The best part of traveling abroad is getting to try new foods. I've recently returned from an amazing three weeks in Argentina, where I did just that.

Curiously, it doesn't matter where you eat in Argentina; whether it's a steakhouse, casual eatery, or take-away shop, the menu's the same wherever you go. The good: the quality of the food is consistently excellent wherever you go, so you can find a delicious Argentine steak in an airport cafeteria just as easily as in an upscale cafe.

The bad: the menu is the same wherever you go, which gets bland and a bit boring after a while. No matter how tender and perfectly seared the pampas-bred asado, how crisp the milanesa or how delectable the empanadas, there are only so many you can eat before palate fatigue sets in (and your waistline starts to groan, “Enough!”)

That's not to say there isn't plenty of variety to find on an Argentinian menu. There is. And you'll find all of them on practically every menu, with each dish varying little either in preparation or ingredients.

As beef is the primary Argentine food, it was a pleasant surprise to come across several sushi restaurants in Buenos Aires. According to the guidebooks and an article published in the local backpackers newspaper, sushi bars have become immensely popular in Argentina, but I doubt they're giving the traditional parradillos and asados of this beef-loving culture any real cause for concern. A dozen or less sushi restaurants, all located within the capital city of this enormous country, hardly proves that Argentines have gone “sushi-crazy,” as one travel guide proclaimed.

I love to experience how Japanese food is prepared in every country I visit. However, if you're seeking a truly authentic sushi experience, an Argentina sushi bar will probably disappoint you. Salmon and cream cheese seemed to dominate the menu in both places I visited and the remaining choices were limited and unremarkable. Still, my steak-weary palate wasn't going to be particular this day, and the salmon was very fresh.

While I can't vouch for the sushi, an Argentine Japanese restaurant is well worth a visit for the yakitori and the wok dishes alone. The recipe below is one appetizer that you typically might be find in an Argentine Japanese restaurant.

12 scallions, white parts only, cut diagonally into 11/2-inch pieces
1/2 cup sugar
1/2 cup dark soy sauce
1/2 cup rice vinegar
1 tbsp finely minced fresh ginger
1 lb beef top round, sliced paper-thin at an angle into 5x1˝-inch strips
Sprinkle of salt

1. Heat oven to 425F and place oven rack in highest position. Lightly spray a baking pan with cooking spray and set aside.

2. Blanch scallions in boiling water for 1 minute. Drain and pat dry. Sprinkle with salt and set aside.

3. In a medium saucepan over medium-high heat, bring sugar, soy sauce and rice vinegar to a boil for two minutes. Remove from heat and stir in ginger. Return to heat and boil for 2-3 minutes longer, or until mixture has reduced enough to coat the back of a spoon. Remove from heat and set aside.

4. Arrange beef slices on a plastic cutting board or piece of plastic wrap. Place one scallion piece across each slice at the end closest to you. Tightly roll up beef around scallion to form a log. Repeat with remaining beef slices and scallions.

5. Place rolls in a shallow baking dish, seam-side down. Pour marinade over them, turning carefully to coat. Cover with plastic wrap and place in refrigerator for 15 minutes to 1/2 hour.

6. Remove rolls from marinade, allowing excess to drip off (save marinade). Arrange rolls seam-side down on prepared baking pan. Bake in oven 4-5 minutes, turning once with tongs, until beef develops a brown crust. Meanwhile, return marinade to saucepan and bring to a boil. Immediately remove from heat and set aside.

7. Pour warm marinade into a shallow serving dish and arrange rolls in sauce. Serve warm.