Don Julio

Buenos Aires, Argentina

A Palermo parrilla that ranks among the world's best restaurants. The wine wall holds over 14,000 bottles, and the beef comes from their own cattle in the Pampas. But before any steak arrives, the achuras course sets the tone: morcilla, chinchulines, and sweetbreads grilled over hardwood charcoal. The morcilla at Don Julio has a crisp, almost shattered skin and a filling so creamy it pools on the plate when you cut it open. Reservations fill weeks ahead. The corner building on Guatemala street has no sign, just a line.

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Sausages served here

Morcilla Argentina

Buenos Aires & the Pampas

Morcilla is the opening act of every Argentine asado. The asador places these blood sausages on the grill first because they cook the fastest, buying time while beef ribs and flanks take their slow turn over the coals. The criolla version, dominant in Buenos Aires and the Pampas, packs pig's blood with chopped onion, cumin, and oregano inside a natural casing. Grilled until the skin blisters and cracks, each bite gives way to a soft, iron-rich interior. Argentines eat morcilla hot, often tucked into bread as a morcipan, while standing around the parrilla with a glass of Malbec.

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