The Best Street Food Spots in Buenos Aires

Restaurante Mian in Buenos Aires provides a modern, spruced-up setting that breathes new life into a traditional Chinatown spot. The relaxed atmosphere and reliably tasty offerings draw in diners looking for a casual meal, even if the menu’s translation isn’t always spot on.

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Dan Perlman

Chef, Sommelier, Writer

New, spruced up, and modern digs for an old Chinatown hole in the wall. This is the place for whopping bowls of classic Chinese noodle soups and stir-fries. The Spanish translation of the Chinese menu is, let's say, limited in its accuracy, but so far, we haven't been disappointed by a single dish we've ordered.

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Cang Tin in Buenos Aires sits under a pedestrian bridge in Palermo, tucked into the first floor of an apartment building. They serve Vietnamese and Thai street food reimagined for a sit-down experience, with bright flavors and a welcoming atmosphere. It’s a casual spot that feels fun and inviting without being fussy.

Recommended by

Dan Perlman

Chef, Sommelier, Writer

It's an odd spot, at the foot of a pedestrian bridge on a cul-de-sac in Palermo, and nestled into the first floor of an apartment building. But set all that location, location, location stuff aside and dig into excellent Vietnamese and Thai street food reinterpreted for the dine-in set. Bright colors, bright flavors, and friendly service make for a tasty and fun eating experience. Not to be missed, their drunken noodles and the banh xeo pancake.

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Aurelia Cantina is often praised as a standout for Mexican flavors in Buenos Aires. Visitors appreciate its lively atmosphere and say it’s worth the slightly higher prices. The cocktails also get strong mentions and add to the overall inviting feel.

Recommended by

Dan Perlman

Chef, Sommelier, Writer

Touted these days as the only "real" Mexican restaurant in town, by them, and quite a few reviewers, this place has been on my list for a bit. Overall, some of the best Mexican food we've had in Buenos Aires, and worth the slightly higher prices. Excellent cocktails, really good black bean plate with lots of cheese, though again, really salty tortilla chips. Amazing hot sauces, not over the top in heat, but just fantastic flavors. I want jars of these. To go. Oh yeah, nothing to go... which is my one negative for the place - they have no to go containers, so if you over-order, you're just out of luck. Cochinillo tacos - suckling pig, that is. Excellent. And, a very different version of an aguachile than I've ever had - it's always been green rather than red - but that aside, it was really tasty.

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ApuNena is a relaxed spot in the Chacarita neighborhood of Buenos Aires, serving Asian-inspired tapas with a focus on Filipino influences. Led by longtime friends Christina Sunae and Flor Ravioli, the restaurant combines family recipes with fresh ideas using local ingredients. Its cozy atmosphere and neighborhood feel make it an inviting place to explore different flavors with friends or family.

Recommended by

Dan Perlman

Chef, Sommelier, Writer

The casual off-shoot of Cantina Sunae, this small corner spot specializes in Southeast Asian, leaning Filipino, dishes with presentations and combinations that run the gamut from traditional to modern to new creations. Not to be missed is the poke bowl made with golden, lightly charred sweetbreads nor the classic steamed dumplings dusted with crispy shiitake shavings and green onion slivers.

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La Sorellina Pizza Bar is a relaxed spot in Buenos Aires, originally opened by Carola and Victoria in the quieter neighborhood of Adrogué. Their focus on quality and friendly service quickly earned them a loyal following and led to a second location in Colegiales. They’ve also been recognized among the 50 best worldwide for their style of pizza.

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Irina Widuczynski

Food blogger

Neapolitan pizza in a laid back setting Carola and Victoria opened their first pizzeria in Adrogué, a non touristy area of BA. They quickly became popular for their amazing quality pizza and a couple of months ago they opened their second location in Colegiales. Very soon, they landed a spot in the list of the 50 best neapolitan pizzas in the world. Their dough is the superstar of the product: it’s fermented for three days, which results in an airy and very light dough

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