I am very excited to share what we did in this Buenos Aires Part III. When I was doing research before the trip, I came across the information that Parrilla Don Julio in Buenos Aires was one of the World's 50 best restaurants and was awarded its first Michelin star. Frankly speaking, how often would you be within walking distance to one of the world's 50 best restaurants? It wasn't hard to decide; therefore, I made the reservation before the trip.
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Day 7 - World's Famous Restaurants
Parrilla Don Julio
We walked to Don Julio from the hotel, arriving at the reservation time. The place was busy already. We were brought to the balcony dining area upstairs with a view of the main dining below. Mini Argentine empanadas and chorizo were served promptly.
I ordered bife de lomo (tenderloin steak) and the portion was huge. I shared half of it with my friend. The tenderloin was so tender and juicy. It was the best steak I've had!
Since dulce de leche was very popular in Agentina, I had the dulce de leche ice cream for dessert. This was another satisfying and delicious meal at one of the world's best restaurants.
After lunch, we walked back to the hotel for a bit, then took Uber to Plaza de Mayo. It was a beautiful warm afternoon and we took our time walking around, then decided to go to Cafe Tortoni.
Shopping and Cafe Tortoni
We did some shopping on the way to Cafe Tortoni! What better ways to check out the leather goods in Argentina! We stopped in the Galería Güemes and enjoyed the beautiful architecture of the building. I bought a very nice leather bag at El Arriero Cueros.
Cafe Tortoni, the oldest coffeehouse in Argentina, is an iconic French-style cafe opened in 1858. The stained glass ceilings were beautiful! We were not hungry; therefore, we only ordered desserts and coffee. They were top-notch delicious!
Day 8 - Another Fun Day
Cooking School
As you've already known from this website, I like food. And being in Buenos Aires, I wanted to learn Argentine cooking. So we enrolled in a cooking class at Criolla. Again, the cooking school was within walking distance from the hotel. We had a nice stroll on this sunny day to the school.
We made chipa, empanada dough, meat sauce filling, mushroom sauce filling, Yasgua dipping sauce, vinaigrette and flan, and learned how to fold empanadas. Different fillings use different folding techniques so you can tell what's inside.
Empanadas were deep-fried. Although baked empanadas were healthier, I liked these deep-fried ones since they were tastier. My philosophy about food is that because I don't eat deep-fried food often, if food tastes better deep-fried, that's what I would choose.
The chef prepared tenderloin for us since we had different preference of doneness (medium rare, medium, etc.) Mine was melt-in-your-mouth tender! So good!
Flan was served with dulce de leche.
Since this trip was to celebrate my birthday, everyone wished me happy birthday! What a great way to celebrate a milestone birthday with friendly people whom I just met and probably would never see again in this friendly and colorful city!
After the class, we walked back to the hotel while enjoying more street art!
Chinatown (Barrio Chino)
Today was the last full day in Buenos Aires. With only a few hours, we decided to go to Chinatown. It is small comparing to Chinatown in big cities like New York City, San Francisco and Chicago. However, it's still fun to look around.
These desserts were so tempting!!!
This was another fun day in Buenos Aires!!!
Day 9 - Going Home
Our flight was at 7:00 p.m.; therefore, we took our time to pack and had breakfast at the hotel.
We were lucky that everyday was sunny for us to enjoy the city and today it rained. On the way to the airport, we were worried that we would miss the flight since the traffic was hardly moving due to the rain. But luckily we made it and had a safe trip home!
Buenos Aires was a lovely city and this was an unforgettable trip! I would definitely go back and spend more time there!
Buenos Aires Part I
Buenos Aires Part II
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Pairing
These are my favorite dishes to serve with [this recipe]:
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