Over the past few months, we’ve been using this blog to teach readers their way around the world of Argentinian grilling. And now that you can walk the walk, we want you to be able to talk the talk, so to speak. That’s why we’ve put together this guide to Argentinean grilling terminology. The next time you host a cookout, you can impress your guests with your food and your lingo.
Asado Meat Cuts
Chorizo – This one might be part of your – or your guests’ – vocabulary, as chorizo is a popular dish in Mexican restaurants. But chorizo just means sausage, and the type of chorizo you find in Argentina really isn’t spicy, just juicy and delicious.
Ojo de bife – A classic rib eye steak, as common and beloved in Argentina as in America.
Vacio – Flank steak. We’ve also seen it referred to as “matambre,” a combination of the Spanish words matar (kill) and hambre (hunger), if you want to be fancy. Traveling in Argentina, you might find a dish called the “matambre relleno,” a meat roll stuffed with – depending on where you are – carrots, peppers or hardboiled egg.
Bife Angosto – Another American favorite: Porterhouse steak.
Entraña – Skirt steak, generally served in long strips.
Cuadril – Rump steak, typically served on sandwiches.
Entraña gruesa – Hanger steak, which is thicker than skirt steak.
Bife de costilla – T-bone steak
Bife de chorizo – Sirloin steaks, and despite their name, nothing to do with sausage.
Bife de lomo – Tenderloin, known more for its tenderness than its flavor. How tender? Some restaurants in Argentina make a point of cutting it with a spoon for patrons.
If you’re serving sandwiches, you may want to pick up these terms:
Choripan – Sausage served on a long roll.
Vaciopan – A flank steak sandwich.
Milanesa – A thin, breaded piece of fried beef.
Milanesa de pollo – The same sort of sandwich, but served with fried, breaded chicken.
Traditional Asado Dishes
And if you’re feeling really adventurous, plan a menu that includes these:
Chinchulines – Small intestines (like we said, these are for the adventurous)
Criadillas – Testicles (Really adventurous).
Morcilla – Blood sausage. Similar to what they call “black pudding” in England, this dish is pig’s blood mixed with ground up pork or offal.
If you’re looking for the best way to cook some of these cuts of meat, be sure to read our blog to find Argentinian grilling recipes.
And no true Argentinian-style cookout would be complete without the right grill. Gaucho Grills has designed its grills with the traditional Argentinian parillas in mind.
You’ll have more room to cook, and can give your guests a taste of Argentina from your backyard.