In Argentina, the average person consumes more than 120 pounds of beef per year — that's the second most of any nation on the planet. There's good reason for this too, as a traditional parilla, the name given to an Argentinian steak house, has a unique approach to preparing meat that can't be beat by any steakhouse tradition in the rest of the world!
Read Moreargentinian steaks
Bring on the Meat: A Tour Through Argentinian Cuisine
What kind of food can adventurous diners expect at an Argentinian restaurant? In a word, steak. Argentina ranks among the world's premiere grilling cultures, its legendary steakhouses renowned for their mastery over such cuts of beef as skirt steak, ribeye, short ribs and filet mignon. Most famous may be churrasco, the Spanish term for barbecued meat that, in Argentina, is synonymous with center cut sirloin.
Read More