Monday, April 26, 2010


Argentinian meat is said to be some of the best in the world. The high-quality beef that's omnipresent in Argentine restaurants and supermarkets is famously hormone and cruelty free, and is extremely lean due to the amount of exercise that the cows receive in their open pastures. Given the fact that Rives and I watched Food Inc. the night before we left for South America, and have more or less sworn off American beef, we've been extrmely happy to indulge in Argentine carne. Some of our favorite meat-speriences:

Jumbo parilla in Montevideo's Marcado del Puerto, a charming, enormous marketplace filled with open parilla restaurants. (Technically in Uruguay, not Argentina, but close enough!)

This waiter was trying to explain the different cuts of meat to me, but I got a bit distracted.

Huge delicious steaks (ojo de bife and bife de chorizo) at Rosalia, a traditional parilla restaurant in Palermo, Buenos Aires. We requested that the steaks be "jugoso," or "juicy."

Brochette de lomo at La Cabrera, one of the most excellent (albeit, tourist-filled) steak houses in Buenos Aires. If you go here, get this. Service includes a bounty of outstanding free side dishes.

Choripan was our street food of choice in BsAs. Juicy chorizo, fresh crispy bread, and chimichurri. que rico.

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