Buenos Aires is full of neighborhoods to explore. In each neighborhood (barrio) you'll find a local parillada, a restaurant that serves grilled meats, delicious pastas, and vegetables.
Motorino Man enjoys traveling to new cities but must admit that he finds it difficult due to his normal diet, which consists mainly of organic fruits, organic vegetables, and free-range grass fed meat and chicken. In North America it is difficult to eat in restaurants where most of the food comes from industrial manufacturers that loads the elements with chemicals, pesticides and other un-natural ingredients,which makes it very difficult to digest and does not make the Motorino Man's engine hum. In Buenos Aires, howver, Motorino Man finds the food easy to digest and finds his internal engine well-oiled.
Here we are in Barrio Norte, wearing short sleave shirts and enjoying the sun during what is supposed to be winter, at our families favorite parrillada that is like an extension of the family kitchen. Here the asador (grill master) and waiters ask about the family, know exactly what their customers like and how they like it cooked and are professional pleasant servers making it a joy to go see them as many as five times in a week, every week! And besides the hosts you'll typically run into the same people from the barrio day after day eating lunch and dinner.
A typical Parillada in Buenos Aires serves a hot plate full of all kinds of cow parts not commonly eaten by North Americans, as well as French Fries (papas fritas), sweet potato, wine, and salad. People from North America traveling in Buenos Aires who do not like the exotic tasty parts of the cow can enjoy lomo, which is beef tenderloin or filet mignon, and bife de chorizo, which like the New York strip.