Oh yes, their asados are basically all day affairs. Slow cook beef (and sometimes entire pigs) over a wood fire, and you usually fill up on pork sausage while the larger cuts cook. Vegetables at those cookouts are very few and far between. The only downside is locals tend to prefer their meat well done. Sometimes even asking a restaurant for medium well doesn't work.

But I agree. Often the simple local foods are the best and most interesting. I'll try to put together some more day-to-day stuff as well as food topics (one of the most interesting, to me at least, is how just about every country in South American makes empanadas, but they are all different. Kind of like how each region in the US has its own pizzas).