ASADO

From the grass-fed Pampas cows to the unique beef cuts and special asado cooking techniques, Argentinian steak is a work of art from start to finish. The asado takes it’s origin from the Spanish word asar, meaning to grill. An asado is a barbecue used to refer to the dish itself but also allude to preparation technique. The national dish is a variety of meat grilled on a parillo (large grill) packed with steaks, ribs, chorizo, sweetbread and blood sausage.

Also a favorite at anytime, is the empanada, a stuffed savory pastry which, when we were there, cost roughly fifty cents (US) each all over the city. Two or three of these constitute a main lunch meal or a simple snack.