What to Eat in Argentina: 7 Must-Try Local Dishes

"At this small, inventive Buenos Aires restaurant led by chef-owner Julio Báez, grilled beef takes on a refined, seasonal form. Ribeye is a menu staple, though its presentation shifts with the time of year, and Báez relies on Juan, a third-generation butcher from a Congress neighborhood shop who visits the cattle market weekly and knows all the producers. For the Koji-Aged Ribeye with Garlic Scape and Vegetable Demi-glace, the kitchen dry-ages the ribeye for 24 hours in house-cultured koji, which acts on the meat’s proteins and sugars to build umami and a balanced, flavorful Maillard reaction. Capitalizing on the brief season for garlic scape, they blanch the tender shoots briefly in boiling water before grilling, and finish the plate with a vegetable demi-glace incorporating beet, leek, and butter for depth and richness." - The MICHELIN Guide