Asado!

Restaurants that serve traditional Argentinean Asado (grilled meat) are called "Parillas" (the "ll" is pronounced like "sh"). Beef is a huge staple in the Argentine diet. According to a 2009 study Argentina was found to be the country with the highest per capita consuption of beef in the world, with an average of 64.6 kg per person. The U.S. came in second with 40.2 kg per person. The meat cuts are very different here to the meat cuts you encounter in the U.S. The Argentine's have a very particular way of cutting beef and preparing it slowly on the asado grill. Parilla restaurants usually have the grill out in front as you walk in so you can see all the meat spread out as the "Asador" is cooking it. A typical Asado meal will come with a variety of different cuts on a metal grill plate. Each cut is distinct and prepared a certain way. For example, "mollejas" (the lining of the neck apparently) is very popular and is eaten with fresh lemon. Below are photos of the asador cooking at the grill and a typical asado dish served at a Parilla.