The Cool House: And then there was food

Wednesday, December 17, 2008

And then there was food

Argentina is famous for its grass fed beef. I love it because it doesn't cause all those internal issues that corn fed meat can do (wind, gas or heartburn or whatever your particular affliction may be), and frankly, it just tastes better. Parrilla or grilled steaks, are available everywhere and in huge portions but our favorite turned out to be mollejas or sweetbreads. These were simply cooked, as all parrilla is, just seasoned with salt and pepper and served sliced with wedges of lemons on the side. Succulent and exquisite, without the addition of the usual cream-based sauce, they were very light. Just a simple watercress salad and a cubierto of bread, it made the perfect meal. We also tried the famous asado made in al asador or the embers of a charcoal fire, just like the gauchos cooked it, and ate the offal and chevito, baby goat, with a little chimichurri and a lot of Malbec.
But it's not all about the beef in Buenos Aires, the Spanish and Italian influences mean great desserts, too. As in Belgium, coffee is accompanied by a little sweet something, or even three somethings as in the photo above- a chocolate, a tiny biscuit and sliver of cake. And like in Europe, an entree is an appetizer not the main course. Hurray for logic and food heaven.

1 comment:

S and N said...

Tantalizing posts about your Buenos Aires experience. The dining sounds delicious, and very civilized--meals unfolding in that lovely, expected progression, as they should.