Destination: Argentina: Buenos Aires
Cabaña Las Lilias
Porteño power lunchers in suits sit next to American tourists plotting their itineraries on large city maps at this traditional Argentine parillada. Even the most discriminating meat-loving locals are willing to turn a blind eye toward Las Lilias’ touristy reputation so they can feast on every single perfectly cooked part of a cow: mollejas de corazón (sweetbread), morcilla (blood sausage), riñones de ternera (veal kidneys) and more. Your non-meat-eating dining partners will love the roster of salads, rich and creamy side dishes (potatoes and squash) and fresh fish, such as merluza negra (Chilean sea bass), Patagonian spider crab and salmon.
For a down-and-dirty, authentic Argentine parillada experience (and the least expensive meal you’ll ever buy on vacation), do lunch or dinner at El Desnivel. It’s crowded, hot and can be a bit rowdy, but you’ll enjoy some delicious meat and tasty organs that you’ll be glad you (and your waiter) can’t seem to translate into English.
Jangada specializes in shellfish and river fish, including pacú, a relative of the piranha that’s so popular in Argentina it’s been nicknamed el lechón del rió, or suckling pig of the river.
Widely considered to be a less commercial alternative to the parillada experience at Las Lilias, this perennially packed Palermo restaurant serves all the same parts of the cow, minus a bit of the theater.
The ribs are especially tender at this low-key and reasonably priced parrilla (a traditional Argentine grill).
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