La Cabrera
Where? La Cabrera (Palermo, Buenos Aires, Argentina) Map Menu
When? Monday November 13, 2023
Who? Phoebe
Food Style? Argentinian Parrillada
It’s been a long day walking around Buenos Aires. For lunch, we were in San Telmo Market, grabbing all sorts of different local foods, like empanadas, parrilla and tapas. Lunch ended up going quite late, so I didn’t mind having dinner late as well. I just didn’t anticipate the actual time we would be eating…
Argentina is famous for its parrilla. Delicious barbequed meat, served with chimichurri, it’s no wonder the country is the second biggest beef consumer in the world. I’m at La Cabrera with Phoebe, and I’ve been told the waiting time is two hours, and it’s currently 9pm. We head back to the Airbnb briefly, it’s thankfully only ten minutes walk away, but an hour later, we’re back to sit in the queue. There’s 17 parties in front of us at 10pm, and they’ve served some free samples of chorizo and fries for the hungry people in line. I can see the giant wooden slabs leave the kitchen with a giant tomahawk bone steak, and I’ve decided that I’m going to wait this out or die trying. Someone told me Dua Lipa dined here and I kinda know she’s a singer and she probably has good but expensive tastes.
It’s 10.46pm and my name gets called. I jump. I’m so excited. We’re seated with a massive menu of meats and wine. I’m going for a tomahawk steak and a Malbec, Phoebe’s getting the New York Strip, a classic cut. 
Though Malbecs are commonly used in Bordeaux wines, they are a big deal in Argentina and were brought to the region in the middle of the 19th century. It is currently the most widely planted red grape variety in the country, with the Mendoza region being the leading producer. And, as they say, red wine goes with red meat, so I may as well give this DV Catena Malbec 100% a go.
Side Dishes
Quickly, a bunch of sides arrive, and even they look absolutely stunning with all their different colours. There’s apple sauce, roast tomatoes, potato mash with bacon, corn mash, roast yam, a blue cheese and pickled onion mix, and various kinds of homemade bread.
Mains
Tomahawk Steak
My giant axe of a steak arrives and holy moly, it’s so incredibly succulent and juicy and tasty. It’s pink in the middle and it has those beautiful nuggets of rendered fat in between the meat. I thought they would give us some chimichurri but this is plain with a bit of salt and some creamy sauce on the side. I’m not complaining. I thought I would struggle to finish this but it’s so appetising that I power through like a champ. Phoebe is having a harder time with hers and I don’t have the capacity to help her. We were even thinking of getting flan, there is absolutely no room for that. The salad is practically untouched. I’m also wasted off the Malbec.
I’m very satisfied. That was worth the wait, though I think the steak really needed a proper condiment to go with it. I ask for the bill and it comes with a giant tower of lollipops to choose from. I am so done. It’s time to head home and food coma.
Posted by Jeremy at 5:44pm on Tuesday March 5, 2024 :: 0 comments :: 