Notice: Trying to access array offset on value of type null in /srv/pobeda.altspu.ru/wp-content/plugins/wp-recall/functions/frontend.php on line 698
My friend Dan is adamant. The best steak in South America can be found in Santiago, Chile, at the restaurant that’s name translates to «the fat cows». Dan was informed of this by a colleague at work. He is a meat lover and visits Chile every year for a meal of beef . He decided that Las Vacas Gordas has the best beef of all in South America. That’s fine. However, I’m pretty sure the finest steak in the world is available in Buenos Aires. There’s a place called Don Julio that is legendary and has been the subject of stories of its meaty goodness spreading across the world. It’s going to be there within the next week or so. This whole South American sojourn, in fact, will become a sort of steak-off. It’s a quest for the best beef, a fight to determine the world’s top cooking methods for cow. Dan is Dan’s friend and I am his working expertise. The immortal words of Iron Chef: let the fight begin! I’m actually not that much of fan of beef. I don’t usually order it at restaurants. There is a requirement to eat meat when you travel to South America, especially the south-western regions. This means that beef can only cook in one way in the countries of Chile, Uruguay and Argentina grilling, in large pieces. The meat has to be salt to the very last inch of its length. After that it is smoked in hot wood flames. After the juices are put into the meat, it gets a smokey flavor and the exterior will become burned. The exquisite piece of meat will be served to you with no salad or vegetable because it was a slap to the «asador», or cook, to sully his dish by putting it next to anything else. If you wish you would like, you could include potatoes in the dish. But it’s not essential. And so on to Las Vacas Gordas, the initial stop on our trip into South American meat preparation. The restaurant is a local favourite that is home to simple wooden tables, of waiters with cow-print ties, and an open kitchen that consists of a large «parilla», or grill, and a couple of very sweaty and serious asadors. Dan and I both order entrecote cuts. Also, they are the final products, as a waiter struggles over to our table with them over a whole dinner plate each. The taste, we agree, is good. It’s not anything extraordinary. It’s not life-changing. But it’s good. The tour continues. The next stop is Don Julio in Buenos Aires. The restaurant features its own steak knives as well as large wooden weapons that can set off a police raid. Dan and I are excited about Don Julio. Las Vacas Gordas was great We think Don Julio will be even more. It’s a cult spot, and for good reason. The last time we dine there, we ordered «ojo de Bife», or eye fillet. It’s the speciality of the restaurant. We also order fries as a side. We relax and admire our steaks and wait for the meat to be delivered. The beef eventually makes its way to our table, and you know what? It’s disappointing. Dan, a carnivore connoisseur, says that he knows 10 places in Australia where he could get higher quality steak. He’s right: the meat is chewy and the taste isn’t as good. And we leave thinking that perhaps the best steak is actually in suburban Santiago. But hang on. There’s a final stop. It was never intended to be part our «tour de carne» however we’re now heading to Cordoba. We’re located in the middle of Argentinian cattle country, and it’s worth trying the local food. There’s only one night to spend in town, so we follow an advice from the locals and go to a place called Alcorta which is one of the most expensive restaurants in town. Whatever. If you’re after one of the finest steaks around, price isn’t an issue. We will order sirloin or «bife de Chorizo» here and sit back with low expectations. The steak knives we use look as any other steak knife. There’s no tourist line at the front. In fact , there’s not a queue of anyone. But then the meal arrives two massive 500-gram chunks of blackened beef. And we took a bite out of what we believe to be the finest steaks that any or we have ever eaten. These aren’t just simple hunks from the cattle — they’re a work of art. They’re salty, smoky as well as tender. They taste fantastic. They’re delicious and beefy; they’re killer bits of cow. We eat them in silence. Don’t forget Las Vacas Gordas and don’t be concerned about Don Julio: WebTreasureHunter South America’s best steak is available at Alcorta. Dan’s friend should visit soon. The writer was guest at LAN and Chimu Adventures. Where have you had the best steak in the world? Let us know in the comments.