As I said before, the smell of grill fired Argentine meat spanks your nostrils as soon as you step foot out of the airport. The country is especially known for its adobo sauces and fresh chimichurri sauce. Our first taste of the local meat was over a late lunch at Don Julio, a restaurant in Palermo that specializes in the local favorite Parilla (grilled meat). We started with a chorizo sausage, provoleta (grilled cheese) and an empanada. Delicioso!
Our main course of tenderloin, dressed with fresh tossed salad, tomatoes and onions, easy balsamic vinegar on top was out of this world! The meat - extremely tender, literally no fat (which makes me a very pleased carnivore) and cooked to a perfect medium, mostly pink in the center. Homemade chimichurri, a mix of fresh parsley, other herbs, garlic and oil makes a great accompaniment to this slice of animal heaven. (Sorry my veggie-onlys)
On a rare occasion, I managed to join the clean plate club. With any great Argentine steak, a bottle of the nation's rich Malbec should be shared. We enjoyed a bottle of Pulcu Limited Edition, signed it and sent it away to join the many others lining the restaurant shelves consumed by many other happy patrons before us. Pulcu is produced by Tierra Inti in the Mendoza region. This is a better of the bunch bottle.
The first time we tried Choripán, a chorizo sausage, sliced and served on hard roll, was at San Telmo market. The roll was fresh and the flavor intense. I put some extra red chile sauce and chimichurri on it. The place was filled with locales watching football on an old tv.
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