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EATING ARGENTINA

Story & Photography by Ron and Mary James

hood, and famous high-class parillas that will put a Happy campers sampling
severe dent in your wallet. They say that during a one Cafayate’s finest wines at
week visit, the average tourist will eat at a parrilla two Chato’s Wine Bar.
to five times, which reflected pretty accurately our
dining during our stay. We found the lomo (filet), ojo
de bife (rib eye) or bife de chorizo ( sirloin) to be the
tastiest and most flavorful cuts of meat. Do as the
Argentines do and order the beef to be cooked punto

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