Restaurants

Argentine cousine is based on one simple element: meat. But what kind of meat? The answer is simple: the best in the whole world. 

After a week year you will probably have tried all the meat a la parrilla that you can find: bife de lomo, bife de chorizo, vacío, ojo de bife, entrana, bondiola, macabre, chorizo and morcilla etc. Here they usually like the meat well-done so if you prefer it raw ask for "jugoso" if not "vuelto y vuelto". Cheese, pumpkin, rice and a few vegetables make up the most side-dishes so you might get tired of not finding alternatives but this is how tourists must roll here! 

However, you can always pair the meat with a different wine each night to make the most out of it!

 

LA HORMIGA

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LO DE JESUS

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Gloria Rogers

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Louis Muller

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Todd James

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