If you want to taste the real Argentina, order a Agentine milanesa. Once just the greasy favorite of kids and fast food junkies, today the Argentine milanesa has reclaimed its proud position on the Argentine culinary scene and is served in a mouthwatering array of varieties – and locations. Find out where this creation comes from, how to cook the perfect milanesa en casa, and where in Buenos Aires you can find the best versions of this unofficial national dish.
Don’t overdo it. If you want the pure milanesa experience, squeeze lemon over the crispy hot delicacies and serve with creamy mashed potatoes or fries. But if you want to go a bit fancy, eat a milanesa napolitana, a milanesa topped with tomato salsa, ham, and cheese. Or try it a caballo – on horseback – where a fried egg tops the delicious concoction.
These are the classic serving suggestions but really anything goes when it comes to milanesas. Top it with rocket, blue cheese, mozzarella, spinach, white sauce…. When red meat isn’t your thing, chicken milanesas, soy milanesas and veggie milanesas (usually sliced eggplant, zucchini and squash) take its place.
And while the fancy milanesa with all the trimmings is served in restaurants and cafes, you don’t have to go far to sample the original lunchtime classic – the sándwich de milanesa. Stick a fried milanesa in some crispy white bread and add tomato and lettuce, and you’re good to go. Milanesa completa is the slightly souped up version with lettuce, tomato, cheese and ham. Be warned, however – if you buy a milanesa sandwich from a greasy stall on the station you’re probably not going to experience the same taste sensation as you would if you visited one of the places below…