By Sharon Kurtz
W
hen folks travel to Argentina, they generally have three things on their mind: Malbec, meat, and mouthwatering cuisine. Well, that, and fútbol. Even Pope Francis, a native porteño, is quite the passionate fan. When I can travel again, I will be winging my way back to Buenos Aires. The most visited city in South America with its wide boulevards, elegant architecture, and rich European heritage, the Argentinean capital has a distinct character all of its own. I spent two weeks in Buenos A i r e s discovering the city right before the shutdown due to COVID. Divided into well-de ned neighborhoods, each has its own Perfectly prepared medium rare personality and u n i q u e characteristics. With a proud Italian and Spanish heritage, there is serious attention to food and wine here. I stayed in a tiny Airbnb in the hip neighborhood of Palermo Soho. Reminding me of New York City’s Soho with its leafy streets and quirky shops; at sundown and long into the night, the restaurants and bars spill out onto the streets with music everywhere.
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Don Julio—a Buenos Aires Meat Lover’s Paradise One of the best ways to get to know a place, people, and community is experiencing the local culture through its traditions and customs. Eating steak here is a ritual, and if you don't manage to score an invite to a weekend Asado, getting your x at a parrilla is what thousands of porteños do every day. When I joined my fellow guests for a glass of Malbec on my rst night in the communal courtyard of my accommodation, I was thankful for a hot insider tip for my immersion into Argentine culture. Tr a d i t i o n a l steakhouse shows d i n e r s w h a t re a l Argentine Asado is all about. Don Julio, the renowned steakhouse in the city was right around the corner in the heart of Palermo. My new friends advised me to make a reservation fast if I wanted to eat the best steak of my life. The beloved mom-and-pop traditional Asado steakhouse since 1999 was named the Best restaurant in Latin America, known for two sublime standouts—tender beefsteaks and awardwinning wines. Dating back to the 19th century, the building’s charming façade with colorful striped awnings faces a cobbled street corner. The interior brick walls are lined with empty wine bottles converting the rustic space into a welcoming wine
