This is a meat-eating country, and there are more parrillas (steakhouses) than any other type of restaurant. Cuts from the entire cow, from guts to tail, are cooked over wood fires, very close to the flame, in keeping with centuries of tradition. However, in the last decade, a new generation has begun to change the culinary scene. The trendiest spots focus on small plates, or raciones, while sourdough bakeries and restaurants focusing on vegetables and fish are becoming more popular each day. When in doubt, find yourself a chivito, the king of late-night, post-bar food, which Anthony Bourdain described as “the apex of the sandwich making arts.”