Argentineans are known by their beef consumption. The most common cuts served at restaurants are the bife de lomo and the bife de chorizo. The first one comes with no fat, and it’s a little more expensive. Both are boneless, juicy and tender. I usually asked for one-half bife, which was plenty. Side dishes include papas fritas (French fries,) papas rejilla (crispy round fries with holes,) puré de papas (mashed potatoes,) pureed pumpkin and salad. They’re ordered separately. At an average restaurant, a good bife goes for $12-$14 and the sides for $6-$7. That’s a lot of food.
There are many other beef cuts, of course. If you ask for a parrilla, it comes with tripe, kidney, sausage and other meats. It will feed at least two very hungry people.
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