When we first walked into Pizzeria Guerrin in Buenos Aires we thought it was a small fast food joint since the counters were stacked high with delivery boxes and several people were eating standing up at the bar. I was starting to get a feeling of disappointment when I saw a large dining room beyond the hustle and bustle of delivery boys and take-out customers.
The dining rooms were full of local families, in some cases three or four generations sitting at the same table, without a tourist in sight. Pizzeria Guerrin apparently occupies most of the building with three floors of dining rooms, employing a horde of cooks, waiters, and delivery boys. But it still remains a mom and pop business started by a family of Italian immigrants in 1932.
We started out with a few slices of mozzarella pizza which did not look all that promising on arrival. However appearances were deceiving since I didn’t even get a chance to take a snapshot before they vanished from the plate in a chorus of mmmmmms. The second candidate was a slice of vegetarian pizza, just to mix things up.
The main course, consisted of half a pie of four cheeses and another half pie with provolone and sliced eggplant. I managed to momentarily fight off the flurry of stabbing forks long enough to snap a few shots with my iPhone 4. As a side dish we had ordered two slices of faina, a thick fried pancake made of chickpea flour and olive oil that is meant to be eaten with a bite of pizza in the same fork stab. I was also very appreciative of the ice cold draft Quilmes, which is noteworthy because it is the coldest beer I have had in Buenos Aires restaurant to date.
After the feeding frenzy was over we ordered coffee, and even though we were stuffed, decided to share a portion of almond ice cream out of curiosity. For some reason we didn’t expect the almond ice cream to be that great, this being a pizzeria and not a gelateria, but it turned out to be both homemade and amazing.