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.
There are more subtler nuances to Argentine cookery, though, largely thanks to the diversity of European immigrants who the country has absorbed into its population. Germans, Britons, Irish people, French people and Spaniards have all contributed to the ethnic mix in Argentina. But the largest immigrant group by far has been the Italians, whose influence can be seen in much Argentine food.
But it is the ready availability of beef in the country which plays the largest part in defining Argentine cuisine. Indeed, the type of cooking which many people with associate with Argentina is the 'assado', and this is what visitors to the majority of Argentine steakhouses eat. An 'assado' is a type of grill, usually fired by a specific type of wood or charcoal, to impart a particular nuance to the flavour of the meat.
There is often a person who works at the grill called an 'assador', and their job is to prepare and cook the various cuts of meats which make up the different courses of the meal. Accompaniments such as simple salads of lettuce, onion and tomato, or perhaps grilled vegetables, are served alongside the meat. Marinated meats are rare, with the meat usually seasoned just with salt prior to going on the grill.
Argentine culture places a high value on eating together in social groups, with hospitality very important. This means that the atmosphere in an Argentine restaurant tends to be very welcoming indeed. In addition to the meat from the assado, many Italian influenced dishes can be found on Argentine menus, such as pizza, and filled pastas.
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.
There are more subtler nuances to Argentine cookery, though, largely thanks to the diversity of European immigrants who the country has absorbed into its population. Germans, Britons, Irish people, French people and Spaniards have all contributed to the ethnic mix in Argentina. But the largest immigrant group by far has been the Italians, whose influence can be seen in much Argentine food.
But it is the ready availability of beef in the country which plays the largest part in defining Argentine cuisine. Indeed, the type of cooking which many people with associate with Argentina is the 'assado', and this is what visitors to the majority of Argentine steakhouses eat. An 'assado' is a type of grill, usually fired by a specific type of wood or charcoal, to impart a particular nuance to the flavour of the meat.
There is often a person who works at the grill called an 'assador', and their job is to prepare and cook the various cuts of meats which make up the different courses of the meal. Accompaniments such as simple salads of lettuce, onion and tomato, or perhaps grilled vegetables, are served alongside the meat. Marinated meats are rare, with the meat usually seasoned just with salt prior to going on the grill.
Argentine culture places a high value on eating together in social groups, with hospitality very important. This means that the atmosphere in an Argentine restaurant tends to be very welcoming indeed. In addition to the meat from the assado, many Italian influenced dishes can be found on Argentine menus, such as pizza, and filled pastas.
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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