Argentinia’s  love affair with beef  started with the cowboys who settled in the Pampas, tending their  herds of cattle. Life was simple, and so was the cooking style. Whole racks of beef ribs were stuck onto metal stakes in front of a roaring fire, and the seasoning was limited to salt and a little vinegar. That, in turn, evolved into the country’s  vinegary table sauce, chimichurri. Over time, the rustic “roast” of the gaucho cowboys was appropriated by upscale steakhouses,… Read More »