Sunday Lunch

I think I have mentioned before that asado is a big part of life here.  Typically the weekend is when most people are either cooking their own, have been lucky enough to be invited to another’s asado or go to a restaurant that specializes in asado.  Yesterday, after an exhausting social calender this weekend, we were happy to go to a restaurant, specifically a parrilla.(parrilla is the spanish word for the barbecue or grill that you make the asado on)  Yesterday was a gorgeous day so we wanted to walk to lunch meaning our regular parrilla (aptly named La Vaca) was not an option and we tried a new one.  We were an abridged version of our family as the two older ones are mortified to be seen with us and basically dont like us at the moment.  They stayed home and we were accompanied by the younger two, happy to walk hand in hand, excited to try a new place. Two uncomplicated children, how easy!  What was I thinking?

This is how every asado starts...wine, bubbly water, bread, empanadas, provoleta (melted cheese) and morcilla (blood sausage)

Tira is similar to short ribs, very tasty. They were served with fried sweet potatoes.

Georgie usually opts for the fresh tallerines and tomato sauce. Pasta is good in Argentina.

Normally at home we have ice cream for dessert, the parrillas have extensive dessert menus. These brownies were very good, crunchy on the outside, gooey and fudgy on the inside

This is my personal favorite, Flan. The condiments are key, crema (whipped cream) and dulce de leche (milk carmel)

After a protein heavy meal like this, you experience a bit of food coma

Georgie trying to muster up the energy for the walk back

Here is the beautiful view from our table, city livin'