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Argentina Cuisine Through my Lens
Be sure to read the story behind these photos
You can learn a few things from this photo. That's argentine wood burning on the right and under the meat.
From inside of the Grill. Simple, right?
The cast of tasty characters from L to R: Matambre (flank,) Cotilla (ribs,) Morcilla (blood sausage) y Chorizo (spiced pork sausage)
Asado as served at a professional Asado restaurant. Nice pile of meat, but the work put into making your own meal is concurrent to the flavor.
Steak from Buenos Aires Restaurant. Looks sexy, eh?
See that green and red nature-looking shit on the right? Don’t eat that.
Extreme Close-up of chimichurri sauce on top of a steak
A choripan stand in Buenos Aires. Not the only word in Argentine Street food, but certainly one of the finest. If this picture makes the Chrorimovil look quite heavenly, it’s because it is.
Morcilla, AKA Argentine Blood Sausage. The only Blood Sausage I’ve ever tasted that gave the Irish Fashion a run for it’s euros.
Argentine Alcohol. One of your best last hopes for your bowels.
Be sure to read the story behind these photos
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About the AuthorBy Sean O'Connor: An unfortunate product of US public schooling, he has been traveling abroad since 2005. Showing no signs of slowing down, he is currently on the high seas dodging rogue waves and soccer moms.
Check out Seans photos and videos or to demand more literary masterpieces you can email Sean