Travel Reference
In-Depth Information
The
pampas
or plains have vast
estancias
(ranches) where cattle and sheep are raised.
These are tended by the legendary
gauchos
(cowboys), who wear distinctive attire and are
excellent horsemen.
Did You Know?
The grasses of the
pampas
are so rich in
nutrients that no chemical supple-
ments are required as feed.
The meat is less marbled with fat and therefore
is lower in cholesterol. It has a unique flavor
and is buttery soft.
Bife
reigns supreme here
and appears on lunch and dinner plates in a
variety of cuts and preparations.
Bife
is grilled
on huge skewers over a hardwood fire. Sample
a
parrillada
,
a mélange of different cuts
brought to the table on a mini-grill. It includes
a variety of sausages and organ meats, and is
usually served with a sliced tomato and onion
salad and a huge platter of
papas fritas
(French
fries). Virtually no part of the animal is dis-
carded. Chewy and slightly charred
chinchulines
(cow intestines),
chunky ribs
and
morcillas
(blood sausages) accompany
other meats as part of the renowned
parrillada.
Tip
A real treat is to visit an
estancia
for a
typical
asado
, an Argentine barbecue
(some are within two hours of the city).
