Hey, you don’t have be into offal (variety of internal organ meats) to explore the world of Parrillas (traditional steakhouses and barbecue grilled meat traditions) in Buenos Aires, Argentina. But you will need our “Key to Argentinian Meat Cuts” below. Once you’ve scanned this list then, let’s look at the top 12 local meat eats!
Enjoy your dinner!
Key To Argentinian Meat Cuts:
Al asador/asador criollo
A technique for barbecuing meat (beef, goat, lamb, or pork) vertically on an iron cross over an open flame. Popular in the countryside.
Bife de chorizo
Sirloin (not to be confused with chorizo, which is sausage). When in doubt, always order bife de chorizo, as it’s the best litmus test to identify a great parrilla.
Chimichurri
There are many variations of chimichurri, but most often the sauce is made with chopped parsley, garlic, oregano, red pepper flakes, olive oil, and vinegar.
