The Best Meat in Buenos Aires

Buenos Aires has literally tons of parrillas -the typical Argentine BBQ restaurants-, but there is one that that will provide a real Argentine unique experience. Its location is far away from the tourist circles and its name, "Los Talas del Entrerriano", as difficult as it is, make it a worth trip to the outskirts of BA. 

If you ask random Argentines about this parrilla, most will tell you they have heard about the place and the ones that actually went will tell you it is the best meat in town. In fact, going to El Enterrriano, is all about meat.

The place, literally as big as half a block, looks more like a meat feedlot than a restaurant. It has 5 parrilla structures and a huge one is dedicated exclusively to cooking achuras -the parts of the cow that are not precisely meat, such as kidneys, guts, etc.-

The business started in the 80s when its owner, a man coming from Entre Rios - a northeastern province -, set up a small parrilla made from an oil tank by the sidewalk. The location was excellent, since it worked as a great food stop truck drivers and passerbys. With time and effort, the owner managed to buy the land in that corner and build the restaurant we see today.

There are a few things to consider about El Entrerriano:

• All of the things you can order are meat related, with the exception of a few salads, fries and desserts. Don't expect to see anything else in the menu.
• The best thing to order, by far, is the matambrito. It is absolutely great.
• All of the meat is cooked with leña -wood- not charcoal. This gives the asado a unique outstanding flavor.
• It usually gets pretty crowded. The tables are long, so you might end up sharing a table with other random people. This is not a common thing in Argentina, but happens very often at El Entrerriano as soon as more and more people arrive. It can be very enjoyable let me tell you.
• They only accept cash as payment. Be prepared!
• They open for lunch everyday from 11am to 4.30pm, and they only serve dinner on Fridays, Saturdays, and holiday eves. So, if you want to go, plan ahead!

One of the many parrilla masters

Meat cooked al asador