Traveling to Argentina: Essential Tips and Destinations

Buenos Aires At A Glance

Exploring Buenos Aires in January and February feels like discovering a secret version of the city. While many porteños escape to the coast because the heat can, on rare occasion, get into the mid-90s F (33-34 C) we found ourselves wandering through a more relaxed capital, where the usual bustle gives way to open spaces and empty park benches.

In the heart of the city, you’re never more than a five-minute walk from either a family-friendly park or a bookstore — and sometimes it feels like there are at least three of each on every block. While not every park has a playground, enough do to keep any elementary or younger tween entertained. Just when you think you’ve mapped out all the local plazas and librerías [a bookstore, not a library] in your neighborhood, you’ll stumble across another hidden park tucked between buildings or a cozy bookshop that somehow escaped your notice for weeks.

The city captivated us with its endless cultural offerings, from impromptu tango in Plaza Dorrego to thought-provoking street art in Palermo, La Boca and Colegiales. But what truly won us over was Buenos Aires’ culinary soul, which stays vibrant even in peak summer. We found ourselves planning our mornings around Wi-Fi, coffee (including the “Lagrima” – an Argentinean classic that is mostly warmed milk, with a tear drop of coffee mixed in) and sugar-coated, buttery medialunas. In the afternoons, we [led by a very motivated 10 year old] sought out heladerías, where the local artisanal ice cream rivals Italy’s finest gelaterias.

Between hidden restaurants tucked behind unmarked doors and flower shops (you’d never know that unassuming doorway leads to some of the city’s most innovative cuisine), and grilled choripán from our favorite neighborhood parrilla, we discovered that food exploration here is as much about the hunt as it is about the meal. January travelers might get lucky enough to experience the Choripán Festival at the Buenos Aires Hipódromo, where dozens of the city’s best vendors elevate this “simple” street food into an art form.

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