BA - bring an appetite
A note about pizza. Buenos Aires has it. It came across the Atlantic with upteen boatloads of Italian immigrants. BA pizza ranges from utter wretchedness to the sublime, and there’s little predicting which you’ll get without getting inside information. And I’m going guidebook-free at the moment, so just about everything is a surprise, for good or for ill. I did hit on a good one this afternoon, though.
La Casona, Calle Maípu, Buenos Aires
The key to Argentine pizza appreciation is cheese. Let’s go ahead and stipulate that any idiot, in any country, can make a decent crust (although whether that crust should be thick or thin is an issue I’ll leave to the debate of consumers more discerning than I am).
Argentinos also generally don’t get as worked up over toppings as Americans do. There are four sanctioned Argentine toppings - ham, onions, hardboiled eggs, and tomatoes. If you really must make it difficult, you might combine two or more of these on the same pie. I would add olives to the list, except that there is no element of choice about them - they just are. You may have some sauce, but it will be applied with a teaspoon, not a ladle.
So that leaves cheese (mainly mozzarella, but I’ve seen Roquefort offered and had the misfortune of getting served one with pre-sliced processed cheese substitute) as the major differentiating factor between a merely adequate slice and Something To Write Home About. And the cheese this afternoon, I’m happy to report, was outstanding.