Everybody who comes to Argentina has to have the beef. It is a given. It’s like going to China and seeing the Great Wall. But a big problem that English speaking foreigners have when ordering beef, especially in non-touristy restaurants, is communicating how to cook that beef, and which cut of meat it is.
If you want steak (which by the way, is NOT what Argentines traditionally eat) you want a “bife” (pronounced “BEE-fay”). Three classic cuts are bife de lomo (filet mignon), bife de chorizo (sirloin or porterhouse), and ojo de bife (ribeye). Be careful with that middle one, as if you say “chorizo” by itself, you will get a sausage and not a steak!
In any event, if you order one of these three options, you will not get offal or organ meats, you will get steak. But how do you tell them how to cook it?
I always encourage people to be very emphatic when asking for their steaks cooked blue or rare. This for Argentines is extremely odd as they cook their meat almost always well done. Here is a list:
Blue = “vuelta y vuelta”. Even if you ask for it this way it will most likely come medium rare.
Rare = “jugoso (hoo-GO-so)”. Better to say “Bien jugoso” if you want it less cooked!
Medium = “A punto”. This will most likely come medium-well.
Well done = "goulash".