FOOD

FOOD

While obviously, I hope, the ultimate parrillada (mixed grill) would be a great asado (barbecue) in the backyard off of your own parrilla (grill), with friends, beer, wine, etc.; a couple of us were sitting around and talking about eating out at parrillas. We realized that to have a truly fantastic parrilla meal, we’d need to restaurant hop from one place to the next to have different parts of the cow (&/or other animals). This is the list we came up with, along with some recommendations from other folks in the city that I haven’t checked out yet - and I’ll make changes if/as I find better choices! Most of the restaurants are listed in my restaurant reviews for further reading. Maybe one day we can get a group together and work our way through some portion of this list!

Sausages (+):

Chorizos (pork) - Miranda in Palermo Viejo
Chorizos (chicken) - La Porteña in Martinez
Morcillas (black/blood sausages) - La Cholita in Barrio Norte
Provoleta (grilled provolone) - La Cholita in Barrio Norte
Provoleta de cabra (grilled goat cheese) - La Brigada in San Telmo
Provoleta rellena - Le Celeste in Palermo Viejo

Innards:

Chinchulines (intestines) - Pichi Huasi in Barrio Norte
Chotos (another version of intestines) - Le Celeste in Palermo Viejo
Higado (liver) - Las Cholas in Las Cañitas
Mollejas (sweetbreads) - El Yugo in Recoleta
Riñones (kidneys) - La Brigada in San Telmo

Cuts of Beef:

Bife de Chorizo (porterhouse) - Des Nivel in San Telmo
Bife de Lomo (sirloin) - Rodi-Bar in Recoleta
Entraña (hangar steak) - El Trapiche in Palermo Viejo
Filet (filet mignon) - La Olla de Felix in Barrio Norte
Ojo de Bife (boneless ribeye) - Bar Urondo in Caballito
Tira de Asado (crosscut ribs) - Parrilla Peña in Centro

Other animals/specialties:

Bondiola (pork tenderloin) - Doña Emilia in Zona Norte
Chivito (goat) - El Establo in Microcentro
Matambre (stuffed, rolled veal flank) - Munich in Recoleta
Pamplonas (rolled grilled meat, cheese and filling) - Le Celeste in Palermo Viejo
Papas Fritas (french fries) - Rodi-Bar in Recoleta (especially the provencal ones)
Papas Paille (thin french fires) - El Yugo in Recoleta
Pollo (chicken) - La Cholita in Barrio Norte

Copyright Dan Perlman. Dan Perlman is a former New York based chef, sommelier, food and wine writer who now lives in Buenos Aires. For more of his scribblings on food, wine, and restaurants visit his blog at www.saltshaker.net