The way to Argentina’s heart is through its asado, or barbecue. Also known as parrillada, it is a crime to leave the country without spending a leisurely afternoon beside the warmth of a grill or open fire, feasting on copious grilled meats. This is the national dish, originating with the country’s gauchos, or cowboys, who would subsist on the abundant cows dotting the country’s plains. Expect to find beef, pork, ribs, sausages, blood sausages, and sweetbreads hot off the fire. In Patagonia, look out for a whole lamb or pig roasting over an open flame. Lightly salted, topped with chimichurri, and paired with Malbec – this is Argentina.

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