The most popular cut is Bife de Chorozo, a steak cut off the rib and somewhat similar to Sirloin or Porterhouse. T-bone steak has its equivalent in Bife de Costilla, and is generally enormous. Rib Roast, known as Tira de Asado, is the second most popular cut with Portenos. When grilled on the spit, this cut will be thick and short, if cooked on the char-grill it will be thinner and longer. It is inexpensive, yet tasty.
Fish is also frequently available at some of the better restaurants.
No grill in Argentina is complete without a bottle of this country's magnificent red wine. Most outsiders think of Chilean wines when South America is mentioned. Few realize that Argentina is the fifth largest wine producer in the world. And there are some spectacularly good Argentine wines. It produces under the labels of Comte Valmont, Comte Beltour and Clos du Moulin, their top wine.