Regardless of what the Argentines can and cannot figure out, they got the food game down. Centolla, or spider crabs, a speciality from Ushuaia, alllll the way down south. This was cooked in a parmesan cheese sauce, and thus was delicious by default. We lived off of Choripans for a while in Argentina, a clever combination of chorizos and pan (bread). Submerged in chimichurri sauce and plied with other vegetable-related toppings, this is a ubiquitous and tasty street food item. And now we come to the most famous of all Argentine sandwiches, the Milanesa. In an attempt to rival the Chilean chacarero (but in between us falling a bit short), a thin strip of veal is breaded and then put on more bread. Milanesa can refer to a type of meat preparation as well – usually veal, but you can have chicken, pork, or even llama milanesas. Found all over Argentina, they are also typically as big as your face, but could use some sauce (i.e. aji from Chile as well! – ok fine, we just really want a chacarero instead). You can also get it not as a sandwich as well, for those more Atkins inclined (its still breaded and massive). A typical Argentina barbeque, filled with as many different types of meats as you can count, or an asado, is a blissful event. In this case, we had a combination of blood sausage, sweet breads, and intestines – nothing goes to waste. Parillas (grill) restaurants grill up a lot of delicious things, but its hard to top the Chivto, basically a young goat. I could never be a vegetarian. Pulpo, or octopus – homemade in this case with potatoes, pepper, and olive oil. The Chinese in Buenos Aires apparently have the best octopus, which may or may not be manufactured in a factory. Random places, such as a mechanical garage, will set up a Sunday BBQ outside, throwing tons of meat on the grill until they sell out. In this case, we came late but still managed to secure one of the last pieces of beef, and of course a chorizo – drenched in chimichurri as usual. Argentina bakeries are some of the best places on earth. Most of the cookies are alfajor based, or with dulce de leche in between two layers. These are also mainly dipped in chocolate, and thus are amazing. Trying to buy just one is simply impossible (something I attempted here, and come home with seven). Llama steak – we thought it was rare, but see it in Bolivia now all the time! Doesn’t make this first fancy foray into the world of llama consumption any less delicious. If you ever go to Argentina (or even South Carolina randomly), go to Freddo’s Ice Cream. Get any dulce de leche flavor, and then you can die a happy person. They even had an ice cream alfajor sandwich (something Christine simultaneously invented), but I’d stick to the ice cream itself. In Argentina, but especially Uruguay, people carry unwieldy thermoses of hot water with them all over the place to make mate, a bitter looseleaf tea that you drink out of a open cup, often a gourd, via a metal straw with a filter on the bottom. Often a social activity shared amongst a group, mate is also highly caffeinated, and may help explains Uruguay’s recent decision to legalize certain substances as a counterbalancing effect. How could we go this long without talking about licuados? Take any fruit, add milk or water with a little sugar, and you’re good to go. Strawberry tends to be the most manly choice. Submarino, or basically make-your-own hot chocolate. You are provided hot milk and some chocolate on a stick, the rest is up to you (don’t worry, it’s hard to mess up – even if you look like a cartoon). Ok time to go eat!