(Fodor’s) While Buenos Aires is one of Latin America’s more cosmopolitan cities when it comes to dining, the capital city is especially known for serving up some of the world’s tastiest steaks. At Buenos Aires’ parrillas (steakhouses), sample grass-fed, organic, smoked, and dry-aged beef, and a vast array of cuts, such as entraña (skirt), ojo de bife (rib-eye), and bife de chorizo (sirloin strip steak). Parrillas are also the place to sample achuras (offal) such as sweetbreads, chitlins, and even beef brain—all components of a successful Argentine asado (barbecue). There are parrillas for every budget, from unmarked holes in the wall to five-star establishments attended by bowtied staff.

While Buenos Aires is one of Latin America’s more cosmopolitan cities when it comes to dining, the capital city is especially known for serving up some of the world’s tastiest steaks. At Buenos Aires’ parrillas (steakhouses), sample grass-fed, organic, smoked, and dry-aged beef, and a vast array of cuts, such as entraña (skirt), ojo de bife (rib-eye), and bife de chorizo (sirloin strip steak). Parrillas are also the place to sample achuras (offal) such as sweetbreads, chitlins, and even beef brain—all components of a successful Argentine asado (barbecue). There are parrillas for every budget, from unmarked holes in the wall to five-star establishments attended by bowtied staff.

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