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is the bife de chorizo, a cut we call top sirloin. In a steak house restaurant or parilla, a bife de chorizo is served alone on a dinner plate - generally, it will be over 2" thick with a large piece of fat attached to the side and cover three-quarters of the plate. For those too timid to tackle such a large cut, most parillas will serve a mini-bife de chorizo, or half portion. Other cuts of beef that are popular are lomo, the most tender and expensive cut; ojo de bife, a ribeye that is juicy; and asado, cut ribs that are fatty but rich.

To complete the meal, Argentines often order as an appetizer a sausage called a chorizo and a provaleta, a slab of provolone cheese thrown directly on the grill. The steak is accompanied by a Malbac red wine, mashed potatos, and a salad of butter lettice, onions, and tomatos. The meal typically ends with flan and an expresso. Buenos Aires has parillas that serve this exact meal every day to tourists and locals alike. The price for such a meal for 2 persons including wine: less than $25 at a top parilla.

Of course, Buenos Aires is not all about beef. Argentina had an influx of immigrants from England, Italy, and Germany during the first half of the 20th century leading to a unique cuisine that blends many different flavors and styles of cooking. Locro is a stew that Argentines hold dear. Herbs from Europe are mixed with native vegetables such hominy and an array of meats, including beef, pork, and sausage, and the mixture is slow cooked for a full day to create a thick, flavorul stew perfect for winter. The stew is often served on Sundays and for family gatherings. Argentines are also fanatics about their toasted ham and cheese sandwiches.

Also popular are fresh pastas with varied sauces, due to the large number of Italian immigrants. The 29th of every month is "noqui night", when restaurants serve an oval potato pasta with meat sauce. In the past, families would be forced to serve noquis as a way to have a filling meal and cut costs at the end of the month as the paycheck ran out. Restaurants have now taken up on the "noqui night" tradition, and it is not uncommon to see large families dining out on the 29th.

A favorite past time of mine is walking the city to view the European architecture and old buildings, then stopping in a small cafe or bistro for an afternoon meal and watch the city go by. Buenos Aires is a city designed to be enjoyed at a leisurely pace, like their thick, chewy steaks. And like the cuisine, Buenos Aires is rich with history and complex flavors. I have enjoyed every bite.

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