"On any given Sunday, Los Talas del Entrerriano will grill (and sell out) more than 70 racks of beef ribs; that’s in addition to hundreds of chorizos, blood sausages, and other grilled items. What’s essentially a big tent of meat in the suburbs, the place might not serve the best steak of your life, but it certainly epitomizes the Argentine parrilla experience. Large groups tend to fill the 450 spots at the long picnic tables in the warehouse-like space, but solo diners or smaller groups can find room at the U-shaped bar overlooking the grill dedicated to achuras (organ meats). The biggest spectacle is outside: Beef, goat, and pork are splayed on iron crosses and cooked over an open-flame pit, while smaller cuts and chicken are cooked on an Olympic-sized grill." - Allie Lazar
