After spending months in Argentina, we started logging our Argentina parrilla experiences. We didn’t have steak or meat every day; sometimes we were just tired of it. However, it is served often here with some amazing flavors and combinations. We traveled from the United States to Buenos Aires, then all over Argentina, and compiled our top list for the best steak ever.
What to know about Argentina parrilla
Argentine steak is renowned. After traveling around the country, it was easy to see why the beef is so good. There is plenty of grass for the cattle to graze on and space for them to wander. You eat the beef at a parrilla (steakhouse). Parrilla can also refer to the type of grill it’s cooked on.
Before arriving in Argentina, I heard about the wonderful steaks. But I was a little skeptical — how good can a steak really be? You won’t know until you’ve been to Argentina, but I’ll do my best to recap our top four Argentina parrilla experiences.
Top Argentina parrilla you will want to try
Parrilla 1: Buenos Aires
Our first week in Buenos Aires we visited an Argentina parrilla recommended by a fellow hosteler. We arrived at the parrilla at 9pm. Despite it being early for Argentines to eat, the place was already packed, and when we left a few hours later there was a line out the door. At this parrilla we had a bife de chorizo (sirloin steak), a chorizo (sausage), fried provolone cheese, and a bottle of wine. We spent about $25 US. At the time, this was the best steak I had ever tasted.
Parrilla 2: Rosario
With some fellow hostelers and staff in Rosario, we bought meat at a market and cooked it on the parrilla grill on the roof. It was 1am by the time we ate. It’s a little hard for me to enjoy dinner after midnight but the food was amazing, and the experience was fun. The cost for all the beef, potato salad ingredients, bread, and drinks was about $5 US per person.
Parrilla 3: Mendoza
At nondescript parrilla in Mendoza, we gorged on our the largest Argentina parrilla yet. We split a “mixed grill for 2” — an entire grill full of steaks, sausages, blood sausages, intestines, and sweetbreads for about $14 US per person. Once he had cooked the meat on the large parrilla, the owner brought a small grill table side to keep the food warm.
Yes, all of that meat was for us.
Parrilla 4: Bariloche
In Bariloche, we experienced our best tasting (and most expensive) parrilla. We consumed a half bottle of wine, a huge portion of fried provalone, a chorizo sausage, a bife de chorizo (sirloin), and a bife de lomo (tenderloin). The bife de chorizo and lomo were both considered half portions even though one half portion alone could have fed 3 people. The beef was cooked perfectly — medium rare and just a little bit bloody in the middle.
The chorizo, provolone, and bife de chorizo were all excellent. But the bife de lomo was the most amazing piece of meat I’ve ever tasted. Words can’t describe it. It was incredibly tender. This meal cost a whopping $36 US.
We went back a second time.
Because this Argentina parrilla was so amazing we went back a second time, this time limiting ourselves to a half portion of bife de lomo, a beef empanada, and some delicious thin cut french fries.
Good thing we’ve been enjoying our Argentina parrilla. When we volunteer on the farm later this week at Chacra Millalen, it will be all vegetarian meals! Enjoy more articles like this one with Argentine cuisine – top 17 foods & 1 drink you’ve got to try, and learn about a typical Argentine breakfast. We thoroughly enjoyed eating our way through Argentina.
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