Resulting mostly from the migratory streams of the end of the XIXth century and the beginning of the XXth, the porteño cookbook pages are filled with flavours and fragances from almost every corner of the world, included those arrived from distant cultures like Japan or Lebanon, but mostly is of spanish and italian blood, the pasta, the stews, the fish and of course, the beef, which was actually introduced by british merchants in the early XIX. Breeds like Shorton, Hereford and Aberdeen Angus are the preferred ones among the Argentinians and more specifically the porteños.

With this vibrant background Buenos Aires evolved into a giant experimental kitchen featuring an array of world class specialties, aside the meat, many travellers pointed the argentinian pizza even better than the italian, mi dispiace! along the culinary evolution of the last 150 years, the argentinian wines also made a name for itself, being the Malbecs from Mendoza among of the best in the planet.