Practicá tu Inglés de forma divertida!
¿Cansado de estudiar inglés de libro? lvstudio te da la solución. Un encuentro semanal donde tendrás una clase de conversación de una hora seguido de un evento social dónde podrás seguir practicando tu inglés con extranjeros.
Conversation Night es una inicitiva que busca ayudarte a mejorar tu fluidez y recursos a la hora de hablar en inglés, como así también fomentar el intercambio cultural entre los estudiantes de lvstudio.
Practicá Inglés, pasala bien y conocé gente de diferentes culturas!
YANQUI DE MIERDA GO HOME! VOLVETE AL PAIS DE LOS OBESOS MORBIDOS.
That was the all caps lock love letter I received a few years ago after mentioning I wasn’t fond of Argentine pizza. Note to self: if you fuck with Argies and their pizza, they take it personally and may threaten your life.
Sorry Porteños, you will probably hate me and discredit anything I have to say since I know many of you think you have the best piksa in the world, but it’s much more common to find bad pizza in this city. I’m talking about all those Pizzerias los Hijos de Puta, serving an abundant layer of cheap plastic quesothat never seems to properly melt, flimsy can’t-get-it-up cardboard crust, Olympic pools of oil, dried oregano-sprinkled canned tomato “sauce” CONSERVATIVELY spread atop, and a skimpy selection of stupid toppings (yeah… I’m looking at YOU palmitos, salsa golf, huevo duro and ham rubber.)
Fortunately, my hatred for the local corte has calmed, I’m able to accept Argentine style pizza in all its cheesy glory, and will honor a good pizza when merit is due. So, after lots of strenuous research, eating, crying, and lactose intolerant-induced stomach aches, I came up with a totally biased guide to my best pizza in Buenos Aires.
(And of course don’t miss my PIZZA CONMIGO episode on UN3TV)
SIAMO NEL FORNO – Costa Rica 5886, Palermo Hollywood
The pizzeria lowdown: I’d be a happier person if I ate Siamo Nel Forno at least once a week. This is true Neapolitan style pizza, with the certification to prove it. The space is homey, rustic, informal and the star of the room is the wood fire oven that blisters and scorches the beautiful pie a la vista.
All about the pizza: Super light fluffy dough, cooked for less than two minutes in the XXXhotXXX oven, and topped with fresh ingredients and great tomato sauce. I always order the Margherita – it’s a joy to eat and really never fails me. Ask for the spicy chili oil, and order with beer or wine depending what strikes your boozy liver.
ALBAMONTE – Av. Corrientes 6735, Chacarita
The pizzeria lowdown: It’s Chacarita’s bodegón pride and joy. Sometimes we all need that go-to family joint for good old fashioned Argentine comfort food. The menu is quite traditional – pastas, gramajo, tortillas, parrilla, milanesas, etc., and while most of the diners order the pizza as an appetizer before moving on to a main dish, I’m a strong proponent of making it the star of the show.
All about the pizza: Super thin crust, smothered in tomato sauce (ask for extra), and not drowning in prison cheese. Hot fatty tip: if you live in the barrio, pick up the pizza to go, bring it home, stick it under the broiler, and in a few minutes you have the provoleta-like cheese topping crust of perfection.
GÜERRIN – Av. Corrientes 1368, Centro
The pizzeria lowdown: The most popular pizzeria in the heart of Corrientes theater mania, Güerrin is arguably the city’s most beloved pizzeria. It even has a Wikipedia page. Pizza Fact: The wood fire oven at hasn’t turned off since 1932.
All about the pizza: I have a hate-love relationship with this pizza al molde. It’s definitely an Argentine style thick slice, but it’s where to go to get a dose of total porteña-ness: NAPOLITANA, eaten while standing and washed down with moscato.
LA MAS QUERIDA – Echeverría 1618, Belgrano
The pizzeria lowdown: Pizza on the grill should replace thick crust as the national pizza dish. I have such mad love for pizza a la parrilla, and even more love for my beloved La Más Querida. The small spot feels like a little restaurant hideaway in some beach town. Buby Van Asperen, a self proclaimed ex-hippie and master at sporting a Hawaiian shirt, opened La Más Querida in 2005 to bring a quality pizza a la parrilla with fun toppings.
All about the pizza: Super thin crust, piled with great toppings: artichokes, gruyere cheese, mushrooms, onions, brie, pesto, roasted vegetables and más. It even comes with spicy dipping sauces on the side.
LA MEZZETTA – Av. Álvarez Thomas 1321, Chacarita / Villa Ortuzar
The pizzeria lowdown: Something about this dirty hole in the wall that brings both disgust and joy to my heart at the same time. It’s a classic standing room only space filled with an eclectic crew of all ages and incomes. I once saw a pizzero cleaning up trash with his bare hands before rolling empanada dough, but that only gives the masa more flavor.
All about the pizza: F-U-G-A-Z-Z-E-T-A! Argentina has the Cataratas del Iguazú, and Chacarita has the Cataratas de La Mezzetta, THE place to go for a greasy cheesy hangover fugazzeta cure. I channel my yearning for brunching on diner food and instead go for the second best: a dangerous slice of cheesyonion glooping fugazzeta.
MONZÚ PIZZERIA BAR – José Antonio Cabrera 3975, PalermoThe pizzeria lowdown: The Venezuelan owned pizzeria known for stuffed crust and creative topping combos is pretty much the best thing that happened to the other side of Scalabrini Ortiz.
All about the pizza: Dreams of papa aioli or albondigas and albahaca, Monzú has you covered. Hot tip: sometimes you may be surprised with chorizo inside the crust.
PIZZERIA FERREIRO – Angel Gallardo, Av. 1001, Caballito.
The pizzeria lowdown: A total barrio dive that’s been around for what seems like forever. It’s probably the best pizzeria in the ‘hood with a classic bodegón vibe. Ferreiro does delivery, but it’s much more recommendable to scarf pizza + beers in house.
All about the pizza: Pizza a la Piedra, yo! On GuíaOleo, some trusty reviewers said it was malo because: “La pizza a la piedra es una tapa de pan arabe tostado, de las peores pizzas que comí” “casi no se ve de tan finita que es. Para lo que cobran, debería ser mucho mas suculenta. Nunca vi una pizza tan fina. No vuelvo.” Thin crust pizza, you say?! I’m in! And it’s a good crust, solid cheese and has that perfect crispy bite that still doesn’t fall apart. (Photo La Mejor Pizzeria)
1893 Pizzeria – Scalabrini Ortiz 701, Villa CrespoThe pizzeria lowdown: A pioneer in the pizza a la parrilla world in Buenos Aires, Danilo Ferraz opened 1893 in 1994, and named it after the year his casona on Scalabrini Ortiz y Loyola was built. 1893 is the older sister of the popular pizzeria mini-chain Morelia, although you’ll almost always find Danilo behind the grill at this Villa Crespo corner.
All about the pizza: It’s a rectangular or half moon ultra thin cracker crust, topped with tomato sauce and cheese, and then grilled quickly on the parrilla. 1893 also plays with fancy toppings: smoked meats, pickled vegetables, and even has a Roner to sous vide ingredients. (Photo by 1893)
Honorable Mention: El Cuartito for history factor, Palacio de la Pizza because it’s the pizza palace, La Guitarrita for the Nuñez folk, Pin Pun because it’s a few blocks from my house, Angelín for its lots of sauce and no cheese pizza canchera and La Locanda for whenever pizza is on the menu.
And the next pizzerias on my list to visit: PARTENOPE in La Lucila and JESOLO in La Plata.
Wanna get schooled in everything and nothing you wanted to know about all the Argie styles of pizza? Head to The Latin Kitchen for the goods.
In most people’s mind the word “expat” recalls images of luxury, shiny desks in multinational corporates and privileged lifestyles. On the other hand, when it comes about the term “immigrant”, we tend to think about dreams, hopes and cardboard suitcases. Two words, two deeply different concepts.
As someone who has been living in Asia for several years, I’ve always taken for granted that I was an. In Asia just looking Western immediately qualifies me as such from local people’s perspective.
In China most locals assume that all Westerners are beautiful, rich, smart and powerful. While in Hong Kong people are more used to foreign presence, you can still feel some respect and admiration towards the Western community. In Taiwan foreigners’ reputation is generally not that positive, as Taiwanese know that expats enjoy much better salaries and privileges than locals with fewer obligations.
In all these places though, Westerner equals expat.
Indeed in Asia the difference between expat and immigrant is purely based on race: Westerners are expats while dark-skinned people are immigrants. This mindset is very strong throughout East Asia because in countries such as China, Japan and Korea the local population is genetically very homogenous. For this reason, the concept of cultural identity corresponds to the concept of racial identity. For instance, in order to be considered Japanese you have to be born and raised in Japan in a Japanese family.
The distinction between expat and immigrant gets more blurred in the West. In countries like US, UK and Australia the local population is genetically very heterogeneous, therefore the national identity is based on shared culture rather than race. If you were born a raised in the US you are American, whether you look Caucasian, Asian or Black. For this reason living in a Western country as a foreigner is very different from moving to Asia from Europe or the US.
The elements that determine a foreigner’s social status in the West are education, money, career and social network. For instance a French banker who is employed by a big corporate and moves to London for work is an expat. On the other hand, a Spanish construction worker who moves to the US willing to take any job in order to pursue a better future is an immigrant.
Are expat and immigrant two words that simply define a rich foreigner and poor foreigner? The issue is not that easy.
Some people think that the real distinction between expat and immigrant relies on where salaries and taxes are paid. The true expat would be hired by a company in his home country and then sent to a foreign branch of the company for a limited amount of time. In this case salaries and taxes would be paid in the expat’s home country. Differently, if a person was hired directly in a foreign country with a local contract, then we could call him an immigrant.
But what about those people with high-profile jobs who decide to move to a new country autonomously and get very high paying jobs at local companies? Are they to be considered immigrants as well?
Another school of thought defines the difference between expat and immigrant according to the length of stay. For instance, if the foreigner planned to stay in the host country only for a limited amount of time, then he would be an expat. Differently, if the foreigner had in mind to stay long-term, integrate with the local community and settle down in the new country, the he would be an immigrant.
In conclusion, it looks like the difference between expat and immigrant is actually very ambiguous and everyone has his own idea about it. While in some areas of the world the distinction is purely based on racial factors, in other regions the elements that determine which category you belong to are less precise. Everyone picks for himself the definition he feels comfortable with.
As I was strolling through the streets of Palermo one day, I saw a billboard advert which made me stop and stare. This rarely happens but the difference today was that the advert in question was promoting one of Brazils’ finest musical exports, Sepultura, whose heyday in the late 80s to 90s saw them churning out thrash/death Metal. Now, Sep may not be quite so well known in Argentina but in Brazil they’re very famous. I’ve been listening to them for 16 years and for one reason or another have never been able to see them play in London, my home city. The second I saw the advert, I knew I had to go. What’s more, is that it’s their 30th year anniversary. It seems that one of the first bands that got me into metal, who happen to be south American, are also going to be the first I see live in Buenos Aires and that’s a pretty special thing. After discovering this concert’s existence, I inadvertently began to discover other musical events which were happening in the city. In the space of about a month, there will have been five or so metal concerts. Some big (Sepultura, System of a Down) and some much more underground (Arkona). I had read that south America’s metal scene was pretty strong but it’s even more encouraging when you’re there and able to see the evidence for yourself!
Photo Source: factoryworkermedia.com
That’s just my imagination, but I encourage you to daydream with me. Cue the Tango. In Argentina, it is mid-summer. Today’s forecast for Buenos Aires is mostly sunny with a high temperature of 82 degrees. Sounds nice, eh?
Our friend Tim is a fully deputized Washington Beer Blog Correspondent. Tim is currently on assignment in Argentina. I am guessing that his adventures don’t match my imagination. Tim is on vacation and is generously reporting to us about what kind of beer he finds as he bounces around the country between Buenos Aires and Mendoza. In a country where wine reigns supreme, Tim has managed to find some craft beer – cerveza artesenal, as the locals call it.
“I knew about Buller Brewing and sought them out,” says Tim via email. “I went to one of their pubs – the one right across the street from the Recoleta Cemetery, where Evita is buried.”
If there is a craft beer revolution happening in Argentina, and that is a big if, Buller Brewing started it. In operation for more than a decade, Buller Brewing operates two gastropubs in Buenos Aires: one near the famous cemetery and the other downtown. They are slick, urban establishments that morph into lively night clubs after dark. According to our reporter, Buller Brewing is not exactly like your cute, little neighborhood pub. After all, Buenos Aires makes Seattle look like a sleepy little one-horse town.
The beer lineup at Buller Brewing includes Light Lager, Blonde Ale, Honey Ale, IPA and Stout. Tim reports that the beers are serviceable but nothing like he is used to drinking at home (Seattle). That is, he’s not complaining. “Honey Ale is a big deal here in Argentina. It’s basically a blond ale with a sweet taste. Also, the IPAs here taste like malt and not hops.”
One more beer stop in Buenos Aires: Cerveza Atresenal Antares. Located in the Palermo neighborhood, this is one of several Antares locations in Argentina (at least a dozen). Again, this place is urbane, big and swanky. Unless something was lost in translation, the company’s main brewery is in Mar del Plata, where it produces beer for both domestic and export markets. Each location in Argentina has its own brewery, which comes complete with the individual brewer’s creative flair. Antares is not exactly small, but it is crafty and produces a full compliment of beer styles ranging from Kolsch to Stout. Yes, and a honey beer.
But it is not all about the big city. And my imagination runs wild again.
A dirty little kid with a big smile is totally unaware that I’m watching as he uses a stick to push a tireless bicycle wheel down the dusty street. Across the way, a group of more dirty kids chase a half-flat soccer ball and a cloud of dust around a vacant lot. I walk into a place that looks like it might be a bar. Everyone stares. I struggle to remember the words, knowing that a few precious phrases are essential for my survival. “Disculpe, señor, necesito una cerveza, por favor.” The beer is barely cold, it is closer to tepid, and the glass is dirty. Everything is perfect. “Muchas gracias.”
Ah, I can dream.
Tim tells us about the next stop. “The next brewery, we just happened to stumble upon,” Tim explains. “We found Cerveza Artesanal Pirca along the roadside in an area called Colonia Suiza as we approached the city of Mendoza. It’s on the other side of the county, up against the foothills of the Andes. Pirca has a rustic beer garden and taproom.”
The beer selection at Cerveza Artesanal Pirca was simple: a Rubio, a Rojo, and a Negro (blond, red, and black). Again, Tim describes the beers as adequate, but given how far away from home he is, they are welcomed and refreshing.
We’ve turned Tim loose now. Maybe we will hear more from him. We hope not. Just go have fun, Tim. Leave us to our daydreaming.
Photos by Tim West
I am a “professional” dancer because I teach tango and get paid for exhibitions. But I wouldn’t be a pro here in Buenos Aires if it weren’t for my partner. He is the draw. He is the Argentine who spent most of his life in the milongas, who lives and breathes and sings the tango. We work very well together, but if it weren’t for me, he could also work well with someone else who has the same tango point of view. Foreign dancers especially love getting to know a milonguero and hearing his stories and dance secrets that otherwise they wouldn’t be able to do, particularly if they don’t speak Castellano.
Ruben wasn’t always a professional dancer; he used to work in television until the crisis of 2001. He was passionate about his job, traveled all over Argentina working, and danced tango every night for the love of it. Now tango is his job. He earns his livelihood from tango. It’s now more than pleasure; it’s work–which he enjoys. He teaches, does taxi dancing, and gives historical Tango Tours of Buenos Aires. Sometimes this puts him in a difficult situation with friends at the milongas we go to for enjoyment and socializing. (We also go to milongas for work when we do milonga accompaniment.)
Foreign women friends expect that Ruben will dance with them. Sometimes he does. But if not, sometimes they outright ask him to dance, which puts him in a bad place as it does with all milongueros. For one thing, milongueros don’t like to be invited, nor do they want to refuse a lady, and for another, if he danced with all the women who wanted him to, what about me? What about our social evening together? We are at Los Consagrados or Chiqué to enjoy ourselves.
He will always dance one tanda with current students. It’s part of their education and he likes to check their progress. And he will bend over backward to make sure our friends get their drink orders, are comfortable, and help them have a great time at the milonga. But there are friends who expect dances with Ruben at the same time they are telling me they are taking classes at DNI, or El Beso, or expensive privates with Maximiliano Superstar. They ask me to “tell” Ruben to dance with them! Ruben owns his own dance. (I do not give him orders.) Read more here. They expect him to give it away for free. They forget that the tango is what he has to sell.
Do these same people ask for free consultations from doctors and lawyers at social gatherings back home? Ruben is a low-profile real milonguero, not a stage dancer who tours the world giving classes and making a big name for himself. He’s in Buenos Aires every week of the year dancing in the milongas, as he’s done for the past 30 years. All the women want to dance with him and all of the men want to dance like him. But he is a professional. Friendly, affable, funny, and fun as well. And available for classes and milonga accompaniment. I wish the women would remember that at the milongas.
In every country you will find a wide range of idioms and expressions that are used in everyday situations. Here is a list compiled of the ones you should know while you are in Argentina but watch out, make sure to know how to use them and with who because sometimes they can be offensive. These idioms and expressions, along with lunfardo, will keep your knowledge up to date while you blend in with the locals.
- no le llega agua al tanque
- when someone isn’t thinking straight or is missing the point.
- a las chapas
- to go really fast
- arrastrar el ala
- to hit on someone or advance with romantic intentions
- lo atamos con alambre
- to jerry-rig it
- bajá un cambio
- To relax or chill out
- cara rota
- a shameless person
- caer como peludo de regalo
- a way to say an unwanted guest who shows up unexpectedly
- calavera no chilla
- you get what you deserve
- calienta la pava pero no ceba los mates
- Someone that messes with you or teases you
- faltan cinco pa’l peso
- to come up short
- echar panza
- to let go of yourself, to be lazy and gain weight
- comerse un huesito
- to sleep with a hot babe or when you make out with someone
- echar un polvo
- to have sex
- no dejar titere con cabeza
- to take no prisoners, when someone destroys everything and takes it without leaving anything behind.
- estar en el horno
- to be in a bad situation
- dejate de joder
- get out of town! You gotta be joking! Stop messing around
- echar un cloro
- take a piss
- más loco que una cabra
- Something very crazy
- le faltan algunos jugadores
- Someone who isn’t there or when one he is out of his mind. A stupid person
- medio pelo
- hacer gancho
- to play matchmaker, to be cupid
- meter la mula
- to rip someone off
- hablar hasta por los codos
- to talk a lot without stopping
- la verdad de la milanesa
- the real deal
- hacerse la mosquita muerta
- to act innocently after doing something wrong
- hasta las manos
- to be busy, have your hands full
- ni a ganchos
- no way
- ni a palos!
- no way
- mala leche
- bad luck; also when someone has bad vibes
- no dá
- sorry, unacceptable, doesn’t give
- la noche está en pañales
- the night is young
- ponerse la camiseta
- to be a team player
- parte la tierra
- wow what a beautiful woman!
- me pica el bagre
- I’m hungry
- qué pito toca?
- What is his story? Whats up with him?
- me quema la cabeza
- it blows my mind
- tirame las agujas
- give me the time
- la sacaste barata
- you were lucky
- tener una vena
- to be super pissed off
- saltar la ficha
- to blow a fuse
- screw you, take it!
- tomalo con soda
- calm down, take it easy
- tirar los galgos
- to flirt or hit on someone
- Esta mas bueno que comer pollo con las manos
- Something really good
- mas aburrido que chupar un clavo
- To be extremely bored, so bored that you would suck on a nail.
- mas feo que tropezar descalzo
- Something that is really ugly “Worse than stepping on something without shoes”
- más feo que patada en los huevos
- more ugly than getting hit in the balls
- perdido como turco en la neblina
- When you are super lost and don’t know the way
- desubicado como aceituna en Pan Dulce
- Something out of place “Like putting tunafish on sweet bread”
- desubicado como chorizo en ensalada
- Something said or done that is out of place/rude
- mas buena que Lassie atada
- When someone is courteous or nice
- más pobre que ratón de Iglesia
- Someone who is very poor. “more poor than a church rat”
- más contento que perro con dos colas
- Someone who is very happy. “happier than a dog with two tails”
- más peligroso que mono con navaja
- Something who is very dangerous. “More dangerous than a uncontrollable monkey with a pocketknife.”
- ordinario como canapes de polenta
- Something ordinary
- más al pedo que bocina de avión
- Something very useless
- más duro que perro en bote
- Someone who is very scared
- menos onda que un renglón
- someone or something boring
- mas feo que pisar mierda descalzo
- When something is very ugly or undesired, Ojo!, this is offensive
- mas duro que gato de yeso
- Someone who is scared
- el muerto se rie del degollado
- When one criticizes another person when he/she has the same defects
- Más aburrido que choque de tortugas
- When something is very boring. More boring than a turtle crash
- más falso que billete de tres pesos
- When someone or something is fake or stupid
- más fuerte que trompada de oso
- Strong . “Stronger than a punch of a bear”
- mas inutil que cenicero de moto
- Doesn’t serve any purpose
- pesado como sopa de chancho
- Someone or something that is overbearing
- mas solo que Indio malo
- To be alone without friends
- peor que casarse y vivir con la suegra
- When something is difficult or complicated
- raro como perro verde
- When something is strange
- raro como politico honesto
- A situation or person that you have little confidence in. Seems too good to be true but you give it a chance.
- mas pesado que collar de sandias
- A thick minded person, over bearing or has no manners
- mas nervioso que pescado en Semana Santa
- When you are very nervous for something.
- fuerte como aliento de perro
- Something strong “Like the breath of a dog”
- menos onda que bandera de chapa
- When someone or something isn’t fun, cool or is boring.
- mas solo que Adan en el dia del amigo
- To be alone without friends
- mas cerca del arpa que de la guitarra
- When you are about to die or in a critical situación
- Menos estado que Palestina
- when someone has is not phisical capable of performing something.
- Hacerse la rata
- skipping school.
- Estoy seco
- I have no money.
- No te hagas el vivo
- don’t be a smart ass
- Seguirla remando
- Keep trying.
- Es un bagayo
- She is really ugly.Ojo!, this is offensive
- Pegar un tubazo
- To make a phone call.
Sometimes you just can’t help clicking, no matter how reasonable of a person you think you are. At least, I can’t. Clickbait is anything that creates the desire to press a button or click the link based upon its outrageous or fantastic claims. The imperative to “get more clicks” is the mantra for many web developers and content providers these days. The misleading and often sensational manner of getting them is not important.
It can be a headline, often with a tagline that includes “Shocking”, “Sexy”, “You won’t believe” or an overabundance of exclamation points. Sometimes it is the siren call of an enticing photo…think wardrobe malfunction or dog driving car. List-baiting is another way they get you to click, because who wouldn’t click on “27 Suspicious Nipples and the Cats Who Love Them“. Sometimes it is asking a simple, ridiculous question, “Did Miley Cyrus use her pet iguana to smuggle missile parts?”
So instead of calling your article “English Language Tips”, how about sexing it up a little with “29 Sexy English Language Tips that will Save You Thousands of Dollars!“
With electrical usage way up and insufficient power generation to handle the demand, rolling power outages are the order of the day in Buenos Aires. Here are some tips to prepare yourself for the next outage:
– First of all, control your energy consumption. The hospital and elderly home down the street need the power a lot more then you need to run the air conditioner at 18 degrees.
-It’s not a bad idea to acclimate yourself in advance to using the stairs for when their is no elevator. If you live on the twelfth floor, take the stairs a couple of times a week and build up those great calf muscles.
– Security can be an issue when the power goes out. Be aware of your surroundings and be careful who you let in the building.
– Depending on the size of the tanks on the roof of your building. Once the power goes out you may soon run out of running water. Prepare yourself by keeping as many containers of water as possible handy. No need to generate more trash by buying bottled water if you are only going to use it for washing dishes, flushing toilet, etc. Just save any old plastic bottles, tupperware, old coffee jars, etc. and fill ’em up and put ’em under the sink.
– Fill the bidet in order to have water to flush the toilet
– A watering can for plants can provide a sorely-needed shower in desperate circumstances, especially if you have a friend to help you pour.
– Fill several tupperware containers with water and freeze them to preserve your food. Leave some in the freezer and move some to the fridge when the power goes out to keep your food cold.
– Put your flashlight with extra batteries in a specific place by the door and remember to put it back whenever you use it. Avoid candles, the fire department is busy enough this time of year.
-Plan on travel delays. Porteños are very vocal in their disapproval of power outages. Don’t be surprised to find burning piles of garbage piled up in intersections of affected areas.
-Don’t forget about any elderly or disabled people who may live in your building. Drop by and make sure they are ok. Offer to help carrying groceries or water up the stairs if you are able-bodied.
-Relax. Carry on. It should be back in a few hours.
Photo Source: parabuenosaires.com
Article by Claire McKeever.
When I first arrived in Buenos Aires, I have to say that my go to drink was a glass of Malbec. However, on closer inspection, I’ve been so impressed by the selection of artisan/craft beer on offer, and the inviting pubs it’s served in, that a well brewed pint has often been just as appealing (especially a honey based one).
Even after Oktoberfest has ended, you don’t need an excuse to share a few beers and enjoy some of Buenos Aires’ best locally brewed craft beer:
A new kid on the block, Otra Vuelta keeps it simple with a selection of two artisan beers on tap and a fridge full of honey, light, dark and even smoked based brews (local and international). It may be light on pint choices but its ski-lodge esque interior, friendly staff, excellent happy hour and complimentary snacks (a very important part of the craft beer experience) keeps me coming back for more.
- Gurrachaga 1324, Palermo.
- Happy Hour 18:00-21:30.
- Opening hours: 18:00 – 14:00.
A popular chain of artisan beer pubs, Antares has spread its wings for very good reason. With a wide selection on tap, happy hour and locations across the city (as well as across Argentina), it’s often a good choice if you’re wanting a decent beer and lively atmosphere. There have been times I’ve visited when doors have closed due to limited capacity (especially during happy hour) so make sure you make it in good time to get your order in.
- Las Canitas, Palermo (Armenia 1477) & San Telmo (Bolivar 491).
- See website for happy hour & opening hours (it differs for each location) & for other locations across Argentina (including Bariloche, Mendoza & Cordoba).
If you find yourself in Recoleta and in need of something exciting to quench your thirst after all that sightseeing then I would recommend this place. Its beer garden, very cool ¼ pint tastings and the fact it is all made in-house makes it a real treat. Rest assured you can also order a ‘proper’ pint if that’s what you’re after. There’s also a base in ‘microcentro’ but unless you want to nestle a pint amidst lots of office workers then you’re best to stick to the Recoleta version.
- Presidente Roberto M. Ortiz 1827, Recoleta / Paraguay 428, Microcentro (city centre).
- Happy Hour 6-8pm.
- Weekdays open from 12:00 / Saturday from 21:00.
This place is pretty magical. I must admit it is lacking when it comes to offering as wide a selection as other artisan beer locations across the city (at least when I’ve visited as half the menu hasn’t been available) but the fact you’re sat in the middle of trees and fairy lights makes it quite special. It’s definitely worth a visit and again, you’ll find another great happy hour if you’re wanting to grab a bargain.
- Malabia 1401, Palermo.
- Opening hours 18:00 until …
It’s no surprise that an Irish inspired pub makes it on my list. What I love about Breoghan’s is not only the selection of own-brewed beers but also the authentic surroundings; its bricked walls, wine barrels used as tables and old school seating making you feel like you’re in a ‘real’ pub. Happy hour is more unofficial and signalled with a bell so hopefully you’ll not miss on that.
- Bolivar 860, San Telmo.
- Opening hours: 18:00 until …