Fodor's Expert Review Chira
While Nikkei cuisine is taking Argentina by storm, some chefs have realized that Japanese isn't the only cuisine that pairs with the explosive flavors of Peru. In this understated dining room, chef Renato Ortigas is turning out fascinating modern Andean dishes that combine elements from the Mediterranean and the Caribbean, to resounding accolades. The name comes from the Quechua word for a chili seed, and there's no question that Ortigas is trying to plant something new. Not to be missed are his anticuchos de chipirones, tender baby squid bathed in a smoking red pepper sauce. The service is friendly and faultless, though perhaps over-informative, as the staff seem to have been trained to let you in on every element of the dishes.
Buenos Aires, Buenos Aires 1864, Argentina