A Guide to Eating Meat in Argentina
When travelling to Argentina – the country where meat is king – it can be a bit overwhelming when you’re sitting in a Parrilla (barbecued meat restaurant) in front of a seemingly endless choice of meat. What to choose? What is the difference between entraña or vacio? It’s a dilemma that many tourists in Argentina face. Especially since most are used to choices limited to a rib eye or sirloin steak at best. We’ve come up with a short guide to meat in Argentina, so you know what you’re ordering and are sure to not miss out on any of the highlights of Argentine cuisine.
Asado & Parrilla
Traditionally in Argentina, beef is cooked slowly and steadily on a barbecue, a parrilla. The unique feature of the Argentine parrilla is the way in which the meat is cooked. Rather than using ready-made charcoal, the asador (grillmaster) uses hot coals that have been simmering away under a pile of burning wood. The word asado not only refers to a large home BBQ prepared for groups of friends or family, but also to a cut of meat that is served in parrilla restaurants.
Well Done, Medium or Rare?
Argentines usually like their beef well done and will assume you do too. A waiter rarely asks how you would like your steak cooked, so if you want it rare, make sure you let him know beforehand. There are three ways to order your beef; Jugoso (juicy or medium rare), A Punto (to the point or medium) and cocido (cooked or well done).
Vocabulary you'll need when eating at a Parrilla:
- Asado: Barbecue
- Carne de Vaca: Beef
- Cerdo: Pork
- Pollo: Chicken
- Ternera: Veal
- Parrillada: Selection of meats (probably your best bet if you’re new to Argentine meat and want to order a selection of the most popular cuts & parts)
- Morcilla: Blood sausage or black pudding
- Entraña: Skirt steak (thin, flat steak)
- Vacio: Flank steak (thicker steak, one of the most popular options)
- Chinchulin: Intestines
- Riñones: Kidneys
- Cordero: Lamb
- Higado: Liver
- Tira de Asado: Rack of ribs
- Bife de Costilla: Rib steak
- Bife de Lomo: Tenderloin
- Choripan: Sausage sandwich (with chorizo sausage)
- Bife de chorizo: Sirloin Steak
- Ojo de Bife: Rump Steak
- Molleja: Sweetbread or gizzard
- Chimichurri: Traditional condiment (mixed herbs and olive oil)
Picada, Achuras & the Main Steak Course
Your meat feast in Argentina will usually start off with a picada, a spread of cured, dried meat and cheese, served as an appetizer. This is more common at home barbecues, as something for guests to nibble on while the asador gets the fire started. Achuras is what you’ll be served first at a Parrilla restaurant before the main cuts of beefs. This round, depending on the restaurant, usually includes Molleja, Chinchulin, Riñones and almost always Chorizo or Morcilla, served with bread and topped with the all-important chimichurri sauce. Then comes the main course, with cuts of meat of your choice, usually served with papas fritas (French fries or chips) or a salad.
So, after having read this quick guide to meat in Argentina you’re fully equipped to enjoy a great meal out at a Parrilla in Argentina. And remember: A good Argentine steak is always best accompanied by a glass of Argentine red wine. Go for a Malbec for a traditional Argentine favourite.
Make unforgettable memories with the Argentine Experience or the incredible Gaucho Experience in Buenos Aires, with either you will get to taste authentic Argentine asado!
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