Author Archive

Bife De Chorizo – Sirloin Strip Steak (Top Loin) »

(Cooked for about 25 minutes per side over a medium fire.) If it were not for travel guides, acquaintances, or menu translations, I wonder how many first time visitors to Argentina would bypass bife de chorizo thinking it to be some sort of Argentinean sausage version of the hamburger steak. Instead, moving on to other […]

Southernmost Habanero In The World? »

Today is a day of celebration! You see, I have this habanero plant that has been flowering like you wouldn’t believe for six months but never produced fruits. The weather here is a bit too cold to have it outside so I’ve been trying my luck with it indoors. Proper sunlight throughout the day sucks […]

Queso Azul, Nueces, & Coñac – Blue Cheese, Nuts, & Brandy (or Cognac) »

Here’s another great starter to nibble on while waiting for those guests who have yet to arrive or the meat to be served. This deeply rich and flavorful spread is absolutely fantastic with thin slices of crusty bread; toasted or not. Blue cheese, nuts, and brandy. That’s it. Now before I go further I feel […]

Colita De Cuadril (Tail of Rump) – Tri-Tip »

Colita De Cuadril is known in English as tri-tip, sirloin bottom, or tip roast. The exact same thing, not one of those cuts that are similar yet cut differently like vacio and flank steak. You can roast it, grill it, or smoke it. Slice it up for stir-fry. Grind it up for hamburger meat. Cube […]

Ensalada Mixta – Mixed Salad »

Whether it has a few ingredients or many, I love a good salad. Same goes for dressings to put on those salads. Pass me a bottled of preservative-enhanced blue cheese dressing and some greens and I’ll be flopping around like a pig in, well, you know where. Mix up a delicate fresh raspberry-walnut vinaigrette and […]

The Matambre Challenge: Round Two »

Click Here For The Matambre Challenge Overview Reminder Remember this is half fun and half research. The results of this challenge may not be indicative of whether or not these methods of preparation do what they are supposed to do. Sometimes you just get a poor quality cut of meat that nothing can defeat yet […]

Lamb Sweetbreads – Mollejas De Cordero »

I’m not a big fan of offal. If you are familiar with Argentinean asado then you know that achuras(offal) are the prized favorites. Since I just stated that I’m not a fan, you are probably wondering why the heck I’m managing this site and waxing the methods of Argentinean barbecue. Well, I’ll eat it and […]

White Barbecue Sauce : Salsa Barbacoa Blanca »

One day, long ago, I was told that someone “is bringing over some barbecued chicken from Decatur. It’s the best.” About an hour later, two barbecued chickens arrived with little containers of white sauce. Being the young naive person that I was (probably still am I guess), barbecue sauce from a barbecue joint, to me, […]

Introducing Argentina X »

I had this domain sitting around and could never really decide what to do with it. I thought about turning it into a travel site from time to time but, meh, the market is too saturated. Consumes too much time and you really need to stay on top of things or it all ends up […]

Fernet Branca »

The mainstream media is filled with articles these days about how you must try the beef and wine in Argentina. You must have a steak and malbec they say. Do they mention beer? Maybe. Fernet? I have yet to see it. Probably because these journalists haven’t enjoyed an asado in someone’s backyard or quincho (the […]