Beef is likely Argentina's best-known food export. In a Southern Hemisphere take on classic steak and potatoes, Chef Juan Bochenski of Anasazi Restaurant, Santa Fe, N.M. serves a spice-rubbed steak, bife asado, with thinly sliced, thyme- and shallot-infused potatoes known as milhojas ("one thousand leaves" in Spanish). The spice mixture has been an Anasazi staple for years. The rub is so popular among guests, it's sold in the inn's lobby. Wine Spectator's Catherine Sweet explains.
From the Dec 15, 2014, issue
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