We started getting more people in the restaurant. It was nice being cozy, but also nice getting the opportunity to get bigger and receive more people. According to co-owner Federico Laboureau, the team behind Fuegos simply needed the room to accommodate growing demand following the restaurant's increased visibility.
A new generation of chefs is redefining what Argentine cuisine can be, pushing boundaries with molecular gastronomy, celebrating Korean-Argentine fusion, and earning international recognition (including Michelin stars and Green Stars) along the way. Homegrown ingredients remains the focus, but now they're being transformed through fermentation, fire, and innovation. From intimate counter-dining experiences to theatrical tasting menus, Buenos Aires has cemented its place as one of Latin America's most exciting food destinations.
The perfect empanada is a thing of beauty. Imagine that golden, flaky crust with its crimped edges. You take in the color and half-moon shape before the smell of cumin, onions, meat, and spices hits your nose. The filling is boldly seasoned, a balanced mix of salty and umami flavors, with faint sweetness from the onion, smoky notes from the cook on the pastry, and a dash of heat from other seasonings.
