Matambre is a popular Argentinean dish made from a thin cut of beef that is filled with vegetables, eggs, and spices, then rolled and cooked on the grill or in the oven. The name “matambre” translates to “hunger killer” in Spanish, and it is often served as a main course or appetizer.
Provoleta a la parilla is a mouthwatering dish that is a favorite of many in Argentina and other South American countries. It consists of a thick slice of provolone cheese that is grilled over an open flame until it’s melted and slightly charred on the outside. The cheese is typically seasoned with oregano, red pepper flakes, and sometimes garlic before being placed on the grill. As the cheese melts, it becomes gooey and delicious, with a rich, smoky flavor that is hard to resist. Provoleta a la parilla is often served as an appetizer or side dish, accompanied by crusty bread, grilled vegetables, or a simple salad. It’s a simple yet satisfying dish that is perfect for sharing with friends and family over a casual outdoor meal or barbecue.
Pastel de calabaza in Argentina is indeed similar to cottage pie, but it is made with mashed pumpkin instead of mashed potatoes as the top layer. The filling typically consists of ground beef, onions, garlic, and a variety of vegetables such as carrots and bell peppers, seasoned with herbs and spices such as cumin and paprika. The mashed pumpkin layer on top adds a slightly sweet and creamy contrast to the savory filling.
Negroni is an appealing choice for cocktails and popular food items in a up-tempo environment.
Wildly popular steakhouse. Almost always a wait for a table at both lunch and dinner. How do they do it? Nice ambiance. Great for people watching. And it’s cheap. Not good quality but apparently that’s not important the to hordes of locals and tourists that make this place one of the most popular restaurants in the city.