#eatArgentina
So one of the experiences that has been recommended time and time again is to go and have lunch
at a Bodegón.
And that is kind of like an old fashioned tavern.
It has a very family oriented feel.
And it is kind of simple, classic.
You know the focus is on good food and large hearty portions.
So that is what we're doing right now.
We're eating at a place called Norte.
Restaurante Norte.
We've just placed our order and the food should be arriving soon.
So what I've noticed right away is that it appears we're the only tourists here.
It looks like this is a very kind of like neighborhood type of establishment and there
is a lot of locals frequenting this place.
Which is really cool.
I think like there is a lot of times where we go out and we know we're eating somewhere
really touristy and it just doesn't feel quite as authentic as this.
And also this place is open pretty much throughout the whole day.
We noticed they have breakfast specials, you can pop in for lunch which is what we're doing
right now or you can come in for a late night dinner.
Yeah, they are open from six in the morning until midnight.
So Sam you're looking happy over there.
Why is that?
Yes, my bife de lomo al champignon has arrived.
Which is basically steak with mushrooms and I think kind of a gravy and these look like
homemade wedges like home fries.
Oh, look at the gravy.
Look at all of the gravy.
It is swimming in gravy.
So I'm going to try the meat.
I've served myself up a little portion.
I'm going to make sure I've got lots of gravy and a potato at the same time.
Oh man, I'm so excited for this.
Wow!
Wow, he says.
Wow!
That is some tender meat.
And I've never had this kind of steak with gravy before.
And it is like having like Thanksgiving or Christmas dinner except with steak instead
of turkey.
And the steak is a lot better than any turkey I've ever had.
This is amazing.
So I ordered the mini Bife de Chorizo with french fries.
And as you can see there is nothing mini about that hunk of meat.
I thought it was going to be at least half the size.
Maybe it is min if you're a ten foot tall giant that weighs over 500 kilograms.
Yeah, seriously.
But if you're kind of a normal mortal human there is nothing mini about that.
It is massive.
I think we're going to have to share this and maybe even take some of it back home.
Oh, look at that meat.
It looks so good.
Tender.
It does have some hunks of fat in there.
Urgh.
Anyways I'm struggling here.
It is too big to maneuver.
Ah man, how do I do this?
Cut, cut.
So we finally transferred this over to your plate.
Now take your first bite.
Cut that steak up.
It is so much meat.
So it is a little bit rare.
A little pink and juicy which I don't mind.
I can handle a little bit of blood.
That is how it is supposed to be done.
Yeah.
You know what.
That's good.
I was expecting not to like it so much after trying Sam's because his was really amazing.
He had Bife de Lomo which is super tender.
But this is actually quite soft as well.
It is a different cut of meat.
This one is a little bit cheaper also than what Sam had.
So there is a bit more fat in there.
But it is actually pretty good.
Yeah.
So as Sam would say this place is hopping.
This place is hopping and you know what time.
It is 12:40 right now.
Which is way before peak lunchtime in Argentina.
Normally when we've gone out to film our food videos we've intentionally come at like exceptionally
early.
Like 12 o'clock when we arrived is really early for here.
And we've done that just so we can get a table.
But this place is almost entirely packed and it is not even peak time until probably 2PM.
Yeah, and we're seeing lots of businessmen and they're getting their food really fast
so I think they've liked called in advance and ordered their meal.
Yeah, and we're loving our steak here but we've also noticed that the pasta looks fantastic.
We've seen like some giant meatballs that are like this big.
Yeah, seriously you need to come back and try them.
Like they're bigger than my face almost.
Almost.
Maybe not quite.
So Sam is scowling over there on the other side of the table because apparently I had
one too many fries.
You were being little miss greedy guts.
You had about 10 or 15 bites of my fries while I was eating steak.
So I had to like draw the line right here.
This is yours, that is mine.
I'm allowed to have a few more and then that's it.
I barely have any left.
Grrr.
So I have no idea what we're doing.
We're already stuffed but yet we've somehow found room for dessert.
We had to get dessert.
So this is called Flan con dulce de leche.
And that looks amazing.
Oh my!
And like look at all of the juice down here.
That caramelized sugar.
Oh my!
Mmmmm.
Wow.
I almost feel like we should have each gotten our own.
Because I'm going to have trouble sharing.
So Sam is counting the moolah.
We're going to pay up and then.
So in terms of price point that was 468 Pesos which is roughly just over thirty US dollars.
And that included wine, that included two massive orders of steak and a dessert.
Oh and also soda water too.
And table service.
So that was like incredible value.
I'm sure you could come here and order cheaper things.
We noticed a lot of people ordering this kind of pasta with these giant meatballs.
So there is value here to be had.
The food is excellent.
It is not pretentious.
You just come here to eat a big filling meal.
And I'm so stuffed I'm probably going to have a three hour siesta after this.