March 19,

Up and about, we settled in for our Javas and breakfast of toast (I also had an egg) and melon. We will still need to go to a bigger grocery store for more items we need. We did another load of laundry, and hung it out to dry – shouldn’t take very long as it is still warm, supposed to be 89 today. Morning turned into afternoon, we both skipped lunch as we had big plans for dinner.

Around 1800, it was time to implement our dinner plan. We went to a bus stop and caught a bus that goes to our destination. Jeff had booked us a… “Family Authentic Argentine Asado Experience,” with Betty and Marcelo. We arrived just in time at 1900, welcomed by Veronica. We mingled some as everyone arrived. The whole dinner group was 18 total: ten Brazilians, who spoke Portuguese and six, plus Jeff and I, English speakers. The “English” group was made up of one man from England, two men from Canada, one lady from Ecuador (she and a Canadian were together), two women from USA- Huston,Texas and Louisiana. Once we were all assembled, Betty had us go around and introduce ourselves. She translated for everyone. Intros done she started up the evening explaining the Asado Experience.
Quickly, two definitions:
–Asado- the traditional South American slow-roasting of various meats over charcoal or wood embers – Asado is the experience and the food;
–Parrilla- the physical grill device to cook the meat, as well as the restaurant or steakhouse where the meat is cooked – Parrilla is the tool and/or structure used for the asado.

Veronica poured us all some Rose wine, as Betty explained she did what she loved – all the talking and translating; her husband Marcelo did all that he loved – the grilling on the Parrilla. What fun! Betty seems like a good-connector person. Then she did a toast as Marcelo brought out some Empanadas- one for each of us. Veronica stepped in here and explained how to eat them (with your hands, never a fork and knife) and the differences in tastes throughout the Argentine regions. Veronica had described herself – Betty and Marcelo’s daughter; works on their social media; and helps on the Asado meals. The Empanadas were great and a little spicy.

Now we all moved into a large dining room. We were seated and given Pinot Noir with a “blood sausage,” more like a pate on a biscuit of sorts, drizzled with a herbed sauce. I did not mind this. Then we were all given a Chorizo split on a bun with two sauces. As we ate, Marcelo started his grill-work magic; and Betty explained the meats and Marcelo’ preparations. He only uses salt on the meat, and he makes his own salt-mix with wine and ground herbs. He cooked three meats- Ojo de Bife (Ribeye cut), Matambre (Pork or Beef Belly cut), and Colita de Cuadril (Bottom Roast or Tri-tip cut), and grilled lemons and tomatoes. We were served half of a grilled tomato with Pinot Noir. Next we were served the first of the meats that had been seasoned with the grilled lemon squeezed on them… the Pork Belly. It was tasty, and we were given a Malbec wine paired with it. The lady next to me was a vegetarian, but ate fish; so she received a hummus and chips dish, and a grilled Pacu fish filet. She shared the fish as it was too much for her alone. It was very tasty also. Now we were all given an apron and did a long session, photo-op with removing the meat from the grill.

Then Betty explained that Marcelo was about to do something he has never done – he let one of the Brazilian men grill on his Parrilla! This man, Estoban, seasoned pineapple and wrapped it for the grill. (This is not a traditional part of an Argentine asado.) That was good, with cinnamon and sugar, but should have caramelized a bit more. We ended with a dessert of a sweet potato, and a quince curd-type square each topped with whipped cream and an anise leaf.

Wow, wow, wow!! We did not finish until 2215, but what an event, experience, meal!