Tag Archives: Carne Argentina

Mente’s Inside Information for an Amazing Semester Abroad!

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So you’ve just signed up for a Semester abroad in Buenos Aires. Now what? Here at Mente we are experts on study abroad and we are going to share our knowledge on the must-knows, must-dos and must-sees of studying abroad in Argentina.

First off, the must-knows about going abroad. Before you leave it is important to do some research on basic things such as the climate, history, and little cultural anecdotes which will make your transition that much easier upon arrival. One such anecdote here in Buenos Aires is the use of vos and the pronunciation of ‘ll’ and ‘y’. I’m not going to lie, I studied Spanish for years before setting foot in Argentina, and I did not understand anything when I got here. What the is maawshow? (Mayo, for those you who also aren’t familiar with el castellano porteño).
In terms of Argentine history, it is interesting and extensive with periods of greatness followed by long periods of pure devastation. Argentines tend to be very strong individuals who have lived through difficult times but still maintain a positive outlook. They are some of the most generous people in the world and are always willing to help their neighbor. The difficult times here have definitely bred a strong sense of community, which is evident throughout the country.
Finally, the climate. This is super important because here in Argentina we are in the Southern Hemisphere, meaning the seasons are the exact opposite of those in the US and Europe. We have a relatively mild winter from June to September, an absolutely beautiful spring in October, November and December. Then in January and February it is HOT. Hot and humid, which is precisely the reason most porteños ditch the city and head to the beach! This scorching summer is followed by a pleasant fall with varied temperatures and scattered thunderstorms. Knowing what months (or maybe you will be staying the whole year) you will be here is vital to your packing. A friend of mine who studied abroad TWICE during undergrad said, “study abroad is all about what to pack”. It might seem trivial, but you will undoubtedly be a couple of weeks into your trip and wish you had brought that shirt, those shoes, even that jar of peanut butter that you thought would take up too much space in your suitcase. Trust me, they don’t know how to do peanut butter here. Also, you will most likely be on a budget which won’t allow for purchasing overpriced goods here in Buenos Aires, so just pack it if you even for one second think you will want it.

Must-dos. Buenos Aires is FULL of must-dos, so I’m just going to lay out some basics but I recommend doing some research and making a local friend! The very first thing you must do is learn the buses. This is going to make your life so much easier for the next 6 months. Mente provides you with a Guia-T and we recommend that you take it with your everywhere. In addition to your Guia-T learn check out Mapa2, it is a fabulous website which tells you exactly how to get from point A to point B. In your first few weeks I recommend hopping on a bus and seeing it’s route, then going home another way. Once you have been on the buses a couple of times you will be a natural and it will save you tons of money on taxi fare!
The nightlife in Buenos Aires is quite possibly the most important must-do. Especially if you are coming from the States where bars close up at 2am, you will probably be a little overwhelmed at the beginning. Here porteños don’t even get to the clubs until around 3am (which is why it’s pretty easy to get on a list for free entrance before 2:30!!). One club that cannot be missed is Club 69 at Niceto Vega on Thursday nights. This place puts on a wild drag show complete with the costumes and over-the-top dancers who even leave stage and dance among the crowds. Plan on leaving the club and being blinded by the sun coming up over Buenos Aires.
Another must-do in the city is the parks. Buenos Aires has tons of great parks to spend your Sundays afternoons in, including Bosques de Palermo (which is huge and has lots of great trails and ‘lakes’), the Reserva Ecólogica right along the coast, and several smaller parks scattered throughout the city. Each one is unique, but you always find Argentineans sipping mate passing the day away chatting with friends. On really nice days there are even bands who set up and rock all afternoon.
Finally, you must try the culinary delights of Argentina. Everyone knows that meat is king here, and it is for a very good reason. You have to try parrilla and go to an asado (with locals preferably) during your stay! One well-known restaurant parrilla, Siga La Vaca, has all you can eat parrilla, dessert and wine for about $100 pesos. Go! Really, go. Porteños also know how to do ice cream which is the perfect treat during the sweltering summers in the city. Check out Mente’s previous blog on the yummy helado in Buenos Aires.

Must-see Buenos Aires is kind of general, because everything is a must-see. Just walking through Palermo is a must-see. The Recoleta cemetery is a must-MUST-see; luckily Mente Argentina has a great tour to take you through this fascinating burial ground. Of course you have to go to a Tango show where you will feel like you have been taken back several decades to a simpler time when passion and movement ruled this city. And if you want to practice your own tango skills, sign up for Mente’s Tango program!
There are several monuments, buildings and sites that are worth seeing in Buenos Aires including La Casa Rosada, La Boca and the Women’s Bridge in Puerto Madero. Besides all of these great spots, you should also go to a Boca Juniors soccer match. It isn’t just a soccer game, it’s an experience. From buying the tickets, getting to La Bombanera (the stadium), to all of the chanting and dancing of the dedicated fans. It is an experience not to be missed during your stay.
Outside of the city limits you will find several other great areas to check out. Taking the Tren de la Costa from Olivos to Tigre is amazing, it goes right along the costa and you get a spectacular view of the city. You can hop off and on the train as you wish, so definitely make a stop in Barrancas to check out the antiques and super hip bars in the area. Just a couple of blocks away you can go right to the coast and try out kitesurfing. The next stop, San Isidro, is also worth a look. It has a great little plaza with an incredible cathedral. All-in-all it’s great way to spend a day outside of the city.

So there you have it. Some advice on the things to keep in mind while preparing for travel and while you are here in beautiful Buenos Aires.

Choripán-A savory addiction

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Hi, my name is Brian and I’m addicted to choripán.  I can remember my first choripán like it was yesterday.  I had been shopping for bombillas in La Boca and while looking out at the “splendor” of the Riachuelo I smelled something glorious.  I walked toward a barbeque pit like a zombie after fresh flesh arms extended and all.  I bought the sandwich and doused it with chimichuri and salsa criolla.  I paid the woman and thanked her.  I wanted to kiss her but she was missing a few teeth and I had a sandwich to eat.  After my first bite I had to sit down and I think I started crying, I’m not sure because time slowed down.  I knew after the third choripán that I had discovered something balefully delicious.

I now can’t control myself when I am anywhere near the bbq carts that litter the Costanera sur (see map below).   I feel like I’m missing out if I don’t try at least one.  What is choripán?  The beauty of this sandwich is its simplicity-chorizo, French bread, chimichuri, salsa criolla.  Choripán is very common in Argentina, Uruguay, & Chile.  It’s said that in the eighteenth century the Gauchos living in rural Argentina would eat chorizos in bread during celebrations.  (Gauchos are like cowboys and were common in Argentina, Brazil, Chile, & Uruguay).   There are three main types: pork, beef, and blood sausage.  These sandwiches are very common in Buenos Aires.  They’re also very inexpensive as well.  You shouldn’t pay more than eight pesos for a choripán.  If eating at a nice parilla with an elaborate selection of beef I would hold off on ordering a choripán.  There are a ton of food carts around the city that sell them and you should probably wait to order one when you’re hanging out around town (I’ve never gotten sick yet from the food carts here).

Chorizo – there are a few types available at most carnecerias:  pork (cerdo), cow (criolla), & blood sausage (morcilla)

Chimichuri –garlic, oil, vinegar, chilies, salt, oregano, pepper, thyme, laurel, onions, & parsley

Salsa criolla – a mixture of red onions, peppers (red or green), tomatoes, oil, vinegar, salt, pepper, & cumin

(map of La Costanera Buenos Aires) http://maps.google.com.ar/maps?hl=es&client=safari&rls=en&um=1&ie=UTF-8&q=costanera+buenos+aires&fb=1&gl=ar&hq=costanera&hnear=Ciudad+Autónoma+de+Buenos+Aires,+Capital+Federal&ei=d0DXTN_yIsKB8ga3xIGSCQ&sa=X&oi=local_group&ct=image&resnum=1&ved=0CAQQtgMwAA

 

BA Basics: Meat in Buenos Aires

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Beef is king in Buenos Aires. Traditionally, Argentines cook their beef, slow and steady over a parrilla (pa-REE-sha, or grill). The unique feature of the Argentine parrilla is the manner in which the meats are cooked. Rather than using ready-made charcoal, asadores(grillmasters) cook their meats over hot coals pulled directly from piles of burning wood. The word asado (ah-SA-doh) not only refers to a large home BBQ prepared for large groups of friends, but also to a cut of meat that the Argentines serve.

There are 3 ways to order your beef:
Jugoso (who-GO-so): Medium-rare, or juicy; red center, pink
A punto (a-POON-toe): Medium, pink through out
Cocido (co-SEE-doh): Well-done, crisp outside, no pink

Here’s a quick guide to parrilla vocabulary:

English Español Pronunciation
Barbecue Asado ah-SAH-doh
Blood sausage Morcilla more-SEE-sha
Chicken Pollo POY-show
Chop Chuleta Choo-LAY-tah
Skirt steak Entraña en-TRAH-nya
Flank steak Vacio vah-SEE-oh
Intestine Chinchulín cheen-CHOO-leen
Kid (Goat) Chivito Chee-vee-toh
Kidneys Riñones rin-YON-ays
Lamb Cordero cor-DER-oh
Liver Hígado ee-GAH-doh
Pork Cerdo SER-doh
Rabbit Conejo cone-AYE-hoe
Rack of ribs Tira de asado TEE-rah day ah-SAH-doh
Rib steak Bife de costilla BEE-fay day koh-STEE-sha
Sausage sandwich Choripán cho-REE-pahn
Sirloin steak Bife de chorizo BEE-fay day chor-EE-zoh
Suckling pig Lechón lay-CHON
Sweetbread Molleja moe-SHAY-ha
Tenderloin Bife de lomo BEE-fay day LOW-moe
Tripe Mondongo mohn-DOHN-go
Traditional condiment Chimichurri chee-mee-CHOO-ree
Veal Ternera ter-NER-ah

READ FULL ARTICLE and learn the 3 traditional courses of a Real Argentinean Asado

Source: LandingPadBA.com

Beef is king in Buenos Aires. Traditionally, Argentines cook their beef, slow and steady over a parrilla (pa-REE-sha, or grill). The unique feature of the Argentine parrilla is the manner in which the meats are cooked. Rather than using ready-made charcoal, asadores(grillmasters) cook their meats over hot coals pulled directly from piles of burning wood. The word asado (ah-SA-doh) not only refers to a large home BBQ prepared for large groups of friends, but also to a cut of meat that the Argentines serve.

There are 3 ways to order your beef:
Jugoso (who-GO-so): Medium-rare, or juicy; red center, pink
A punto (a-POON-toe): Medium, pink through out
Cocido (co-SEE-doh): Well-done, crisp outside, no pink

When attending an asado or visiting a parrilla-themed restaurant, tradition loosely dictates the following:

1st Course: Picada (spread of dried/cured meats and cheeses), served with red wine. This course is more typical to the home asado, and rarely appears along side a parrillada served in a restaurant.
2nd Course: Achuras. During this second course, delectable grilled nibbles appear at the table. The offerings during this course vary according to availability and the chef’s tastes, but may include delicious innards—such as molleja (grilled sweet bread), chinchulin(grilled small intestine) and riñon (grilled kidney)—and almost always include chorizo (grilled sausage) and/or morcilla (blood sausage). Served with French bread and topped with chimichurri (a delicious condiment), many make sandwiches called choripán or morcipan from these tasty sausages.
3rd Course: Carne. Like the second course, the offerings selected for this third course vary. The third course is commonly served withpapas fritas (french fries) and ensalada (salad, often a simple bowl of sliced tomatoes), and will include a selection of the following: one or several types of steak, like bife de chorizo (NY strip), vacio (flank steak), entraña (skirt steak), lechon (pork), pollo (chicken), or asado(beef ribs).

Here’s a quick guide to parrilla vocabulary:

English Español Pronunciation
Barbecue Asado ah-SAH-doh
Blood sausage Morcilla more-SEE-sha
Chicken Pollo POY-show
Chop Chuleta Choo-LAY-tah
Skirt steak Entraña en-TRAH-nya
Flank steak Vacio vah-SEE-oh
Intestine Chinchulín cheen-CHOO-leen
Kid (Goat) Chivito Chee-vee-toh
Kidneys Riñones rin-YON-ays
Lamb Cordero cor-DER-oh
Liver Hígado ee-GAH-doh
Pork Cerdo SER-doh
Rabbit Conejo cone-AYE-hoe
Rack of ribs Tira de asado TEE-rah day ah-SAH-doh
Rib steak Bife de costilla BEE-fay day koh-STEE-sha
Sausage sandwich Choripán cho-REE-pahn
Sirloin steak Bife de chorizo BEE-fay day chor-EE-zoh
Suckling pig Lechón lay-CHON
Sweetbread Molleja moe-SHAY-ha
Tenderloin Bife de lomo BEE-fay day LOW-moe
Tripe Mondongo mohn-DOHN-go
Traditional condiment Chimichurri chee-mee-CHOO-ree
Veal Ternera ter-NER-ah


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