all been waiting for it but the two of us they've been waiting for it

definitely waiting for it we are going to eat parrilla parrilla

sam says it with a way better Argent's fine accent you know I work on your

Argentine accent I feel like I'm faking it when I say parrilla it's not natural

about how I feel so it is Argentine barbecue this is how mommy tried to grab

for lunch you're unsuccessful because the place was closed so we're attempting

take two and we have to we have a strong feeling in if you open it tonight

ATM you're showing up before they open make sure we can snag a good table and

you know place the first order so we get the food first

want some strategy with our meal planning myself

well guys we arrived at the restaurant a bit too early they're still setting up

so we've gone on this little Riverwalk there's a nice little quiet area with

this dirt path you can go for a stroll there's people riding bikes so yeah

we're just chilling a bit of time and also enjoying nature before we go have

our dinner our delicious barbecue Argentine barbecue it's gonna be so good

I've brought my appetite

so we have just sat down at the table we bit oddly we're ridiculously early I

mean the one thing about being in Argentina is that place is sort of open

at 8 o'clock yeah you actually go to eat at 8 o'clock when no one's there it's

just us at 8 o'clock we're like the super team students day to be fair we

are used to eating at 5 o'clock that's like actually even 4:30 it would be my

dinner time by our standards ridiculously early by Argentine standard

yeah another cool thing to mention look at her plates it's a cow well

wait the menu quite the menu lots of offerings in the meat department we

decided to go with a buddy data for two people with chorizo just sausage or see

that blood sausage Qin Qiu Lina and pretty sure it's intestines there is Ren

Yan which I'm pretty sure our kidneys voseo a cut of beef a salad Dida it's

also meat beef with a bone and some fat in between different cuts the different

cuts yeah there's also chicken or pork and you basically get like you get this

massive platter to share your dad's the expert about all the different kinds

yeah I I do not know mine eat well I just like

to eat I show up things are good and Sam here had fun selecting the wine had

quite an extensive selection guys yeah you can get all different kinds I mean

the most famous in Argentina obviously when you're having padishah is to get a

Malbec yeah and we're going with one of the

most popular ones that rep BJ wine wine gonna be good you're white river view

sitting across and I'm glad you enjoy it just as much as I do so I like my food

with yeah that's for sure I like your company and

I like food so we're good good we're good the wine is here Sam made a very

good selection at BJ my BIC yeah they're one of the most famous producers in

Argentina we have that brand in Canada yeah I've noticed it abroad I've noticed

a lot of it in Argentina must be one of the biggest bodegas which is owned

another word aside from B Nobi we have ice cubes

cheers Cheers Argentina oh man that wine is awesome it's velvety

smooth velvety smooth it's packed with flavor so good if you if you guys if you

guys ever come to Argentina and you're wondering what kind of wine to try with

your Argentine barbecue you have to get them all back that is the classic one to

try and it just goes so well together try some of that bread how British oh

yeah I'm gonna try not to eat too much bread because today I stuffed myself

we finished your basket of bread before food or pigs at lunch know what lentils

with Brendan that's a good combination yeah this is our complete salad this is

what I order anytime we go to a party that restaurant to eat steaks or any

great really something light it's a salad with like lettuce tomatoes carrots

onions hard-boiled eggs beetroot corn potato it's a little bit

of everything I'm actually really looking forward to

the salad it's a nice compliment for a barbecue it's perfect cuz it's

refreshing like calories for me and I'll also mention we have the

first portion of the meat you know divided into two parts this one is

called a Judas well some of these things are like the intestines and kidneys and

blood sausage and the little chorizo and then after that we're gonna get like the

finer cuts of meat it's cool it's like route route around one of the meat are

you ready for this so ready these are the more of the organs and the sausage

cuts I believe that's the intestine grab ahold peace my friend oh and what would

this be the kids this would be the kidney

I believe so that's also all yours you can have a double portion blood sausage

and you tried blood sausage for the first time the other day I loved it when

we cook the barbecue with my dog it looks like black pudding basically yeah

like the black pudding we have in the UK for breakfast bogum literally crispy on

the outside I have a soft texture in the middle yeah it's very smooth isn't so

smooth sole rich in flavor if you were to know all the ingredients you might be

turned off a bit like me guys blood like the leg is moving on now we have the

other little scent so what do they pack with flavor curious to see how you'll

react let's get a little more exotic here on the kidneys here I believe it's

kidney hmm tougher tougher but oh my gosh just taste a lot like liver yeah I

don't love that I mean I don't love that oh man does it really taste like an

organ moving on to them to eat them you've had in Peru I remember one of the

first times I took you to Peru and we went out to buttery that with them they

had this on the menu I didn't tell you what it was this is delicious it's so

greasy and chewy it's so much better than like kidneys or liver I think for

me for yours if we don't really eat intestines in

Canada but man they're good mind you I don't love

liver or kidneys on but this I'm not really right oh well I am more than

happy to share my chin chilena with you all your husband so it sounds

like we're off to a pretty good start for round one amazing this is amazing

I'm the best cuts of meat and I've got to come hey Audrey it's your turn to try

everything from the first plate I'm not going to laugh I already know but that

but that that's what makes it fun blood sausage the more CEO okay this is

something that I used to eat a lot as a kid when I lived in Argentina yeah and I

really liked it yeah but it's not something that I haven't seen a blood

sausage in like 20 years basically I'm thinking about it I'm just like oh

that's just like liquid blood and I made a sausage

but it's delicious it's so rich in flavor so everything yeah kind of like

fluffy creamy it's almost like pudding pudding like now these are some other

things to try you guys man I didn't even if I just tried sampling these for the

Spanish video and it did not go up more solid kidneys immortal kidney the kidney

I can best describe it kind of has like this rubbery chewy texture to them I

don't love for me it's the texture that's off-putting more than its the

organ texture of it guzzle some more wine alright let's have some intestine

now no I just put it again oh my god the grand portion has arrived there is that

the star of the show the start of the Argentine grill meat is filling too so

we have chicken even the option if we wanted chicken our pork which is a

chicken we have this cut which I believe is the vacío

the liver see oh yeah and then we have a solid data which has boned it at Osborne

benefit you know it feels like a marathon I feel like I've been running

for a few hours I regret the bread that we had we could

we must refrain from the bread from now on the chicken is delicious I squeezed a

bit of lemon juice on talked earlier very nice and it also has the skin which

is nice and crispy and golden messy oh yeah I'm just going with little pieces

now it's all a bit more body there isn't as much meat on it but it's actually

still very tasty when you do get to the meat it does take a bit more effort I

think I'm gonna get a dessert just for me so for you four out of six and for me

five out of six that's not bad that's a pretty good score not bite it off you're

gonna sleep all tonight let me tell you guys I'm like the biggest pig in the

world I can't believe having dessert obviously

I'm gonna help me with this this is that pancake with dulce de leche if you want

to know how to say it locally it's called pancake a the humble so de leche

basically like a crepe stuffed with the dulce de leche which is like a caramel

it's been heated up dusted with some icing sugar oh my gosh it's delicious

I've already had a bite meet some of the large quantities of

meat this is so amazing - do you guys have one piece we're gonna

say goodbye for now we see it on the bill arrive late

well what do you got in your head a box full of meat

yeah we've been feeding your dog's we basically give him some more he's ready

for it Oh puppy so there's some stray dogs there's a lot of there's a few

stray dogs by the bus station yeah when there aren't too many in the town to be

honest but we have we were able to keep take care of the second part all the

main meat yeah there's a few organs left yeah what was the price price was about

twelve hundred pesos or so okay which is around the $30.00 mark yeah and I mean

it was way more meat oh it's incredible so let's recap so a full bottle of

Malbec wine yeah from a good brand salad lots of bread a solid two share two

courses of meat and a dessert to share so I'd say it's pretty good value the

quality was excellent you know we came and eat we were the only people there by

9:00 o'clock packed by the time we left at 9:30 949

upon side give the pup somewhere yeah you can have all of it if he wants

anyways that was an incredible Argentine grill Argentine padishah my gosh if you

come to Argentina you got to try something like this it's just the best

yeah we're so we're so stuffed but in a good way in a good way anyways we're

gonna say goodbye bye guys more traveling food content from Argentina

soon