Pizzería Güerrín

"This spot has been whipping up the best pizza in town since 1932 on the centrally-located Corrientes Avenue, and you won’t find a thicker, fluffier dough fully covered with cheese anywhere else. To prove it, order an Especial Güerrín with mozzarella, ham, and green olives. Avoid the crowds by going for a very early dinner (or Argentine lunch) around 6pm. But even if you do have to wait, the line moves quickly and the food comes out fast. Don’t worry about trying everything on your first visit—you’ll most likely end up here more than once." - martin chavesta, annie bacher

"This spot has been whipping up the best pizza in town since 1932 on the centrally-located Corrientes Avenue, and you won’t find a thicker, fluffier dough fully covered with cheese anywhere else. To prove it, order an Especial Güerrín with mozzarella, ham, and green olives. Avoid the crowds by going for a very early dinner (or Argentine lunch) around 6pm. But even if you do have to wait, the line moves quickly and the food comes out fast. Don’t worry about trying everything on your first visit—you’ll most likely end up here more than once." - Martín Chavesta

"Many Porteños will say that Argentine-style pizza is the best in the world, and will fight to the death to defend their favorite food. Locals have a long history and culture of eating pizza, especially at iconic pizzerias like Güerrín, which is a source of national pride and plays an important role in everyday life. The thick crust, similar to Chicago deep dish, is like no other on the planet. Most slices are virtually sauceless and known for their abundance of cheese. Try flavors like Fugazzeta , smothered in cheese, onions, and a thin layer of ham, or Napolitana (napo for short), with fresh tomatoes, mozzarella, and chopped garlic. It's common to buy a piece of fainá , a chickpea cake that's customarily placed on top of each slice." - Allie Lazar

Pizza is a big deal in Buenos Aires, the self-proclaimed pizza capital of South America. Get some of the best at El Güerrin, where the wood-fired oven hasn’t shut off since it first opened in 1932. True aficionados will skip the dining room and brush elbows with locals, who eat pizza while standing in the front bar.