One of the joys of dining in Buenos Aires is that virtually any restaurant with a grill can crank out the best beef you’ve ever tasted. This no-frills parrilla is a perfect example of scrumptious simplicity. Various national flags and photos of tango dancers provide the only décor, and you’ll dine mostly to the background music of bellowing waiters and boisterous patrons. Still, people willingly queue around the block to gorge themselves on every kind of meat imaginable, all sizzled to perfection on the open grill near the door (be warned: it’s torturously hot as you stand waiting for a seat right by the cooking food).
Insider Tip: Be sure to order—and split with at least one person—the provoleta, a thick slab of seasoned provolone cheese, grilled alongside the steak. You’ve never tasted cheese like this before.
Congratulations to Mei Lin, winner of Top Chef Season 12.