Picaron

What to Eat in Argentina: 7 Must-Try Local Dishes

"In the Chacarita neighborhood, this restaurant headed by chef-owner Maximiliano Rossi serves a beloved twist on vitello tonnato by substituting veal with pork in a dish called Tonnato Maiale. Pork neck is cured and slowly smoked, then coated with a spice-infused muscovado sugar syrup, chilled, and finely sliced before being served with a classic sauce of anchovies, tuna, and capers. It arrives at the table accompanied by crispy grilled potatoes, and despite frequent menu changes every few months or even weeks, this preparation has become a permanent staple that regulars specifically seek out. Rossi notes that some dishes form a restaurant’s identity, and Tonnato Maiale is one of those for Picarón, where consistency and repetition have honed a combination that defines them." - The MICHELIN Guide