Ordering a (blue) rare steak in AR (Argentina) and CL (Chile) and getting it the way you want is a matter of luck. Doesn't matter how much you stress how you prefer it done half the time it comes out medium or worse. South Americans prefer other cuts of meat so the tender parts are perfect for tourists. These are typical cuts Argentinians prefer for their assado: Bavette/flank/skirt/picanha/tail of rump steaks, short ribs and so on. They start an assado with offal, then move on to the cuts.
When I go that way again I will be carrying this photo of steak doneness with me to show them when ordering. Had the same experience in Namibia.
I like AR empanadas, especially "caprese" (filled with chopped fresh tomatoes, mozzarella and basil). Couldn't stomach their beloved "medialunas" and bread with dulce de leche for breakfast. It's hell for someone who hates sugar.
My AR breakfast:
There's a craft beer scene in BA but the pubs tend to open in the evening only. Quality and selection could be better now.
If you are not going to AR Patagonia anytime soon maybe you want to try Patagonian lamb in BA. I ate my fill on both sides of Patagonia and thought it was one of the best (second to Texel, perhaps. Not sure).
