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.
Eating in an Argentine steak house outside of Argentina is a very similar experience, wherever in the world someone happens to be dining. Vegetarians should be warned that they will probably not find much to enjoy in the experience. As Argentines consume an annual approximate amount of 150 pounds of meat per capita, mainly beef, in their homeland, there are not many vegetarian options on a typical menu.
When looking at Argentine cuisine in general, it is possible to detect a wide range of influences. This is, in large part, down to the diverse make-up of Argentine society, which has absorbed immigrants from Italy, Spain, Germany and the British Isles, as well as retaining some faint traces of native influence. The Italian influence, in particular, stays strong, with many Argentinians having Italian ancestry.
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.
The grill is often tended by a worker known as an 'assador', who cuts and prepares the meat, according to which course of the meal is being served. Grilled vegetables, and simple salads of onions, lettuce and tomatoes are served alongside the meat dishes. Salt is usually the only seasoning the meat receives before going on the grill, with marinated meats very rare in this type of Argentine cookery.
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.
If someone wants to discover what is one the menu of an Argentinian steak house NYC can provide some interesting restaurants. Meat is very much the overriding theme of what diners will find on a typical menu, but they can also expect a warm welcome. Hospitality and enjoyment of life are priorities when it comes to dining in this sort of venue.
Eating in an Argentine steak house outside of Argentina is a very similar experience, wherever in the world someone happens to be dining. Vegetarians should be warned that they will probably not find much to enjoy in the experience. As Argentines consume an annual approximate amount of 150 pounds of meat per capita, mainly beef, in their homeland, there are not many vegetarian options on a typical menu.
When looking at Argentine cuisine in general, it is possible to detect a wide range of influences. This is, in large part, down to the diverse make-up of Argentine society, which has absorbed immigrants from Italy, Spain, Germany and the British Isles, as well as retaining some faint traces of native influence. The Italian influence, in particular, stays strong, with many Argentinians having Italian ancestry.
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.
The grill is often tended by a worker known as an 'assador', who cuts and prepares the meat, according to which course of the meal is being served. Grilled vegetables, and simple salads of onions, lettuce and tomatoes are served alongside the meat dishes. Salt is usually the only seasoning the meat receives before going on the grill, with marinated meats very rare in this type of Argentine cookery.
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.
If someone wants to discover what is one the menu of an Argentinian steak house NYC can provide some interesting restaurants. Meat is very much the overriding theme of what diners will find on a typical menu, but they can also expect a warm welcome. Hospitality and enjoyment of life are priorities when it comes to dining in this sort of venue.
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