We just returned from a few days in Argentina. This was our second visit in the past year and half. Our friend Jorge, a soon to be pro chef who cooked with me for a while at my events, had lived in Buenos Aires for a few months in 2005, giving us reason to spend close to three weeks in Buenos Aires and Mendoza. Jorge just married a great Argentine woman, Marina, and we just returned from a short five night visit to the land of asado.
Here are some highlights from the trip, with a few of my pictures.
We started in The Pampas coutryside outside of Buenos Aires, a bit of relaxation before fun nights of eating and drinking Malbec late into the night in BA.
We stayed at Estancia el Rocio in The Pampas. We had an excellent asado lunch with Patrice,the owner, the staff and other guests staying at the estancia. This is Javier, grill master.
City people and horses don't mix. But we rode a few of the polo horses anyway.
We rode by ranch after ranch of cattle, sheep and horses. Yes, I felt like an asshole thinking about asado while riding by the cattle. (Yes, family members and work collegues, I still curse on this site. Sorry.)
We rode back and had an evening dinner with the our friends at Estancia el Rocio, which featured a cooking technique (the name escapes me, I will ask the owner, Patrice) derived from the Argentine gauchos, who would use their wheel hub to cook a meal over the fire. For this dish, the estancia slow roasts onions, red peppers, potatoes and chicken, finished with a bit of chicken stock to steam. The dish reminded me of a lighter version of a chicken cacciatore, sans tomato.
After relaxing in the countryside, it was time to party at Jorge's wedding in Buenos Aires. This was the first wedding I've been to in which everyone was given party gear after dinner. Clearly one of the best weddings ever - foie hors d'oeuvres, party masks at 2 am followed by a whole roasted pig at 4:30? Genius.
By far the best asado I have had in Buenos Aires was at a local favorite called La Dorita. The meats are beyond excellent. I will be craving the asado from La Dorita for years to come. The skirt steak and the long ribs were unreal. Argentines cut their ribs differently than we do. Served in a long slab, these ribs allow for a more tender piece of beef surrounding the bone, which is perfect for quick cooking on the grill. These ribs from La Dorita were insanely delicious.
I would seriously travel back to Argentina for the chorizo at La Dorita. It is juicy, porky and crisp from the slow heat of the asado. The subtle smoke from the grill is the only dressing this sausage needs. This was the juiciest sausage I can remember ever having. We went back to La Dorita again just to have a full plate of the chorizo.
This is my shirt being treated with stain remover after eating at La Dorita. Yeah baby. Klassy.
What's up Joe? It's matt brand! Stumbled upon your blog - very cool. Drop me a line i'm in NYC...
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