Fresh Bread From the Bread Guy

Fresh Bread From the Bread Guy
Find us at our new location on Madero at Constitucion, one block north of the Parque VelascoOpen daily 8-230 except Sunday

Wednesday, May 7, 2008

Estancia Uruguayana Part 1 of cooking with fire

Right at the corner of Jalisco and Abasolo, across the street from the "this bar allows ladies" bar is a quiet restaurant that offers meals one would find when traveling to Uruguay. This is a meat restaurant, from the enormous mesquite cooking area to the leather covered tables and chairs and of course the televisions playing sports.

It is also an Italian restaurant, in that Uruguayan food culture is heavily influenced not only by proximity to Argentina but for an influx of Italian immigrants between 1880 and 1900. In addition to the deep assortment of juicy meats, the menu has a complete selection of salads, pastas pizzas and desserts. The inside menu flap covers Uruguyan demographics and a brief history of the hosts of todays´meal.

The very polite and attentive waiter greets us with a complimentary glass of a delicious and refreshing sparkling red wine cooler called clericó, and because
Diane prefers poultry and seafood to meat when she goes with me she selects either pizza or the chicken skewers. I like to order one of the steaks with chimichurri sauce. When dining in a group, there is a giant assorted meat platter for two or four people

Once the order is placed along comes a plate of empanadas, also courtesy of the house. There is a full bar and occacionally music. Open Tuesday through Sunday one in the afternoon until midnight. Sundays they close earlier at 10.

click on the title to help you explore Uruguay

No comments:

About Me

My photo
La Paz, Baja California Sur, Mexico
Before gaining control of my life, I created pastries for some cool places in California: San Ysidro Ranch in Montecito, Brix Restaurant in Napa and The Lodge in Sonoma. Now I am the chef/owner of Pan D' Les bakery in La Paz. My personal favorite is the Multigrano loaf, full of crunchy seeds and a nice chewy crust.