Tandil has a strong claim to being the best place in Argentina to eat cured meats and cheese. The local longaniza, salami, and cheeses are produced to a standard that the rest of the country imports from here, and picking up provisions at the Mercado Municipal is one of the real pleasures of a visit. Beyond the charcuterie, the city has a solid parilla scene — wood-fired grills serving excellent beef from the surrounding pampa, with the kind of no-frills quality that Buenos Aires restaurants spend considerable effort trying to replicate.