How does one eat like an Argentine?
The stereotypical (though hardly untrue) reply might be: “With lots of meat.” Argentina is known for its plentiful herds of cattle grazing its verdant plains.
In the higher altitudes of Patagonia, flocks of sheep roam and Patagonian lamb is a particular delicacy.
That’s a lot of meat. So how do Argentines like it best? The answer comes from the traditions of the gauchos or Argentinian cowboys who have been grilling beef and lamb over open fires for ages.
Thankfully, we don’t have to head out to the wilderness to experience this rib-tickling barbecue or asado.
Nearly every street corner in Buenos Aires will have a parilla or barbecue restaurant promising the best asado in town. We’ve been told to expect copious amounts of lightly charred meats fresh from the grill.
Beyond the usual beef, lamb and pork, other smoky delicacies include sweetbreads and blood sausages. A side of fries and a generous topping of chimichurri (a green salsa that’s the national condiment) and we’re all set.
Our friend Meena, who can challenge the best amongst the most carnivorous of us, tells us of her favourite parilla, a local spot a Porteño pal had taken her to many a time. That’s where we’re heading to for our fill of asado.
With great hopes, come great expectations. Or so they say. We are never afraid to hope too much, to dare greatly, only to expect too little.