Forget the usual fried calamari. In Buenos Aires, squid has finally leveled up and now shines far beyond deep-frying. Chefs are making the most of it: it hits the grill, the griddle, or comes dressed with spiced oils. Today, it’s all about creativity and technique.
It’s no longer the obligatory starter—it’s become the star of the plate, with unexpected textures and flavors. If you’re dining out, it’s worth paying attention to these five new takes on such a fresh, local product that’s ready to take center stage.
Dining and Cooking