The Argentine kitchen is characterized for its quality and fresh ingredients used. The most traditional way to cook the beef is by grilling it, accompanied by salads. The typical beef grills are everywhere, even on sidewalks. There are different kinds of grills: from those with an all-you-can-eat menu for eight pesos, to elegant and expensive rates. Many restaurants display the "ruedo", with metal layers surrounding the flame, with beef ribs, goats and lamb browning slowly. The excellence of Argentine beef is recognized worldwide and without a doubt, chorizo steaks and the slow barbecue are the favorites by their own people and well as foreigners. Gizzards, intestines and blood sausage are other delicacies of this type of barbecue.
The traditional Argentine foods are beef empanadas (turnovers) and some stews like Locro - made with white corn, bovine meat and pork chorizo --, over the coal, mashed or fried potatoes
and sweet pastries.