The beauty of beef is Buenos Aires is, the butcher will take a “bife de lomo” steak and grind it into ground beef for you. And, he won’t even mind when you panic, forget every word in Spanish and just grunt and point at his case filled with meats. And, when he finally picks the one you want and you have no clue what the word for “to grind” is, he looks around his shop until he spots the grinder and suggests he uses it. And, when he asks you if you want it put through the grinder once or twice and you just stare blankly because not only do you not know all these words, but even if you did, you didn’t know you could have it ground twice, he just does it once for you once and wraps it up with a smile.Another amazing thing about Buenos Aires is you can get Mexican taco makings at the store.
Tacos made with an Argentinian tenderloin steak are so good it’s almost like cheating. It’s tempting to eat the rest of the cow ground up in a taco, especially since you can eat brains and tongue in a taco in Mexico. But, after this taco (which was amazing) I am going back to the Argentinian parilla for the rest of the cow.