Buenos Aires City Tour

Meats

It is well know the importance of meat in the Argentinean gastronomy. Meat was one of the principal reasons Argentina became one of the top economies of the world. The cattle ranches or estancias in the province of Buenos Aires are evidence of the wealth generated and of the quality level achieved by people with a long tradition as producers of world-class livestock.

The Asador Criollo or grill represents all what the gaucho (plainsmen) traditional meat cooking is all about.

The meat, generally cut in large sections is slowly cooked by irradiation in a circular hearth. The flames never touch the meat that is carefully cooked to perfection under the constant eye of the asador or grill man. Buenos Aires has many Asadores Criollos: Las Nazarenas, La Estancia, La Cabaña, La Caballeriza, Las Lilas are all excellent places to sample Lechón (Young Pork), Chivito (Lamb), Asado (Beef Rib) and the famous bifés (your boneless steak).

The Bifé de Chorizo is a special cut sirloin that you must try. A good meat dinner starts with Chinchulines de Cordero (Stuffed Lamb Tripe) & Mollejas (sweetmeats) that are a particular exquisite treat.

Meat, in Argentina more than a dish, is a tradition.

posted by Rafael @ 3:29 PM