:12 - Beers in La Boca
11:00 - Helados
12:54 - Argentinian steak
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All Comments (21)
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What a disastrous āfood tourā. La Choripaneria is solid, but far from the best. Lo de Charly is ok when nothing else is open and youāre nearby. Otherwise, the places you ate at are below average quality. What makes a couple of tourists who clearly know little about the city and next to nothing about the food think that they can make a food tour video? If youāre really going to go for it, the least you can do is get the pronunciation of the dishes somewhat close to correct and understand what youāre eating
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Argentina is a country that never ceases to amaze me, I hope I can visit someday Greetings from Claypole
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Its like italian food, but better. Never tell that to an italian tho. haha
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Hi guys, the "Choripan" isn't a version of "hot dog" in Argentina, the "panchos" is a "hot dog" in Argentina. The Choripan is an originary sandwich from CĆ³rdoba (Argentina). It then spread to the rest of the country. It is a traditional food.
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The best ASADO is the one made by a family. Because of the especial way of cooking.
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el club de la milanesa esta muuuuy lejos de ser el mejor lugar de milanesas
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Bienvenidos a Argentina. Espero disfruten su estadĆa acĆ” y se lleven lo mejores recuerdos. Panza llena corazĆ³n contento
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"Dulce de leche anything. You can't go wrong" š So true. Glad you had such a good time here ā¤
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Iām an Argentinian so always interested in seeing and hearing about experiences in my country. Have really been enjoying your excellent videos. I donāt know who does the editing but it is really top notch. Hope you will have time to see something else and not just Buenos Aires. I lived in Puerto Madryn, Patagonia and I would have recommended going there for whale watching but it is no longer the season and you have plenty in Australia. So, second choice would be IguazĆŗ falls, be prepared to die of heat and get really wet if you take the boat excursion but this year has been exceptionally good with a lot of water coming over the falls. By the way loved your country, specially Tasmania where we rented a motor home. Cheers
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The first time I tasted a milanesa was at a dinner party I was invited to by my co-worker and his wife in Argentina. If heaven exists and the gods live there, the gods eat this on their special feasts.
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It is difficult to come across a video of Argentine food with such accurate information. Congratulations on that!! Certainly you have tried just a hint of the gastronomic diversity, but it is very gratifying to know that you enjoyed it a lot. I hope to see more videos of your journey šš»
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Hi there, a Buenos Aires foodie here. The choripan typically goes with salsa: the Chimichurri. There is always some sort of container with lots of it somewhere to throw your preferred amount in there. Hope you had the chance to taste that together. Also, the Fugazetta is not a focaccia, it's a pizza. If you find it different than any other pizza is because here we have our own interpretation of the Italian pizza, and 100% will prefer it over its origins. Ours really focuses on cheese and tends to, although depending on what you ask (pizza a la piedra, for example) be thicker than the Italian one. I hope you enjoyed your stay!
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Argie here from BA. Great video but just so you guys know, you had the "standard" version of the food you chose. Of course no one expects you to know this much, but we have places offering far more elevated experiences with milanesa, choripƔn, fugazzetta and icecream. Maybe not so much steak, our meat is great pretty much everywhere. Next time you're here I'm sure you'll see these dishes in a new light if you dig deeper.
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From an Italian who lives in Argentina, please note that Club de la Milanesa is not an authentic Milanesa. Would you like to try some great options? La Recova in Recoleta, El Preferido de Palermo, El Ferroviario, and El Antojo (which has received many awards for being the best Milanesa) are some excellent choices.
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En el bar NĆ”poles, llego a Ćŗltima hora un cliente. Lo Ćŗnico que quedaba eran unas milanesas medias quemadas. Al cocinero (ningĆŗn Cheff) se le ocurriĆ³ agregarle lo que tenĆa jamĆ³n, salsa de pizza y el queso que usaban para la pizza, asĆ naciĆ³ la milanesa napolitana.
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Argentina es un paĆs increĆble y su gente muy agradable y bonita!! Saludos desde Quilmes š
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I would say that with the Italian immigration ice cream has changed, but people were making some sort of ice cream in colonial times, before we were Argentina, as a teacher we ,teach the customs, food, clothing, etc. in colonial times, and that's how I learned that ice cream was made specially in winter time, if you didn't live in an area where there where snow, people used to put milk in zinc big jars and wrapped in leather soaked with nitrate or salt and they mounted these jars on horses, making them run back and forth. A certain distance at a certain speed, the salt allows the cold to pass into the milk that is being churned by the horse, obtaining a frozen foam, which is then sweetened with sugar and cinnamon, in summer.They tried to preserve ice in large pits in the ground, (just as centuries before Turks did in the sand).yep Turkish brought their idea of ice cream to spain and we all know that first to make some kind of ice cream were the Chinese, mixing milk with snow. The first actual italian gelato was made around 1608, with Vanilla and chocolate flavors
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Your video just popped up in my feed, and since Iām an Argentinian living in Brisbane I immediately notice that you were Aussies by using the word āparmiā haha. Hope youāre having a great trip, it makes me so nostalgic to see all those good places and food!
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Italian, spanish, indigenous and meet based food culture.
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Hola. La Milanesa a la Napolitana tradicional lleva el tomate debajo y la mozzarella encima. El JamĆ³n algunos lo ponen entre el tomate y la mozzarella o, como era tradiciĆ³n, por encima pero colocado luego de la cocciĆ³n. Abrazo fraternal.