Argentine Stuffed Flank Steak (Matambre) | Recipe from Fire It Up by Andrew Schloss, David Joachim (Chronicle Books, 2011) | In Argentina, this stuffed and rolled beef dish is known as matambre, or "hunger killer." Made with eggs, bacon, and beef, it's certainly not for the fainthearted. But sliced crosswise, it makes an impressive presentation. | From: projectfoodie.com
Havanna alfajores are the pride and joy of Argentines all around the world. Yes...yes they are...sometimes I keep thinking americans don't know what they are missing. I think everyone needs to go to Argentina for like a month at least. If you eat the food there and then you come back over here you will probably hate the taste of everything that's made over here...and this is why I'm soo picky. :p
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