There is rack of steer cooked on firewood accompanied by rustic potatoes, green mushrooms and a fresh salad with mustard vinaigrette; the smoked and braised veal with sweet potatoes, squash and onions to the embers; smoked pork ribs cooked for five hours in homemade barbecue sauce accompanied by crispy fries and coleslaw salad (with finely chopped cabbage and carrots and a special dressing); matambrito of pork on pizza (with sweet tomato sauce, mozzarella and parmesan) and French fries; and braised bondiola with Bourbon barbecue, roasted vegetables and wedge potatoes.
They also add another homey classic: Neapolitan XL milanesas, type fugazzeta or tex-mex style (with mozzarella, cheddar, bacon, avocado and BBQ) with French fries or a mix of greens. To enjoy with family or friends in any of its branches that have large outdoor spaces.
Grilled meats per kilo
The roast is another shared classic and the grill Sing the Rooster devised a proposal for when everyone wants to try the same thing.
In this country house they have special cuts that are offered per kilo (one or more), such as the rump tail that is already cut on an individual grill, the coveted vacuum that is cooked whole for many hours and served portioned, the modern tomahawk served on a wooden board with two fried eggs and the unique dry-aged cuts served on a hot grill or board.
For every kilo of meat there are two side dishes of your choice: French fries, Spanish or baked with olive and paprika, sweet potato fries, mashed potatoes, pumpkin or sweet potato, chipa guazú, creamed spinach, baked vegetables or flavored rice.
They are located in Av. De los Lagos 7010 (Nordelta Shopping Center, a very good option to crown a walk through El Tigre.
Classics of Peruvian cuisine
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The most popular recipes of Peruvian gastronomy are those present in every home, handed down from generation to generation and designed to comfort through flavors.
The Pisco Cathedral it specializes precisely in these always abundant preparations. Its menu highlights the dry “La Catedral” to share between four people, which is a typical stew from northern Peru made with chicha de jora, smoked chili peppers, coriander and a large osso buco cooked for six hours, served with rice, beans, boiled cassava and Peruvian creole sauce.
Another recommended to put in the center of the table is the fish of the whole day “A lo macho” that can be sole or grouper marinated in tiger milk, then fried (until obtaining a very crispy texture) and bathed in a creamy sauce of Peruvian chili peppers with shrimp flambéed in white wine.
These tasty options are found in Av. Corrientes 3126, Balvanera, CABA, a place highly chosen by the Peruvian community in the country.
Fresh fish and seafood in the sea
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Few products are as noble and rewarding as fresh seafood and the catch of the day. In this sense, The sea, with its top-of-the-line raw materials and impeccable cooking techniques that stand out in various options to share, it is a benchmark.
A must-see of the house is the ceviche designed to be enjoyed by two people, which is offered in five versions, among which the fish, prawns, squid and cockles in tiger’s milk with yellow chili pepper or the Patagonian trout in yellow pepper milk stand out. tamarind tiger with cucumber, negui and avocado.
Another abundant proposal is the griddle that brings tenderized octopus and squid with anticuchero marinade, “mortar” potatoes and corn. Finally, the Nikkei sole which is served whole, boneless and fried, bathed in a garlic and ginger sauce, accompanied by white chaufa rice (sautéed with vegetables and scrambled egg).
A unique plan in one of the most beautiful terraces in the City is located in Arévalo 2024, Palermo.
Source From: Ambito
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