Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers rave about the Pomodori misti, calling it a vibrant standout, while the overall vibe is one of warm, rustic comfort that feels like a cherished neighborhood secret.
“Red tomatoes, yellow tomatoes, green tomatoes — they're not unripe, it's the variety. I'm starting with the yellow one with fresh oregano, dressed in oil, salt, vinegar, and marjoram. I could easily live exclusively on tomatoes.”
What creators say
1 creator has covered El Preferido de Palermo. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
Da DON JULIO: la migliore carne alla griglia di tutta l'Argentina 🥩🍖 🇦🇷 · @ 0:17
El Preferido de Palermo is a fantastic walk-in-only spot in Buenos Aires with incredible homemade charcuterie, the best milanesa in the city, and a lively atmosphere — super recommended.
Dishes mentioned
Milanesa de Bife de Chorizo
This is the dish you absolutely have to order if you come here. It's a milanesa de bife de chorizo, and it's perfect — the best milanesa of the whole trip, no contest. The breading is perfect, the crunch is perfect, the salt level is just right. They bring lemon too if you want to add it. If you come with kids who only eat schnitzel, this will be the best schnitzel of their life.
Carpaccio di Pomodoro
The tomato is perfect, and it's peak season. Sliced super thin, with a bit of oil, a bit of vinegar, and some herbs on top. For us Italians who are used to good products, I can assure you this is a great product — delicious, fresh, a little tangy. I could easily live exclusively on tomatoes.
Hummus di Zucca
I don't normally order a dish like this, but I tried it and I was like, what is this? It's incredible. I don't care about anything else, they'll carry me out on a stretcher.
Farinata con Provolone
This is kind of like farinata with provolone. It's delicious — super crunchy on the outside, super soft in the middle, with paprika powder on top. The cheese makes it especially flavorful. An absolute bomb.
Pomodori Misti
Red tomatoes, yellow tomatoes, green tomatoes — they're not unripe, it's the variety. I'm starting with the yellow one with fresh oregano, dressed in oil, salt, vinegar, and marjoram. I could easily live exclusively on tomatoes.
