La Parrila Parador Internacional

My wife and I have been in Argentina for about seven months now. We have eaten at a LOT of parrillas. We 've eaten a LOT of great steak. But we 've never eaten in a restaurant that felt as authentically rooted in the culinary traditions of Argentina as La Parrilla Parador Internacional. This is real head-to-tail, gaucho-style cooking. (One highlight: they 've got one of the coolest grills I 've ever seen, this circular behemoth with a huge fire blazing in the center. The head-to-tail aspect of the food might not appeal to everyone. We ordered the all-you-can eat option and were served plate after plate of various cuts. Some of them were ones I was familiar with already, such as the ubiquitous chorizo (sirloin . Many were cuts and preparations that Americans don 't generally eat: morcilla (blood sausage ; mollejas (thymus glands ; chinchulin (small intestines . Some of these I liked better than others. My general impression of most of them, I have to confess, was not as bad as I thought they 'd be. But in all cases, I was really glad to have a chance to try them. Left to my own devices, looking at an Argentine menu, I probably wouldn 't have had the courage to order them on my own. So it was great that our waiter expertly lead us through the entire dinner, explaining each new plate. The final plate was a large serving of lechón, roasted suckling pig, with plenty of crackling. It was, without a doubt, the single best piece of pork I 've ever eaten: meltingly tender, the meat and fat bursting with flavor, the crispy skin creating wonderful contrasts with the velvety softness of the meat. Just for the pork, I 'm giving this restaurant five stars. It was so good, I almost cried. Only a few downsides: the meat, in true, traditional, Argentine style, was all overcooked, from an American perspective. You 're not going to find medium-rare here. The wine list was not very interesting. The dishes that they tried to fancy up, like the sweet and sour pork loin, were pretty disappointing: they should probably stick to what they know, which is grilled meat, and leave cheffy stuff to others. But, all in all, it was a great journey and I highly recommend it.

If you like fancy places and trendy decoration, this is not a place for you. It 's a basic 'bodegón ' with very helpy staff, a good option for 'eat all you can ' (there is that option in the list ' and the costs are quite convenient), and plenti of diverse salads and all kind of asado cut. Wine list has surprisingly good options for this kind of restaurants. If you go early (like 8:30pm) you may need to wait a while till the 'asado ' is ready.

Muy buena opcion para disfrutar de una buena y completa parrillada, ademas la mesa de entradas y la carta de vinos es muy completa.

Comimos bien las entradas estaban completas no así la parrilla en donde había pocas achuras y asado banderita pero nos había asado rico ancho típico de parrillas completas.Para colmo tampoco es que nos salió baratas más buen medio el precio no es algo que recomiendo para ir porque es imperdible

Ambiente excelente, excelente atención de sus mozos, muy atentos, relación precio-calidad muy bueno! No pongo cinco estrellas porque la última vez la parrillada estuvo algo floja de sabor