You can find them at Gral. Arias 710, San Fernando, Province of Buenos Aires / Alvear 122, Rosario, Santa Fe / Colón 517, Belén de Escobar, Province of Buenos Aires / Sta. Fe 680, San Miguel de Tucumán, Tucumán / Av. Francisco Beiró 3410, Devoto, CABA.
Vegan Peppermint
On the boulevard Caseros (Av. Caseros 466) in San Telmo, fans of “organic fast good” find a refuge at Hierbabuena Vegan, the first 100% plant-based hamburger and ice cream parlor in Buenos Aires. The menu includes several options between breads such as a hot dog with artisan-made German-style vegan sausage, it is made from organic soybeans and rice, and to achieve the characteristic touch of flavor it is seasoned with smoked paprika, merkén, paprika sweet and liquid smoke. Romina Ibarra, chef of the premises, explains that it is achieved after a long and careful technique. “The sausage is vegan and super nutritious. To match flavors we use seasonings that also add color, so you really feel that you are eating a regular ‘salchi’. It has a long preparation since to give the shape we have to make it type ballotine, and then it is brought to a boil. ” The Classic hot dog is served on a turmeric brioche bun, a spicy cucumber relish, vegan mayo, homemade ketchup, potatoes and topped with aromatic leaves. To enjoy from 12 noon in its eclectic setting and relaxed spirit with outdoor tables on the sidewalk.
Francisca
The restaurant located in the old Paseo de la Infanta (Avenida Infanta Isabel 220, Arco 14) offers an exceptional experience for fans of gastronomy to share. With a decoration that evokes a direct trip to the Middle East and a Moroccan stamp that stands out in her preparations, Francisca offers a menu that includes her typical clay-oven sourdough pizzas, dishes to share, refreshing cocktails, beer artisanal and tinto de verano. Recently, this place has released a special menu called “Season Specials” where panchitas stand out, a reversal of the traditional panchos, but with an original twist. These are made with sourdough bread and Hungarian sausage, in which you can distinguish the pieces of beef and pork, and the special seasoning made with paprika, paprika, kumel, coriander, smoked and dry cooked pepper. Among the flavors of this new addition to the menu are the Criolla with mozzarella and provolone cheese, dill, coriander, Creole sauce and aioli, the Napolés panchita created with mozzarella cheese, cherry tomatoes, aioli, pesto and provolone, the Argentinien with toppings of mozzarella cheese, barbecue, crispy onion, special sauce (cucumber relish), and cucumber pickle and its vegan version with falafel, coleslaw celery, tahini dressing, toasted cashew and cilantro.
Scrapping
Pancho Desarmadero Market.jpg
Two corners of Palermo are home to Desarmadero Bar and Desarmadero Market & Beer Bar (Gorriti 4300 and 4295), two beer bars that have five years of history under their belt in which they have offered the public more than 42 taps where they are served a great variety of beers from artisan producers in the country. In addition, these two places also highlight their gastronomic offer characterized by their hamburgers, sandwiches, top quality cuts of meat, cutting boards, desserts and much more. In addition, in their menu they present the traditional hot dogs but this time with authentic touches of the brand that give them original flavors: hot dog with cheddar and pancetta (German sausage on Viennese bread with cheddar, bacon, pickle dip and onions with arytza mustard and potatoes pie), hot dog with guacamole and hot sauce (German sausage on Viennese bread with guacamole, spicy Narda sauce, pickle dip, onions and nachos), and hot dog with brie cheese, roasted bell pepper and arugula (German sausage on Viennese bread, cheese brie, roasted red bell peppers, arugula, pickle and onion dip, arytza mustard and potato chips).
Winehaus
Winehaus, located at Cabrera 5300 (Godoy Cruz corner), Palermo, CABA, is a different wine-bar, with wines thrown into taps straight from the barrel and a high-profile gastronomic tapas proposal, created by the independent project Nero Cocina. At tables on its wide sidewalk or in its modern living room, you can taste interesting wines by the glass and avant-garde preparations based on seasonal vegetables, such as their original “panchitos”. “There is nothing richer than a good pancho, a sometimes bastardized product that we like a lot and we enjoy making”, says Joaquín Lege de Nero, who together with his partner Ramiro Keklikian created an option that maintains the spirit of this classic. giving it a twist. It features an artisanal chicken and curry sausage specially stuffed by Basta de Humo for the bar and adds ingredients “that combine very well with the curry and balance its flavor.” Take an extra soft, fluffy and subtly sweet bread (pebete style) from the emblematic bakery El Parque de Victoria –in a clear reference to childhood memories–, a homemade mayonnaise of avocado or coriander and a gremolata with onion, peanut , Sardinian cheese and a fruity touch of strawberry, mango or peach (the best of the season) that contrasts with its freshness and adds a crisp point. The sausage is grilled and the bread is just toasted with a little butter fermented with koji mushroom (it adds notes reminiscent of cheese). Two small “panchitos” are served to accompany any of its 20 rotating varieties of pulled wine, such as torrontés, malbec rosé, pinot noir or orange.
Source From: Ambito
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