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No civilized Argentinian would dream of eating dinner before 10pm so it's little wonder desayuno (breakfast) is almost a non-event. Standard fare is a couple of media lunas (small sweet croissants), strong cafe con leche (this is the only time Argentinians drink it with more than a drop of milk), tea or mate and maybe an orange juice - cafes everywhere will serve this for about 5 pesos and many people make it a short stop on their way to work. For a few more pesos, you'll find bread and jam or dulce de leche (a caramel flavoured spread that is Argentinians adore) or even churros (long crispy fried doughnut sticks) on offer. And that's about it away from tourist hotels.
Hotels that serve a breakfast buffet usually run to cereals, fruit, yoghurt (always in tubs, rarely chilled), a variety of breads and sweet cake with preserves, honey and dulce de leche and some sort of cooked food. Eggs seem invariably to be scrambled and ham is probably a better choice than bacon.
With lunch-time often not starting until 2, a fairly substantial mid-morning snack is called for. Coffee now will be espresso or cortado (with that drop of milk) and empanadas and tostados (toasted sandwiches) are favourites. Cake is usually an afternoon treat. Leave a Comment
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Despite a rash of new restaurants serving food of a variety of ethnicities in the cities, there's absolutely no doubting that beef is still king in Argentina and the parilla (steakhouse) is still the favourite style of restaurant with all but the most posey of foodies here. And very good beef it is too - grass-fed and not a hormone in sight - this is quite simply the best beef in the world.
Cuts are referred to by local names and may well be unfamiliar. Bife de lomo - fillet, is always the top cut, and the most expensive. Lomito is sirloin. If you like rump steak - ask for cuardril and if T-bone is your favourite, bife de costilla is the one to go for. A very popular cut is bife de chorizo - not a sausage as it is in Spain, but fairly thin cut from the sirloin. Asado means roast - a tira de asado is a serving for two - or even four - of ribs, not a lot of meat on them, but lots of flavour! Parillada para dos is a mixed grill for two - or a small army - a sizzling platter of different cuts with morsels of offal and sausage. There'll be others, some that have no real equivalent in other traditions of butchering.
Portions are usually huge, and it's not out of order to request a half portion. Unless you're really starving, I'd give the starters a miss.
Don't expect much in the way of something on the side - some mashed potato or sweet potato and a very cursory salad are the norm, sometimes creamed spinach may find its way onto the plate. You'll need to order any other vegetables.
Be sure to try some chimichurri with your steak - it's an Argentinian addiction - a spicy dressing of olive oil and garlic, chilli, salt, vinegar and herbs. Everyone has their own version - our favourite was Hosteria Pampa Linda's.
Of course other meats are available - cerdo (pork), lechoncito (suckling pig) and cordero (lamb) are usually on the menu somewhere. Cabrito (goat ) is a speciality in Mendoza and there's always pollo (chicken). Leave a Comment Theme: Local
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It is not unusual to see a dead animal hanging on a spit in the restaurant window in Argentina or Chile. It certainly doesn't tempt me to go inside but I have to eat somewhere.
LaCocina is an Italian restaurant so I thought possibly I could find something here without meat.
Not far from the restuarant is M&M. We stopped there for delicious ice cream. Mine had calafate berries. yummmm
I had stuffed veggies with mushrooms. My hubby had a huge steak. I must get him home before he has a coronary. Leave a Comment Theme: ItalianPrice: US$11-20 » Currency ConverterComparison: about averageAddress: Avendida Libertador 1245
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Somewhere in Argentina there's a bakery that churns out the large white loaves that Aerolineas Argentinas must use by the millions each year for their unchanging inflight meal on domestic flights - a cheese and ham sandwich of such refined crustless thinness even the pickiest vicar's teaparty guest would be impressed. They're always fresh, the ham has flavour, the cheese is bland, but not soapy - it's just the eternal sameness of them that's so extraordinary. Personally, I don't think they're made from a loaf at all - I'm sure they're made from a never-ending cut-and-come-again extruded roll produced by gnomes deep in some Andean mountain cave. Leave a Comment Theme: Other
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Little golden pockets of pastry stuffed with savoury fillings - most commonly beef (lomo -, piquate is good), jamon y queso (ham and cheese - another good combination), pollo (chicken), vegetarians might find humita (creamed corn) or queso y spinaca (cheese and spinach) to their liking - the empanada is a universal snack in Argentina. New fillings and combinations are popping up all over the place these days - tuna's often available and beef, olive and chopped boiled egg is popular too. Traditionally fried but often baked these days, you'll find them in cafes and bars everywhere you go and there are empanaderias where nothing else is on offer. If you're really serious in your search for the ultimate empanada experience, you could make the hunt the basis of some serious research.
Surprisingly filling, some are better than others, and the smartness of the place selling them is no guarantee there - our favourites came from El Establo in Buenos Aires, a long-established city favourite, and the Cafe Aconcagua, high in the Andes at Puerte del Incas. Leave a Comment Theme: Local
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The Los Nires hotel was close by where we were staying in Ushuaia. I thought it looked interesting and had a great view of the Beagle Channel. Everyone eats late in So. America so we waited until after 7, late for us. There were several people already there. While talking to the couple across the aisle we learned that many stay there before leaving for Anartica.
They also offer ski packages in the winter months.
Most of the tables are located near a window so everyone can have a mountain/channel view. I had hoped to get a sunset picture but instead we had a rainstorm.
The food was good.
The cheesecake with Calafate berries, out of this world. Leave a Comment Theme: Eclectic/InternationalPrice: US$11-20 » Currency ConverterComparison: about averageAddress: Av.de los Nires 3040Directions: Short distance from airportWebsite: www.nires.com.ar
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This is another restaurant that I picked because of the location. The restaurant has many windows and most have a view of the Beagle Channel and the Andes Mountains. There is a large dining room but it was very crowded the night that we ate there.
We saw a beautiful sunset.
They serve local specialties. My hubby enjoyed the cow tongue as well as his steak.
I had a very nice heart of palm salad and an omelette. When I travel I crave eggs, not sure why because I seldom eat them at home. Leave a Comment
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We had a candlelight dinner at the LaVinca Atada restaurant in La Calafate. This was not an expensive/romantic dinner as you might think. It was candellight because the electricity went out right after we were seated. We thought perhaps they could not cook for us but they did it quite well.
We especially liked the fried cheese and wine before our meal arrived.
Hubby had another large steak and I had Hake fish that was very good. Leave a Comment Theme: LocalPrice: US$11-20 » Currency ConverterComparison: about averageAddress: Avenida Libertador 1176 El Calafate,AR
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A short drive outside town, right by the sea.
They start serving dinner at 6:30 which is great for us early diners or if you have hungry children.
The service was very good. I didn't get what I ordered but other than that no problem.
Good spinach salad and seafood. My hubby liked his lamb and lentils. Leave a Comment Theme: LocalPrice: US$21-30 » Currency ConverterComparison: more expensive than averageAddress: Perito Moreno 2232
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Empandas are everywhere. For something quick to eat or when your not hungry enough for a full meal, just stop and get an empanada! They are excellent and I miss them. So please if you are from South America, move to Canada and start selling them around the corner from my house and I will visit you every day! Leave a Comment Theme: Bakery
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on June 8, 2007
on October 12, 2007
on February 14, 2006
