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Archive for category: Argentine Cuisine

Matambre de Cerdo – A cut of pork that gives beef a run for its money!

18 Jul 2012 / in Argentine Cuisine

Most people relate beef to Argentina and parrillas, but personally I almost prefer the pork here because it is so flavorful and has a great distribution of fat.  During the Parrilla Tour in Buenos Aires we often try the cut of pork called Matambre de Cerdo.  The English translation is pork flank steak, but after […]

Fernet Branca – A mysterious Argentine Liquor

Recently I was invited to spend a day at the Fernet Branca factory just outside Buenos Aires by the Product Manager to do research for an article on it I’m writing for a U.S. publication.  Though largely unknown outside of Argentina, Fernet, a dark colored liquor originally from Italy, is the 3rd most popular alcoholic […]

What is the “best” Parrilla (steakhouse) in Buenos Aires?

On our Buenos Aires food tours of parrillas (steakhouses) this is one most common questions we get.  Many people think it’s an easy question and we’ll immediately say that such and such parrilla is by far the best.  The truth is though; it’s not that easy since there is a variety of categories of them […]