I thoroughly enjoyed Argentine asado, but too much red meat leaves my body feeling sluggish. My favorite dish would have to be guiso de lentajes (lentil soup). The soup is packed with lentils and pieces of beef and pork, and it's usually served with some bread. The dish feels like a warm hug and is especially filling on a chilly day.
My first week here, when I arrived at orientation, my program put on an asado for us. An asado is a barbecue, so the word describes grilling meat outside and sharing with friends and family. Going to an asado is a very lengthy and delicious process. The grill master usually prepares appetizers before the main cuts of meat are served. Choripan, which serves as an appetizer, is a grilled chorizo sandwich served on lightly toasted French bread. Argentines love to eat choripan with chimichurri sauce. The sauce comes in a green and red version and is composed of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. After the starters of choripan and grilled provolone are served and eaten, the grill master begins to serve cuts of meat. Interestingly, I have observed that in the United States the meat has more seasoning, either a dry rub or a wet sauce, but here Argentines believe that seasoning ruins “the integrity of the meat.”
The dining culture in Argentina is also different from the United States. Many Argentines do not eat breakfast, some opt for a coffee and eat a small pastry or toast for breakfast.
