Travel Reference
In-Depth Information
A typical
asado
appetizer is
matambre,
a
pounded flank steak stuffed with hard boiled
eggs, spinach, pieces of ham and vegetables,
then rolled jelly-roll style. Marinated in red
wine and slowly baked, it is sliced and served
with
chimichurri
sauce.
Chimichurri
is a condi-
ment made with oil, vinegar, garlic and pep-
pers. It comes “hot” or “hotter.”
Matambre is
served cold.
We are sad to
note that one of
our favorite
steakhouses, La
Cabaña, a Bue-
nos Aires institu-
tion, has closed.
Empañadas
are mouth-watering finger foods.
Crusty baked dough shells encircle such ingre-
dients as spicy ground beef with black olives,
chunks of chicken, ham and cheese or vegeta-
bles. Delicious.
Churros
are long, thin, hollow pastries that
are fried like donuts. They are often sugared or
filled with jelly.
Mediaslunas
(half moons) are
particularly popular at breakfast, when they
are served with butter and jelly. They are simi-
lar to croissants but are less buttery and flakey.
Pastries are delicious and offerings include
German-style strudels, Italian-style cannoli
and French-style tarts. These are often served
at high tea or with a
cortado
, an espresso that is
cut (
cortado)
with steamed milk.
Argentines never
take their coffee
and dessert
together. The
sweets are eaten
before or after
and are often
accompanied by
a glass of water.
Pizzas are very popular here and they are excel-
lent. Toppings include cheese, olives, ancho-
vies, ham, meatballs, sausage and others. One
restaurant offers 50 different varieties.
Panchos
are beef hot dogs usually sold by
street vendors. You add the condiments.
Fiambres
are toasted sandwiches with a selec-
tion of ingredients.
