Last night we joined two fellow students for dinner at one of Mendoza’s most famous restaurants de parillada (grill). Jake and the other students (a couple from Denver) had studied the names of the different meats served when you order parilla (mixed grill) and were eager to sample the real thing. Jake and I attempted to take the bus down to the restaurant, a straight shot down a single road, but both buses we caught took unexpected right turns onto side streets. We did get within a few blocks at least. We sat outside on the terrace by a bubbling fountain enjoying the warm night air. Marilyn ordered the wine as she used to work as a wine buyer and had visited several vineyards around Mendoza. (Sorry Lynn, I didn’t think to write down the names of the wines!). Three of us ordered parilla and Marilyn ordered Bife de chorizo, the best cut of steak available by all accounts.
When you order parilla, a parade of meats arrives. There were many different cuts of beef and cow parts (chinchulinas – intestines), a small porkchop, pork sausage and blood sausage. Then we were asked if we wanted repeats of anything! I can’t say I regretted that they didn’t serve the kidneys, liver or udder as is sometimes done. The meats are all grilled outside and had a delicious flavor. The bife de chorizo was indeed tender and Marilyn managed to get hers done rare, a feat in a country that likes its meat medium to well done.
Somehow we managed to top everything off with dessert. Jake ordered fresh strawberries which were full of flavor. Tim got a big piece of tiramisu and Marilyn had a sublime plate of figs stewed in honey and served with cream.
At 1am we walked the 16 blocks home through the lively Villanueva street bar and restaurant scene, still packed with people. Apparently clubs often don’t really get going until 2 am and stay open until 8 am.
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