Travel Reference
In-Depth Information
Staples & Specialties
BEEF
Argentines have perfected the art of grilling beef on the
asado
(barbecue). This involves
cooking with coals and using only salt to prepare the meat. On the grill itself, slanted run-
ners funnel the excess fat to the sides, and an adjustable height system directs the perfect
amount of heat to the meat. The
asado
is a family institution, often taking place on
Sunday in the backyards of houses all over the country.
A traditional
parrillada
(mixed grill) is a common preparation at
parrillas
(steak-
houses) and offers a little bit of everything. Expect
choripán
(a sausage appetizer),
pollo
(chicken),
costillas
(ribs) and
carne
(beef). It can also come with more exotic items such
as
chinchulines
(small intestines),
mojellas
(sweetbreads) and
morcilla
(blood sausage).
Common steak cuts:
»
Bife de chorizo
Sirloin; a popular thick and juicy cut.
»
Bife de costilla
T-bone or Porterhouse steak.
»
Bife de lomo
Tenderloin; a tender though less flavorful piece.
»
Cuadril
Rump steak; often a thin cut.
»
Ojo de bife
Ribeye; a choice smaller morsel.
»
Tira de asado
Short ribs; thin, crispy strips of ribs.
»
Vacío
Flank steak; textured, chewy and flavorful.
If you don't specify how you want your steak cooked, it will come
a punto
(medium to
well done). Getting a steak medium rare or rare is harder than you'd imagine. If you want
some pink in the center, order it
jugoso;
if you like it truly rare, try
vuelta y vuelta
.
Don't miss
chimichurri,
a tasty sauce made with olive oil, garlic and parsley - it adds a
tantalizing spiciness. Occasionally you can also get
salsa criolla,
a condiment made of
diced tomatoes, onion and parsley.
