Picada à la Argentina

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A picada is a typical Argentine meal or pre-meal and perfectly fits to satisfy a growling stomach. Having it with friends is a fine Argentine tradition. Basically, a picada consists of a selection of hors d’oeuvres to munch on. It can be as simple as a few cold cuts and cheese or very opulent with many different items. This particular picada in the picture had some slices of salami (chorizo and salchichón), cured ham, cheese (Roquefort and Emmental), green and black olives (with pits), leberwurst (liver sausage), Spanish omelet (tortilla de patatas), vegs with mayonnaise and peanuts. It usually comes with bread. Oh, and don't forget to order a bottle of good red wine for you and your friends. That will make this typical Argentine dish even more authentic and tasty.

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Q is for Quilmes

• 11

The extinct native Indian tribe "Quilmes" (Kilmes) has given its name to a city in the Province of Buenos Aires, a village, and a beer brand in Argentina. Nowadays, when people speak of Quilmes they mostly mean the brew. It is the leading brand when it comes to beer in Argentina. Furthermore, Quilmes is sort of a national Argentine symbol and was one of the country's biggest assets. During the last economic crisis in 2001/2002 the brewery got into turmoil and, thus, had to be turned over to foreign investor-owned corporations. Since then the Brazilian company AmBev has gradually acquired the majority of shares.

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P is for Parrilla

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A parrilla is a specially designed grill to broil huge pieces of meat. Using the parrilla is the most popular cooking method particularly in Argentina, Uruguay, Paraguay, and Chile. You will find these kinds of grills in all styles imaginable. There is hardly a part of cattle you won't find on these charcoal or wood fired parrillas. From sausages like chorizo (pork sausage), morcilla (blood sausage) to riñones (kidneys), chinchulines (intestines), mollejas (sweet breads) to tenderloin and strip steaks, everything gets grilled. You just have to make your choice. The beef is naturally flavorful and always perfectly tender. Buen provecho!

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T-Bone Steak BIG as Hell

• 15

Argentina is where steaks are an art form. What you definitely can expect from Buenos Aires are prime steaks and meats in a lot of restaurants. This BIG one on the plate is the classic T-bone 800 gr. (1.76 lbs) garnished with some French fries. That grilled T-bone steak is BIG enough to feed a family of four hence you can imagine how hard it is to eat it all alone. What a waste! What else can I say? Size does matter and BIG is king when it comes to steaks! There's something else BIG to report: the estimated beef consumption. Well, the average Argentinean eats 68 kg (150 lbs) of red meat per year which makes Argentina the most carnivore nation on earth.

You may have already guessed it by now - this month's theme day topic is BIG. Click here to view thumbnails for all participants

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