Food

ARGENTINA & URUGUAY NOMS: A SPRING BREAK FULL OF STEAK & POSTRES

Argentina is best known for their steak and wine due to their vast grasslands and ideal soil and climate. So even though I try to stay away from beef for environmental reasons we were obviously going to try Argentinian beef which is known as some of the best beef in the world.   

The traditional cut is called Bife de Chorizo and compared to a skirt steak it is a little bit thicker, contains a little bit more fat around the edges and is more tender. Every street corner is decorated with a “Parillo” a grill that constantly has chorizo and vegetables grilling on the side and big, juicy slabs are put on the grill upon request. There are also many bakeries serving up fresh alfajores (two soft cookies sandwiched together with a generous helping of creamy dulce de leche), pastelitos (little cakes with all sorts of creams and toppings) and Italian style cookies.

Argentina has both strong Italian and Latin American roots which strongly influences both the culture and the food. There seem to be a fair amount of pizza cafe-type places with very promising looking pizzas as well as little bistro type places serving up fresh handmade noodles that were clearly made in-house.

The most common go-to restaurants in Argentina, however, are the parillos, which are nicknamed “Lo.” We ate at one place called Lo de Jesus, but saw other places like Lo de Bebe, Lo de Leo and well I think you get the jist. These can be very casual counter places or fancier white tablecloth, wine bar places and everything in-between. For lunch I would suggest going with the restaurants “menu del dia” which includes bread, a salad, some healthy portion of meat, a little pastry and a hot drink. For dinner I would suggest getting some cut of Argentinian steak and pairing it with a deep purple colored glass of Malbec (if you’re 18 of course…) made from grapes only found in Argentina.
I decided to live up to the “gringo” stereotype and take a picture of every delicious and unique meal before chowing down. So low and behold here is compilation of the yummy noms my father and I have gotten try, enjoy.

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TarTar served with capers, parmesan, and lettuce; an app from our tango show in BA
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Spinach and Roquefort Quiche (San Telmo, BA)
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Cup of Malbec from a Wine bar in Palermo, Buenos Aires
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Bife de Chorizo
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Sausage Sandwich: fried potato strings, spinach, spicy sauce, parmesan crusted ciabatta bun
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Argentinian Pizza: Jamon, olives, mozzarella and an Empanada
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Bife de Chorizo and a Ribeye, served with a salsa, chimichurri and cream sauce
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Larger than life bucket of ice cream (helado): Chocolate with walnuts, Dulce de leche with Argentinian candy and some sort of special vanilla cream one that we got randomly (Palermo, Buenos Aires)
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Some random dulce de leche pastry we picked up, topped with merengue of course (San Antonio de Areco, ARG)
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A traditional Alfajor: two cloud-like powdery cookies sandwiched with a huge amount of dulce de leche and rolled in coconut (Bakery in Recoletta, Buenos Aires)
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A cheese and smoked meat shop: we picked up some salami and cheese for our long trip from Argentina to Uruguay (consisting of a long bus trip and a longer ferry ride)
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A very delicious grilled veggie salad to accompany our lunch and make us big and strong (San Telmo, a neighborhood in Buenos Aires)
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Grilled Chorizo, an Argentinian staple (Palermo, Buenos Aires)
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Some sort of Argentinian traditional pastry, very flaky and filled with some sort of jam from our Estancia
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Some really amazing yet cheap meat: Beef ribs, pork tenderloin, and fried pork (San Antonio de Areco, ARG)
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Mixed grilled meat skewer from Tango show in Buenos
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All hail the Grill (cooked over a fire to give it some smokey flav), at an Estancia (ranch) near San Antonio de Areco
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Chorizo Sandwich, this was translated to Soccer Sandwich for some reason from Chori, a little front in Palermo, Buenos Aires
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Some local cheese and salami, pre dinner reading at a bar/cafe in San Antonio de Areco, ARG
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Bruschetta that was only meh, an appetizer at our tango show in Buenos Aires
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Arroz con Leche that we had alongside our cortados eaten at a small Parillo in San Antonio de Areco, Argentina
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Spanish Style Tortilla (egg, potato, grilled onions) from Mercado de Puerto in Montevideo
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Fried Calamari from the port area in Montevideo, Uruguay
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Two Chivitas: a traditional Uruguayan sandwich (Steak, ham, hard boiled egg, lettuce, tomato, spicy mayo, melted cheese)
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Hefty bowl full of various cheeses and cured meats

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