Picture: A typical Argentinean starter with sausages made from beef (no pork in Argentina) with empanadas in the background.
You need three things to get the best of Argentinean food: prime local beef or lamb grilled to perfection on a barbecue, a herb-based slightly spicy sauce by the name of chimichuri to go along with it and a desert based on “dulce de leche”, a milk-based type of caramel that is used in custards, crème brulée and other “dulces” (deserts). Most restaurants will offer all three delicacies. For beef either go for chorizo (tenderloin), lomo (prime cut fillet) or any other parts you feel brave enough to master because portions are always extra large (do not order starters or too many side-orders). Regarding restaurant choices I highly recommend “La Cabrera” in Buenos Aires, the ranch (estancia) San Lorenzo on Peninsula Valdes or “Casimiro Bigua” in El Calafate. It is also worthwhile trying the local tea variety by the name of “maté”: it comes in a cute cup with a silver straw but tends to be very strong, more like coffee. Here are the links:
http://www.parrillalacabrera.com.ar/
http://www.welcomeargentina.com/puertopiramides/san-lorenzo-magellanic-penguin.html
Picture: The famous Patagonia lamb.
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