How to say I love you in Argentina
The time has come for me to get serious about this trip to Buenos Aires to attend a wedding. Getting serious involves planning some Maryland-based posts that take a minimum amount of effort on my part (hey, I'll be on vacation) and will inspire responsible regulars to converse about the subject in intelligent ways. Hahahaha.
In the past, I've repeated posts that I liked under the headline "Second Helpings." (I can't get away with this so soon after doing a Top 10 of my favorite posts.) Another time I asked a daily Stupid Question. This time I'm thinking about just posting a photo and having you discuss it.
Any other ideas?
Below, by the way, is the groom's page on the wedding Web site. You might expect some kissy-face photos or lyrical descriptions of how the couple met.
Not exactly: ...
IMPORTANT VOCAB:
Rare - ‘jugoso’ or ‘vuelta y vuelta’
Medium - ‘a punto’
Well - 'bien cocido’
*Note: Unless you specify otherwise, your meat will probably be cooked medium-well.
Asado - Argentine bar-b-que where meat is cooked over hot rocks, not an open flame.
Parrilla - Argentine steakhouse
Parrillada - An Argentine steakhouse where they constantly refill your plate with different cuts of meat as it comes off the grill. Usually on an all-you-can-eat basis so ask before ordering. Highly recommended!
CUTS OF MEAT:
**When in doubt, order Lomo!
Bife Angosto - Porterhouse
Bife de Chorizo - Sirloin strip steak
Bife de Costilla - T bone
Bondiola - Pork Tenderloin
Chinchulin - Lower Intestine. Usually served with Mollejas (sweetbreads) and considered a delicacy to serve to your friends when they come over to your house for an asado. Mollejas and Chinchulin are not as mainstream in the US so eat up.
Chorizo - Sausage (can be pork or chicken)
Cuadril - Rump steak
Entrana - Hanger steak
Lomo - Tenderloin. This is the best cut of meat that you can order in Argentina.
Lomitos - Lomitos are the Argentine version of a hamburger except instead of a bun and hamburger meat, they are served with a slice of lomo (tenderloin) between two pieces of French bread.
Matambre - Very thin part of the flank steak. Definitely worth trying.
Milanesas - Breaded meat (can be beef, chicken or veal) fillet.
Mollejas - Called 'sweetbreads' in English. For Argentines, this is considered a delicacy to serve your friends when they come to your house for an asado. Highly recommended!
Morcillas - Black/blood sausage
Ojo de Bife - Rib-eye cuts
Rinones - Kidneys
Comments
Sounds like a sensible young man.
Can you get old pics of Baltimore restaurants, and post those? Then folks can argue about which ones they were (or are), if they were better before they moved to the county, when they closed (if they did) and how no one makes a decent crab cake these days.
Posted by: Lissa | December 8, 2008 1:25 PM
Lissa, you crack me up.
Posted by: Frequent LIttle Italy Restaurant Visitor | December 8, 2008 2:23 PM