Blood Sausages and Bife de Chorizo

We'd been told, of course, not to expect a great deal of variety in Argentine cuisine. This has never been a problem for us because what they do, they do very well. We have also learned that Argentinian Spanish is slightly different from Spanish spoken anywhere else. Hence the word 'Parilla' is pronounced 'Parija', with a soft J. Not that this made any difference; we were understood perfectly well wherever we went even with Graham's shockingly un-Spanish English accent.

Blood sausages, which I hate to confess are better than Irish black pudding, are called Morcillas, also with a soft J.
 The other interesting thing to note about food is that Buenos Aires is the only place where cooking steak rare is the standard. Everywhere else, you have to make double, triple sure with the waiter, otherwise your Bife de Chorizo will be as charred as they do it in Singapore. We have both now perfected the art of saying RARE in super slow motion using exaggerated hand motions, and always asking again if the waiter is absolutely sure he knows what we mean. This nauseating routine has paid off handsomely.

That said, my main man Rodrigo never got it wrong. And even if he did, neither of us would have told him for fear of getting our eyes mutilated and skulls crushed.