Today we have an interview with one of the greatest of our national cuisine and gastronomic culture … read the article and know why, as he says he is named… My name is Bife de Chorizo
One of the best and most popular cuts of meat served in our country. So popular that foreigners, with his characteristic accent, come to Argentine restaurants clamoring for my name … I want a Bife de Chorizo, they say. All the meat that makes his arrival to the grills are usually tender, but tasting good is something else, and I say so myself. The thing Is that Argentinian are not only passionate for Tango and Football they also love to communicate flavors. To respect our customs must give honor to the essence of Argentina’s meat, cattle are raised on pasture. My goal is not to lose it but bring awareness of what healthy and natural mean and have a memorable taste in the mouths of those who try me.
Years ago that travellers, all around the world, are wondering, and I hear when you ask the waiters!, you want to know why people call me Bife de Chorizo . Everywhere I’m named entrecote, in fact they named in France entrecotè. The truth here is that I like most the way as in Argentina people call me Bife de Chorizo . The truth is that neither I know why they call me like that. I am open to suggestions, if someone gives me a decent version worthy of applauses and standing ovations, then my senses will be ready to listen and then grant that person with one of the best flavors of the Argentinian meat. I can promise that I know I can keep.
When I am asked where I come from it is great. I am found on the outer side of the back of the cow, I am the boneless cutlet there. When I am separated from the bone, before they cut me like steak, I have triangular and cylindrical shape, so I go to the clinic for a surgery so i can become beautiful. When I am cut my measure is between 3 and 5 cm wide.
Each lunch or dinner I receive all the applauses and many people compliment me. Most of the time I do not hear compliments, nothing is left of me at the plate, but this is a worthy death resulting from the design of culinary arts. I am dig, cut, chew and in the end is like a spa session where they get my best taste.
I am cook on the grill, for the taste of whoever eats me, cooked, ready, etc.. and serve me with broken potato accompaniment sometimes other with salad. Bife de Chorizo a la Riojana is another version of me that is for the brave and bold because the amount of things that accompany me and the way i am prepared. They put us making a beautiful decoration on the plate. Each of us condiments and sides have a special place and waiters take us to the table with all the glamour we deserve. I am the top recommendation and one of the who gets more YES everytime the menu is offered. Half Size or Full Size, I am always present and you can eat me as you like.
I do not want to talk much about me because I always say the best things in life must be tested and I’m usually on everyone’s lips, even before the tourists arrive in the country, they ask for me so i let you be the one who know me by my flavour.
Most of those who know me, speak well of me, some eat only vegetables and I celebrate it, live the diversity! For those who want to try me, I welcome you and dare you to find something better! I wait every day at noon or night in restaurants and grills in town to know me. Once you try me you will be able to tell your friends why My name is Bife de Chorizo . Your words will be… I don’t know but it tastes so good!
Some of my friend restaurants are:
La Estancia located on lavalle street. La Chacra in Cordoba Avenue. Cabaña Las Lilas and Campo de Asadores in Puerto Madero. El Establo in Downtown.
In spring, summer, winter, autumn i am lying there on the grill, getting tan, come and visit! We’ll see soon… bye bye.
Your friend Bife de Chorizo
