Crispy on the outside and tender inside, the Chipá conquers more and more palates and versions. In your day, premises of Buenos Aires They celebrate it with recipes that respect their Guaraní essence, but add innovative ingredients and gourmet techniques. From Vicente López to San Telmo, A tour to discover where to enjoy this delight without borders.
Vicente López
Vicente Lópezthe restaurant with more than two decades of presence in the northern part 1905.
Among his favorites, The Chipá occupies a prominent place. It is made in the restaurant kitchen with cassava flour and a mixture of Parmesan cheeses and Port Salut.
Vicente Lopez_chip Low
The dough is kneaded and baked daily, in small batches, to ensure even texture and uniform taste. Can be requested individualideal for accompanying a full breakfast or a snack with double coffee or tea in strands.
Vicente Lopez_08485
Its humid interior and firm surface make it a Recognizable piece Among the proposals of the premises. A classic that synthesizes artisanal history and trade.
Address: Av. Maipú 701, Vicente López.
Sole di Parma
In Sole di Parmathe italo-Argentine focus located in the historic center of Tigerthe chipas are made from an original recipe that combines Reggianito, Gruyere and Mozzarella cheeses.
Sole di Parma Local
This mixture offers a soft and elastic texture, with a flavor profile enriched by black pepper perfume and a touch of orange that provides freshness and character.
Sole di Parma Chipa
Handmade every morning, the chipas are served until stock And they present themselves as a versatile option: ideal for Accompany a vermouthas entry into a brunch or simply as a bite between meals. The kitchen in sight allows you to appreciate the elaboration process, reinforcing The homemade spirit of the premises.
Address: Madero 537, Tigre.
Pot
Throughout August, Puchero celebrates Chipá Day With special versions of your recognized stuffed cheese bread.
Puchero (2) .jpg
Among the outstanding proposals is an option vegetarian with fungal ragu, poché egg and grilled vegetables, elaborated with the classic dough that characterizes the house. In addition, a version for carnivores is added that will include Bondiola, Ideal as an entrance to share.
Puchero (8) (1)
However, the main protagonist remains the chipá they usually offer in his letter: Golden and crispy doughprepared with a bracket starch, butter, cheeses and eggs with a founding heart of mozzarella and ham. Creation of Chef Santiago Méndezit is served with crispy gizzards to the side and a poché egg on top that opens gently on the mixture.
Puchero – Fill chip (2) (1)
It is served with a tasty Smoked belling sauce, Lima and a sprig of Romero that provides aroma and freshness. The house recommends accompanying with a glass of wine from the wide offer of its letter.
Address: Av. Rivadavia 10300, Villa Luro.
Boutique alls
In it Chipá Day, Boutique Alo’s (Chef’s premium bakery Alejandro Féraud) celebrates with a handmade version of this Coast Classic which respects the traditional recipe and adds a seal of its own quality.
Boutique Alo´s Chipa (1)
Prepared by the baker’s team of the house, the Al’s chipá is made with a cassava starch and a mixture of selected cheeses: Mozzarella, Gouda and Parmesanothat provide elasticity, intensity and perfume. The touch of orange juice in the dough balances with freshness and highlights the gold of its exterior after the baking. The preparation is 100% gluten free (without TACC) and it is recommended to consume it freshly out of the oven, when the texture is more tender and the cheese is still founding.
Boutique Alo´s Chipa 2 (1)
To enjoy in the living room or take homethis chipá finds its best pairing in a cup of specialty coffee or a spicy black tea. As explained Rancel Nahuelof the Panadero de Alo’s team, it is a versatile piece, ideal for both breakfast and sophisticated snack.
Address: White Encalada 2120, San Isidro.
The carbonera terrace
Flooded by natural light thanks to its glazed roof and wall structure, The carbonera terrace It proposes a gastronomic experience that reinterprets the Buenos Aires cuisine with a contemporary look.
Vicente Lopez (1)
In this space open to heaven of San Telmoone of his classics stands out, The stuffed chip: A handmade piece made with a brasswalk, butter, milk, egg, sardated cheese and pategrás, which is served gold and warm to the tablewith a creamy center of Patagonzola cheesean intense blue variety, made in the Patagonia with sheep and cow’s milk.
The carbonera terrace – Chipá1
Address: Carlos Calvo 299, corner Balcarce, San Telmo.
The chipá It ceased to be just a coastal tradition to become a national passion that is celebrated today with proposals ranging from the artisanal to the experimental. In its day, it reaffirms like a versatile bite, full of identity and with a future that smells like molten cheese and warm mass fresh out of the oven.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
