I am planning a trip to BA. I enjoy eating my steak medium rare. How do they serve it in BA?

Whichever way you ask: "bien cocido" for well done, "a punto" for medium rare, or "jugosa" for rare (literally "juicy"), or "muy jugosa" for very rare (literally very juicy"). [Elsewhere I hear people saying "bien hecho", "poco hecho", etc., but I don't do that.]

The above definitions are right on.... one small detail I would add is that sometimes the only way to properly calibrate how to order your steak is to become a regular at a certain parrilla.... and also, by all means, if you ordered it medium rare and its overdone, then please do send it back.

(bump)

For the more advanced carnivore.... here are some advanced cuts I would suggest folks sample (there are local style cuts):

- Asado de Tira (short-ribs)
- Entraña (similar to Mexican Arrachera)
- Vacio
- Matambre

...and you might also want to consider

- Ubre

Udder? No thanks, I think I'll pass- there's plenty of other parts that will do just fine :)

bumping this great thread... :D ^

I had some lovely bacio last night....cooked expertly by myself on the parrilla I might add. ;)

Wirelessly posted (Nokia N97 / Palm TX: Mozilla/4.0 (compatible; MSIE 6.0; Windows 98; PalmSource/Palm-D050; Blazer/4.3) 16;320x448)

Vacio....

:D

Ouch - cruel! I was going to say something when I saw it but kept quiet!

Hiddy, don't worry - even a good percentage of locals mix up their b largas and v cortas ;)

Good to see you're all paying attention....I thought it looked a bit odd.

I have a hell of a job talking Spanish never mind spelling it. Blame my wife.....I had to ask her how to spell it and her V sounds very much like a B to me. :D

Great and timely thread! Thank you.

How many different cuts of beef can I eat in five days? :)

10, Lunch+Dinner=2 x 5 days=10 :D

No steak and eggs for breakfast in Argentina? :eek: ;)