10/07/2026 16:26 - Entretenimiento
Aisles packed with eager visitors, producers sharing family recipes, and a vibrant atmosphere of tasting and learning. This is the experience at the 20th edition of Caminos y Sabores, running from July 9 to 12, 2026, at BA Ferial, the renovated Costa Salguero exhibition center in Buenos Aires.
For international visitors, this fair is the perfect gateway to understand Argentine culture through its palate. The event proposes a journey across nine thematic trails dedicated to regional foods, sweets, beverages, cold cuts (picadas), oils, infusions, tourism, and tradition. Additionally, it features a massive food court with over 50 culinary options and a robust schedule of cooking masterclasses led by renowned local chefs.
Milagros del Sol (from Exaltación de la Cruz, Buenos Aires Province) offers 15 artisanal varieties of dulce de leche (the iconic Argentine milk caramel spread), including unique flavors like pistachio, marroc (a local chocolate bar), coffee, and rum. Meanwhile, Alfajores Orense presents a line inspired by mixology, highlighting a gin and lemon flavored alfajor (a traditional sweet sandwich cookie).
The 7 Colinas brewery and El Japonés mill present Gran Coronel, the only rice gin produced in Argentina and one of just three in the world. Another delightful surprise comes from Sapore with their chipanada, a creative twist on the traditional empanada made entirely with chipá dough (a popular gluten-free cheese bread from Argentina's Northeast).
More than 40 chefs will participate in open cooking demonstrations. The opening day featured chef Martín Molteni, who prepared an open-faced Patagonian lamb empanada. Over the weekend, attendees will be able to enjoy classes by prominent figures of Argentine cuisine such as Germán Martitegui, Felicitas Pizarro, and Nicolás Tykocki.
The GustAr space, a government program designed to promote Argentine gastronomy globally, will host producers from various provinces. On Saturday, chef Dante Liporace will present his famous Secuencia de la vaca (The Cow Sequence), a carnivorous tasting menu featuring unique cuts, including an oxtail sandwich and tempura beef brain.
Alfredo S. Quiroga
