Argentina Steak: Provoleta in Buenos Aires

The Argentines love to start off a traditional asado (steak dinner) with their trademark appetizer called provoleta. Provoleta is a disc of locally-produced provolone cheese that has been seasoned and grilled to be served before the steaks. It was first produced and marketed in 1940 by Natalio Alba. He wanted to combine Argentine cuisine with Italian, since over 50% of Argentines were either Italian immigrants or descendants from Italian immigrants, which is still the case today. With this in mind, Alba took cheese which is a cornerstone of the Italian kitchen and incorporated the Argentine asado by throwing it on the parrilla (grill). Needless to say, this dish soon began its rise in popularity across Argentina.

Fifteen years later, provoleta was given the name “Argentine pulled-curd provolone cheese” to distinguish the alternate technique used in producing this particular cheese. You will be able to find this in any Buenos Aires parrilla (Buenos Aires steakhouse) along with multiple variations of toppings and seasonings. The most common and simple method of preparing provoleta consists of pressing a healthy amount of chilli and oregano firmly into the cheese in order to avoid losing the spices into the fire. However, there are many different options as everyone has the opportunity to experiment with their own. Some recommendations include an addition of oil, other spices, or even topped with chimichurri sauce (another original Argentine concoction). Actually cooking your own provoleta can be a little tricky, that is if you do it the correct way and place the cheese disc directly on the grill.

The asador (grill master) has to be careful not to allow the cheese to melt through the grates. This can be avoided by allowing the cheese to sit at room temperature for approximately an hour before cooking. Your provoleta will form a film around the exterior that enables the cheese to become crispy when cooked over the hot coals instead of a melty glob that you cannot retrieve from the parrilla. If you prefer an easier approach, you can wrap it in aluminum foil or simply place it on a pan before cooking it. Once each side has had its chance to develop that desired crispiness, serve it alone or along with a slice of bread.

 

Best Buenos Aires Steakhouse: La Cabrera, Palermo Soho

As I was doing research to find a place to eat in Buenos Aires, I came across many recommendations that pointed towards La Cabrera. A restaurant that is located in Palermo Soho which has great dining and shopping options. La Cabrera is known to be the place of excellence when it comes to a good parrilla. Named Best Steakhouse twice in a row definitely speaks a lot about the quality of service and food that this restaurant provides. You can find this parrilla open during the traditional argentine operating hours of 8:30 p.m. to 1 a.m. Tuesday through Sunday. Before 10 p.m. English is the primary language overheard as tourist fill up all the available seating. Regardless of its popularity and constant mention in travel books, the servers remain friendly and diligent. The only downside of La Cabrera is the fact that their prices are high compared to other Buenos Aires parrillas.  So if you are restricting yourself to only eating at one steakhouse while visiting Buenos Aires, or if you happen to find yourself on a budget like myself and have the need to splurge one day, I recommend La Cabrera.

    This place is considered to have some of the cities best food! The steaks are served to you on wooden boards, in huge portions, along with some condiments like olives, sun dried tomatoes and goats cheese. This particular Buenos Aires steakhouse is not only popular for its food but also for its attentive service. Sizzled with the standard slow-cooked care it sure brings out the flavor of the famed Argentine Beef. As many come to find out Argentina is a country that holds back on spices. The great surprise is that La Cabrera does not refrain from using seasoning like thyme, concasse pepper and vegetable marinade that adds flavor to the beef. What a relief! Many of the entrees are also available in half portions, but they have a trademark variety of side dishes that come add no extra charge with each entree. A couple examples of these side dishes include; a quail-egg potato salad, pureed squash, and tomato-marinated pinto beans.

Their wine list consist of only large wineries but nothing too interesting, you can definitely find a classic Argentine Malbec. I arrived at La Cabrera at 8:30 and people were already lined up outside the door! I recommend making a reservation with them through their website in order to assure a faster service. If you do not get to make a reservation no worries, they do give you sparkling white wine while you wait. Overall it was a good experience and a fantastic meal which I do plan on doing again.

 

Argentina Steak: Ojo de bife in Buenos Aires

The relatively unknown ojo de bife is considered one of the most versatile and tasty steaks that Argentina has to offer. It can be baked or grilled and can be seasoned with herbs and mustard or a simple salt rub as is the common method of Buenos Aires parrillas (Buenos Aires steakhouses). It consists of the Longissimus dorsi muscle which is taken from a larger cut of beef known in Spanish as bife ancho and in English as the rib-eye. The rib-eye is trimmed of the spinalis dorsi, longissimus costarum, and multifidus dorsi which contain the majority of the fat and membranes. What is left is a satisfying cut of Argentine steak with the tenderness of bife de lomo (beef tenderloin) and a unique flavor that rivals that of an entrana (flank steak) or a bife de chorizo (New York strip). 

The ojo de bife earns its mouthwatering “sabor” from a perfect amount of marbling (lines of fat between the muscles of the meat that give the beef flavor). Despite the various different ways to prepare these steaks, it is only on the parrilla (grill) that the full potential of ojo de bife’s flavors is realized. It is custom in the majority of Argentine asados (steak dinners) that the only necessary seasoning is salt.

So if you want to experience an authentic ojo de bife, I recommend that you bypass the herb and mustard seasoning mentioned beforehand and do as the Argentines do. However, you should only add the salt after they have already cooked 5 minutes on each side with high heat. Then, move the steaks to medium heat where you let them rest until juices start to emerge. Careful not to fall under the spell of the aroma at this point, and allow yourself to flip them one more time until yet again the juices begin to flow. At this time, you know that your Argentine steak dinner is finished and should be served immediately while it is still hot. And if you are not too handy with a grill, make the trip to Buenos Aires where you will find the best ojo de bife around.

El ojo de bife, un corte relativamente desconocido, se considera uno de los bifes más versátiles y saborosos que puede ofrecer la Argentina. Se puede ser horneado o asado, y tiene varias maneras de preparación que incluye una guarnición de hierbas y mostaza o una adición sencilla de sal como se hace en las parrillas de Buenos Aires. El ojo de bife consiste en el músculo longissimus dorsi el cual se deriva de un corte más grande. El carnicero corta los músculos spinalis dorsi, longissimus costarum y multifidus dorsi los cuales contienen la mayoría de la grasa y de las membranas. Lo que queda es un corte satisfactorio de carne argentina con la ternura de bife de lomo y un sabor único que rivaliza con el de un entraña o un bife de chorizo. El ojo de bife gana su sabor de una cantidad perfecta del marmoleo. A pesar de las varias maneras de preparar estos bifes, es sólo a la parrilla que el potencial de los sabores de ojo de bife se realiza.

Es costumbre en la mayoría de los asados argentinos que lo único necesario condimento es la sal. Por lo tanto si querés experimentar un auténtico ojo de bife, recomiendo que se omite la mezcla de hierba y mostaza mencionada previamente y que haces como los argentinos hacen. Sin embargo, sólo se debe añadir la sal después de que los bifes han cocinado 5 minutos por cada lado con fuego alto. A continuación, mueva los filetes a fuego medio, donde se les deja descansar hasta que los jugos comienzan a emerger.

Con cuidado de no caer bajo el hechizo de su aroma en este punto, y permita que voltear una vez más, hasta que los jugos empiezan a fluir otra vez. En este momento, sabes que la comida se termina y se debe servir inmediatamente, mientras todavía está caliente. Y si no está muy hábil con la parrilla, haz un viaje a Buenos Aires donde se encuentra el mejor ojo de bife en el mundo.

 

Argentina Steak: Chorizo in Buenos Aires

Whether it be chorizo, morcilla (blood sausage) or salchicha parrillera (a longer, thinner version of chorizo), a traditional Argentine asado (steak dinner) always starts with a pre-meal sausage. The kingpin of these choices is the chorizo as it is loved by almost everyone. Argentines like to begin a meal with these “embutidos” in order to set the tone for the evening which is bound to involve a seemingly endless supply of some of the finest steaks in the world. Normally, people limit themselves to a single chorizo so as to not ruin their appetite for the marathon to come, however those with plenty of room to spare will go for two because they are just that tasty.

More often than not these sausages are stuffed with pork and various spices such as salt, pepper and garlic, though other variations involve replacing the pork with beef or the addition of paprika, sweet red pepper, and hot chilli pepper flakes. Much like when shopping for morcilla, you will have to find the right butcher for you as recipes change from shop to shop. Look for the chorizos to be light pink in color, and try to avoid those with little gray spots because that suggests that they may have mixed older meat into the “embutido”. It is also recommended that you ask the butcher when the sausages were put together just to be sure. Grilling sausage in Buenos Aires requires a slightly different technique than that of coveted Argentine steaks.

Normally the asador (grill master) cooks over high heat and very quickly, but the chorizo needs to be cooked over lower heat so that the casing remains intact. Although it is up to you whether you want to puncture the casings with the intention of making a dryer sausage. Just be careful when you choose to do so as you may induce a hot geyser of grease to launch from your “embutido”. The chorizo is most commonly eaten with a fork and a knife when served at a Buenos Aires parrilla (Buenos Aires steakhouse), but it is most popularly eaten as a sandwich known as a choripan and topped with an original Argentine sauce called chimichurri.

 

Argentina Steak: Tira de Asado in Buenos Aires

The most coveted beef cut amongst Argentines, tira de asado, has made a name for itself simply because it is so full of flavor. These short ribs, also commonly known as “flaken-style” ribs, are quite the contrast to how ribs are found in the United States. They cut the rack transversally as opposed to cutting along the bone and keeping it intact. This produces a larger, thin cut of rib meat with bits of bone within. Therefore, the tira de asado can be cooked quickly and very hot, as they like to do in an Argentine asado (Argentine steak dinner), without making the meat tough and chewy. Instead, the beef becomes flavorful and pleasantly crispy.

This method seems to trump that of the United States which requires an abundant amount of basting only to be followed by a very long and slow cooking time in order to retain its succulence. Another positive to ordering tira de asado at a Buenos Aires parrilla (Buenos Aires steakhouse) is that it remains relatively inexpensive for such a nice cut of Argentine steak.

If you are looking to attempt your own Argentine asado, tira de asado, much like entrana (skirt steak), can be served before the rest of the steaks have finished due to its quick cook time, or you can save it for the main dish. In Buenos Aires, short ribs are given an ample amount of salt before being placed on the parrilla (grill). Once it is on the grates, the tira de asado is left to 10-15 minutes of high-heat charring. If you are cooking it yourself, you will find that these ribs emit an appetizing aroma from the roasting of the bone chunks that provide this cut of beef with all of its flavor. If you require a little more zest to your steak that a simple salt rub cannot fulfill, the addition of the original Argentine chimichurri sauce will provide what you are looking for. Also recommended to complement your tira de asado are some grilled plantain and coconut rice.

Buen provecho!

 

Dulce de Leche in Argentina

Dulce de leche (sweet milk) is a delight! It is a traditional sweet of South America which corresponds to a modification of caramelized milk. It is widely used in different pastries such as pies, cakes, ice cream, alfajores, and others. The National History Museum has the date of the invention of sweet milk, dated back to the year 1829. In Matanza on the outskirts of Buenos Aires, Manuel de Rosas and his political enemy Juan Lavalle were going to sign a peace pact. Juan Lavalle arrived to the city physically exhausted from all the traveling. He waited to be assisted and sooner than later fell asleep in a camp bed where there were many pots where women used to prepare meal services. A servant began to prepare “slurry” which is hot milk with sugar that it is used for mate. When she came back she saw her master’s enemy, General Lavalle. She did not understand anything about politics and rushed for someone’s help. Meanwhile, Lavalle kept sleeping. Later, he turned away with several supporters armed with sticks and pitchforks, but fortunately, as fate would have also reached the site Don Juan Manuel. Witnessing the scene laughed, stopped those who wanted to beat up Lavalle and ordered them to let him sleep until he felt well rested. In the meantime, the slurry remained in the fire for several hours. A servant told Rosas that Lavalle had woken up. They noticed the grout, and tasted it. It was like a toast for them, and they loved it. Therefore, dulce de leche was discovered on July 17, 1829.

Simple recipe of dulce de leche:

Gather four liters of dairy milk, one kilogram of sugar and a vanilla pod. First, boil the milk with sugar and vanilla and stir with a wooden spoon, repeatedly for about an hour and a half. After awhile, remove from the heat and you will see it turns into a bowl of warm water. Keep stirring until warm.

I realize that Argentines love dulce de leche. I seriously have eaten dulce de leche for four meals a day; breakfast, lunch, snack time, and dinner. The best brands of dulce de leche are SanCor, Havanna, and Chimbote. They are a bit more expensive, but they are the top three brands for their excellent taste in Argentina.

¡Dulce de leche es una delicia! Es un dulce tradicional de América del Sur, que corresponde a una modificación de la leche caramelizada. Es ampliamente utilizado en diferentes pastas tales como tartas, pasteles, helados, alfajores y otros. El Museo Nacional de Historia tiene la fecha de la invención del dulce de leche, desde el año 1829. En Matanza, en las afueras de Buenos Aires, Manuel de Rosas y su enemigo político Juan Lavalle se iban a reunir para  firmar un acuerdo de paz. Juan Lavalle llegó a la ciudad agotado físicamente de todos los viajes. Mientras tanto esperaba ser asistido quedó dormido en un catre de campaña donde había muchas macetas donde las mujeres usaban para preparar los servicios de comidas. Una sirvienta comenzó a preparar “pasta”, que es la leche caliente con azúcar que se utiliza para el mate. Cuando regresó vio que el enemigo de su señor estaba allí, el general Lavalle. No entendía nada de política y corrió en busca de ayuda de alguien. Mientras tanto, Lavalle se mantenía dormido. Más tarde, se dio la vuelta con varios seguidores armados con palos y horcas, pero para la suerte de Lavalle, este Don Juan Manuel no quiso aprovecharse de que estaba durmiendo. Entonces, al ser testigo de la escena se rió, detuvo a los que le querían dar una paliza a Lavalle y les ordenó dejarlo dormir hasta que sintiera bien descansado. Mientras tanto, la suspensión se mantuvo en el fuego durante varias horas. Un criado le aviso a Rosas que Lavalle había despertado. Los dos se dieron cuenta de que la lechada, y lo probó. Era como un brindis para ellos, y les encantó. Por lo tanto, el dulce de leche fue descubierto el 17 de julio de 1829.

Receta simple de dulce de leche:

Reúna cuatro litros de leche de vaca, un kilo de azúcar y una vaina de vainilla. Hay que hervir la leche con el azúcar y la vainilla y revuelva con una cuchara de madera,  varias veces por aproximadamente una hora y media. Después de un tiempo, se retira la olla del fuego y verá que se convierte en un recipiente con agua caliente. Siga revolviendo hasta que esté más tibio.

Me he dado cuenta de que los argentinos les facina el  dulce de leche. En serio, he comido dulce de leche durante las cuatro comidas del día: desayuno, almuerzo, merienda y cena. Las mejores marcas de dulce de leche son SanCor, Havanna y Chimbote. Son un poco más caras, pero son las tres mejores marcas por su excelente calidad y sabor en Argentina.

 

Typical Argentine asado

When speaking of Argentina, we talk about Tango, soccer and also grilling. The Argentine “asado” is a unique culinary tradition. Usually the portenos (residents of Buenos Aires) eat an asado surrounded by their friends to have a good time either on Sundays watching soccer games or during the week celebrating something special.

In preparation of a typical barbecue in Argentina, you need to have all the different kinds of meat: bife de lomo (beef tenderloin), bife de chorizo (sirloin strip steak), tira de asado (short ribs), vacio (flank steak), ojo de bife (a specific cut from the ribeye), and entrana (skirt steak), as well as the “achuras”, chorizo (pork sausage) and morcilla (blood sausage).

After you have all the components of an Argentine asado, you have to light a fire with many coals on the grill. You must have charcoal, which like the original wood, has a longer combustion time than other coals. Now you have to wait nearly an hour for the perfect blaze to cook the steak. This means that the grill is not too hot. The secret to making a good and a typical Argentine asado is to salt the meat before you begin grilling the steaks.

Now you need to cook the meat slowly and on each side. You can complete the asado with vegetables and fries. For the vegetables, you must combine and roast chopped onions, olive oil, vinegar, salt, and peppers of all kinds. During this time, you can wait with a tasty Argentina wine and empanadas. When everything is ready, you have to try the steak with a typical Argentine sauce, which is ideal for all cuts of beef, called chimichurri. It consists of parsley, garlic, vinegar, ground red pepper (capsicum) and a little salt. As it is quite easy to do, many people prepare it themselves at home.

A serving size for four people requires 1 tablespoon of chili powder, oregano, paprika, minced garlic, parsley, and salt, 1 handful of rosemary, 1 tablespoon of lemon, and olive oil as needed. You have to mix everything and add olives at the last moment… Ready!

Now you know all the secrets of a great Argentine barbecue, hope you have a good time!

 

Argentina Beef Industry: Global Markets

It is getting harder and harder to find beef from the plains of La Pampa or Buenos Aires Province anywhere else but Argentina itself. In the past decade, the Land of Silver has experienced a vast decline in the amount of beef exports. The trouble began in 2006 when former President Nestor Kirchner implemented a tax increase on all beef exports from 5% to 15% along with stipulations that mandate sales of beef within Argentina to be at not profitable prices in an attempt to increase domestic consumption. This tax hike has sorely hurt the Argentine gauchos’ ability to compete with fellow MERCOSUR members Brazil, Uruguay and Paraguay who have benefited greatly from Argentina’s decline from the top.

Argentina’s last great year, 2005, saw exports of 771,000 tons of beef, whereas last year they were only able to muster a measly 183,000 tons. Placing so much emphasis on the domestic market (which is also experiencing declining numbers) has caused 93.6% of all beef production to be consumed within the borders of Argentina. Many economists blame the demise of the industry entirely on government intervention as it has not only hurt the amount of exports but has also had an adverse effect on production levels. Since the restrictions made in 2006, many farmers were not able to afford to keep up with the cost of cattle farming and have switched to soy farming which is relatively inexpensive and more lucrative in comparison. In correlation with the declining number of cattle farmers, so has the number of head of cattle witnessed a downturn.

The country’s historic average falls around 57 million, and now it stands at about 52 million. As the Argentine beef industry continues to take a beating, it is estimated that 130 slaughter plants and 15,600 jobs will be lost. Sadly, foreigners to Argentina will have to make the costly flight to experience a Buenos Aires parrilla (Buenos Aires steakhouse) in order to enjoy the famous cuts of Argentine steak that are bife de chorizo (New York strip), ojo de bife (a specific cut of ribeye), bife de lomo (tenderloin) and tira de asado (short ribs).

 

 

Se está haciendo más y más difícil encontrar carne de las llanuras de La Pampa o Provincia de Buenos Aires. Se puede encontrar carne en otros sitios pero cada vez menos en Argentina. En la última década, la Tierra de Plata ha experimentado una gran disminución en la cantidad de las exportaciones de carne. El problema comenzó en el 2006 cuando el ex presidente Néstor Kirchner puso en marcha un aumento de los impuestos sobre las exportaciones de carne del 5% al ​​15%, junto con las estipulaciones que las ventas de  de carne en Argentina aumentara el consumo interno. Este aumento de impuestos ha perjudicado gravemente la capacidad de los gauchos argentinos para competir con sus compañeros, los miembros de MERCOSUR que son: Brasil, Uruguay y Paraguay que se han beneficiado enormemente de la decadencia del poder de Argentina. El último gran año de Argentina fue en el 2005, vio la exportación de 771.000 toneladas de carne, mientras que el año pasado sólo fueron capaces de reunir unas 183.000 toneladas. Al poner demasiado énfasis en el mercado interno (que también ha seguido disminuyendo cada vez más) ha causado el 93,6% de toda la producción de carne para el consumo dentro de las fronteras de Argentina.

Muchos economistas culpan la total desaparición de la industria por la intervención del gobierno, ya que no sólo ha afectado la cantidad de las exportaciones, pero también ha tenido un efecto negativo en los niveles de producción. Dado que las restricciones hechas en 2006, muchos agricultores no pudieron darse el lujo de mantenerse al día con el costo de la cría de ganado y se han cambiado al cultivo de soja, que es relativamente barato y más lucrativo en comparación. En correlación con la disminución del número de ganaderos, por lo que el número de cabezas de ganado son testigos de la crisis. El promedio histórico del país cae en torno a 57 millones de dólares, y ahora se sitúa en unos 52 millones de dólares. A medida que la industria de la carne argentina sigue tomando una paliza, se estima que 130 plantas de faena y 15.600 puestos de trabajo se perderán. Lamentablemente, los extranjeros tendrán que hacer un vuelo costoso hasta Argentina para poder obtener la experiencia de la parrilla de Buenos Aires con el fin de disfrutar de los famosos cortes de carne argentina que son bife de chorizo, ojo de bife, bife de lomo  y tira de asado.

 

Best Buenos Aires Steakhouses: La Cholita, Recoleta

In Recoleta La Cholita is easy to access being right off Santa Fe. In fact, that is how I came across this solid traditional Buenos Aires parrilla. It’s a good option for those looking for a place to eat a good meal at a reasonable price with friends. Their proportions are abundant ,so you can bet on getting a good amount of food for your money. I recommend having the provoleta completa which comes in a cast iron skillet with baked provolone cheese, toped with onions, oregano, tomato and a drizzle of olive oil.

I also really enjoyed the salchicha parrillera which is a very flavorful grilled sausage that has a more meaty texture compared to other argentine sausages. As far as argentine steak is concerned la parillada completa (complete grill) a great choice. The dish includes three types of sausages and all kinds of parts of the cow. La prillada is large enough to feed anywhere from 2-5 people and is one of the meals I most recommend.  Other recommended favorites would be the bife de lomo (loin steak)  and bife de Chorizo (sausage steak)  which are served with a side of french fries and calabaza. The fact that the dishes include sides is what sold me, as many restaurants in Buenos Aires often don’t include sides with their entrees.  I don’t recommend it to those looking for a relaxed quite dinner, the tables are really close to one another and the atmosphere is loud.

Their menu on the other hand has many options, they don’t only offer steak but also appetizers and you have the option of building your own salad. I recommend trying the Ensalada la Cholita, which is a bed mixed greens topped with mushrooms, tomatoes, onions, diced peppers and a large piece of chicken pillared. Considered a favorite by not only locals but tourists La Cholita gets very busy at all times of the day, usually requiring a reservation to secure yourself a spot. One of the downsides of this parrilla is that credit cards are not accepted, they do all their transactions in cash only.  The menu is, over all, very reasonably priced so if you’re looking for some good casual dining, do take into consideration this local joint.

 

Best Buenos Aires Steakhouses: Don Julio, Palermo Soho

Located in the heart of Palermo Soho in Buenos Aires, Don Julio is an Argentine steakhouse that has managed to maintain itself in the category of  high quality but pricey restaurants. It has an old school porteno atmosphere: with wooden tables, exposed brick and cow skin placemats.

Personally, I prefer my steak medium rare as opposed to the traditional Argentine method of medium-well or even well done and at Don Julio, although the quality of the meat is high, it has a tendency to be over cooked.What Don Julio does provide you with is the atmosphere that you expect from a traditional parrilla in Buenos Aires. You get a mixed crowd of locals and tourists who pack the place during lunch and dinner, so its great for those who like a more noisy and social atmosphere, but for those looking for some quiet alone time I would go elsewhere. Its location is perfect for those looking for a nice dinner followed by some great shopping, because the Palermo Soho location is surrounded by many boutique design stores featuring Buenos Aires local clothing designers. Don Julio offers empanadas and homemade pastas in addition to steaks on the grill . Its clear to see in the quality of their food that this parrilla takes their cooking seriously and strives to meet expectations, proven by their great reviews and satisfied customers. I recommend trying the ojo de bife ( rib eye), cuadril (rump steak), their chorizo sausages and their pastas.

     Argentina is not just known for their great steaks but also for their wines. Wine is not just part of Don Julio’s decor, their wine list is in my opinion one of the cities most curated, offering great selections. The interesting thing is that you can make your wine selection on an iPad which you can search through according to the type of wine and price range, providing a picture and description of each makes the search that much easier and enjoyable.

The waiters were friendly and knowledgeable, and to my surprise they were patient with tourists as many struggled to order in Spanish and English. What I enjoyed the most had to be the great dessert selection, it  definitely left me with the urge to go back as soon as possible, they have excellent white chocolate brownies, figs with ice cream and many more options. Don Julio left a lasting impression, so for those who are interested in enjoying a great quality meal for an expensive price I definitely recommend it.

¡Buen Provecho!

Ubicado en el corazón de Palermo Soho en Buenos Aires, Don Julio es un asador argentino que ha sabido mantenerse en la categoría de alta calidad, pero también entre uno de los más costosos. Cuenta con un ambiente antiguo porteño: con mesas de madera, ladrillo visto y manteles individuales de piel de vaca.

En mi opinión, yo prefiero el bistec jugoso en comparación con el método tradicional argentino de medio cosido o incluso al punto en el Don Julio, aunque la calidad de la carne es alta, tiene una tendencia a ser más sobre cocido. En Don Julio se ofrece una atmósfera de lo que usted esperaría de una parrilla tradicional de Buenos Aires. Hay una clientela diversa entre lugareños y turistas que llenan el lugar durante el almuerzo y la cena. Este lugar es genial para aquellos que no le moleste un ambiente ruidoso y sociable, pero para aquellos que buscan un poco mas de tranquilidad a solas les recomiendo que vayan a otro lugar. Su ubicación es perfecta para aquellos que buscan una buena cena y continuar con un día de compras. El sitio está en Palermo Soho que está rodeado de muchas tiendas y boutique de diseñadores argentinos. Don Julio ofrece empanadas y pastas caseras, además de carnes a la parrilla. Se toman en serio y se esfuerzan por cumplir con las expectativas, demostrado por sus buenas críticas y clientes satisfechos. Yo recomiendo probar el ojo de bife, cuadril, los chorizos y las pastas.

Argentina no es sólo conocida por sus excelentes carnes, sino también por sus vinos. El vino no es sólo una parte de la decoración de Don Julio, la lista de vinos es en mi opinión una de las ciudades más curada, que ofrece grandes selecciones. Lo interesante es que usted puede hacer su selección de vinos en un iPad que se puede buscar a través de acuerdo con el tipo de gama de vinos y el precio, que proporciona una imagen y descripción de cada uno hace que la búsqueda sea más fácil y agradable.

Los camareros son amables y eficientes, y para mi sorpresa, son muy pacientes con los turistas ya que muchos se encargan de entender en Español e Inglés. Lo que más disfruté había de ser la gran selección de postres, que sin duda me dejó con las ganas de volver de nuevo. Tienen excelentes bizcochos de chocolate blanco, higos con helado y muchísimas más opciones. Para mí, Don Julio me dejo una muy buena impresión, así que para aquellos que están interesados en disfrutar de una gran comida de calidad a un precio caro definitivamente se los recomiendo.