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.
The format of most Argentine style steak house restaurants is pretty much the same, now, all over the world. They are not particularly welcoming places for vegetarians, though, and it would highly unlikely to meet someone from Argentina who was vegetarian. On average, Argentinians consume almost 150 pounds of meet annually, per head of the population.
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.
Argentine cooking, though, is in many ways defined by it use of beef, and it is this meat that diners will find in greatest abundance in an Argentine restaurant. In a typical Argentine steak house, the meat is cooked on a special type of grill called an 'assado'. This method of cooking is something of an iconic symbol of Argentina, and the grill will often be fulled by certain kinds of charcoal or wood, adding texture to the flavours 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.
The social aspect of eating in this way is very pronounced, and enjoying food together is very important in Argentine culture. Anyone dining in an Argentine restaurant can expect a warm welcome. As well as the meat from the assado, it is usually also possible to enjoy Argentine versions of Italian dishes such as filled pasta and pizza.
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.
Dining in the type of Argentinian steak house NYC can provide is an illuminating and enjoyable experience. This is especially true for those diners who are unfamiliar with Argentine cuisine. Good meat and good company are very important to Argentines, and a visitor to a restaurant should be able to enjoy both.
The format of most Argentine style steak house restaurants is pretty much the same, now, all over the world. They are not particularly welcoming places for vegetarians, though, and it would highly unlikely to meet someone from Argentina who was vegetarian. On average, Argentinians consume almost 150 pounds of meet annually, per head of the population.
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.
Argentine cooking, though, is in many ways defined by it use of beef, and it is this meat that diners will find in greatest abundance in an Argentine restaurant. In a typical Argentine steak house, the meat is cooked on a special type of grill called an 'assado'. This method of cooking is something of an iconic symbol of Argentina, and the grill will often be fulled by certain kinds of charcoal or wood, adding texture to the flavours 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.
The social aspect of eating in this way is very pronounced, and enjoying food together is very important in Argentine culture. Anyone dining in an Argentine restaurant can expect a warm welcome. As well as the meat from the assado, it is usually also possible to enjoy Argentine versions of Italian dishes such as filled pasta and pizza.
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.
Dining in the type of Argentinian steak house NYC can provide is an illuminating and enjoyable experience. This is especially true for those diners who are unfamiliar with Argentine cuisine. Good meat and good company are very important to Argentines, and a visitor to a restaurant should be able to enjoy both.
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