Of course, the great thing about a blog is that it functions like a diary. And the bad thing about a blog is that it functions like a diary. Now that we've acclimated, we've stopped being so particular about getting everything down in the blog. We've moved from English time to Latin time--and it's a pleasure to slow down and get there when we get there.
And what have we been up to since last our sticky fingers touched the keys? A parrilla at our B&B where good company, good food, and many bottles of good wine added up to an evening that was even better than the sum of its parts. A parrilla (pronounced parr-eesh-uh) is a cooking grill or barbecue fueled by charcoal. The style of cooking is extremely popular, and just about every home has one. Our parrilla started with a glass of wine and then a trip to the butchers to pick out the meats that would be cooked. The cuts of meat here a very different than we see at home, and I don't remember all the pieces that we bought, but I think most of them originate in the hind quarters. We brought our selections back to the B&B and enjoyed a glass of wine as the asador (the grill master) got the grilling started.
First off were some tasty trout (wait, that's not beef) that had a very pink appearance like salmon. Shortly after that came some chorizo sausage (which reminded me very much of linguisa), also very tasty served with a chimichurri sauce. A new wine was opened and then we snacked on some lamb chops. Everything tastes great off the grill.
The matambra was next which is a very thin flank steak that basically covers the belly of the cow. Though a little chewy it was also very flavorful and was worth the effort. We then started into a few of the more 'exotic' parts of the cow, chinchulin (intestines) which were suprisingly tasty, I'd eat them again, morcilla (blood sausage) spiced with fruit - didn't care for it, and mollejas (sweetbreads - I'll let those of you who don't know that that is look it up on your own) which again were suprisingly tasty.
Taru got to play asador and pulled a cut of meat off the grill and sliced it for service. Several more wonderful meats came off the grill including bife de chorizo and a couple of wonderful salads and grilled vegetables were available throughout the night. After nearly 8 hours of eating and partying, Barbara and I toddled off to bed around 2:30 AM. We understand that a couple of other guests called it quits about 10 minutes after we did, but that things went on for another hour or so. Quite the night. We felt like we had experienced the cow from the nose to the tail.
We've wandered the streets and markets of Palermo Soho and Palermo Hollywood and a little of Monserrat (or San Telmo). We've studied the wine selection at the Carrefours and shopped the neighborhood for fresh pasta so we could cook dinner. Most importantly, we've arrived safely and happily at Molly and Craig's gorgeous apartment.
Not to rub it in, but frankly, we're having a fantastic time and already planning a return trip. Soon we're off the San Telmo market.
