Another point to note is that everything is made there, from the empanada dough (we recommend those with knife meat, a delight) to the homemade pasta. In addition to the empanadas, among the starters that stand out is the provoleta, with the Hierro reversion, which adds organic cherry and fresh gremolatta, at the top. The sweetbreads with grilled tomato, roasted bell pepper and fried garlic chip is another starting point that starts high.
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While, as mentioned, there are artisanal pastas, the Iron lights point to the grill. The meats are of high quality, Angus Black breed pieces subjected to a vacuum aging process in a refrigeration chamber located in the same restaurant. They are cooked with red quebracho, which leads to the combination of the product’s flavor with the typical smoking of firewood. To resume: it’s worth taking off your barbecue suit to let Hierro do their thing. The result is overwhelming. The protagonists: the rib eye, the bone-in chorizo steak, the fine vacuum, the entrails, the roast and the special cut of the Wagyu breed, which are served at the point chosen by the diner. Other mains: grilled catch of the day with gremolatta or smoked lamb ravioli with cabutia pumpkin sauce and walnuts.
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In addition to the classic garnishes, in Hierro they seek to innovate with the accompaniments. But without exaggeration. To highlight: the cplump hauchas with seasonal mushrooms, crispy fried purple onion, cayenne pepper, garlic and lemon; and smoked carrots with peanut aioli and poached egg. The vegetables are organic.
For the end, the recipes made at home also appear. The big star: triple the dulce de leche which features a dulce de leche volcano, a homemade vauquita and dulce de leche semifreddo.
Source: Ambito
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