It comes to no surprise that Argentina ‘s national dish, the parrillada , is an offering of different cuts of meat served together. Argentine cuisine can be considered a blending of Indigenous and European culture, with heavy influences coming from Italy and Spain. Most Argentine diets seem to be very beef-centric, averaging an annual 220 lbs per capita. Although the more popular cuts include short ribs and flap steak, parrilladas also include chorizo (Spanish sausage), sweetbreads, and morcilla (blood sausage). Chimichurri, a sauce of garlic and herbs, is served alongside the parrillada to help cut the richness from all the beef.
Where to try it: Graziano’s. 9227 SW 40th St, Miami, FL. (305) 225-0008