Apunto |
Medium-cooked meat |
Achuras |
sweetbreads |
Asado |
A meal consisting of meats cooked on the grill/ Grilled |
Bife de Chorizo |
A cut of boneless beef located in the loin region |
Cerdo |
pork |
Chimichurri |
A sauce to accompany meat; it consists of garlic, parsley, black and white pepper, ground chili peppers, oregano, olive oil, and vinegar |
Chinchulines |
small intestines |
Chorizo |
A type of sausage; typically it consists of a mixture of beef and pork |
Chotosbraided |
larger part of the small intestine |
Chuparse los dedos |
literally, “to suck your fingers”; it means that the asado is very good |
Cocida |
medium-well done meat |
Colita de cuadril |
Rump |
Corazon |
heart |
Cordero |
lamb |
Criadillas |
testicles |
Higado |
liver |
Jugosav |
medium-rare meat |
Lechal |
suckling pig |
Lomo |
beef tenderloin |
Matambre |
An Argentine specialty that consists of lean beef or chicken that is rolled and stuff with a variety of ingredients; commonly egg, carrots, and spices |