Argentina menu help/ assistance
 

Where’s the beef? And what else is meat? How do names used in Argentina compare with those used in, for example, Mexico or Spain? I'll give this a try, and add suggestions, etc. to this post.

Argentinos use everything, possibly excepting the moo or squeal, so the nomenclature is extensive – and may differ from that used elsewhere, as Castilian Spanish has adapted to many different locales and cultures. Argentine beef tends toward more flavorful and perhaps less tender, as the beef is grass-fed, not grain-fed.

The tools:

• Asadór – roasting pit, or a style of restaurant offering roast and grilled meat
• Parrilla – the grill, high altar of Argentine gaucho barbecue / grilled meat cooking, ;) presided over by the parrillero
• Ruedo – camp style grill, coals in the middle, spread carcass or half around the fire (al asadór)

The meats and nomenclature: (See illustration: "Carne Argentina.)

• Achuras – organ meats or intestine, of which there are several varieties
• Asado – roast
• Asado de tira - short ribs roast
• Bife – beef steak
• Bife (rés some places) – beef steak (different uses in Spain)
• Bife con lomo - T-bone steak
• Bife de chorizo – sirloin steak without bone, New York steak, contre filet
• Bife de Costilla – T-bone steak
• Bife de lomo – fillet steak, solomillo (Esp.) or filet mignon
• Carré – loin, e.g. carré de cerdo, pork loin
• Cerdo – pork
• Chinchulines – chitterlings, chit'lins, intestine
• Chivito, chivo – goat
• Chorizo, not the sausage – sirloin (as in bife de chorizo, sirloin steak)
• Cola or rabo – tail
• Cordero – lamb (cordero Patagónico is yummy Patagonian lamb)
• Costilla – rib
• Costilla con lomo – Porterhouse steak
• Cuadril – rump, rump steak
• Entraña – hanger or skirt steak, the diaphragm (arrachera, Mx.)
• Higado - liver
• Jamón – ham, generically speaking
• Jamón cocido – cooked ham
• Jamón crudo – prosciutto style ham
• Jamón serrano – Spanish style air dried ham, many varieties exist
• Lechón – suckling pig
• Lengua – tongue
• Lomo – literally, loin; means tenderloin
• Matambre – “kills hunger” - breast cuts, basically
• Milanesa - cutlet
• Mollejas – sweetbreads (pancreas, thymus glands)
• Mondongo - tripe, tripa
• Morcilla – black (blood) sausage
• Ojo – eye (as in ojo de bife, ribeye steak, entrecôte)
• Pieza – the whole piece, as in pieza de lomo, the entire loin strip
• Pollo – chicken, though some Argentines may claim this is not meat at all ;)
• Riñon – kidney
• Salchicha (embutidos) – sausage (of which there are many varieties, including chorizo, longaniza, etc.)
• Seso – brain
• Tapa – cap, e.g. tapa de Costilla, rib cap
• Ternera – veal
• Tira – strip (e.g. of ribs)
• Ubre – udder
• Vacío – flank

Non-cow... more to come as time permits
 

Seafood? Yes, there is some; don't miss it!

• Abadejo – pollack
• Abulón - Abalone (from the Pacific)
• Camarón - shrimp
• Cangrejo - crab
• Centolla – King crab from Patagonia
• Langosta - lobster
• Langostino - langoustine, prawn
• Lapa - giant limpet, also from the Pacific, sometimes sold as abalone
• Lenguado – sole
• Merluza – hake (merluza negra is especially tasty)
• Salmón – salmon, mostly Atlantic salmon farmed in Chile
• Trucha – trout

Greens and vegetables? Yes, there are accompaniments of the vegetal kinds (other usages, e.g. Mexican, are in parentheses):

• Albahaca – basil
• Alcauciles – artichokes (alcachofa)
• Apio – celery
• Batata – sweet potato (camote)
• Berenjena – eggplant, aubergine
• Berro – watercress
• Brócoli – broccoli
• Chaucha – string beans (ejotes, habichuelas)
• Choclo – corn, maize (maiz, elote)
• Endivias – endive
• Espinaca – spinach
• Lechuga – lettuce
• Morrón – pepper (pimentón, pimienta dulce)
• Palmito – heart of palm
• Palta – avocado (aguacate)
• Papa – pronounced PAH-pah, la papa is the potato; el papa is the Pope
• Porotos – beans (frijoles, judía)
• Rábano, rabanito – radish
• Radicheta – raddichio, chicory
• Remolacha – beet (betabél)
• Repollo – cabbage (blanco, white and colorado or rojo, red) (col)
• Rúcula – arugula
• Tomate – uh, yep, tomato
• Zanahoria – carrot
• Zapallo – pumpkin (calabaza)

Fruits (other usages, e.g. Mexican, are in parentheses):

• Damasco - apricot (also albaricoque; chabacano Mx.)
• Frutillas - strawberries (fresas)
• Naranja - orange
• Pomelo - grapefruit (toronja)

Dont forget the famous Asado de Tira..... ^

Great to bring back that thread...... and yes, do not forget that the way you order your beef DOES make a difference if you are the super tender loving type.... please do not expect to order a piece of dead cow "well done" and expect to cut it with a spoon... ;)

Yes, done right, it is delicious. I've also had it where I had to spit at least half of it out. The special asado at La Brigada is delicious. I often (well, how often am I there, but relatively speaking) get that over one of the delicious tender cuts.

No different from any other food, or....?

Well, it is different because it is a cut that can be unchewable, unlike a bad hamburger, etc.

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

Ever try mondongo.,,?

Do you have a good recipe for Mondongo? I have tried to make it a couple of times and it comes out soggy. I like it in a soup instead of the spanish version "callos a la Madrilena".

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

Let me see what I can dig up....

Sin ganas a probarlo...

Spoken like a true Chileno..... :rolleyes:

:p

Se me olvidó - not sure how I forgot that; yum!

If you like that cut... then you should try Entraña... ^ :D