Argentine peasants historically engaged mainly in animal husbandry, which is why the meat culture turned out to be so developed in this country. Not a single holiday can do without it, and even one of the main holidays, Asado, is called by the name of a meat dish (literally “Hot Roast”), without which this holiday does not cost and which, in fact, begins. (And we have something like that - “go to kebabs”, but this is our family matter, friendly and relatively private, and there is a holiday with a holiday - with a sweep, fireworks, music, dancing.) But if you want something more easy, here's a great alternative to a large beef steak - lamb on ribs, grilled. Of course, always with chimichuri sauces and spicy Argentine and young cabbage and pineapple salad.

A meal should start with a salad of crabs, avocados, fresh cucumbers and tomatoes. Crabs are not originally a traditional Argentine dish, but let's remember that Argentina has been washed by the Atlantic Ocean, and for a period of at least 100 years, the Argentine crabs have been here. (So ​​along with Kamchatka and Japanese, Argentine crabs are also imported.) This dish is adapted to the European taste, it is refined and light. But in order for the salad to succeed, it is imperative to take a large crab phalanx and only the best vegetables.

Crab salad

For crabs salad we recommend Granaus dry white wine of 2006 harvest. The grapes are grown in the Spanish province of Penedes. The wine is made from three grape varieties - Scharellos (50%), Chardonnay and Chenin (25% each) - and aged in French oak barrels for three months. The taste is dominated by smoked oak, toast and vanilla, in the background notes of apples and watermelon. This is a drink for those who prefer wine with a pronounced oak tone. Wine is served as an aperitif, to fish dishes, white meat, seafood. Serve at 10 ° C. Can Rafols Dels Caus, Simple

Marina Levina, "El Gaucho": "In this summer room, I present dishes from the El Gaucho summer menu: crab salad with avocado and cabarero lamb rack. Avocados and crabs have been popular with Argentines at all times. Avocados are grown in South America more 7000 years old; crabs, like many other seafood, played an important role in the formation of Argentinean cuisine. For the preparation of crab salad, it is important to use fresh crab meat of the first large phalanx, avocados must be ripe and easily separated from the bones Despite the great nutritional value of avocados, the crab salad only 105 calories, so it is a low-calorie dish. The grilled lamb rack can be uniquely tasty, tender and juicy, but only if you use New Zealand dairy meat for cooking Romney lamb (in New Zealand, sheep are raised only for meat, unlike, for example, Australia, where sheep is grown for wool production). New Zealand lamb is not only more delicious, but also more useful than the Australian. She is better absorbed, and her fat contains the least amount of cholesterol. I recommend it for a balanced diet. "

Caballero's Lamb

We advise you to serve Pintia red wine made from temranillo grapes and aged 14 months in new barriques (special oak barrels) to the cabarero lamb rack. Pintia is one of the best wines produced in the Toro region. The color of the wine is intense cherry red with dark garnet reflections. Aroma - with notes of ripe cherries and blueberries, bread crust, truffles and roasted cocoa beans. Experts note perfectly balanced tannins and a long aftertaste. Bodegas y Vinedos Pintia, Simple

Wines provided by SIMPLE. We thank the restaurant "El Gaucho" for assistance in shooting.