The Jetpacker

When you think of food in Argentina, you probably think of slabs of beef sizzling over an open fire or delicious empanadas filled with meats and cheeses.  But did you know that Buenos Aires is one of the best places in the world for… pizza?

Yeah, pizza.  That artery-clogging delight you fall back on when you’re too tired to cook anything.  Everybody loves pizza.  Pizza may be the only food in the world where we’ll still eat the entire thing even if it isn’t good.

Most people think good pizza can only be found in New York or Chicago or, of course, in Italy, the world’s pizza headquarters.  But back in the late 1800s and early 1900s, tens of thousands of Italians immigrated to Buenos Aires, bringing some of their best pizza recipes with them.

Yet, for some reason, the world has been oblivious to the fact that some of the greatest pizza parlors in the world are operating in South America.  Well, it was our mission to find ‘em.  For the good of humanity, we put more research into this than a senior thesis, and I think our efforts were met with greater reward.

After extensive interrogations conducted in secret, under-lit rooms, we’ve narrowed down the best pizza in Buenos Aires to two well-respected, long-standing establishments:  Guerrin Pizzeria and El Cuartito.

Both pizzerias are inexpensive (less than $1 US a slice or about $7 for a large), both pizzerias serve thick and hearty slices that require a fork and knife, and both pizzerias offer an extensive menu loaded with Argentine classics (as well as empanadas and desserts).

A popular pie that’s unique to Argentina is the Fugazetta.  Soft and chewy freshly-made dough is brushed with a rich olive oil, then blanketed with a thick layer of cheese and topped with a Vesuvius-sized mountain of roughly chopped white onion.  This sweet and savory concoction would probably be more addicting if it weren’t so dense.

Fugazettas may also come with a slice of ham or prosciutto buried underneath the cheese.  There’s also a version that comes without cheese called a Fugazza.

Another popular pizza is the Especial, which both pizzerias claim as their own.  Each slice is coated with homemade marinara sauce, then bombarded with creamy mozzarella cheese, slices of ham, soft and tangy red bell pepper, and topped with green olives (pit included).

You probably won’t find pepperoni on the menu but you will find the Spanish version, a mildly spicy sausage called chorizo.  Other toppings include vegetables (but if you’ve gone this far, why try to pretend like you’re being healthy now?), anchovies, and a choice of mozzarella or provolone cheese.

There’s also an unusual topping called a faina, which is a piece of bread the width of a pita made of chickpeas, flour and seasonings.  For people who consider forks and knives too much work, the faina turns a slice of pizza into a sandwich that can be handheld.

Both Guerrin and El Cuartito were delicious, and way better than any pizza we regularly order in the States.  But, if we had to choose between the two, we’d probably give Guerrin the victory.  After all, we DID have lunch there three times in our 8-day trip.