A good bife de chorizo (thick steak, not to be confused with chorizo which means sausage) is an unforgettable experience for all carnivores. A portion of beef is quite large, full of flavor and so tender that it can be cut with a fork. If you don’t want to eat too much, you can order “medio bife de chorizo” or half portion. And another variety is “bife de chorizo mariposa” or split cut, which is recommended for those who want a more well-done cut.
The choripán is a chorizo sandwich which can be ordered anywhere, and is great for a quick bite before a football match or in a neighbourhood restaurant. The milanesa a caballo is a fried meat cutlet topped with fried egg.
It is customary to eat ñoquis on the 29th of each month. This is a traditional Italian pasta dish of wheat or potato dumplings. It is believed that if you follow this custom you will never be in want of money. You need to place a folded bill under your plate. For the luck to last, you need to eat at least 29 ñoquis, and later save this bill and save it with the others that you accumulate over time.
The sandwiches de miga are a specialty of ultra-thin bread with different types of cold-cuts and fillings, in every imaginable variety of combinations. The most common combination is ham and cheese, and can be ordered in every café in the city.
A traditional dessert is the vigilante (literally, night watchman) that is a combination of cheese and candied fruit.
Dulce de leche is another Argentine specialty, and is used in different types of pastries, cakes and ice cream. It is made by cooking milk with lots of sugar over a low flame until the milk caramelizes.
The helados (ice creams) are of the Italian tradition and are available made with cream or water, in a wide variety of flavors. The best place to enjoy them is in the many heladerías that dot the neighbourhoods, which still prepare them in small batches by hand.