“What kind of meat do you want?”, he asked. “Beef”, I said, “but I don’t know how to cook it. Do you?”. “Of course. I’m Argentinian!”, he stated matter of factly, without any hint of arrogance. Back at the hostel, we started the “Parrilla” (grill. Pronounced: pareesha). Very skillfully, he manouvered the burning coal and the pieces of meat like a master painter while his nephew watched, helped and learnt this very important right of passage of being Argentinian. The taste was exceptionally good! “What did you add to the meat?” I asked. “Salt” he said. I was waiting for the rest of the ingredients but that was all folks: salt! Sure enough, if anything else was added, it would’ve taken away from the deliciousness. It was just perfect as is.
If you have heard a lot of hype about Argentinian carne (meat), let me tell you: it’s totally well deserved! Definitely a level or two above all the rest. Even the sausage is delicious straight out of the grill. Rich, spicy, juicy, no condiments needed.
The most common street food in Argentina is “Choripan”: a sausage sandwich (chorizo en pan i.e. sausage in bread). Typically eaten by itself or with salad. It’s delicious and quite filling!
Driving in the countryside, one cannot miss the relaxing sight of cattle grazing in wide pastures as far as the eye could see. Plenty of food and space to roam, rest and live a decent life before transitioning to food on our plates. I’m not sure animals share our sense of aesthetics. However, I’m sure being in such a setting is very healthy for any living being.
Maybe, just maybe, our health, joy and well-being is very tightly linked to the health, joy and well-being of other creatures with whom we share this tiny blue ball?
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Unconditional Love 