Buenos Aires is often associated with steaks, but they are far from the most common cut served up in the parrillas (meat restaurants) of Argentina's capital. In fact, many of the cuts are different from the European or North American standards. It’s often the tastier (and cheaper) bits of beef – and a fair amount of offal – that is most popular in BA, so here’s a guide to getting the most of parrilla menu and ordering like a local.
Firstly, here are the secrets to cracking the carta (menu). Asado is best translated as barbecue, parrilla (pronounced ‘parr-e-sha’ with the Buenos Aires accent) is the grill itself or the restaurant that specialises in serving meat, and parrillada is a platter of different types of meat, often served sizzling on a charcoal-heated grill. Achuras means offal.
It’s also worth remembering that all the meat is shared between everyone at the table, and it all arrives in a fairly strict order. Also non-negotiable is a bottle of Malbec, so fill up your glass, leave your preconceptions and squeamishness at the door and tuck in.