Mention to anyone from Buenos Aires you’re going to Córdoba and they’ll make a drinking notion with their hand, and usually a sound like ‘wa-hey’. But Córdoba also has a rich cultural heritage and fascinating history just waiting to be explored.
Recently my vegetarian mate Brian came to Argentina – land of the cow – on a ‘meat sabbatical’. OK, that’s not strictly true – he came here to go skiing in Bariloche, but what he discovered in Buenos Aires was so much more enriching, literally: parrillas
Choripán – Sausage in a bun, Argentina style. It took me two years of living in Argentina to figure out that choripán – the ultimate Argentinian street snack – is cunningly named from the words chorizo, a sausage, and pan, meaning bread. (Of course, it took me four years to realise that ‘chile con carne’ is ‘chilli with meat’ – so what can I say.) What’s in choripán? Only the finest cuts of pork or beef. Ha ha, not really…
Granted, it doesn’t help that chinchulines look exactly like what they are; namely the small intestine, but these little innards are an indispensable part of that indispensable Buenos Aires experience: the asado barbecue. Closing your eyes is one tactic. Another is to quaff enough Malbec to not really care what you throw down your throat. But those who do have the, er, guts to order dangly bits of cow will be rewarded with a tasty treat, or at least a good story to tell your mates at home…
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