December 6, 2006
When I got there, I did not know what to expect from a true Argentinian steak house, or parillada as they call. I ordered what everybody else was eating, of course! They started bringing some cutting boards full of meat, and it was just about the best steak I had in my entire life. It really was to die for! Also I had some local wine, and it was not bad at all.
Mixed with the steaks they brought some sausage looking things which I was very curious about. I asked the waiter what was all that, and he was pointing one by one to me. Very exotic food, I must say. They were serving intestines, and a deep purple sausage called morsilla, and that consists of hardened cow blood. They eat every part of the cow. I didn't try those, but I saw people around me eating with a lot of pleasure. If you're adventurous it is worth to try! This restaurant is the epitome of the Argentinian gaucho cuisine. I will definitely go back next time.
From journal A Piece of Europe in South America