Argentine cuisine is becoming better known throughout the world nowadays, and it is perfectly possible to enjoy an authentic meal in the type of Argentinian steak house NYC has in such numbers. For someone who has never eaten Argentine cuisine before, it is fair to say that they should expect a large serving of meat. The core of Argentine cuisine is the country's excellent livestock, and beef in particular.
Argentine style steak houses all follow a similar format, wherever they are located in the world. The restaurants are all about meat, so it is probably wise for vegetarians to stay away from them. Certainly, it would be very unusual to come across a vegetarian in Argentina itself, with around 150 pounds of meat eaten each year by a typical Argentine citizen.
Despite its reliance on meat, and beef in particular, it is possible to detect a range of influences on Argentine cuisine. This is due to the country having absorbed vast numbers of immigrants from across Europe, mainly from Italy and, to a lesser extent, Spain. People from Great Britain, Ireland and Germany have also settled in Argentina in the past, but it is the Italian influence, in particular, which has had perhaps the greatest influence on eating habits.
But it is beef which is really at the heart of Argentine cooking, certainly in steak houses. In many ways, the 'assado', or grill, is a national symbol of Argentina, and most food served in Argentine steak houses is cooked on an assado. Often, the grill is fired by a certain kind of fuel, wood or charcoal, to add flavour to the meat.
The meat is often cut and prepared at the grill by an 'assador', who will produce various cuts for the different courses and dishes of the meal. The meat is often accompanied by a simple salad of tomatoes, lettuce and onions, or by some grilled vegetables. Generally speaking, the meat from an 'assado' is not marinated in any way, and is seasoned only with salt before cooking.
There is a high value placed on social dining and hospitality in Argentine culture, which is often reflected in Argentine restaurants across the world. A warm welcome is almost assured, and there is always considerable passion shown for food in Argentine steak houses. In addition to the hearty grilled meats, Italian influenced dishes like stuffed pasta and pizza can often be found on their menus too.
The drink which Argentines, and many other nationalities in South America, call mate may also be available in some Argentine steak houses, as it is an almost ubiquitous drink in Argentina. Made from the leaves and stems of the yerba mate plant, it is brewed in, and drunk from, the same vessel, known as a gourd. One small package of leaves and stems can make several drinks, with fresh hot water being poured in the gourd each time a new drink is required.
Dining in the type of Argentinian steak house NYC can provide is an illuminating and enjoyable experience. This is especially true for those diners who are unfamiliar with Argentine cuisine. Good meat and good company are very important to Argentines, and a visitor to a restaurant should be able to enjoy both.
Argentine style steak houses all follow a similar format, wherever they are located in the world. The restaurants are all about meat, so it is probably wise for vegetarians to stay away from them. Certainly, it would be very unusual to come across a vegetarian in Argentina itself, with around 150 pounds of meat eaten each year by a typical Argentine citizen.
Despite its reliance on meat, and beef in particular, it is possible to detect a range of influences on Argentine cuisine. This is due to the country having absorbed vast numbers of immigrants from across Europe, mainly from Italy and, to a lesser extent, Spain. People from Great Britain, Ireland and Germany have also settled in Argentina in the past, but it is the Italian influence, in particular, which has had perhaps the greatest influence on eating habits.
But it is beef which is really at the heart of Argentine cooking, certainly in steak houses. In many ways, the 'assado', or grill, is a national symbol of Argentina, and most food served in Argentine steak houses is cooked on an assado. Often, the grill is fired by a certain kind of fuel, wood or charcoal, to add flavour to the meat.
The meat is often cut and prepared at the grill by an 'assador', who will produce various cuts for the different courses and dishes of the meal. The meat is often accompanied by a simple salad of tomatoes, lettuce and onions, or by some grilled vegetables. Generally speaking, the meat from an 'assado' is not marinated in any way, and is seasoned only with salt before cooking.
There is a high value placed on social dining and hospitality in Argentine culture, which is often reflected in Argentine restaurants across the world. A warm welcome is almost assured, and there is always considerable passion shown for food in Argentine steak houses. In addition to the hearty grilled meats, Italian influenced dishes like stuffed pasta and pizza can often be found on their menus too.
The drink which Argentines, and many other nationalities in South America, call mate may also be available in some Argentine steak houses, as it is an almost ubiquitous drink in Argentina. Made from the leaves and stems of the yerba mate plant, it is brewed in, and drunk from, the same vessel, known as a gourd. One small package of leaves and stems can make several drinks, with fresh hot water being poured in the gourd each time a new drink is required.
Dining in the type of Argentinian steak house NYC can provide is an illuminating and enjoyable experience. This is especially true for those diners who are unfamiliar with Argentine cuisine. Good meat and good company are very important to Argentines, and a visitor to a restaurant should be able to enjoy both.
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