guys it is time for the meal we both been waiting for I don't know if we've
all been waiting for it but the two of us they've been waiting for it
definitely waiting for it we are going to eat parrilla parrilla
sam says it with a way better Argent's fine accent you know I work on your
Argentine accent I feel like I'm faking it when I say parrilla it's not natural
about how I feel so it is Argentine barbecue this is how mommy tried to grab
for lunch you're unsuccessful because the place was closed so we're attempting
take two and we have to we have a strong feeling in if you open it tonight
ATM you're showing up before they open make sure we can snag a good table and
you know place the first order so we get the food first
want some strategy with our meal planning myself
well guys we arrived at the restaurant a bit too early they're still setting up
so we've gone on this little Riverwalk there's a nice little quiet area with
this dirt path you can go for a stroll there's people riding bikes so yeah
we're just chilling a bit of time and also enjoying nature before we go have
our dinner our delicious barbecue Argentine barbecue it's gonna be so good
I've brought my appetite
so we have just sat down at the table we bit oddly we're ridiculously early I
mean the one thing about being in Argentina is that place is sort of open
at 8 o'clock yeah you actually go to eat at 8 o'clock when no one's there it's
just us at 8 o'clock we're like the super team students day to be fair we
are used to eating at 5 o'clock that's like actually even 4:30 it would be my
dinner time by our standards ridiculously early by Argentine standard
yeah another cool thing to mention look at her plates it's a cow well
wait the menu quite the menu lots of offerings in the meat department we
decided to go with a buddy data for two people with chorizo just sausage or see
that blood sausage Qin Qiu Lina and pretty sure it's intestines there is Ren
Yan which I'm pretty sure our kidneys voseo a cut of beef a salad Dida it's
also meat beef with a bone and some fat in between different cuts the different
cuts yeah there's also chicken or pork and you basically get like you get this
massive platter to share your dad's the expert about all the different kinds
yeah I I do not know mine eat well I just like
to eat I show up things are good and Sam here had fun selecting the wine had
quite an extensive selection guys yeah you can get all different kinds I mean
the most famous in Argentina obviously when you're having padishah is to get a
Malbec yeah and we're going with one of the
most popular ones that rep BJ wine wine gonna be good you're white river view
sitting across and I'm glad you enjoy it just as much as I do so I like my food
with yeah that's for sure I like your company and
I like food so we're good good we're good the wine is here Sam made a very
good selection at BJ my BIC yeah they're one of the most famous producers in
Argentina we have that brand in Canada yeah I've noticed it abroad I've noticed
a lot of it in Argentina must be one of the biggest bodegas which is owned
another word aside from B Nobi we have ice cubes
cheers Cheers Argentina oh man that wine is awesome it's velvety
smooth velvety smooth it's packed with flavor so good if you if you guys if you
guys ever come to Argentina and you're wondering what kind of wine to try with
your Argentine barbecue you have to get them all back that is the classic one to
try and it just goes so well together try some of that bread how British oh
yeah I'm gonna try not to eat too much bread because today I stuffed myself
we finished your basket of bread before food or pigs at lunch know what lentils
with Brendan that's a good combination yeah this is our complete salad this is
what I order anytime we go to a party that restaurant to eat steaks or any
great really something light it's a salad with like lettuce tomatoes carrots
onions hard-boiled eggs beetroot corn potato it's a little bit
of everything I'm actually really looking forward to
the salad it's a nice compliment for a barbecue it's perfect cuz it's
refreshing like calories for me and I'll also mention we have the
first portion of the meat you know divided into two parts this one is
called a Judas well some of these things are like the intestines and kidneys and
blood sausage and the little chorizo and then after that we're gonna get like the
finer cuts of meat it's cool it's like route route around one of the meat are
you ready for this so ready these are the more of the organs and the sausage
cuts I believe that's the intestine grab ahold peace my friend oh and what would
this be the kids this would be the kidney
I believe so that's also all yours you can have a double portion blood sausage
and you tried blood sausage for the first time the other day I loved it when
we cook the barbecue with my dog it looks like black pudding basically yeah
like the black pudding we have in the UK for breakfast bogum literally crispy on
the outside I have a soft texture in the middle yeah it's very smooth isn't so
smooth sole rich in flavor if you were to know all the ingredients you might be
turned off a bit like me guys blood like the leg is moving on now we have the
other little scent so what do they pack with flavor curious to see how you'll
react let's get a little more exotic here on the kidneys here I believe it's
kidney hmm tougher tougher but oh my gosh just taste a lot like liver yeah I
don't love that I mean I don't love that oh man does it really taste like an
organ moving on to them to eat them you've had in Peru I remember one of the
first times I took you to Peru and we went out to buttery that with them they
had this on the menu I didn't tell you what it was this is delicious it's so
greasy and chewy it's so much better than like kidneys or liver I think for
me for yours if we don't really eat intestines in
Canada but man they're good mind you I don't love
liver or kidneys on but this I'm not really right oh well I am more than
happy to share my chin chilena with you all your husband so it sounds
like we're off to a pretty good start for round one amazing this is amazing
I'm the best cuts of meat and I've got to come hey Audrey it's your turn to try
everything from the first plate I'm not going to laugh I already know but that
but that that's what makes it fun blood sausage the more CEO okay this is
something that I used to eat a lot as a kid when I lived in Argentina yeah and I
really liked it yeah but it's not something that I haven't seen a blood
sausage in like 20 years basically I'm thinking about it I'm just like oh
that's just like liquid blood and I made a sausage
but it's delicious it's so rich in flavor so everything yeah kind of like
fluffy creamy it's almost like pudding pudding like now these are some other
things to try you guys man I didn't even if I just tried sampling these for the
Spanish video and it did not go up more solid kidneys immortal kidney the kidney
I can best describe it kind of has like this rubbery chewy texture to them I
don't love for me it's the texture that's off-putting more than its the
organ texture of it guzzle some more wine alright let's have some intestine
now no I just put it again oh my god the grand portion has arrived there is that
the star of the show the start of the Argentine grill meat is filling too so
we have chicken even the option if we wanted chicken our pork which is a
chicken we have this cut which I believe is the vacío
the liver see oh yeah and then we have a solid data which has boned it at Osborne
benefit you know it feels like a marathon I feel like I've been running
for a few hours I regret the bread that we had we could
we must refrain from the bread from now on the chicken is delicious I squeezed a
bit of lemon juice on talked earlier very nice and it also has the skin which
is nice and crispy and golden messy oh yeah I'm just going with little pieces
now it's all a bit more body there isn't as much meat on it but it's actually
still very tasty when you do get to the meat it does take a bit more effort I
think I'm gonna get a dessert just for me so for you four out of six and for me
five out of six that's not bad that's a pretty good score not bite it off you're
gonna sleep all tonight let me tell you guys I'm like the biggest pig in the
world I can't believe having dessert obviously
I'm gonna help me with this this is that pancake with dulce de leche if you want
to know how to say it locally it's called pancake a the humble so de leche
basically like a crepe stuffed with the dulce de leche which is like a caramel
it's been heated up dusted with some icing sugar oh my gosh it's delicious
I've already had a bite meet some of the large quantities of
meat this is so amazing - do you guys have one piece we're gonna
say goodbye for now we see it on the bill arrive late
well what do you got in your head a box full of meat
yeah we've been feeding your dog's we basically give him some more he's ready
for it Oh puppy so there's some stray dogs there's a lot of there's a few
stray dogs by the bus station yeah when there aren't too many in the town to be
honest but we have we were able to keep take care of the second part all the
main meat yeah there's a few organs left yeah what was the price price was about
twelve hundred pesos or so okay which is around the $30.00 mark yeah and I mean
it was way more meat oh it's incredible so let's recap so a full bottle of
Malbec wine yeah from a good brand salad lots of bread a solid two share two
courses of meat and a dessert to share so I'd say it's pretty good value the
quality was excellent you know we came and eat we were the only people there by
9:00 o'clock packed by the time we left at 9:30 949
upon side give the pup somewhere yeah you can have all of it if he wants
anyways that was an incredible Argentine grill Argentine padishah my gosh if you
come to Argentina you got to try something like this it's just the best
yeah we're so we're so stuffed but in a good way in a good way anyways we're
gonna say goodbye bye guys more traveling food content from Argentina
soon