Asado
Beef's so tempting in Argentina that even vegetarians have been known to succumb to its wiles.
The best way to sample it is at an asado, which refers to both a barbecue as well as a traditional way of grilling beef.
It's the most important social event in Argentina, bringing together friends and families every weekend.
A multi-step meal that can last several hours, entrees include choripan, morcilla (blood sausage) and provoleta before moving onto organ meats such as mollejas (beef sweetbreads), chinchulines (chitterlings) and rinones (kidneys).
Building up to the main game, we recommend trying matambrito de cerdo (pork flank steak) drizzled in lemon juice before tucking into one of several cuts such as tender ojo de bife (ribeye); bife de chorizo (sirloin), which comes with a strip of fat; tasty asado de tira (short ribs); and full-flavored entrana (skirt steak).
While an asado at an Argentinan's home is the most legitimate experience, some restaurants serve the next best thing -- a parrillada, which is a small portable grill complete with glowing coals that keeps cuts warm.