The City of Buenos Aires was founded twice. It was first founded in 1536, when the Spanish colonizer Pedro de Mendoza established the first settlement. He named it ‘Ciudad del Espíritu Santo y Puerto Santa María del Buen Ayre’ (City of the Holy Spirit and Port Saint Mary of the Good Air). The second and final foundation was made by Juan de Garay in 1580, who named the city 'Ciudad de Trinidad' (City of Trinity).

During the second half of the nineteenth century, the port was the point of arrival for the big immigration wave promoted by the Argentine State to populate the nation. Spanish, Italians, Syrian-Lebanese, Poles and Russians engraved on Buenos Aires that cultural eclecticism which distinguishes it.

Throughout the twentieth century, successive internal migration from Latin America and the Orient made Buenos Aires a cosmopolitan city, where people from different cultures and religions live together.


The City of Buenos Aires has a mild climate all year round. With an average annual temperature of 18 °C (64 °F) and just a very few days of intense heat or cold, Buenos Aires can be visited at any time of year.

The coldest month is July. Although frosts are rare, it is recommendable to go out with a wool coat, a jacket or overcoat and scarf. In winter the cold is moderate during the day, but at night the temperature drops considerably. In summer the heat is humid. Mornings are warm, while around midday and early afternoon temperatures rise significantly. At night, the heat decreases slightly, so fresh and light clothing is used and there is no need for coats.

The wettest seasons are spring and autumn (March to June and September to December).There are mild or brief showers that do not affect the various activities available and you can walk down the street with an umbrella or raincoat.

On sunny days of autumn and spring, mornings are cool, around noon the thermometer rises to a nice temperature and drops again at night.


The gastronomy of the City of Buenos Aires is the result of ongoing encounters between different products and ethnicities. Here is where the countryside and the city merged, the longstanding settler and the recent immigrant, the European and the Native American. These culinary fusions are taking place since colonial times and gave the Food of this city its very own characteristics.

This is why dishes such as stew, roast, pizza, pasta and the Hispanic rice meals, coexist with the Arabian kebbe, los Milanese, Vienna sausages, French patisserie and the recent Asian dishes. This amalgamation has been forming a vital and dynamic cuisine, which is still forging its identity.