<\/span><\/h2>\nIn Bariloche, we experienced our best tasting (and most expensive) parrilla.<\/p>\n
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).<\/p>\n
The bife de chorizo and lomo were both considered half portions even though one half portion alone could have fed 3 people.<\/p>\n
The beef was cooked perfectly — medium rare and just a little bit bloody in the middle.<\/p>\n
The chorizo, provolone, and bife de chorizo were all excellent.<\/p>\n
But the bife de lomo was the most amazing piece of meat I\u2019ve ever tasted.<\/p>\n
Words can\u2019t describe it.<\/p>\n
It was incredibly tender.<\/p>\n
This meal cost a whopping $36 US.<\/p>\n
We went back a second time.<\/p>\n
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.<\/p>\n
Good thing we\u2019ve been enjoying our Argentina parrilla.<\/p>\n
When we volunteer on the farm later this week at Chacra Millalen, it will be all vegetarian meals!<\/p>\n
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.<\/p>\n
We thoroughly enjoyed eating our way through Argentina.<\/p>\n