This post was produced by National Geographic Traveller (UK).
Huge, flat pampas fan out to the north, west and south of Argentina’s capital, Buenos Aires. These are the pastures on which first-rate Hereford, Brangus and Aberdeen Angus livestock have actually long been raised. Argentina is among the world’s steak hotspots, with grass-fed beef and all its trimmings taking centre phase at dining tables and yard barbecues around the nation; undoubtedly, each Argentine feasted on approximately 116.6 pounds of meat in 2023.
Buenos Aires (the province in addition to the city) is the epicentre of this meat-eating culture. A love for open-fire cooking and a custom of outside dining suggests preparing an asado (barbecue) in your home is a continually popular weekend pursuit, while there are numerous parrillas (steak homes) to work your method through. These variety from modest, family-run joints to first-class hotel dining establishments barbecuing up the complete Monty of choripán sausage sandwiches, sweetbreads, brief ribs, entraña (skirt steak), ribeye and flank. Simply keep in mind to buy a juicy bottle of Argentinian Malbec to couple with your bovine banquet.
1. La Carnicería
For new-school development
When chef Pedro Peña and his service partner Germán Sitz developed La Carnicería, the main concept was to open an unapologetically meat-driven parrilla. Not unexpected, seeing that Sitz– who originates from a household of Jewish immigrant livestock farmers– was born and raised in La Pampa province (fondly referred to as La Carni) and sources grass-raised beef specifically from his household estate Los Abuelos. Enter the facility, situated in the dynamic Palermo Soho area, and you’re met live fire cooking sustained by red quebracho logs, and a rather graphic blown-up image of beef caracasses hanging up in an abattoir. It’s a tight capture in this extremely popular area; the very best location to sit is at the buzzing cooking area counter to absorb the environment by getting near to the intense action and see the steak initially grilled then sliced right in front of you.
La Carnicería partner Germán Sitz sources grass-raised beef specifically from his household estate Los Abuelos.
Picture by La Carnicería
Among Colombian chef Peña’s signature meals is an enormous smoked and grilled part of bife de chorizo. This Argentinian steak cut resembles a New York strip and is served on the bone together with wood plates with velvety pumpkin puree and seasonal greens. Numerous star active ingredients are ready in-house, such as the chorizo– acted as part of a wonderful breakfast meal that consists of peas, a fried egg and brand-new potatoes (a chosen hangover meal)– and a morcilla that stands a great chance of transforming anybody with a hostility to offal, thanks to the addition of apple, white beans and huacatay (Peruvian black mint), which provide the simple blood sausage a brand-new lease of life. Steak, the menu normally consists of a number of pork, lamb and boar meals,