Ácido — Restaurant in Autonomous City of Buenos Aires

MY NEW FAVORITE BURGER & FRIES IN BA!

So, I FINALLY made it to ÁCIDO in Chacarita for their Last-Saturday-Of-The-Month gourmet burger lunch (I’ve been previously for dinner, which I loved…)

They’re typically only open Monday thru Friday 8pm-11:30pm, & their menu is excellent, though small, with daily specials typically focused on seasonal treats and/ or whatever catches the chefs fancy, je.

It’s a very young “hipster/ punk” kitchen, so they’re not afraid to “break the rules” (I mean, the 26 year old head chef/ owner Nicolas Tykocki named the restaurant “Ácido” because he loves sour candy- you’ll get a couple tart & fizzy Moguls with your check-, & despite a Michelin nod, in his own words “we don’t take ourselves too seriously”). You can tell they’re having fun, & pushing boundaries, & that usually means a welcome break from the norm for diners, executed perfectly.

The dining room itself is eclectic & funky as well, with mismatched tableware that looks like someone raided their grandma’s basement (wouldn’t be surprised if that was the case, je), but tables are spaced nicely, service is great, wine selection is fairly extensive & diverse (this isn’t your standard “Malbecs or bust” joint) & they don’t do reservas, so it’s “first come, first served”. You’ve also got a pretty clear view into their open kitchen, to see the youthful team at work/ play…

Anyway, on to the burgers…

They start serving at 13hrs/ 1pm, but the line usually forms 30-60 minutes before that. We got there about 12:45pm and were 10th in line, but still managed to snag one of their 4 outdoor tables (small, 2 tops) to enjoy our burgers & beer in the sunny summer weather.

For this particular day, we had our choice of The Classic, or Dry Aged beef, with the option to add demi-glacé as well. We opted for the dry-aged, but both formats included a SUPER juicy (cooked to a perfect medium-rare+) & hefty ground beef patty (~1/3lb I’d guess), a slice of American/ mild cheddar cheese, thinly sliced red onions, a couple thinly sliced sour dill pickles (not the typical “agridulce”, thankfully), all on a fresh baked, super fluffy brioche bun, covered in sesame seeds, with a dollop of their house made mustard seed-garlic aioli. A fairly simple presentation where the beef patty is the star of the show (rightfully so, je).

The burgers also come with a solid portion of their signature french fries, which I believe are par boiled & double fried, resulting in hefty sticks of golden goodness…almost like fluffy mashed potatoes inside, but supremely light & crispy outside, with the perfect crunch. I’m a bit of a “fry snob” and I can honestly say that Ácido has now dethroned Don Julio, for me, as hands down “best fries in CABA”…and maybe anywhere, je (honorable mention to KIDDO as well for their crack-dust seasoned fries, je)

Diners also get a small side of ketchup, more of the mustard seed/ garlic aioli, & a scoop of a slightly smoky and spicy mayo with peppers that was tasty to dip the fries into.

Now, fair warning, this was BY FAR the most expensive burger I’ve ever had in Buenos Aires, clocking in at 36k pesos (~$30 USD as of January 2025) with fries, making previous cheto cheeseburger champ -Pony Line at The Four Seasons- seem almost “cheap” by comparison, je. But it was also, FAR AND AWAY, the most delicious burger I’ve had in Argentina, & rivals the best I’ve had anywhere (looking at you: Burger Joint NYC, Corner Bistro NYC, Minetta Tavern NYC, Val’s Burgers Castro Valley, et al). Toss in their flawlessly fantastic french fries (say that 3x fast, je), and to me it’s absolutely worth the once-a-month splurge.

We walked away STUFFED, especially after sharing their day’s postre offering: Panettone Tiramisu, which was as dense as it was flavorful, & despite the sizable hole left in our wallets (even after the 10% cash discount) we left with greasy smiles on our faces. This is a “platonic ideal” of a cheeseburger & fries, and you 100% get what ya pay for. #NoRegrets...

Fuimos por segunda vez a comer a Ácido con mi mujer y esta vez me decidí a escribir una reseña. Ayer me fui decepcionado del lugar realmente y si me tomo el tiempo de escribir una reseña no solo es para alertar si no porque cliente que se queja vuelve. La cocina de estos chicos para mi es superior. No en vano este año le dieron el premio al Chef Joven Michelin 2025. Llegamos 20:15 y por suerte había mesa libre, los chicos nos acomodaron, nos dieron carta y a los 5 minutos ya habiamos pedido todo. 3 platos, uno M y dos XL. Patty melt Tteok cacio e pepe Pollo frito Pedimos 2 copas de vino y agua. 20:40 nos llega el Tteok, plato XL. Logicamente estaba increíble, los dips que trae para mezclar generan una bomba de sabor. El pan de ajo una locura, la ensaladita de hinojo es gloriosa, sin dudas un plato que recomiendo pedir porque es EXCELENTE. Los Tteok estan muy bien logrados. Hasta aquí todo bien. Por norma general entre 2 un plato puede terminarse como mucho en 10 minutos, mas cuando sabes que restan 2 platos mas. 21:30 y aún no habia llegado ni en plato M y el otro XL. Podríamos llamar M a una entrada no? Un patty melt que mucha vuelta no tiene sumado a unas 10 papa fritas aprox... Bueno, le pregunto a la camarera que si había algún problema con los otros platos. Me responde que va a averiguar, "pero que sus platos suelen tardar", a lo que le respondo "hace casi una hora me trajiste el primero". Eso nos genero un poco de bronca porque acá es donde veo la carencia de este restaurante. La atención. Los chicos son muy educados y buena onda, pero cuando vas a pagar un promedio de 40k cada plato, se espera un poco mas que "buena onda". A los 15 minutos nos trae el Pollo frito. Una pieza generosa de pollo bien empanado y frito. Muy sabroso realmente, muy bien cocido y de buena textura. Los pickles que trae son riquisimos y frescos. Al poner el plato en la mesa le pregunto "el Patty melt viene ahora o va a tardar" a lo que de nuevo me dice que va a preguntar... Vuelve a la mesa y dice que en 10 minutos esta. Seguimos hablando de un Patty melt, una hamburguesa con papas fritas... Bueno ok. Le digo que si son 10 minutos reales si, que si no, lo cancele. Llega a los 10 minutos el Patty Melt que tanta fama tiene. La carne muy rica con buen sabor y punto de carne que me gusta, Rare. El pan tostado QUEMADO, no me gustó para nada, de hecho se lo saque casi todo, una vergüenza. Las papas fritas SON EL PUTO AMO del lugar, están muy bien logradas realmente, pero que las papas sean "la estrella" me preocupa. Al pedir la cuenta nos encajan un helado de "pedido de disculpas". Logicamente con tanta cantidad de comida y habiando tenido una ventana de 1 hora entre el primero plato y los restantes el hambre brillaba por su ausencia. 127k de cuenta que sinceramente estoy con bronca de haber pagado. El lugar debe mejorar mucho la atención al cliente, los tiempos entre platos y en la empatia con la gente que va a pagar esos valores. Ojo con el cliente! Un mal día lo puede tener cualquiera, pero avisar, la comunicación es fundamental para que el cliente sepa su situación. Del lugar salis con olor a frito, eso tenganlo en cuenta. Ustedes pregonan el "No nos tomes tan en serio" y yo les pido por favor que "No nos tomen de boludos".

Los aprecio mucho, voy a volver y espero que no me...

Ácido is a place with an energized atmosphere and undeniable soul, tucked away in a remote neighborhood of CABA. The facilities are simple, but the environment attracts a young, hyped crowd. The kitchen serves dishes with a charming presentation and a simple flavor, in the style of "very well-made home cooking," but without the creativity or complexity expected of a Michelin-recognized restaurant. The menu is extremely small, more like that of a wine bar. The service was the weakest point: they don't accept reservations, and there were communication difficulties due to the lack of English-speaking staff. Conclusion: Ácido is worth the visit for its energy and cool, laid-back atmosphere, but it does not justify the Bib Gourmand recognition. There is neither inventive cuisine nor excellent service. It's a good wine bar with hype, but not a must-visit gastronomic destination. I liked it, but I wouldn't return or recommend it to anyone looking for a complete...