Disappointed with Food in Argentina

Lanick said:
I am suffering due to the lack of decent food here. Can’t find a decent gourmet burger place. Pizzas are awful. I was spending every year 2 or 3 months here and this was the time when I was really into sports and working out so I was watching what I was eating. This time I am a lot more relaxed with my diet and I can’t find anything decent to eat other than a few sushi places. I tell to my AR relatives that the meat sucks here and they give me the “are you nuts!!” look.
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because your relatives probably never travel outside Argentina. They assume the beef is the best because that's what they've been told.
 
chris said:
because your relatives probably never travel outside Argentina. They assume the beef is the best because that's what they've been told.
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They’re Italian and Spanish citizens also and they travel quite often both to US and Europe and still believe the meat is something else here.
 
Lanick said:
They’re Italian and Spanish citizens also and they travel quite often both to US and Europe and still believe the meat is something else here.
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Do they eat at good steak houses / restaurants in the US?
 
Ronnie Hotdogs said:
I think Argentine meat still has good taste, I was in Texas recently at high end steak house and whilst the rib eye was very tender it didn’t taste of very much.
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Coming from Los Angeles, I found the quality of food in San Antonio, TX terrible on virtually all levels and the whole Tex-Mex thing was really disappointing too.

Meat in Neuquen has been pretty hit and miss at the carnicerias. I'm convinced it just really depends where the cow came from that day. I spent a week in Chile recently, didn't find the meat all that great even though the steak house highlighted it was Argentine meat. I did however have a great steak in Mendoza on my way to San Luis. Was surprised to hear a lot of English speakers there too.
 
2 years ago we went to a top top top hotel for breakfast for my birthday and the croissants were UK supermarket quality, not even!
 
I paid 2000 pesos for a pair of thick pork chops yesterday at the Coto here in Villa Urquiza. I browned them in a frying pan, then baked them in a glass oven dish for 45 minutes at low heat, and they were excellent. Cut with a fork tender, and just delicious. That good where you pick up the bone in your fingers at the end and nibble off the last bits of meat because you don't want to miss any.

I'm not convinced that how much you pay has much to do with how good the meat is. I do emphatically agree that it's very hit or miss these days with meat quality. Sometimes you get lucky, and sometimes you don't.

Those pork chops were relatively inexpensive compared to beef, but as good as any I ever had stateside.
 
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