Tag Archives: Meat

Choripán-A savory addiction

November 08, 2010   MenteArgentina   No comments
IMG_1225

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

 

Read More

BA Basics: Meat in Buenos Aires

September 02, 2009   MenteArgentina   3 Comments

asaditocasero

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


Read More

  •  

    May 2012
    M T W T F S S
    « Apr    
     123456
    78910111213
    14151617181920
    21222324252627
    28293031  
Powered by WordPress | Designed by: search engine optimization company | Thanks to seo service, seo companies and internet marketing company