Argentina
Bife de Chorizo
A thick, juicy sirloin steak cut from the strip loin, grilled over coals until crusty outside and pink inside. It is one of the most popular cuts at Argentine parrillas.
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Argentina
Matambre Relleno
A flank steak butterflied and rolled around diced vegetables, hard-boiled eggs, herbs, and sometimes olives, then grilled or boiled. A traditional gaucho dish served hot or cold.
Argentina
Milanesa
A thin beef or chicken cutlet breaded with breadcrumbs and pan-fried or baked until golden. Argentina's everyday national dish, served with mashed potatoes, fries, or in a sandwich.
Buenos Aires, Argentina
Milanesa Napolitana
A milanesa topped with ham, tomato sauce, and melted mozzarella, invented in Buenos Aires in the 1940s when a chef covered a burned cutlet. A porteño classic, served with fries.
Argentina
Vitel Toné
Cold slices of veal under a creamy tuna-and-anchovy sauce capped with capers, the Piedmontese bagna cauda-derived classic that anchors every Argentine Christmas and New Year's table.