In our new Globe Trotter series, Viral Travel reviews all the best places to see, eat, and stay at, in every country of the world!
This week we visit: Argentina
The relationship between Argentina and beef is a very special one. Beef has been the staple of Argentinian cuisine for centuries and if there is one country in the world where you would go to eat meat – this South American country would be your best bet.
In Argentina, they definitely know how to do steaks and you should have absolutely no troubles finding that perfect steak to satisfy all your meat needs. In order to know what you are ordering, we have compiled a small steak glossary for you here.
Bife de chorizo is their name for sirloin, a very popular cut in Argentina, juicy and thick. Bifa de costilla is what they call T-bone steak, sometimes also referred to as chuleta. If you are looking for something more tender, like tenderloin, you should ask for bife de lomo. Cuadril is rump steak, often quite thinly cut. Ojo de bife is ribeye, tira de asado are shortribs and vacio is flank steak.
The default steak in Argentina is medium – punto. If you want it well-done, ask for bien cocido, if you want medium rare steak, ask for jugoso and if you want it rare, ask for poco cocido.
If you are looking for a place to eat a steak in Buenos Aires, we also have a few suggestions for you: La Cabrera – very busy, offering huge portions; La Brigada – more traditional; La Dorita – offering more than just steaks; Cabana Las Lilas – a fancy, upscale steak house and Don Julio – family owned, great wines.