The basis of all Argentine food is the Parilla or grill. Here's a typical one that I ate at. It's on a pedestrial street so the sidewalk is more than 3 feet wide.

They grill the meat to order on a rack over a thin layer of charcoal

My friend Max will show us how to do a real “Asado” (Barbeque) in his extensive backyard temple of meat.

But first, we'll have some empanadas. He told me the best ones come from the North and he's absolutely right.

3 cuts of steak, 3 kinds of sausage and some short ribs. The pork had not come out yet.

The coals are lit in the back. Once they are hot enough, they are place one by one in a thin layer under the meat. They use much less charcoal than and american barbeque.

The meat cooks slowly over a very low heat.

90 minutes later

Meanwhile, Max's wife of 50 years, Nilda, has prepared (clockwise from the top) potato salad, tomato salad, beet salad, something tasty, pickled eggplant, mushrooms in sauce, and corn salad.

Stuffed! Note the soda pop, wine and seltzer, which is available at all meals. I had never seen a seltzer bottle untill my trip. Arggies have it delivered weekly in big milk crates.

Breakfast was just as fantastic, but a bit out of focus. “Fracturas” are little pastries that are about 1/4 the size of Americans ones, so you can eat a few with coffee and call it brakfast. The round things in the middle are “Alfajors”, which are kinda like moon-pies.

Max and Nilda have orange, tangerine, grapefruit and kumquat trees in their bak yard. All the trees on the street in Tucuman are oranges and were in full fruit when I visited. They supposedly smell awesome when the flowers are in bloom.

Ever block has a snack food store like this. The blue building is a store full of phone booths and internet terminals, also to be found on every block.

The other instifution of Argentine life is the cafe. I did not take nearly enough picture sof them. In fact this it the only one. It's at “Esquino Homero Manzi”, on the corner of San Juan and Boedo, which is mentioned in the Tango “Sur” by Manzi.