Choose a side dish from: French Fries, Fried Yucca or Rice with Cheese.
12 oz.
Entraña is the Argentine term for skirt steak, a flavorful and juicy cut from the diaphragm muscle of the cow.
*An accompaniment of your choice
16 oz.
Picaña is a cut of beef popularized in Brazil, which comes from the upper part of the rump and is characterized by being very tasty and tender due to its layer of fat.
*An accompaniment of your choice
18 oz.
Asado de Tira are a cut of beef from the rib section, cut into crosswise strips, including bone, fat, and meat. They are a very popular cut in Argentine and Uruguayan barbecues.
*An accompaniment of your choice
14 oz.
Bife de Chorizo is a popular cut of meat in Argentina and Bolivia. It comes from the upper, outer part of the beef loin, near the ribs, and is characterized as a thick, flavorful, and tender cut with a good balance of lean fat and muscle.
*An accompaniment of your choice
Choose two sides from: French Fries, Fried Yucca or Rice with Cheese.
Includes: Bife de Chorizo, Asado de Tira, Corazon, Chorizo y morcilla.
*Two side dishes of your choice
Includes: Bife de Chorizo, Picaña, Asado de Tira, Corazon, Chorizo y morcilla.
*Two side dishes of your choice
Consuming raw or undercooked meat can increase the risk of foodborne illnesses.
Authentic chorizo, made following a traditional Argentine recipe, known for its mild and balanced flavor.
Argentine blood sausage is a sausage made from pig and beef blood, mixed with fat, onions, and spices. It is typically grilled as part of an asado (barbecue).layer of fat.
Anticucho is a typical Bolivian dish, characterized by the use of beef heart skewered on a stick and roasted over a fire. barbecues.
In true home style.
Homemade tradition.
It is a Bolivian side dish that mixes rice with fresh cheese, and is usually served to accompany grilled meats.
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