Upscale Asado & Wine Tasting – Buenos Aires Province, Argentina

EXPERIENCE

1. Charcuterie – Picada Argentina, The “picada” is usually served while preparing the fire and steaks: Argentine salame, chorizo colorado, pategras and blue cheese warm bread.
2. Choripan & Morcilla, Chori: Argentine Pork sausage with Criolla and Chimichurri sauces, fresh. Serve between breads. Morci: blood sausage served crispy with blue cheese.
3. Sweetbreads, Bovine Sweetbreads slowly smoked and bath with garlic, mostard and honey. Crisp and tender. Truly one of our favorites. Served with green salad.
4. Pork Matambre, Pork matambre gently smoked with baked boñatos with garlic butter
5. Picaña, Picaña is a very gentle cut, soft meat and a thin layer of fat. Cooked in the fire pit for 120 minutes to achieve the best smoked and rich taste.
6. Tenderloin, Our most premium steak, the tenderloin. Cooked to perfection. Served with mushroom cream.
7. Tira de asado – Shor Rib, Our most traditional asado cut is the rib. We cook it in the pit for 4 hours until the meat falls of the bone. Truly amazing.
8. Panqueque de Dulce de Leche, Typical argentine dessert, it´s a thin creppe with dulce de leche. Coffe or tea.

HIGHLIGHTS

Share this TRUE Argentine tradition as one of us.
Feel at home, treated like a king
Premium steaks and wines!
I was head chef of Juana M Restaurant, with more than 20 ys of experience.

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