Argentine food is organised around the parrilla with a conviction that no other country quite matches. Asado — the slow process of grilling beef ribs (asado de tira), blood sausage (morcilla), sweetbreads (mollejas), and flank steak (vacío) over quebracho hardwood embers that are raked rather than flamed — is not a barbecue but a social ritual that takes 3-4 hours and is the Argentine's preferred way of expressing hospitality. The beef quality is a function of the pampa grassland that has made Argentina's Hereford and Angus cattle genetically specific in flavour — a standard parrilla-grilled lomo (tenderloin) with chimichurri (parsley, garlic, oregano, and red wine vinegar sauce) is one of the best straightforward steak experiences in the world. Empanadas (baked or fried pastry filled with spiced minced beef, olive, and egg, variant by province) are the snacking food and the street food. Malbec from Mendoza, the Argentine grape that became an international wine identity, is the correct accompaniment. No rush.