Best Asado
Asado de Tira consists of beef short ribs cut flanken-style across the bone into thin strips. It is a defining element of the traditional Argentine asado, where the meat is seasoned simply with salt and grilled low and slow over wood or charcoal. This cut is favored in South American barbecues for i...
Ojo de Bife is the Argentine term for a ribeye steak, cut from the rib primal section of the cow. It is characterized by a high degree of intramuscular fat marbling, which renders during the cooking process to maintain moisture. In Argentine cuisine, the cut is a staple of the asado, a traditional b...
Entraña is a thin, long cut of beef skirt steak that plays an essential role in Argentine asado (barbecue) traditions. The cut is known for its robust flavor profile and requires only brief cooking over high heat, typically 5-7 minutes per side. While historically less valued than other cuts in Arge...
Vacío is a boneless cut of beef from the flank or abdominal region of the cow, widely consumed in Argentine and Uruguayan cuisine as a centerpiece of the traditional asado. The cut is characterized by a layer of fat on one side that renders and crisps during cooking, while the meat itself is lean an...
In Argentine cuisine, mollejas refer to beef sweetbreads, specifically the thymus gland, though the pancreas is also occasionally used. They are a traditional component of an asado, where they are slow-roasted over charcoal on a parilla grill to render the heavy fat. This extended cooking process yi...
Chorizo Criollo is a coarse, fresh pork sausage that serves as a foundational component of the traditional Argentine asado. Unlike dry-cured Spanish chorizo, this Argentine variety is uncured and typically seasoned with a simple blend of salt, garlic, paprika, and regional herbs. It is designed to b...
Built in 1868 in Montevideo, Uruguay, the Mercado del Puerto originally served as a fruit and vegetable market and is today famous for its traditional parrilla restaurants.
Matambre is a thin Argentine flank cut stuffed with vegetables, hard-boiled eggs, and herbs, then rolled, tied, and grilled or boiled, with the name translating roughly to 'hunger killer.'
Argentine cuisine combines Indigenous and regional South American ingredients with strong Spanish and Italian influences created through settlement and immigration. Beef is prominent, especially in asado, a social meal built around meats cooked over a grill or open fire, while empanadas vary in fill...
Chinchulines are grilled small intestines of beef, a traditional Argentine offal cut braided and cooked over coals, valued for their crispy texture and strong flavor.
