December 20, 2005

Meat, meat and more meat

I am enjoying the amazing Argentine beef and barbeque (parrillas). They really know how to prepare beef, and it really does taste better than American beef – supposedly due to natural grass diets and less antibiotics.

The Cordero Patagonico (Patagonian lamb) was excent as well. Whole lambs are butterflied, arranged on a wire frame, and cooked over an open fire. Juicy, sweet and tender…yum.

As expected, there are many cuts of beef , as well as a huge variety of glands, organs and unidentifiable parts. Jonathan and I ordered a Mixed Grill for two, and the first plate came with blood sausage, intestines and several other items I couldn´t even identify. We took one small bite, and then it sat. Our waiter came by to whisk it away, not even batting an eye at the virtually untouched platter. I hate to be a typical tourist, but I couldn´t do it. Internal organs really don´t appeal to me at all.

Pork, and to a lesser extent chicken, are also popular. I also tried goat for the first time, which tastes like a cross between chicken and pork.

The “vegetable” platter included potatoes, sweet potatoes, onions, and another starch. Not a single green thing there. To say vegetables are not big in the diet would be a massive understatement. I can feel that I will go into meat overdose very soon…

1 Comment

  1. Fantastic!!! That is the only word to describe the beef from Argentina. Delicioso! Que disfruten, and Happy Holidays from Panama :)

    Comment by melissa_cookingdiva — December 20, 2005 @ 10:39 pm

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