For the last 13 years, it has been my hope—and obsession—to find a pizza place in Córdoba that’s a lot more American and a lot less Argentine.
Over time, my husband and I have had the opportunity to try American-style pizza at places like Hell’s Pizza in Mar del Plata, and Bronx Pizza, Ugi’s, and Sbarro in Buenos Aires.
Of course, our home province of Córdoba hasn’t done too badly either. Restaurants like Big Mamma’s, Chicago American Bar, and PIBI Güemes have served up some decent pizzas that reminded us of home.
But over the past year or so, we’ve discovered two new pizza spots in Córdoba City that have made our taste buds very happy.
The most recent one we tried is called DOM Gastronomía & Arte. While the size of their pizzas may not be as impressive as the ones from Big Mamma’s, Sbarro, or back home, the flavor absolutely deserves a round of applause.
Our favorite is the Mexican-style pizza, which comes loaded with red and green peppers, as well as onions. But best of all—it’s VERY, VERY SPICY.
Now, spicy food isn’t exactly common in Argentina. In fact, most Argentines avoid anything even remotely spicy. But my husband and I love it—probably thanks to his Puerto Rican roots and my U.S. upbringing.
 |
| Mexican-Styled Pizza |
Another favorite is, of course, the pepperoni pizza (shown above). Pepperoni still isn’t a common topping in Córdoba City, but it’s way easier to find now than it was when we first moved to Argentina.
As for the dough, both flavors are pleasantly soft—no overbaked crusts that require T-Rex teeth to chew through. And that’s a win in my book, because at nearly 50, my teeth just aren’t what they used to be!
But there's another pizza place we’ve been enjoying for the last few years that I haven’t really highlighted until now: Bravucona. And sadly, I've learned that they have recently gone out of business. However, they definitely deserve to be mentioned.
As you can see, the shape wasn’t your typical round pizza—it was more of an oval. But don’t let that fool you. It was still delicious.
They often drizzled the top with barbecue sauce, which I personally loved.
The only downside to Bravucona’s pizza was that the crust could get a bit hard—especially if you didn’t eat it right away. Fresh out of the oven, it was great. But once it cooled down, the crust turned to stone. Unfortunately, reheating didn’t help much either.
Still, Bravucona had a bonus that we couldn’t resist: donuts. The donuts came in fun shapes, colors, and even with little faces showing all kinds of moods.
But what I loved most was that they were filled—with Bavarian cream and jelly! This was a big departure from typical Argentine pastries, which are almost always filled with dulce de leche.
Don’t get me wrong—I like dulce de leche just fine. But sometimes, we craved a little more variety in our donut fillings.
So, which one was better: DOM or Bravucona?
The truth is, there was no clear winner—both offered something special in their own way.
The hubs always leaned more toward Bravucona. I’ll admit, I loved their donuts. But when it comes to pizza, I still prefer DOM—for its classic shape and soft, flavorful crust.
Even as places come and go, one thing’s for sure—Córdoba’s pizza scene is finally starting to feel a little more like home.
No comments:
Post a Comment