Each time I pass, enter, or think about a restaurant in Argentina my mouth begins to salivate. I’m like one of Pavlov’s bitches (dogs). The thought of another butter-soft steak melting in my mouth is enough to get my mouth juices flowing.
The best steaks I’ve had so far have been in Buenos Aires. These aren’t just good steaks, they regularly change people’s lives. Vegetarians begin lusting after them, wondering whether or not they should break down and eat one.
I like to look those vegetarians right in the eyes as I slowly cut into my steak. As I raise the dripping piece of animal flesh with my fork, I begin to inspect it carefully. Then, when I can feel their discomfort, I bite into the chunk, making sure they hear my teeth click against the steel of the fork. As I chew rhythmically, I like to raise my body slowly and inhale. Then just as methodically, I exhale with a moan of pleasure and agreement. “Mmmmmm…This is really good,” I say, holding eye contact for as long as possible.
Why The Argentine Beef Is So Good
Happy cows make for delicious meat. And happy cows eat grass.
Argentine beef tastes great because Argentine cows eat from some of the most fertile pastures in the world. Grass-fed beef is typically higher in omega 3 fatty acids, lower in saturated fat, and less likely to be pumped full of hormones than the grain-fed, unlucky, cows. This makes for a slightly gamier piece of meat, but much more flavorful and more healthful.
Favorite Cuts
The two most popular cuts of meat in Argentine restaurants are bife de lomo and bife de chorizo. Bife de lomo is the sirloin steak equivalent. It’s typically very tender and often served more rare. Bife de Chorizo is a sirloin and rump cut and is not usually as tender, but I think the flavor is better.
Most seem to prefer the lomo, but I lean towards the bife de chorizo.
Chimichurri
Chimichurri is a sauce and marinade that you should always ask the waiter for. It’s made from chopped parsley or cilantro, garlic, salt, pepper, onion, and paprika with olive oil. Its rich and tangy flavor complements the meat in metaphorical ways that create imagery in the reader’s mind. Blah, blah, blah cooking and eating cliches…just try it.
Best Restaurants for steak in Buenos Aires
Cheap
El Desnivel feels like a family-run steak house in San Telmo. It’s famous for not only having great steak but also very cheap prices. El Desnivel gave me the number two steak of my life at the cost of 32 pesos. Not bad.
‘Expensive’
La Cabrera had the best meat I’ve ever sunk my teeth in. It’s located in Palermo. Between three guys we got 2 steaks – both about 50 pesos each – and this was the perfect amount of meat. I could go on for 8 paragraphs about how great the beef was here.
Average Price
The average steak is going to run you about 28-32 pesos. The better ones will be 40 pesos. And the best steak you’ll ever eat will be 50 pesos ($15 US as of Feb. 2009).
In conclusion, eat beef in Argentina and let the vegetarians in your life know about it.
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Photos by Tait Campbell – the dude has serious photo skills. Check it here - Tait Campbell Photography
{ 2 comments… read them below or add one }
Keep that note, because when i’m in argentina this summer I want to go to these places. I love meat, Derek Johanson.
Thanks for the free advertising, and thanks for making me hungry.