Argentina’s most popular meal is the asado or parillada, a mixed grill of steak (chilled and never frozen) and a variety of meat cuts and sausages. Asador or parilla is an Argentine steak house. Alternatively, asador is also referred to as the griller of the asado and parillada.
What makes a good cook, and why are the best ones said to come from Pampanga? I think that a good cook knows how to flavor, or season according to taste, adding a bit more salt, or more lime perhaps, and probably just a smidgen of something proprietary or instinctive to make food taste great. I really have no sound idea why peerless cooks come from Pampanga, but when a Kapampangan cooks for me, I know it will be one of my best meals. These kitchen mavens know how to strike the equilibrium between sweet and sour, spicy and salty—ultimately defining the line between the sapidly palatable and the exquisitely delightful.
Mention Argentina and, thanks to the eponymous brand sold in this country, corned beef is the first thing Filipinos think of. Still, Argentina’s affinity with beef remains strong. Per capita consumption of beef is an astounding 70 kilos a year. That translates to about 200 grams of meat a day for each person, or roughly ¼ kilo.
Given my never-ending passion to commune with nature, get away and view life from a larger perspective, I packed my winter clothes at the end of South American fall, and with my two daughters, Monica and Gabrielle, headed to Patagonia Chile and Argentina.
Think of it as traveling without moving while being generous and having yet another reason why “it’s more fun in the Philippines” when you watch Tango Fire Company of Buenos Aires at the Newport Performing Arts Theater, Resorts World Manila on Jan. 17 and 18 at 8 p.m.