What Your Favorite Argentinian Delicacy?

[Rich One]

Dulce de leche is the single most disgusting "food" item on the planet.

Then you must try Dulce de Leche from condensed milk

 

[Dublin2BuenosAires]

Argentina is ripe for some local chefs to re-invent the local classic dishes. Too much fear of using a herb, fear of a pinch of spice or a clash of flavours that isnt sweet and savoury. Lemons are ubiquitous here, they are everywhere and they almost always arrive in a sad little jar for drowning your food with. Salad dressing is only ever in its basic forms, fruit and nuts in a salad? No way.

The local food is the best allegory for argentina, packed full of promise and quality but unable to break free of its unadventurous populist roots.

Good ground for the aspiring home chef, at least the ingredients are seasonal and you are wise to shop away from the supermarkets.

 

[GS_Dirtboy]

A 20-year old Cabernet and a blond, brunette, or red-head.

Or, is it a 20-year old blond, brunette, or red-head with a Cabernet?

God, I'm getting senile!

 

[ajoknoblauch]

That's obviously overstatement on your part.

Dulce de Leche is similar to the Maple Syrup of our Beloved Canada. It is only good taken in small quantities.

A thin layer of Dulce de Leche in a Recotta Torta is marvelous.

I cannot overstate my distaste for dulce de leche - simplemente vomitivo.

 

[lajeclay]

That's obviously overstatement on your part.

Dulce de Leche is similar to the Maple Syrup of our Beloved Canada. It is only good taken in small quantities.

A thin layer of Dulce de Leche in a Recotta Torta is marvelous.

Or by the carton...dulce de leche...mmmmm...it rarely lasts more than a couple of days in my house...
And dulce de batata con queso cremoso...
and dulce de cayote...
Chipa...
un buen guiso de lenteja o de mondongo...locro...
wine. and gancia.

 

[Ries]

Argentina is ripe for some local chefs to re-invent the local classic dishes. Too much fear of using a herb, fear of a pinch of spice or a clash of flavours that isnt sweet and savoury. Lemons are ubiquitous here, they are everywhere and they almost always arrive in a sad little jar for drowning your food with. Salad dressing is only ever in its basic forms, fruit and nuts in a salad? No way.

The local food is the best allegory for argentina, packed full of promise and quality but unable to break free of its unadventurous populist roots.

Good ground for the aspiring home chef, at least the ingredients are seasonal and you are wise to shop away from the supermarkets.

Actually, this has been happening for at least the last five years.
There are a bunch of local restaurants that have been pushing the envelope, and cooking world class food that is argentine, but not limited by the past.
I have been eating amazing salads, great dishes, really much much better than your standard parilla, more and more every year.

I would recommend:
Sucre- havent been this year, but they have never disapointed.
Las Pizzaras- really good, completely unexpected, everything I have had there on multiple visits over several years has kicked ass- most recently, the pickled beet/seared calabaza/goat cheese/ orange slice salad was just incredible. But last night I had a terrine de cerdo with a salad that was sooo good.
Astor- new, and yessir that chef can cook. I will be going back.
Moreneta de Montserrat- I was lucky enough to go last year, for a full on eleventy three course molecular dinner, which they arent doing any more, but their lunch service is really really good, very reasonably priced, and well worth the visit. This couple not only can hold their own with the rest of the world, they HAVE- they met while both were working at El bulli...
Casa Felix- my favorite of the closed doors, thoughtful, not a carne to be seen, and he can hold his own with anybody anywhere.
La Cresta- killer potato salad (2 different flavors) and things like chicken mango curry wraps that are about 2 meals worth of delicious. sure, its to go, but for food this good, I am willing to leave.
El Perlado- I was there on a quiet summer night- we had the whole place to ourselves. not expensive at all, a deft hand with seafood (which is rare here) and modest but very good food- ie, they serve things like a hamburgesa de cordero, for a very reasonable price.

This is just a few off the top of my head, I have no doubt there are a couple dozen more in the CF.

NO, you arent going to find that the neighborhood parilla has, overnight, gone Korean/Mexi fusion.

But the good stuff is out there, and I have seen an incredible rise in variety and quality in the seven years I have been coming here and eating.

 

[AmigoArtistico]

It's hard to beat the ice cream here. I've never had better ice cream any place else. I'm baffled that someone said they don't like the ice cream on this forum. However, I do not like it when my wife's family mixes together ten different flavors in the same bowl and serves it to me. The combination of lemon with dulce de leche just doesn't quite go together. The lesson here being: get first in line, and serve yourself what you want before it all melts together!

I guess you guys from Texas and California need to visit Massachusetts to sample the ice cream there. Far superior (IMHO).

 

[AmigoArtistico]

Dulce de leche is the single most disgusting "food" item on the planet.

I like dulce de leche, but only in moderation. My wife eats it with a spoon; I can get sick just watching that.

 

[Bajo_cero2]

Mollejas; I can't get enough of them.

Don t forget to order them with some extra allopurinol 300.

 

[Sojourner]

Locro!!!