We arrved at 9:45 PM on a Friday night: my wife, my parents, and my two kids (ages 6 and 7). In a short time a cavalcade of plates began to appear. French fries, homemade sausage, brisket, pulled beef, a cornbread dish, more sliced beef and finally pork ribs. None of us had desert because the adults were stuffed and the kids were asleep.
All of the plates were tasty and of a noticably good quality. My favorite was the pulled beef with mushrooms and bell peppers (melted jalapeño jack on top would have been the bomb). The ribs were a slight disapointment for being a little dry. I like 'em greasy.
In general, the meats had a strong smoke flavor... The smoked brisket was too strong for my liking. I understand that the most readily available wood is quebracho - the prefered wood for "parrillas" in Argentina. The wood has a pleasent, but dark flavor. Too dark for low-temp smoking in my opinion. To be clear, I ate everything on my plate, as did my family.
The next morning I awoke with a wood taste in my mouth. I had some water and then I saw the desert that we brought home. Cheesecake! I had a slice found it to be excellent!!
I have been in Argentina 9 years, and found the prices to be very resonable for Argentine standards. (A steal for greenback tourists.) I will return if only for the pulled beef sandwiches and cheesecake. The cheescake changed my rating from 4 to 5.
I can only hope that the grillmaster keeps tweeking his dryrub recipie in order to better balance the wood flavor... Or start using fruitwoods.
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