DALE - VAMOS A LA PARRILLA
Experience a night of eating MEAT - all you can eat - a PARRILLA LIBRE in a real barrio (Floresta) of Capital Federal. This place is great - the meat is tender and succulent - the atmosphere authentic - the company muy amable and the noise levels practically impossible - ja - but we recorded it for you anyway.
Two notes of caution…
1. It starts calm but later the background noise of the busy parrilla gets intense so keep your finger on the volume control of your ipod.
2. Prepare yourself to get very, very, very hungry ! I want seconds (or thirds) just thinking about it. Bring on the chori, the bondiola, the bife de chorizooooooo !
Buen provecho !!!
April 25th, 2009 at 3:46 pm
Nice Podcast!
Just a little contribution
- Frigorifico is a slaughterhouse
- Molleja is not the stomach. It is the thimus. This cut is probably only available in Argentina because this gland is only evident in young animals and Argentina,slaughters very young animals.The thimus shrinks in old animals.
- Chorizo is a sausage. Bife de Chorizo is not a slice of sausage. It is an elongated cut,(before it´s cut into pieces) that recalls a sausage. This cut is known as “striploin” is US
A curious thing: “Chimichurri” is a popular mix of condiments used to season meat. British farmers acquired cattle farms in Argentina in the past, and the local people contracted the sentece “give me the curry” into the word “Chimichurri”.
I bet that that parrilla was “Siga la vaca” (”follow the cow”).
April 25th, 2009 at 4:11 pm
Boliche de Dario in Floresta. 32.50 I love that word Friorifico - BIG FRIG ! Thanks for adding more info for people. Buen Provecho.