THURSDAY 05/27/10
Vanessa’s sister was in town, and after months of talking about it, we finally went to Parrilla La Cabrera. When we arrived, we were offered a glass of champagne as we waited for our table. As soon as we were seated, fresh rolls with roasted garlic cloves and olive tapenade were served.
Vanessa’s sister was in town, and after months of talking about it, we finally went to Parrilla La Cabrera. When we arrived, we were offered a glass of champagne as we waited for our table. As soon as we were seated, fresh rolls with roasted garlic cloves and olive tapenade were served.
the cuts of the cow
We ordered 2 cuts of meat – the waiter clarified that one cut is enough for 2 people and 2 cuts is enough for 4 – we decided for the latter so that we could have some variety.
As the servers placed the wood planks with the meat and a multitude of guarniciones (side dishes) atop, our eyes widened and our mouths started to salivate. The bife de chorizo (rump roast) and the lomo (tenderloin) were perfectly jugoso (juicy) – which isn’t easy to come by in Argentina where they like their asados well done. The guarniciones included squash, cauliflower, lentils…and many others.
Much to the waiter’s surprise, we polished off the steaks and topped it off with a panqueque (pancake) of dulce de leche.
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