So I
know we always say we're excited about this meal but today it is extra special because
we're bringing you to our favorite restaurant in all of Buenos Aires.
This is a steakhouse.
It is a Parrilla.
That means they cook all of their meat on the grill.
And it is seriously the best meat we've tried in the city.
And we've ordered our favorite cut - Bife de Lomo.
It is going to be amazing.
We're waiting for that to show up.
So it wouldn't be a proper meal without a little bit of Vino Tinto.
Yes, this is the house wine and it is actually very good for house wine.
So anyways, what makes this our favorite restaurant in Buenos Aires.
Well, you know traditional Argentine food is steak.
And it is called Parrilla or Asado.
And what we're having here is parrilla.
It is a special cut of meat.
And what I really love about this restaurant, why we really like this place so much, is
that the food is just fantastic here.
There are some steakhouses in Argentina which are kind of a little bit pretentious.
You're paying a bit more for the atmosphere than you are for the food.
But this place is all about the food.
It is just such an incredible cut of meat.
I can't wait to share it with you.
So another think we like about this place are the appetizers.
We didn't order these.
But every-time we come here they give us empanadas.
And look at these.
They're nice and golden.
These are special.
They are some of the juiciest empanadas.
Mmmmm.
Look at that.
It is like lean ground beef and it is really juicy and really flavorful.
And these are fried empanadas so a little bit greasy as well.
Which I do enjoy.
And if that wasn't enough check out the bread basket we were given.
Some of these slices of bread actually have cheese melted on top.
And bacon.
Look at this one.
Cheese and bacon.
I'm claiming that one.
So until the meat gets here we've ordered an ensalada completa.
Yes, this is our complete salad.
An oh it comes with a lot of ingredients.
My favorite being the beetroot.
Yes.
Check out this generous slab of beetroot.
It has tomatoes, egg.
There is even a potato here.
Onions, potatoes.
Shredded carrot.
Yeah.
This is an awesome salad.
It makes us feel a little better about all of the meat consumption.
Yeah.
And this is the reason we came here.
The star of the meal has arrived.
The star of the meal.
Bife de lomo.
Look at this piece of beauty on my fork.
Oooh.
That is some of the most tender meat I've ever had in my entire life.
You bite into it and it just disintegrates, it just melts right into your mouth.
And it is so juicy and flavorful.
It is just fantastic.
This is the tenderloin in English.
It is the best.
And you know what makes this restaurant awesome.
You know how you can tell you're in a really good steakhouse.
They don't ask you how you want your steak.
They don't say do you want it rare, do you want it medium rare, do you want it well done?
No, they just make it the house way and they know what they're doing.
So you get the best most optimal steak possible.
So it is now my turn.
And I like to put Chimichurri on my steak.
So it is kind of like this sauce.
Um, and it has garlic and different spices.
I don't actually know all of the ingredients.
I just know I can always taste garlic.
Loads of garlic.
Spread it on.
It looks like it has some kind of a oil base as well.
Yeah.
And then over here you also have another kind of salsa.
Yeah, so this one is not spicy.
This would be mild.
But I like the one with a kick.
So.
Chimichurri.
Let's put more chimichurri on.
Mmmmm.
That is my favorite.
It is the best cut of meat you can get at this restaurant.
And you do have to pay a little bit more for it but it is totally worth it.
And we ordered one portion and it is enough for Sam and I to share.
Like that is one big cut of meat if you saw it.
But yeah, highly recommended.
If you want to try some good steak Parrilla Peña in the neighborhood of Recoleta.
Or just south of Recoleta actually.
It is really good.
Track it down.
Okay, so Sam what do you think sets Argentinian steak apart from steak in any other country.
Well, Argentine steak has a reputation for being world class.
It is considered one of the best steaks in the world and you know what I totally agree
with that.
What really sets it apart is they don't try to mask the steak with tonnes of barbecue
sauce.
Like if you look down here you can see.
I don't know if you can see this but there is just a little bit of salt on top.
What the real focus is is on grilling.
Grilling it to perfection.
Using the right temperature, cooking it for the right amount of time so it is a little
bit crispy on the outside and juicy on the inside.
They have just got that down to perfection.
Argentine steak is just world class.
There is no other way to describe it.
Yeah, take that Brazil.
Someone has a little bit of my wine.
I think she's still doing just fine.
But we have a little bit of dessert so how about we introduce our dessert.
What do we got here?
Okay, so I'm already full.
I didn't even want dessert but Sam insisted.
So we are having Queso con dulce de batata.
So that is cheese with a sweet potato type of dessert.
And we also ordered a portion of dulce de leche.
Just there is nothing else in there aside from dulce de leche.
And that is more or less or most favorite thing in the world.
Like if I was on a stranded island, on a deserted island and I could have like one request I
might ask for dulce de leche.
A jar of dulce de leche.
And how is that?
It's good, I mean I think it is better when you're having it with ice cream or a banana
or some cake but I mean it is not bad on its own.
So how would you describe it for someone who has never tried it before?
It is kind of similar to caramel but not quite.
I find it a lot creamier, a lot richer, milkier.
It is.
It is basically made by boiling condensed milk and like you just keep boiling it and
stirring it until it gets thicker and thicker.
And this is what you end up with.
Okay, so this is probably the simplest dessert you can get in Argentina.
It is known as the trucker's meal.
This is what a trucker would order at like a pit-stop.
You know just a very simple basic dessert.
You know what this is a really classy dessert for what is considered a trucker's dessert.
I mean it looks really delicious and my first time I ever tried this was at your house.
Your parent's house I should say like two or three years ago.
So I'm familiar with this dessert.
It is one of my favorites.
It is simple but it is delicious.
So let's try that.
Mmmm.
So what is great about this is this is a really like tasty cheese but when you add it with
this sweet potato it is sort of like in a gelatin form.
In a thick form.
It just gives it that extra bit of sweetness while you're eating the cheese.
And it is incredible.
It is simple but it is good isn't it?
Simple but delicious.
So it would appear Sam is on cloud nine at the moment.
So here is a guide to eating dulce de leche.
You just grab a big spoon like this, stick it in your mouth and you let it sit there
for about 30 seconds and you close your eyes.
There are not too many feelings in the world that are better than this.
Hahahaha.
Oh my gosh.
Have you found Nirvana over there?
I'm pretty close.
Maybe you just need another spoon.
Okay.
I think this is the result of too much wine.
Okay, so we've been stuffing ourselves for close to an hour.
It is time to go home.
So let's do price point.
Okay, so in terms of price point we're going to focus on which is basically the nicest
cut of meat in the house.
That entire cut of meat was 270 Pesos which was about $18 US dollars.
And that was for both of us.
So when you think about that kind of value you're getting $9 per person and you're eating
like some of the best steak of your entire life.
So incredible value and again this is just the kind of place.
Like I can't recommend it enough.
I would call it a neighborhood parrilla.
A neighborhood steakhouse.
It is the kind of place that you go into and you see mostly locals are eating at.
And when you see locals eating at a restaurant like this you know it is high quality because
they are going to demand it.
They're not going to come back if the food is not good.
You can rip off a tourist but you're not going to rip off a local.
And that is all I've got to say.
Come here.
Goodbye.