In the Cosina (Argentine kitchen) the parilleros (cooks) are the masters of preparing food on the parillada (charcoal grill). The Argentine kitchen mostly prepares the following parts of the Novillo (ox); Bife de Cuadril, a firm but tender steak. Bife Angosto, sirloine steak. Bife de Loma, tenderloin steak. Bife Ancho, ribeye.
By grilling the beef with only some salt and chimmichurrie (grill oil), the natural flavour is completely preserved. You can try this wonderful meat at Restaurant Al Argentino and of course we can also provide a lovely Argentine wine. Gorgeous full wines from the Mendoza, from famous grapes, as the Cabernet Sauvignon, the Malbac, Merlot and Chardonnay.