Buenos Aires Street Food Part Dos

parilla-buenos-aires

My three months in Buenos Aires are up, sadly. I loved getting to know the city by walking everywhere and sitting in parks peoplewatching. The weekends were my favorite because everyone spent the day outside. I would walk to Puerto Madero's Costanera Sur, where I'd be surrounded by local people and food.

No, Buenos Aires doesn't have as strong of a street food culture as some countries you see Anthony Bourdain travel to, but I found the area along the ecological reserve to be the best place to fill up for a buck or two. Although I've written some about this before, I have a few more street treats to add.

bondiolaBondiola — This grilled pork shoulder can be a little tough, so it wasn't typically my first choice, but it's a common order for others. Porteños tend to keep their food simple. Bondiola al limon (with lemon) is standard. I liked to load up on the vegetables. My sandwiches always looked like a salad bar compared to those of locals. In fact, that's how I decided which parilla to visit, by the topping options.

choripans

The stand where I got these choripans (chorizo sandwiches) had great salads and marinated vegetables to add. Oh yeah, and it still costs a dollar no matter how much you load on top.

morcilla-blood-sausage

I also loved the caramelized onions and spicy salsa at the stand where I got this morcilla (blood sausage).

grilled-bread

And if you read my ode to dough, you know how hard it

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was for me to ever pass up the grilled bread. Some stands only offer plain, but others will slice it and add cheese, ham or other filling in the middle. My favorite stand was a mother-daughter operation in the Puerto Madero park. They would mix spiced ground meat into the dough before cooking. Fantastic results.

churros-donuts

And then, there's dessert. People would make cakes and other sweets to sell in the parks on weekends. I usually went with a churro or an alfajor, which involves two soft cookies surrounding dulce de leche, then rolled in shredded coconut or dipped in chocolate.

alfajoresYep, I'll miss this.

More about Buenos Aires street food here.

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10 Replies to “Buenos Aires Street Food Part Dos”

  1. You’re brave!! I haven’t tried morcilla yet, but your sandwich makes it look pretty appealing! Hope everything is good back home 🙂

  2. Marina — I would recommend having it at a better parilla than somewhere on the street for your first experience with it. It’s soft in the middle, so there’s a textural barrier for some. But I had a really good one at La Cholita that was nice spread on bread.

  3. haha, I don’t think I could ever pass up grilled bread either! It looks like you had a amazing time!! I must say they have some amazing looking food!!

  4. don’t they call the morcilla sandwich morcipan? didn’t have one while there but read that it is called that (choripan/morcipan…?). GOD i love this post. awesome pictures. i loved all the toppings/sauces there. nyc needs to add more toppings to their hot dog carts. plus they need to add chorizo and morcilla to their carts too.

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