Here, I get to eat what the people eat: fried calamari and revuelto gramajo (ham scrambled eggs fried potatoes). The revuelto gramajo is traditionally a breakfast dish that reminds you Chilean chorrillanas, but better! Dessert is a dulce de leche (caramel) pancake with ice cream on top.

Julian Diaz took an old bar and restored it into a cafe that is now known for its on tap happy hour cocktails, cue the negronis, and various snack dishes consisting of marinated tongue, matambre (flank streak), a gigantic potato tortilla, and other dishes normally served during Christmas season.

Choripan is a chorizo sandwich - chorizo means sausage and pan means bread. Here, I try wild boar, smoked choripans and their hot sauce.

A gorgeous cemetery in the very affluent neighborhood of La Recoleta. Mausoleums lie above the grounds and are for political figures and the wealthy. Eva Peron was buried here.

Gonzalo Alderete, chef of Peron Peron, shows me how to properly eat an empanada. We also have grilled pacu (pa-koo), the cousin of the toothy piranhas, except they seem to have human teeth! Finally, we dine on a steak that falls right off the bone.

Mercado San Telmo is a bustling Argentinian market. You can find almost anything you need here. Find fresh chimichurri blends, colorful seltzer bottles and paintings and photos from local artists. There’s something for everyone.

Narda Lepes, owner, and chef at Narda Comedor created a vegetable-forward restaurant. We start with a napa cabbage salad and “Tofu Trash,” a tofu dishes with an Asian influence. Then I get to try a meat dish and finish the meal with Narda’s take on fruit salad and chocolate cake filled with dulce de leche (caramel).

Tomás Kalica is the Chef and owner of Mishiguene, a Jewish restaurant in Buenos Aires. They have homemade gefilte fish, pastrami two ways: Grano de pecho (under-neck of a cow) and their whole rib version served with pasta, and some vodka to finish the meal. L’chaim!

Here, we dine on green strawberries and dishes with flavors from the sea, watermelon onion relish with frog leg, lemon infused olive oil and Jullian tortellini. Dessert is dulce de leche dehydrated for two months and topped with a 7 cereal ice cream.

Here, you can experience an authentic asado, or bovine barbeque. You’ll need to make a reservation to dine here.

Half the population of Buenos Aires is of Italian descent, however, Italian food is not as prevalent as other cuisines. Chef Donato de Santis owns Cucina Paradiso and serves authentic pasta dishes. Dine on agnolotti con el plin made with Puglia braised lamb, orecchiette and cavatelli maritatta (marriage of two pastas).

Where the pizza is loaded with cheese! Maybe bring your own napkins or you’ll be wiping your hands with what seems like tiny sheets of wax paper.

NOLA is owned by Liza Puglia. She moved from New Orleans to serve porteños a New Orleans fare in the heart of Buenos Aires. Their fried chicken is juicy, crispy, spicy and flavorful.

Don Julio is an award-winning steakhouse in Buenos Aires. Start with mollejas (sweetbreads) and then follow with a “jugoso” (juicy) t-bone, skirt steak and ribeye.