Argentine Asado and Cuisine

Argentine cuisine revolves around beef and the sacred ritual of the asado, a leisurely barbecue that is as much a social institution as a meal, where an array of cuts and sausages is grilled slowly over wood or coals. Alongside the superb steaks of the parrilla grill come savoury empanadas, Italian-influenced pasta and pizza, the caramel dulce de leche in everything sweet, and the ever-present bitter mate tea, all paired with Malbec.

What you actually see

• The asado - the slow, social barbecue of grilled meats.
• The parrilla steak - the superb beef of the grill house.
• Empanadas - the savoury stuffed pastries.
• Dulce de leche and mate - the caramel sweet and the shared bitter tea.

When to go

Year-round; the asado is best shared, an unhurried weekend affair, and an invitation to one is a real treat. Argentines eat late, with dinner rarely before nine. The parrilla steak houses are an institution in every town.

Honest expectations

It is very meat-heavy, a challenge for vegetarians, though empanadas, pasta and pizza offer alternatives. Portions are huge and meals long and late. Mate, the shared bitter herbal tea, is an acquired taste and comes with its own social etiquette. The beef and Malbec, though, are world-class and good value.

Nearby

Buenos Aires has the classic parrillas; the wine of Mendoza pairs perfectly with the beef.