$100 Argentina Street Food Challenge!! They RUINED Pizza!!

in this video we've come all the way to Buenos arys in Argentina to see if we can spend $100 on Argentinian street food but before that let's back up a second buenos Iris it's a huge City there's over 15 million people here that's almost unfathomable this place was colonized by the Spanish but heavily influenced by French architecture nice but what about Argentinian food Argentinian Cuisine is a vibrant and diverse blend of cultural influences primarily shaped by European and Indigenous Traditions So today we're going to be exploring food and seeing if I can spend $100 let's head to our first location now to start the day we're having a staple breakfast item originating in Paraguay known as the Cheapo perfect for a cheapo like me when you break it open it has a certain kind of density to it it's made using paresan infused tapioca flour m I would never guess that came from a starch it's very doughy maybe eat it with a glass of milk it's unbelievable I actually really like this if you have 25 cents to spare get the premium version with an extra glob of cheese in the center [Music] it's cheesy it's cheap it's delicious now is this going to get us to $100 no but we have to start somewhere and this is an excellent place to start all right folks just a few steps away from Orica we have come here to this Market it's called Marcado de sanmo roughly speaking here you'll find a ton of different food stalls and restaurants that you can go to to try new Argentinian Classics that's what we're about to do now we've come to our first restaurant within this market is called yo you have this method this technique of cooking on this tool here this implementation is called a parisha parisha it's essentially a grill with beautiful intensely hot charcoal this is all part of the barbecue nature of Argentina right now we're starting with a cheese dish called provola this cheese is looking thick and delicious it's got like even a skin on the outside this essentially an Argentinian provolone today we're going to be having two versions and this is our right here we have roasted tomato onion garlic and olive oil and then right here we just have some beautiful caramelized onions he hits that with a little bit of onion and then that thick cheese two layers which is insane coming up next the Melt he's going to make a little bit of a cast iron oven with each one that's going to get nice and melty on top of the stove here this is grilled poeta it's an essential element to any Argentinian barbecue party it's a variation of provalone crafted specifically for grilling and bacon next he opens up the oven he takes both cast iron ovens and puts that inside an actual oven so those are going to stay in there for roughly 9 minutes and then we're going to check on him we got a head knot I think it might be finished oh you can see the cheese is bubbling he took both Lids off quick rotation over to the counter this is oregano then some salao it looks a little bit like pic de hit it with a little bit of parsley wrap up the handles so you don't burn your hands off and that my friends is finished I cannot wait to try this out I'm going to start with this one cuz I assume the Tomato one my might be slightly more delicious here's the thing the chef says this is one of the softest types of provolone you can get and that it's been matured on a wood slab for 6 months that's how I matured as well it took longer than 6 months God dang oh my Lord oh my love wow you can taste the sweet caramelized onions then a mixture of the moisture from the onions and the oil from the cheese coming together the cheese is a wonderful combination of gooey in the center and then kind of hard and chewy on the rine here the edge that's that one but what about this one right here of course the same beautiful melted cheese let's try just the Tomato huh oh yes it tastes like a very sweet roasted tomato sauce and then I taste some garlic in there olive oil it tastes like a luxury version of Spaghetti O am I allowed to say that thank God the chef doesn't know what I'm saying right now cuz he's behind me planting no he's filming right now we got a little tomato a lot of cheese some [Music] garlic wow it feel good Savory sweet tomato chewy cheese I could just leave right now I can consider this to be Argentina and I'll be Satisfied this is about as indulgent as it gets but he has one more food here that is meat based we're going to go back into the kitchen and try that next right now the owner is here proudly showing me his tho it's a homemade baby no conservation no extra flavor never he's taking the toizo and he's putting that on top of the grill homemade baby oh it's homemade so now after about 6 minutes he's going to slice the sausage in half creating more surface area for that to cook even more oh hit it with a little bit of weight now it's cooking from the top and the bottom this Porky sausage is a beloved Staple in Spanish and Latin American food it's Rich Savory and a crucial ingredient in a ton of dishes from barbecues and Empanadas To hearty stews and sandwiches look at those grill marks that goes onto a dog bun this is the local Argentinian salsa and then this looks like chimmy Cherry sauce right here oh my Lord look at that that is Flavor hit it with a little bit of salt close the lid hit it with the toothpast throw that on this beautiful platter and that is ready for digestion Chef this looks beautiful this sausage was this made in a warehouse no where here homemade baby homemade baby that's right homemade baby we have our second round right here $10 for this baby M oh my God so much flavor so may baby you can feel the snap of the sausage skin and inside it's just a juicy Porky explosion that's unreal the chimmy C makes it crazy Savory salty the salsa makes it a bit fresh it's a wonderful combination this is our first market location but we have a lot more to see inside of this place we have come to our second location right behind me empanadas at a place known as El horo I'm going to go see how they make it first and then try it out it starts over here they have a filling station so they have a wrapper and then they have different types of fillings there's so many different kinds that you can get and you may be asking yourself well after they fry them or after they oven bake them how do they distinguish one from the other well let me show you here's a guide it's like hieroglyphics but in food form they wrap it in a different way depending on what the filling is so if it's beef it gets a different design than if it's potato or than if it's horse meat I'm told they don't do HSE meat you know who did Santiago not saying one place is better than the other based on that but a little bit I am let's get into the making process this is a Carne andanada you can see in here this beautiful beef seasoning there's some egg in there too and this is the most impressive part the crimping that goes on on the edge here she is a crimping Master a maestro after the dough is stuffed and formed it goes into the kitchen behind me all right here we are right here this is the oven have you ever seen such an awesome ancient looking 100-year-old oven in your life oh this tray is coming out oh man this oven's just been opened up another tray coming out I mean look at these Beauties I wonder what's in there chicken oh I've just been told chicken I'm going to jump out of the kitchen at this point I'm going to order a couple of these for myself and try it out now you can see from the shape these are two distinct different shapes we have this one which you saw already this is car and then we also have a surprise one with a weird body part I'm going to tell you that one soon but first the caret it feels super hot like if you were in a riot this would be a weapon you just throw it at lores I wouldn't do [Music] that M first of all I like that it's baked it's such a nice thin wrapper on the outside I mean this is an Argentinian dumpling essentially you'd see all the beautiful Carnet on the inside delicious seasoning it's Rich it's fatty on the side the owner brought me this very spicy salsa right here or someone told I should give it a sniff test oh come on I don't believe that you guys have spicy food here no offense but once you've eaten a whole bowl full of chilies in Thailand with Mar Wing I'm crying I'm choking the word spicy it has a whole new meaning oh yeah it's pretty spicy it feels like it's warming me up from the inside it's interesting cuz it's really fresh too so it's almost cutting through that grease but then adding another layer of intensity so that is a classic but right here we have something called let me tell you the translation for this on the menu it says beef belly stew I think they mean the actual stomach of the cow oh that's definitely tripe wow H confusing I feel like it's on the bottom of the menu for a reason it's potent it's robust it's intense but it's not overly gy but man it's got a lot of flavor also it's strangely soft the stomach usually chewy usually almost like halari has become kind of gummy but I like it overall especially if you it with some Picante salsa the total for everything you see here about $6 not crazy expensive not crazy cheap somewhere in the middle Zone because we are in a big Market but it's a little bit of a touristy place if we were you know on the outskirts of town we went to a flla probably would get a discount all right folks we have come to our third and final location at least in this market behind me a restaurant called Milan Gia they've got something really interesting that they're serving us you see when it comes to European food influences here in Argentina they are especially influenced by the Germans and the Italian here they're serving something that looks a lot like a wiener schnitzel and the best part it's made out of something called nalga I'm told that translates to pounded as cheek let's try it out the food the food right now I'm in the kitchen with Manuel yes nice to meet you that is the schle this has already been smashed and breaded and seasoned from here he's going to put it into the oil and that baby's going to fry when you order this dish there are so many different toppings that you can get on it today I've gone with the hos one hos those oos now we're checking on that schnitzel oh starting to float to the top from here he's got hand cut potatoes that are going to be twice fried a lot happening over here the eggs go from the skillet right here to the boiler I've never seen eggs cook this way our plate is right here he hits it with a little bit of lettuce he's going back to check on the chitel he's going to deliver that to the platter nice from here two Sunnys side eggs go on top of that pounded beef ass cheek next french fries all right he hits it with a flag and a tomato and that is complete I love it he's got a little flag bin here he's got Germany I think I saw North Korea somewhere so far Argentina confusing place people speak Spanish the buildings look French and the food looks German What's Happening Here M well seasoned super peppery slightly chewy little crispy on the outside certainly a heavy food from here I want to bite into it with some of this egg let's go for it overall good pleasing to the taste buds but it's a bit dry and I wish it was covered in some kind of a sauce some kind of food lubrication to wash it all down now the eggs make it feel well well suited to breakfast even though it's 300 p.m. not fully satisfied I'm going for round two here they also serve a snitel on a bun with cheese and bacon but the chitel that caught my eye is this one come take a look at this this is also the pounded as cheap but it's the Napolitano Edition with even more exciting toppings there's tomato sauce there's mozzarella there's tomato there's oregano all those delicious Pizza Hut flavors now this is what I was talking about you needed something wet yeah that's what I was missing the entire time a load of melted cheese tomato even the oregano freaking some flavor it's a nice base instead of a pizza crust we have smashed up beef at this is retribution this is much better than what I just had this is the way to go if you come here okay now we are leaving this Market because I'm sad that this wiener schnitzel is not a weener so I'm going to somewhere where I can find wieners and I'm not talking about the red light district all right folks we have left the market and this is why big dog this is where they're serving well hot dog there's something about South America these people they are so passionate about hot dogs I'm kind of shocked by it actually in Santiago they had hot dogs covered in avocado mayonnaise some even had Sauer crot on top so now we are in Buenos Aris and we're going to experience their version of the hot dog what do they put on top we're going to go inside and find out so I'm looking at the menu here pretty much every version of the dog seems to be named after a country we're in Argentina let's get the Argentina which has poeta and salsa crosa hi folks I am in the kitchen right now with Nicholas and he is showing me the Bread Box this is like a delicious cheesy hot dog bun he gets the knife wet in the hot dog water and he uses the knife to slice open the bun look at this hot dog water I just want to drink it up it has electrolytes one dog goes inside the bun add shredded provolone cheese now I know what you're thinking what a bunch of dry shredded cheese on top of a dog no we've got a torch baby he's taking a torch to both of these dos wow smells like burnt hair then right here we have some salsa kosa very colorful I bet kids love this stuff M mixed emotions there's so much going on here it is a strange combination between this cheese and this really fresh kind of salsa that's put on top the bun is so soft it's almost moist the dog inside it is a pretty standard hot dog it's 100% pork with a lamb intestine this is not called a hot dog here it's called Poncho and what I love is that every different country has their own version here's what the Mexican one looks like and here's what the American one looks like it has cheddar cheese and bacon it stings how accurate that is in general I like it I think it's fantastic now after tasting this here is the big question on everyone's mind there is a lot of contention between Argentina and Chile now I've had one hot dog in each of their countries which one reign supreme I don't want to get beat up or anything but I got to say Santiago did have a superity so that is a hot dog review but we have one food remaining one food that you might not expect from this part of the world I'm talking about pizza all right folks we have come to our final location because after this I definitely cannot eat anymore behind me a restaurant known as grin it's real good and very legendary and quite huge it's kind of like five different Italian restaurants in one in the mid to early 1900s there was a huge influx of Italians coming here and they brought their recipes with them the only thing is they had to adapt the recipe to the local palet right now we're going to head inside check out the kitchen and see one of their classic Argentinian pizzas and you are not ready for this all right come with me technically we are in the restaurant but we're not going to eat here cuz we're headed to the kitchen come with me now we go down this long dark scary hallway and I promise there's something at the end of it here we are right through this window you can see the Dome making and there is a giant fire oven inside let's go check it out this oven looks amazing right here you can see inside all the fire burning our pizza is going to begin here right here we've got my man Juan we are in the dome making section U look at this giant big beautiful piece of dough piece by piece he like just knows the right size and then those end up here step one violently smash the dough with your fingertips right here we have our pre-oiled cast iron pans being filled with the dough and man this guy knows how to flippy flop his floop oh my God guys we have a whole basically a barrel of mozzarella cheese get loads and oh my God several pounds of mozzarella cheese and put that on top of the pizza this is dangerous then we get some hamon my mouth says yes but my heart says no hit that with a little bit of pepper and then he's got another piece of dough right here guess where that's going on top we are going to hide the shameful amount of cheese that is in this pizza smart oh my what's happening all of that's being topped with onion everything that's happening in this moment is unexpected uncalled for as well guys I've just been through a whirlwind of pizza making that was really intense boom he tosses it way back and we will see you later right now he's adjusting the temperature inside the oven he's taking out a load of this charcoal discarding that on the side and then right here this is our pizza oh he flipped it what downstairs in the comments let me know please is there anything Italian about what's happening right now oh he Chucks that back in the oven and we wait more he's taking it out one more time going to The Cutting station over here boom give it a flip steaming hot I've never seen a pizza like this he's given it a chop B they put it here and it is ready to be taken to the table all right folks I told you this was the last meal of the day do you understand why I'm going to work my way up to the pizza but first this something that's not pizza something I'm going to be eating with the pizza it's called Fine nut this right here is a combination of chickpea flour oil salt and water oh yes it's taking a beautiful Journey over here to the oven wow he's getting it really deep in there after cooking the final product looks like this it's going to get sliced up piece by piece oh looks like he's cutting out shingles for a roof or something now typically you're supposed to eat this on top of the pizza we'll do that later but I want to see what this tastes like spongy soft warm it tastes like almost nothing I'm not sure why people combine these maybe I'll understand why soon from here there's nothing to do but to actually try it oh my a legendary cheese Pole right there oh my God that is heavy it's pure melted cheese the crust I like it it's very thin almost a little biscuit there's something sour in here I I think it's a ham this is wild they've taken pizza and they've reinterpreted and then they misunderstood it and then they reinterpreted it again and then they made it backwards and then forwards again and then you got this right here question do I like it yes so from here we're going to add this now this is a very traditional step to eating pizza here they add that to the top and then they take a bite it doesn't give it any more flavor it gives it some structure and some stability like the US dollar this pizza cost a little bit over $12 and this is I mean not even worth counting very affordable at the end of the day it's very Classico it's very Argentino I enjoy trying it and would I try it again absolutely from here I'm going to go outside and tell you if we broke $100 today and which food was my absolute favorite today I set out to spend $100 on street food here in buess Aris did I hit my goal did I achieve my aim did I conquer my dream no no I did not in said I spent only IM meanly 6655 today we tried a whole vast array of Argentinian food this place is wild when it comes to the cuisine my favorite from today definitely it would be that Skillet with the provolone baked inside maybe it was cuz it was early in the day and I was hungry maybe cuz it just tasted delicious anyways before we go I want to say a huge thank you to locy for making this video possible you see locy offers customized private walking tours led by over 5,000 passionate locals in more than 300 cities around the world and if you're looking to have an authentic approach to a tour like a friend showing you around a city going to non-touristic type places if you are trying to maximize your time while you are on vacation and get the most out of your time off you should work with localy to get a guy today otherwise guys that is it for this one thank you so much for watching I will see you next time peace all right too much cheese I kind of wish I was lactose intolerant I'd make better decisions if you love Indian food then you're going to love our new channel best ever food India subscribe now for weekly videos showcasing the most unique street food from around the country

Channel: More Best Ever Food Review Show

Views: 1,385,256

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Id: Y1ueMoJqw3U

Length: 18min 55sec (1135 seconds)

Published: Sat May 25 2024