First order of business in Buenos Aires… grilled meat! “A la parrilla”, as they say. Plate one was a nice mix of pork, chorizo, vacio (flank steak) and asado (short ribs)…
Then we stepped it up with a little morcilla (blood sausage) and chinchulines (intestines) for plate two…
And although I’m not a dessert guy, who can turn down homemade dulce de leche?!
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