I just got back from a trip to Miami to visit an old friend who is from Argentina. At his house, he threw us an Argetinian barbecue - I was completely amazed at how good it was. (It also helped that his family owns a winery, and each time he served a new cut of meat - he served a different bottle of wine from his stock)
The thing that amazed me the most was that he only used SALT as a seasoning. I asked him if we'd be making a chmichurri, but he said that purists only use salt - as you don't want to detract from the flavor of the beef.
He cooked 5 kinds of meats for us: Flank Steak, Skirt Steak, Short Ribs, Chorizo and Blood Sausages. All of it was cooked over a very low fire and each meat had its own unique flavor. When each was paired with an accompanying wine - it was the most fantastic meal I've had in years.
I noticed that the cuts of meat he had were not ones that I've seen at my local butcher shop. The flanks and skirts were enormous, and the short ribs were cut thick. He told me he got them at an Argentinian butcher in Miami. I live just North of Boston, so I doubt there are any Argentinian butchers up here.
If there are any native Argentinians on this board (or anyone who excels in Argentinian cooking), could you please reply and let me know how I can obtain these cuts from my butcher? My butcher is always willing to do custom cuts, but I need to desribe what I want. I'd love to learn more about how beef is cut in South America - as I'd love to start cooking this style myself.
PS - if you're looking for a great Argentinian wine to go with beef, check out the Gran Vecco from the Jaure Winery