{"id":4958,"date":"2015-10-27T21:21:49","date_gmt":"2015-10-27T21:21:49","guid":{"rendered":"http:\/\/www.menteargentina.com\/blog\/?p=4958"},"modified":"2025-11-28T16:26:22","modified_gmt":"2025-11-28T16:26:22","slug":"ba-basics-meat-in-buenos-aires","status":"publish","type":"post","link":"https:\/\/www.menteargentina.com\/blog\/ba-basics-meat-in-buenos-aires\/","title":{"rendered":"BA Basics: Meat in Buenos Aires"},"content":{"rendered":"

Beef is king in Buenos Aires and is undoubtedly one of the best things that Buenos Aires has to offer. Traditionally, Argentines cook their beef, slow and steady over a\u00a0parrilla<\/em>(pa-REE-sha, or grill). The unique feature of the Argentine\u00a0parrilla<\/em>s the manner in which the meats are cooked. Rather than using ready-made charcoal,\u00a0asadores<\/em>(grillmasters) cook their meats over hot coals pulled directly from piles of burning wood. The word\u00a0asado<\/em>(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.<\/p>\n

\"parts<\/a><\/p>\n

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

Here\u2019s a quick guide to\u00a0parrilla\u00a0<\/em>vocabulary:<\/p>\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
English<\/strong><\/span><\/td>\nEspa\u00f1ol<\/strong><\/em><\/span><\/td>\nPronunciation<\/strong><\/span><\/td>\n<\/tr>\n
Barbecue<\/span><\/td>\nAsado<\/em><\/span><\/td>\nah-SAH-doh<\/span><\/td>\n<\/tr>\n
Blood sausage<\/span><\/td>\nMorcilla<\/em><\/span><\/td>\nmore-SEE-sha<\/span><\/td>\n<\/tr>\n
Chicken<\/span><\/td>\nPollo<\/em><\/span><\/td>\nPOY-show<\/span><\/td>\n<\/tr>\n
Chop<\/span><\/td>\nChuleta<\/em><\/span><\/td>\nChoo-LAY-tah<\/span><\/td>\n<\/tr>\n
Skirt steak<\/span><\/td>\nEntra\u00f1a<\/em><\/span><\/td>\nen-TRAH-nya<\/span><\/td>\n<\/tr>\n
Flank steak<\/span><\/td>\nVacio<\/em><\/span><\/td>\nvah-SEE-oh<\/span><\/td>\n<\/tr>\n
Intestine<\/span><\/td>\nChinchul\u00edn<\/em><\/span><\/td>\ncheen-CHOO-leen<\/span><\/td>\n<\/tr>\n
Kid (Goat)<\/span><\/td>\nChivito<\/em><\/span><\/td>\nChee-vee-toh<\/span><\/td>\n<\/tr>\n
Kidneys<\/span><\/td>\nRi\u00f1ones<\/em><\/span><\/td>\nrin-YON-ays<\/span><\/td>\n<\/tr>\n
Lamb<\/span><\/td>\nCordero<\/em><\/span><\/td>\ncor-DER-oh<\/span><\/td>\n<\/tr>\n
Liver<\/span><\/td>\nH\u00edgado<\/em><\/span><\/td>\nee-GAH-doh<\/span><\/td>\n<\/tr>\n
Pork<\/span><\/td>\nCerdo<\/em><\/span><\/td>\nSER-doh<\/span><\/td>\n<\/tr>\n
Rabbit<\/span><\/td>\nConejo<\/em><\/span><\/td>\ncone-AYE-hoe<\/span><\/td>\n<\/tr>\n
Rack of ribs<\/span><\/td>\nTira de asado<\/em><\/span><\/td>\nTEE-rah day ah-SAH-doh<\/span><\/td>\n<\/tr>\n
Rib steak<\/span><\/td>\nBife de costilla<\/em><\/span><\/td>\nBEE-fay day koh-STEE-sha<\/span><\/td>\n<\/tr>\n
Sausage sandwich<\/span><\/td>\nChorip\u00e1n<\/em><\/span><\/td>\ncho-REE-pahn<\/span><\/td>\n<\/tr>\n
Sirloin steak<\/span><\/td>\nBife de chorizo<\/em><\/span><\/td>\nBEE-fay day chor-EE-zoh<\/span><\/td>\n<\/tr>\n
Suckling pig<\/span><\/td>\nLech\u00f3n<\/em><\/span><\/td>\nlay-CHON<\/span><\/td>\n<\/tr>\n
Sweetbread<\/span><\/td>\nMolleja<\/em><\/span><\/td>\nmoe-SHAY-ha<\/span><\/td>\n<\/tr>\n
Tenderloin<\/span><\/td>\nBife de lomo<\/em><\/span><\/td>\nBEE-fay day LOW-moe<\/span><\/td>\n<\/tr>\n
Tripe<\/span><\/td>\nMondongo<\/em><\/span><\/td>\nmohn-DOHN-go<\/span><\/td>\n<\/tr>\n
Traditional condiment<\/span><\/td>\nChimichurri<\/em><\/span><\/td>\nchee-mee-CHOO-ree<\/span><\/td>\n<\/tr>\n
Veal<\/span><\/td>\nTernera<\/em><\/span><\/td>\nter-NER-ah<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[polldaddy poll=1942885]<\/p>\n

READ FULL ARTICLE<\/a> and learn the 3 traditional courses of a Real Argentinean Asado<\/p>\n

Source: LandingPadBA.com
\n<\/a><\/span><\/span><\/p>\n

When attending an\u00a0asado\u00a0<\/em>or visiting a parrilla-themed restaurant, tradition loosely dictates the following:<\/p>\n

1st Course<\/strong>:\u00a0Picada<\/strong><\/em><\/span><\/p>\n

(<\/span><\/span>spread of dried\/cured meats and cheeses), served with red wine. This course is more typical to the homeasado<\/em>, and rarely appears along side aparrillada<\/em>served in a restaurant.
2nd Course<\/strong>:\u00a0Achuras<\/em><\/strong><\/span><\/p>\n

During this second course, delectable grilled nibbles appear at the table. The offerings during this course vary according to availability and the chef\u2019s tastes, but may include delicious innards\u2014such asmolleja<\/em>(grilled sweet bread),chinchulin<\/em>(grilled small intestine) andri\u00f1on<\/em>(grilled kidney)\u2014and almost always includechorizo<\/em>(grilled sausage) and\/ormorcilla<\/em>(blood sausage). Served with French bread and topped withchimichurri<\/em>(a delicious condiment), many make sandwiches calledchorip\u00e1n<\/em>ormorcipan<\/em>from these tasty sausages.
3rd Course<\/strong>: Carne\u00a0<\/em><\/strong><\/span><\/p>\n

Like the second course, the offerings selected for this third course vary. The third course is commonly served withpapas fritas<\/em>(french fries) andensalada<\/em>(salad, often a simple bowl of sliced tomatoes), and will include a selection of the following: one or several types of steak.<\/p>\n

Edited by: Heather Houde<\/p>\n","protected":false},"excerpt":{"rendered":"

Beef is king in Buenos Aires and is undoubtedly one of the best things that Buenos Aires has to offer. Traditionally, Argentines cook their beef, slow and steady over a\u00a0parrilla(pa-REE-sha, or grill). The unique feature of the Argentine\u00a0parrillas the manner in which the meats are cooked. Rather than using ready-made charcoal,\u00a0asadores(grillmasters) cook their meats over […]<\/p>\n","protected":false},"author":3,"featured_media":4952,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[914,916],"tags":[966,977,1005,979,957,943],"class_list":["post-4958","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture-and-adventure-in-argentina","category-food-wine-and-gastronomy","tag-argentina-culture","tag-argentinian-food","tag-asado-argentina","tag-buenos-aires-dining","tag-cultural-immersion-tours","tag-local-tips-buenos-aires"],"yoast_head":"\nBA Basics: Meat in Buenos Aires - Mente Argentina Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.menteargentina.com\/blog\/ba-basics-meat-in-buenos-aires\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BA Basics: Meat in Buenos Aires - Mente Argentina Blog\" \/>\n<meta property=\"og:description\" content=\"Beef is king in Buenos Aires and is undoubtedly one of the best things that Buenos Aires has to offer. 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