About
Argentina produces some of the world's finest beef — grass-fed cattle from the vast pampas yield meat of extraordinary flavour and tenderness. The parrilla (steakhouse) is the national dining institution, and ordering a bife de lomo (tenderloin) or a massive bife de chorizo in a traditional Buenos Aires parrilla is a rite of passage. Key restaurants: Don Julio in Palermo, El Preferido, and La Brigada in San Telmo. Argentines eat their beef well-done to medium — asking for rare (jugoso) is accepted in top restaurants.