Cuando el ruido de la ciudad te esté ensordeciendo, agarrá termo y mate y escapate a la región pampeana. En la provincia de Buenos Aires hay más de 20 pueblos turísticos, como le gusta llamarlos a la Secretaría de Turismo de Buenos Aires, aunque son destinos no tan “trillados, más bien lugares vivos que respiran, auténticos, que alardean vistas ventosas, casas coloniales y hasta cerveza artesanal. Todos en un radio de 150 km desde Buenos Aires, estos diminutos pueblos son ideales para una escapada y “recargar pilas” con el canto de los pájaros como único sonido que acompañe.
When Felicitas Pizarro’s stuffed steak, green salad and chimichurri won Jamie Oliver’s Food Tube Search For A Star competition two years ago, it was more than a turning point for the young Argentine – it was life changing. Discover what this Argentinean young woman and Argento have in common… passion, dedication, creativity…
In Rosario the Río Paraná dominates the urban landscape, its tea-brown waters setting the scene for riverside dining, drinking, strolling, and chilling out on peaceful river islands. While Buenos Aires bursts with capital city pride, Rosario paddles its feet in the water….
Although every Argentine wolfed down 59.4 kilos of beef in 2014 according to the CICCRA meat chamber (that’s 163 grams a day), beef consumption is actually in decline in Argentina. Surprised? Me too, given the number of parrillas lining the streets of, well, anywhere, and asado invitations I get each week.
Look up Argentina in the dictionary and the definition says, ʻsynonym of meatʼ. Okay, thatʼs not true. But it should be, because this country is all about the carne. Give or take a few steaks, Argentineans eat about 55kg of beef each a year. Thatʼs almost double what North Americans put away.
Steak, super-sweet desserts, chocolate and Malbec are the highlights of an Argentine dining experience at any time of year. But when Easter Sunday rolls around, you’ve got the perfect excuse to indulge even more. The Easter Bunny may not be making an appearance, but that just leaves more time to savour a special version of a classic Argentine Sunday – a long, lively lunch with family and friends, and a bottle or two of vino tinto. And before the main event, you’ve got 40 days to sample a variety of tradiciones de Pascua. Here’s a must-eat guide to Easter, Argentine-style.
It’s a well-known fact that some die-hard vegetarians have returned to the dark side after scenting the meaty whiff of a perfectly seared Argentine steak. Caught between righteous beliefs and the urge to just, try, a, little sliver of lomo (because you’re only in Argentina once, right?), many have fallen at the first hurdle when faced with a parrilla. But for those beef eaters who have no such qualms, how do you choose from the hundreds of steakhouses in Buenos Aires? Here’s our indispensable guide to steaks in the city.
The appetite-whetting sight and scent of an alfresco Argentine asado is enough to bring out the inner caveman in even the most sophisticated of metropolitan food lover. And nowhere is this more apparent than after a hard day’s wine tasting, out among the vines of Mendoza, as the first sizzle of meat hitting the grill sends a plume of smoky welcome into the crisp Andean air.
A traditional Argentine Sunday lunch is a two-course affair. The first course consists of white bread, sausages, chimichurri, black pudding, grilled cheese, chitterlings, sweetbreads, ribs, various steak cuts, potato salad and, if anyone has room for it, some dressed lettuce. The second course is fruit salad. Unless you’re a vegetarian or recovering from bariatric surgery, this is one of the world’s great meals.
The fastest way to make enemies in Argentina is to compare the asado to a barbecue. It’s the same, right? No, the locals will tell you, through gritted teeth, it is not the same. Your gas-fuelled blow-torching of conveyor-belt beef patties has nothing in common with our sacred asado. They’ve got a point. Asado is cooking in its purest form – just fire, grill and meat – so it’s important that you get it right. Otherwise, you’ve got yourself a barbecue.