Your First Visit to Asador Patagonia? Here’s What to Order (According to Locals)

I live for that first-bite silence at an Argentine grill—the moment the char, salt, and beef do all the talking. If Asador Patagonia in Royal Palm Beach (greater West Palm Beach area) is on your radar, here’s exactly how to order like a local, avoid rookie mistakes, and get the best value out of your first visit.

Start Strong: The Starters Locals Don’t Skip (Empanadas, Provoleta)

You don’t “warm up” at an Argentine steakhouse; you set the stage. Locals start with two things that say you know what you’re doing.

Carne vs. Humita: Which Empanada to Choose First

Empanadas are the handshake of the house. My go-to duo: carne cortada a cuchillo (knife-cut beef) and humita (sweet corn + cheese). The carne at Asador Patagonia hits that Buenos Aires profile—bits of green olive and egg, savory and just a touch briny—while humita is creamy and nostalgic, a gentle on-ramp before the grill’s fireworks. I’ll grab two per person if we’re hungry; they reheat beautifully in an oven or air fryer (never a microwave—more on that later).

Provoleta 101: How to Eat It (and Why Everyone Photographs It)

The provoleta is for scene-stealers. Picture a thick wheel of provolone blistered in its skillet, oregano crackling, edges caramelized, center stretchy. Spoon a little salsa criolla (diced tomato/onion/pepper in oil and vinegar) on top for tang and crunch. Tear off pieces of bread, drag through cheese lava, repeat. If you skip this, you’ll regret it at 2 a.m.—ask me how I know.

Local rhythm: Empanadas + Provoleta hit the table first. They keep everyone busy while the grill master coaxes color and crust from your steaks.

The Main Event: Parrillada vs. Individual Steaks (What’s Best for First-Timers)

The heart of any Argentine grill is the parrilla—that slow, even charcoal heat. Your big choice on night one is shared platter or solo steak.

If you’re new, the Parrillada para dos is the move. At Asador Patagonia it typically lands with a greatest-hits lineup: short ribs, entraña (skirt), vacío (flank), chorizo, morcilla, mollejas (sweetbreads)—and enough sizzle to turn heads. Although billed for two, it honestly fed three of us with sides. It’s social, it’s cost-savvy, and it lets you taste across textures: juicy, bouncy, crisp, rich.

Prefer a single cut? Go for entraña or bife de chorizo to understand the house style.

Entraña vs. Bife de Chorizo: Flavor, Texture, and Who Should Order What

• Entraña (Skirt): My #1 for flavor. Thin, intensely beefy, with a charred edge and rosy center. It’s the cut that makes you stare at the grill and whisper oh wow. One bite with chimichurri and you’ll see why I tell friends, “The entraña + chimichurri combo is why I believe in happy endings.”

• Bife de Chorizo (NY Strip): Thicker and more “steakhouse classic.” Still very Argentine in soul—salt-only seasoning and fire-forward. If you want heft and a big, juicy slice, this is your lane.

Pro tip: First-timers in groups should use the parrillada as the base, then add one or two extra entrañas for those who love that deep, char-kissed flavor. It’s the best of both worlds without over-ordering.

Order Like a Local: Doneness, Sauces, and Share Strategy

Jugoso Explained: Ordering Doneness at an Argentine Grill

If you like medium-rare, ask for jugoso (hoo-GOH-soh). It signals you’re here for the crust + juice balance, not a gray interior. Other terms you might hear: a punto (medium) and bien cocido (well-done). Personally, I say “jugoso” and let the parrilla do its thing.

Chimichurri & Salsa Criolla: Taste First, Sauce Second

Argentine grills season steak with coarse salt, then trust the fire. Do yourself a favor and take your first bite without sauce. After that, spoon on the house chimichurri (bright, garlicky, not greasy here) or a dab of salsa criolla for sweetness and crunch. I learned the hard way: asking for sauces up front can overshadow the meat. Taste first; sauce second.

Share Strategy that Works Every Time

• Start with snacks: Empanadas + Provoleta buy your table 10–15 minutes of delicious patience.

• Build the center: Parrillada in the middle, extra entrañas as needed.

• Reset the palate: A simple ensalada mixta (tomato, onion, lettuce) and papas fritas keep the table moving between bites.

When we ordered like this, nobody got menu FOMO, and our check looked smarter than a pile of individual steaks.

What to Drink: Malbec, Fernet-Cola, and Smart Pairings

Argentine beef loves Argentine wine. A Malbec (especially from Mendoza) brings ripe plum, dark cherry, and enough tannin to slice through fat and char. By the glass if you’re lightly snacking; by the bottle if there’s a parrillada on the way. For cheese-heavy starts (hello, provoleta), a crisp Torrontés or another lively white is a happy surprise.

Feeling classic? End with a Fernet-cola. I keep it 70/30 cola/Fernet over plenty of ice so it reads herbal, minty, and not too bitter. It’s the unofficial nightcap of Argentine steakhouses and a nice bow on a rich meal.

Portion & Price Reality Check (Is the Parrillada a Better Value?)

I’m sharing the ballpark I’ve seen (menus and tabs change, but these ranges will help you plan a night out in the West Palm Beach area):

• Empanadas: ~$3.50–$5 each (dozen deals sometimes happen)

• Provoleta: ~$12–$16

• Parrillada para dos: ~$55–$75 depending on the exact cut mix

• Individual steaks: mid-$20s to low-$40s

• Malbec: ~$9–$14 per glass / ~$34–$70 per bottle

• Desserts (flan, alfajor, panqueque): ~$7–$10

Here’s how that plays for first-timers:

Order Plan	Feeds	What You Get	Approx Check	Cost per Person
Parrillada for Two + 2 sides + 1 bottle Malbec	3	Full tour of cuts, shareable sides, wine that pairs	$110–$150	$37–$50
3 Individual Steaks + 2 sides + 3 glasses Malbec	3	One cut each, less sharing, same sides	$120–$160	$40–$53
Parrillada + Extra Entraña + 2 sides + 1 bottle Malbec	4	Best variety + crowd-favorite steak	$150–$195	$38–$49

In my experience, Parrillada + (maybe) an extra entraña is the sweet spot for both value and fun. It’s also the most West Palm Beach move—families, friends, and celebrations are a big part of the local dining scene.

Insider Mistakes to Avoid (So Your First Visit Feels Pro)

• Ordering all individual steaks for a big group. We spent more and had less fun. Fix: Make the parrillada your base; add entrañas for flavor fans.

• Microwaving leftover empanadas. Instant sog. Fix: Reheat at 350°F (175°C) for 5–6 minutes or use an air fryer to restore the crisp.

• Asking for sauces up front. The meat is salt-only by design. Fix: Try the first bite naked, then go chimichurri/creole.

• Under-ordering chorizos. They vanish mid-chat. Fix: Add two more than you think you need.

Sprinkle in these two lines anywhere you like (they always land):

• “Order the parrillada and watch the table turn into a party in under 30 seconds.”

• “Their humita tastes like home—creamy corn, a whisper of sweetness, zero gimmicks.”

When to Go & How to Book (Weekends, Bar Seats, Reservations)

West Palm Beach weekends get lively, and Royal Palm Beach is no exception. If you’re aiming for 6:30–8:00 p.m. prime time, book a reservation, especially on Fridays and Saturdays. For a faster, more casual experience, grab bar seating—you’ll still get full menu access and a front-row view of the action. Celebrating? Opt for the dining room; the lighting and wood accents make it feel warm and festive without the noise arms race.

Conclusion

If it’s your first visit to Asador Patagonia (Royal Palm Beach, serving the greater West Palm Beach crowd), think shareable, local, and fire-forward. Start with empanadas + provoleta, go parrillada as your base, add entraña if your table loves beefy intensity, aim for jugoso, taste before saucing, and pair with Malbec. Do that, and you’ll walk out with the same grin I did the first time—equal parts smoke, salt, and satisfaction.

FAQs

Is the parrillada for two enough for three with sides?

Yes—most nights it feeds three, especially if you lead with empanadas and provoleta.

What’s the difference between entraña and bife de chorizo?

Entraña = thin, intensely beefy, char-forward. Bife de chorizo = thicker, steakhouse feel, juicy and classic.

What should I order first while the grill is working?

Empanadas + Provoleta, always. It keeps the table happy and buys the parrilla time.

How do I ask for medium-rare in Spanish?

Say “jugoso”. You’ll get that charred crust with a rosy interior.

Best wine to pair with the parrillada?

Malbec is the no-brainer; Torrontés or another crisp white if you’re heavy on cheese and starters.

Any mistakes to avoid?

Don’t over-order individual steaks for groups; don’t microwave empanadas; taste first, sauce second; order extra chorizos—they disappear.

arches.