BARBECUE

Eating a steer barbecue is a deeply rooted custom in Argentina. Each step to take in making a good barbecue constitutes an almost ruled ceremony. Savouring a barbecue takes three stages: first of all Argentine style sausages and blood sausages (made of lightly seasoned pork and steer meat), then a combination of grilled beef sweetbreads such as veal kidney, veal sweetbread, tripe or small intestines, and finally, very juicy red meat. Alternatively, grilled chicken as well as young pork are also included.
The typical barbecue dressing is called «chimichurri», which is a kind of tasty sauce made of different spices and natural vegetables (garlic, red pepper, parsley, oregano, chilli pepper, thyme, onion and laurel) mixed with water, vinegar, sugar, salt and oil. This regional dish is best served with delicious salads made of lettuce, tomatoes, onions, carrots, boiled eggs and potatoes, to name just a few. Red wine is a must on this occasion.

A little bit of history
Ancient ranchers or «gauchos», as they were called at that time, had very particular ways to make barbecues. The phrase «chuparse los dedos» (to suck one’s fingers) comes from those times and means that the barbecue is mouth-watering. Its origin goes back to «gaucho» times: the only piece of cutlery that «gauchos» carried as they rode through the huge and lonely «Pampa» (high plains) was a «facón» (knife). When eating, they sliced a piece of meat right off the grill, held it with one hand and cut a smaller piece with his «facón», which he ate with his fingers. It is very likely that this expression originated from this practice.

RIB EYE-STEAK

Those who have tasted a juicy rib eye-steak know that it is an unforgettable pleasure. Being juicy and tasty, it is best served with French fries or with a salad made of your choice of ingredients: tomatoes, carrots, eggs, string beans, olives, lettuce, potatoes, celery, beetroot, mushrooms, apples, nuts, onions.

EMPANADAS (turnover pies)

The delicious filling of meat cut with a knife and wrapped in a thin slice of hand-made dough constitutes a deeply rooted culinary practise all over the country. No other traditional dish has had as many variations as this one in each Province in Argentina, where special ingredients are added to the filling. Thus, a certain kind of «empanada» is related to a specific region in the country.

FISH

As regards fish, El Primo offers pleasant and delicious surprises. Trout, which is the main product from «La Patagonia» in Argentina, is grilled and topped with almond, mushrooms or blue cheese sauce. Alternatively, you can order trout with «grenobloises», which is a sauce made of braised cubes of lemon, butter and parsley. Salmon is one of the most popular orders too. There are as many varieties of choices as trout dishes, but baby salmon topped with herb cream is undoubtedly your best choice. Our special grilled fish dish is also a classic, which serves 2 or 5 people.

VEGETABLES

For those addicted to vegetables, we suggest our exquisite marinade of aubergines made of onions, red pepper and carrots. Its slightly sour taste makes them ideal companions of our home made bread. Our grilled vegetables are also highly recommended, which add a good contrast of flavours and textures to the menu.