MEAT - Parilla al Carbon

We love the meat here. Bife de lomo, bife de chorizo, morcilla, asado...we love it all. Click the title of this post and it'll take you to a link with meat cut definitions (US vs. Argentina). It took us a while to figure it out but we can order at a restaurant or a grocery store with confidence now. So we have an asado - Argentina's barbecue grill - on our roof top terraza. Don and I are just learning how to use an open flame carbon grill so we went over to Gina and Javier's for our first lesson. Javier is definitely what we'd called an expert so we're learning from the best. And Don is fabulous when it comes to American barbecue so expectations are high.

Here's Javier at the asado and a look at the food.

We had choripan, a popular sandwich here taking its name from the combination of chorizo (sausage) and pan (bread). Hence, choripan. Our sausage was the tasty morcilla - or blood sausage - on grilled baguette. Que rico!

We'll let you know how it all turns out when we try it on our own (aka with Javier's help)!