As of March 20, 2020 and by Decree 297/20, the entire country entered a period of social,

preventive and obligatory isolation.

What does this mean?

That you cannot leave your home except to provide yourself with essential items, such as food,

cleaning supplies and medicines.

If you do not comply with these rules, you are breaking the law.


If you have traveled to a country where the virus is spreading or have been in contact with

someone who tested positive, you must stay in isolation for 14 days.

If you have any of the symptoms, call free of charge at 107.


For more information, send an email to turismo@buenosaires.gob.ar

Chimichurri - for when you think our meat can’t get any better.
A legendary sauce of mysterious origin is the perfect accompaniment to spice up our succulent steaks. Here’s how to make it.

1. Ingredients

1 tablespoon of coarse salt, 3 cloves of garlic, 2 tablespoons of oregano, 2 tablespoon of ground chili pepper, white vinegar and olive oil.

2. First, the water

Boil a cup of water in a pan, add a tablespoon of salt and stir until the salt’s dissolved, then turn off the heat and allow to cool to room temperature. That’s the first step done: you’ve got your brine.

3. Chop chop, on to the next step

Finely (very finely!) chop three cloves of garlic, two tablespoons of oregano and two of ground chili pepper, and toss the lot into a bowl.

4. Beat in slow motion

With a great deal of patience, mix the garlic, oregano and chili, then slowly add the vinegar and olive oil. Once you’ve achieved a uniform consistency add the sauce to the brine.

5. One day’s rest

Transfer your “chimi” to an airtight container, wrap the container in foil, and, in appreciation of the joy to come, leave it in the fridge for 24 hours.

6. Spice up your meals

That’s it, you’ve made your first batch of chimichurri. Go wild with this ideal accompaniment to meat and throw it over your choripanes, bondiolas and anything else that tempts you.


Learn more about Porteño gastronomy.