by Craig LeBan
There are two kinds of beef lovers in this world: those who desire the buttery richness and tender ease of a filet mignon, and those who crave the funk of meat with a gamy savor, bones, and gristle. If the big cast-iron platter bearing the parrillada mixed grill at Malbec in Head House Square is any indicator, Argentines fall solidly in the latter group. And so do I
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