When you think of Buenos Aires, Argentina, one of the first things that comes to mind is undoubtedly steak. This city takes its beef very seriously, and for good reason – the quality of Argentine beef is world-renowned. So, if you’re planning a trip and have a carnivorous craving, Buenos Aires is your ultimate destination.

The heart of the Buenos Aires steak scene lies in its parrillas – traditional steakhouses where meat is grilled over an open flame (asado). The smoky aroma wafting from these establishments is simply irresistible. Here’s what you need to know to navigate this meaty landscape:

• The Cuts: Familiarize yourself with the classic Argentine cuts. Bife de chorizo (sirloin steak), ojo de bife (ribeye), and lomo (tenderloin) are all popular choices. Don’t be afraid to ask your waiter for recommendations!
• The Cook: Argentines typically prefer their steak cooked a punto (medium-rare), allowing the natural flavors of the beef to shine through. However, you can always specify your preference.
• The Sides: While the steak is the star of the show, don’t overlook the simple yet delicious sides. Papas fritas (fries), ensalada mixta (mixed salad), and puré de papas (mashed potatoes) are classic accompaniments.
• The Chimichurri: This vibrant green sauce, made with parsley, garlic, olive oil, oregano, and vinegar, is the perfect zesty counterpoint to the rich beef. You’ll find it on almost every table.
• The Experience: Eating at a traditional parrilla is more than just a meal; it’s a social event. Expect a lively atmosphere, the sizzling sound of the grill, and the company of fellow meat enthusiasts.

Some legendary parrillas to check out include Don Julio, often topping “best of” lists, La Cabrera with its generous portions and lively vibe, and Gran Dabbang for a more modern take on Argentine cuisine with fantastic steak options. Be sure to make reservations, especially during peak hours! Your Buenos Aires steak adventure awaits!