Address: Charcas 4799, Palermo Soho.
FRANCISCA DEL FUEGO
In the Arcos del Rosedal, this restaurant and bar stands out for its clay-oven sourdough pizzas and its tapas options. Also recommended are its eempanadas and especially the one with spicy meat, stuffed with braised vacuum with white onion, green onion, garlic, ají limo, paprika and black pepper. Knife-cut steak with onion, greens, olives and egg are also favorites. They are wrapped in a traditional dough and cooked in a clay oven with quebracho and eucalyptus wood.
Address: Avenida Infanta Isabel 220, Arco 14.
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FRANCISCA DEL FUEGO
MONDONGO & CAULIFLOWER
The authentic neighborhood cantina offers a menu full of classics of Argentine cuisine and could not miss the meat empanadas, which They are served fried or baked. The filling takes cButtock meat with knife with onion, greens and a special mixture of seasonings. They are characterized by their eexceptional juiciness, making them the most requested option on the menu.
Address: Del Barco Centenera 1698, Parque Chacabuco.
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MONDONGO & CAULIFLOWER
THE CAPTAIN
The themed still life and vermouth shop in the Almagro neighborhood offers a tour of the most traditional flavors of Buenos Aires cuisine. Their empanadas, baked or fried, are unmissable and the knife-cut beef ones stand out. They are prepared with a Creole dough made with fat, shoulder braised for four hours in a clay oven with vegetables and rosemary, and fresh greens as a final touch.
Address: Guardia Vieja 4446, Almagro.
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THE CAPTAIN
MARADONA (10)
On the Vía Viva gastronomic promenade, you will find this modern restaurant in tribute to the great soccer idol. His letter evokes moments from his personal and sporting life and includes an osso buco empanada called Digna y Valiente. The meat is cooked for five hours until it can be shredded. and is complemented with a sautéed vegetable deglazed with vermouth. They come out fried, accompanied by a wedge of lemon and llajua sauce.based on tomato and onion.
Address: Juramento 1700, Belgrano.
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MARADONA (10)
BLOSSOM
With five successful branches under its belt, the menu of this cafeteria and restaurant covers all types of artisanal preparations, many of them cooked in a clay oven, like their classic and special empanadas in homemade dough. One of the most requested is the vacuum braised with Malbec (also in the clay oven) which is cooked with quebracho and espinillo firewood, which gives it a very special smoky flavor. The filling is complemented with onion, garlic, greens and classic seasonings. They are dry on the outside and very juicy on the inside.
Addresses: Edison 10, Martínez; Av. Maipú 2501, Olivos; Av. Libertador 16246, San Isidro; Constitución 1002, San Fernando and Carlos Casares 961, Castelar.
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BLOSSOM
THE STEAK
With 25 years of experience, the different seasons of this iconic restaurant in Puerto Madero They offer a haute cuisine experience to enjoy without limits. The Italian corner has a large clay oven where its classic meat empanadas are cooked. They are prepared with roast beef cut with a knife, sautéed with a sauce of onion, bell pepper, green greens, hard-boiled egg, garlic plus fresh parsley and various spices. The tapas are made in-house and their filling is very juicy.
Address: Alicia Moreau de Justo 1890.
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THE STEAK
RUFINO
The restaurant located in the basement of the Mío Buenos Aires hotel pays tribute to traditional Argentine cuisine, with avant-garde touches. Its menu focuses on reinventing classic recipes, combining typical flavors with unconventional ingredients. So, the meat empanada is offered in XL size and it’s stuffed smoky roast, with an intense and characteristic flavor. It is complemented with onion, greens and egg, and accompanied with fresh lemon wedges and a dip of yasgua sauce, native to northwestern Argentina, based on ají locoto chili, grated tomato and liquor.
Address: Av. Pres. Manuel Quintana 465, Recoleta.
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RUFINO
THE CABIN
This emblematic luxury grill, with more than 88 years of experience, specializes in roasted meats that also shine in elaborate dishes. Among its entries, the exclusive ones stand out Fried Wagyu beef patties. Its filling has Kobe beef shoulder cut into small cubes, lightly caramelized white and purple onions, a touch of sweet paprika, cumin and green onion. Two units are served with a spicy tomato sauce and lemon wedges.
Address: Alicia Moreau de Justo 580, Puerto Madero.
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THE CABIN
IRON
The modern grill is dedicated to meats matured indoors and cooked over embers, impregnated with the unmistakable flavor of red quebracho. To start, They recommend their fried meat empanadasdistinguished by their homemade dough and a filling that combines a blend of rib eye and chorizo steak with grilled tomatoes and green onion.
Address: Boulevard del Mirador 220, Nordelta and Costa Rica 5602, Palermo.
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IRON
SPOILED
In this attractive restaurant and wine bar you can taste a wide variety of wines (served by the glass from a modern dispenser) paired with preparations from the grill, clay oven and plow disc. Between their empanadas artisanal dough, knife-cut meat ones are suggested, stuffed with a mixture of roast beef and roast beef that is braised for three hours with red wine, garlic, onion, carrot, pepper, ground chili, oregano and chopped parsley. They are cooked in a clay oven or fried and served with a homemade sauce that contains plum tomatoes, oil, garlic, onion, greens, leek, oregano, ground chili, parsley and paprika.
Address: Martín Fierro 3249, Parque Leloir and Ramal Pilar Km 36.5, Tortuguitas (Shopping TOM).
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DESARMADERO BAR AND DESARMADERO SESSION
They are two iconic bars within the beer scene, which not only stand out for their beer curation (with a wide variety of styles from the best craft producers), but also for their homemade culinary offering. The empanadas are among the favorites on the menu, especially the osso buco ones.. They are prepared with a traditional homemade dough and a filling of osso buco braised in Malbec with a base of vegetables, white and purple onion, green greens, garlic and peppers. Another option is the fried grilled steak eye empanada with white onion, paprika, green onion, red bell pepper, ground chili and cumin.
Address: Gorriti 4300 and Gorriti 4295, Palermo.
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DESARMADERO BAR AND DESARMADERO SESSION
GROWLERS
Growlers is the renowned craft beer bar that combines a diverse selection of beers with a tempting homemade gastronomic proposal available in establishments with a relaxed aesthetic and street touches. To accompany the craft beers selected by sommeliers, available at each of their locations, they offer strong starters. Among the most valued is the osso buco and porter empanada, empanadas made of flaky and airy dough, filled with tender osso buco meat cooked with white onion, red bell pepper, green bell pepper, paprika, ground chili, pepper, meat stock and black beer or red wine. They are served accompanied by a spicy dip with smoky touches. To celebrate empanada day on April 8, they will offer a special promotion that includes 2 empanadas (one with osso buco and one with mushrooms) accompanied by a glass of wine, a pint of beer or a summer tintillo for $8000.
Addresses: Av. Santa Fe 1430, Recoleta / Doblas 857, Caballito / Gurruchaga 1450 esq. Pje. Col. Cabrer, Palermo / Cuba 2202, esq. Mendoza, Belgrano / Perón 489, San Nicolás / Olleros 3750, Chacarita / Amenábar 3201, Núñez.
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GROWLERS
BEER CLUB
To accompany its selection of craft beers and signature cocktails, this bar’s menu offers burgers, pizzas, elaborate dishes and tempting desserts. In the tapas section of the menu they shine the Tucumán empanadas, which come out fried and very juicy, stuffed with roast beef chopped with white onion, green onion and paprika, served with homemade Creole sauce and lime slices. They are also available for take away or delivery.
Addresses: Pres. Roberto M. Ortiz 1871, Recoleta / Av. Pedro Goyena 60, Caballito / Zapiola 131, Colegiales and Av. Márquez and Av. Fleming, Hipódromo de San Isidro.
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BEER CLUB
BULLER
This renowned craft brewery has 16 taps and a menu designed to accompany each style of beer. Their clay oven meat empanadas are made with a traditional homemade dough and for The filling uses loma ball cut with a knife and sautéed with fat and onions. Before closing them, the topped with hard-boiled egg and fresh green onion.
Address: Junín 1747, Recoleta
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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.
