A Wonder Called Bife de Chorizo

Se asegura que el bife de chorizo fue popularizado por el restaurante "La cabaña", que abrió sus puertas en la avenida Entre Ríos, en la ciudad de Buenos Aires, en 1935. Desde allí se extendió a "boliches" de todo el país y a las mesas familiares.

The bife de chorizo cut is entrecôte (which in French means between the ribs) and comes from the dorsal part of the cow, specifically the back part of the loin.

After cutting it from the cow, bife de chorizo has a rib which the butcher or chef separates from the meat before cooking.

Cooking the steak with its back fat makes it much more delicious.

There are many different ways of cooking bife de chorizo, but the preferred way is on the grill. The grilling duration and method depend on the tastes of each diner.

Bife de chorizo can be eaten at different levels of doneness: rare, medium rare, and well done. Argentineans typically prefer rare or medium rare, as the flavor of the meat stands out more.

Another much longer option is, before putting the bife de chorizo on the grill, to cut it lengthwise into two equal halves. This type of cut is called “butterfly”.

There are countless restaurants and grills all across Argentina where locals and visitors can go to try the famous bife de chorizo. Each place has their own secrets and methods of making it, according to the customs and region.