Argentinean Cowboy

El Gaucho Glatt

Lunch with Lenny…

Sharing my lunch with you. Venturing out with my blackberry and an appetite I dedicate this ritual review to those of you who appreciate the mid-day meal.

Glatts got your tongue? It will once you muster the courage to try this kosher classic deli treat. Cowboy up and take a ride to this soon to be kosher classic called El Gaucho Glatt. The kosher cowboy meets the prairie at this  tastefully rustic Argentinian restaurant.

After a rough ride into town I saddled up to an appetizer of sliced cow tongue marinated in vinaigrette. Good tongue is hard to get. If you have any standards what-so-ever and don’t just jump at the first offer of tongue that comes your way, than you will be shocked at how good the Argentineans are at this appetizer. Along with tongue, the perfect pairing seemed to be an order of chorizo parrelliro (beef sausage). Somehow tongue and sausage seem so right.

Head honcho Shmuel David shared that gauchos (cowboys) cooked their meals asado (barbecue) style, which was simply over a fire pit where the heat from the coals cooked the meat. Who could resist? My main course was a nice tenderloin steak a caballo, saddled with two fried eggs and some great tasting fries. All dishes come with various dipping sauces. The best by far was Shmuel’s chimichuri sauce made of garlic, parsley and oil.

Since the sun was about to set I felt it best to ride off with some dessert. We ordered the flan and banana pancake. Choosing the favorite would be like picking between your beloved riding horse and your loyal pet dog – you kind of need them both out on the prairie. Lucky for you this particular prairie is close to the subway stop. Location: http://www.elgauchoglatt.com 4102 18th Ave. (corner of East 4th Street) Brooklyn, NY

Notes: Coolest cowhide menus ever. Fur covered cow-skin with a Gaucho Glatt logo branded into the cover. Someone was thinking details.

Parrillada: Skirt Steak, Short Ribs, BBQ Chicken and more…..

El Gaucho Glatt enjoy the Parrillada for Two.

No matter where you travel in Latin America, you’ll find grilled meat, carne asada, on the menu. Particularly popular in Argentina,  the mixed grill called Parrillada Mixta can be any combination of meats and poultry.

The meat is cooked in huge cuts on a grill, and sections cut by the grill chef, or asador, to be finished to taste, at the diner’s table on our portable grill. The parrillada is  best when eaten immediately and is served sometimes with lemon wedges and in Argentina, always with Chimichurri.

Some parrilladas add onions or other vegetables, such as yucca or mushrooms to the mix. Simple side dishes are the usual accompaniment to the parrilla, most often Frensch fries (papas fritas) and a salad.

El Gaucho Glatt Parrillada for Two is served at your table on our Portable Grill, includes Skirt Steak, Short Ribs, BBQ Chicken, Sausage, Sweetbread and the delicious Corn Empanada served with our House Salad and French fries.

The bold flavor of a parrillada mixta demand a red wine. Chianti, Merlot, Pinot Noir, Cabernet or Zinfandel go nicely with meat, but of course, the choice is up to your own taste.  Of course you’ll want an Argentinian wine to go with this favorite Argentinian dish.

If you have room for dessert after your parrillada, the ever-popular flan or fruit salad is a good choice.