I had delicious take-out pizza the other night. It traveled all the way from Buenos Aires to Los Angeles, a feat I'll not be able to accomplish often, considering the distance. The pizza, topped with mozzarella, artichoke hearts, mushrooms and hearts of palm, was left over from lunch at Pizzeria Guerrin on Avenida Corrientes, a busy street lined with theaters, cafes, pizza places and book shops.
Some say Guerrin has the best pizza in the city. I can't vouch for that, but it's always crowded, noisy and lively. There's a long line at the front for take-out next to a counter for standees eating on the run. Tables are in back in a clubby wood-paneled area with old fashioned lamps attached to the walls, ceiling fans and brass chandeliers.
The menu lists a dazzling variety of pizzas, divided into categories for various cheeses including Roquefort, provolone, ricotta, mozzarella and Gruyere; raw and cooked ham; mayonnaise and cream; tuna; shrimp and other shellfish; octopus; vegetables such as asparagus, mushrooms and tomato slices, and even fruit.
One night I split a Napolitana (mozzarella, fresh tomato slices and chopped garlic) with friends, and it was so good, thin and crusted at the edges, that I had to go back for more. Greedily ordering a whole pizza for myself is what brought on the longest take-out trip I have ever made.
Pizzeria Guerrin, Avenida Corrientes 1368, Buenos Aires. Tel: 4371-8141
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