Wednesday, November 3, 2010
Where's the Beef?
In Buenos Aires, Argentina ... naturally. And some tasty pork too. We had a really lively meal of smoky, fork-tender pork rib brisket and rib-eye—along with some ginormous veggie sides and a peppery, zesty Malbec—at Minga in Palermo Soho.
I inhaled this medium-rare hunk o' beefy goodness, sitting out on the verandah of Victoria Ocampo's house in Tigre. I kept telling myself there was no way I was gonna finish this steak, but I did—the richly flavored meat was so tender and juicy, it was almost as if each piece melted in my mouth ... like magic.
When we spent the day out on a 150-some-odd acre estancia (aka ranch) near San Antonio de Areco, we partook in multiple rounds of Argentinean BBQ comprising a wide range of grilled meats—chorizo and blood sausage, ribs, tenderloin and a whole roasted chicken. Yes, there were sides, but it was all about the meat.