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Rochester Hotel - concept


Traditional Gastronomy

Argentina is a country where different cultures and nationalities coexist so its cuisine is among the most varied and great one sin the world. A high quality offer, attractive to all tastes.


Something you cannot miss when visiting Buenos Aires. The city is recognized, among other things, for the excellence of its meat, all tourist who travel to Buenos Aires want to try or enjoy again this food. The meat is tender and juicy, accompanied by salads of tomato, lettuce, onions, potatoes, beetroots, boiled eggs, radishes and fennel, among others. You can also add chicken, pork or baby goat or the famous provoleta which is a sort of grilled provolone cheese.
The asado generally consists of:

  • Achuras: the cow offal: sweetbreads, kidneys, tripe, blood sausage, chorizo, Chinchulines.
  • Bife: which is a special meat cut. Cooked a la plancha or in oil with onion and sweet peppers. The sausage of beef, on the other hand, is a boneless meat portion of 250 g., approximately, cooked on the grill.
  • Chimichurri: cold spicy sauce composed mainly of mixtures of oil and vinegar with garlic, red pepper, green onions and other spices (such as basil or oregano). This sauce is never abscent in the barbecues as it is added to meat or sausages once roasted.
  • Choripán: the inevitable sausage sandwich, known popularly as "Chori". It is eaten outdoors and we you go to the stadium to watch a football match.

Mascato, Pizza y Fainá

  • FAINÁ: golden chickpeas baked flour with sweet peppers and green onions.
  • FUGAZZA: pizza with onions. A classic in Buenos Aires.    
  • FUGAZZETA: it is a fugazza stuffed with mozzarella.
  • PIZZA: usually accompanied by Faina, prepared in a baking tin or stone-fired, eaten with utensils or with the hand. Over Corrientes Av. We find traditional pizzerias and new places with modern recipes.
  • PIES: Baked or fried, spicy or mild. Filled pastries with minced meat, onions, peppers, raisins, hard boiled egg, vegetables, corn, among others. Eaten with your hand and accompanied by red wine. Each region has its own recipe, the most outstanding ones are those of Salta and Tucumán.


Hake, Brazilian codling, flounder, croaker and sea bream. The silverside, is a Creole food, as it not found in other waters than those of Argentina and the Atlantic coast rivers of the plains and mountains.


The prestigious Italian cuisine stands out. The creativity of chefs is highlighted in the variety of sauces and fillings, among which we can name the fish, shellfish, mushrooms and squash.


Facturas (pasta or sweet bun), croissants, churros, pastries and various types of flavored breads. They are usually eaten with the mate in the morning or afternoon.


Dulce de leche is used in almost all desserts, famous and favorite in the city. It is often used on the bread in the morning or afternoon, or eat in spoons. It is used in cakes, ice creams, dessert sauces, chocolates.
Moreover, we find the famous "vigilant", a traditional dessert of sweet cheese, sweet potato or quince jelly.
Finally, some of the favorites are the "alfajores", consisting of two or more cookies, crackers or baked dough, separated by jams, jellies and other sweets, and can be washed by an outer chocolate covering.


Argentine wines are among the best wines in the world. The highest quality products are those of Mendoza and San Juan, Cuyo area. There are also in Salta, Neuquén, La Rioja and in increasingly more areas of the country.
Found in the menus any restaurant, in supermarkets and wineries.


Characteristic of Buenos Aires. All its inhabitants drink it, it is common that friends get together to what they call "Mateare", they sit in circle and pass the mate as all of them can drink while they speak, sing or play the guitar. It is prepared by pouring hot water into a small container of the same name that contains yerba mate, it is taken through a tube that has a sort of strainer with small holes that allows the infusion but not the yerba to pass through. Some add sugar though most prefer it bitter. Also, you can add herbs (weeds) to give a different taste or for medicinal purposes. For example, herbs with sedative and digestive properties, such as coca, peperina, pennyroyal, melissa, melissa, mint, incayuyo, tea donkey, wormwood, carqueja, anise, among others. In the north-east area of Argentina it is common to add orange juice or orange peel or other citrus fruit, some even add a little coffee.
Mate has a stimulating effect because of the "mateína" which contains, like the caffeine in coffee.
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