Tag: Beef

STEP-BY-STEP GUIDE TO THE PERFECT ARGENTINE ASADO

The fastest way to make enemies in Argentina is to compare the asado to a barbecue. It’s the same, right? No, the locals will tell you, through gritted teeth, it is not the same. Your gas-fuelled blow-torching of conveyor-belt beef patties has nothing in common with our sacred asado.

June 15th, 2017

WHAT’S THE BEEF? OUR INSIDER’S GUIDE ON THE BEST CUTS TO ORDER AND WHERE IN BUENOS AIRES

On the average seven-day visit to Buenos Aires, dining at a parrilla between two and five times is a likely scenario. And as there’s seemingly a steakhouse on every other corner offering up high-protein experiences, it can be often overwhelming to know what the best steak on the menu is. This TRA guide trims the excess fat so you know exactly which cut to order and where.

February 24th, 2016

Discover the Art of Butchery in Argentina

Ariel Argomaniz and Mariano Cafarelli

Although every Argentine wolfed down 59.4 kilos of beef in 2014 according to the CICCRA meat chamber (that’s 163 grams a day), beef consumption is actually in decline in Argentina. Surprised? Me too, given the number of parrillas lining the streets of, well, anywhere, and asado invitations I get each week.

May 14th, 2015

Porteño Burger Boom: Where To Eat Burgers in Buenos Aires

Burgers aren’t a food trend, they’re a lifestyle. It’s a scientific fact that eating an awesome burger will make you happy, and luckily within the past two years, Buenos Aires has followed in many major city’s food scene footprints by opening burger dens devoted to the beef patty, bun, sauce, and topping way of life.

December 4th, 2014

A Meat-Lover’s Guide to Beef Cuts in Argentina

Look up Argentina in the dictionary and the definition says, ʻsynonym of meatʼ. Okay, thatʼs not true. But it should be, because this country is all about the carne. Give or take a few steaks, Argentineans eat about 55kg of beef each a year. Thatʼs almost double what North Americans put away.

June 19th, 2014

Meat & Greet the Best Steak Restaurants in Buenos Aires

It’s a well-known fact that some die-hard vegetarians have returned to the dark side after scenting the meaty whiff of a perfectly seared Argentine steak. Caught between righteous beliefs and the urge to just, try, a, little sliver of lomo (because you’re only in Argentina once, right?), many have fallen at the first hurdle when faced with a parrilla. But for those beef eaters who have no such qualms, how do you choose from the hundreds of steakhouses in Buenos Aires? Here’s our indispensable guide to steaks in the city.

January 29th, 2014

Beyond Steak & Empanadas – Argentina’s New Wave Cuisine

Argentina's New Wave Cuisine

It’s easy to get carried away with the stereotypical image of Argentina as the land of red meat, but there is far more to Argentine cuisine than empanadas and steak. Which is obvious when you think of the ingredients that make up this country – Hispanic, pre-colonial and endless waves of immigrants, all mixed together in a rich stew. Scratch a little deeper and you will uncover all kinds of other influences. The country’s modern chefs have drawn on regional dishes beyond the Pampa and its famous grass-fed beef cattle…

March 20th, 2012

Gauchos in Buenos Aires – Feria de Mataderos

Mataderos Gaucho dancers

It is ox blood that first stained the slaughterhouses of Mataderos pink. The name of the neighbourhood itself means ‘slaughterhouses’. And throughout the week, Mataderos is still bovine hell – your last steak was probably alive and well (although a little trepidatious) until entering this suburb, at the westernmost end of Buenos Aires. However, on the weekend, particularly Sundays, the center of Mataderos becomes a fair and a celebration of all things country. It is where the country and city clash…

March 25th, 2010

Offal! An introduction to the best parts of an Argentinean Asado

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…

February 26th, 2010