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  • guys it is time for the meal we both been waiting for I don't know if we've

  • all been waiting for it but the two of us they've been waiting for it

  • definitely waiting for it we are going to eat parrilla parrilla

  • sam says it with a way better Argent's fine accent you know I work on your

  • Argentine accent I feel like I'm faking it when I say parrilla it's not natural

  • about how I feel so it is Argentine barbecue this is how mommy tried to grab

  • for lunch you're unsuccessful because the place was closed so we're attempting

  • take two and we have to we have a strong feeling in if you open it tonight

  • ATM you're showing up before they open make sure we can snag a good table and

  • you know place the first order so we get the food first

  • want some strategy with our meal planning myself

  • well guys we arrived at the restaurant a bit too early they're still setting up

  • so we've gone on this little Riverwalk there's a nice little quiet area with

  • this dirt path you can go for a stroll there's people riding bikes so yeah

  • we're just chilling a bit of time and also enjoying nature before we go have

  • our dinner our delicious barbecue Argentine barbecue it's gonna be so good

  • I've brought my appetite

  • so we have just sat down at the table we bit oddly we're ridiculously early I

  • mean the one thing about being in Argentina is that place is sort of open

  • at 8 o'clock yeah you actually go to eat at 8 o'clock when no one's there it's

  • just us at 8 o'clock we're like the super team students day to be fair we

  • are used to eating at 5 o'clock that's like actually even 4:30 it would be my

  • dinner time by our standards ridiculously early by Argentine standard

  • yeah another cool thing to mention look at her plates it's a cow well

  • wait the menu quite the menu lots of offerings in the meat department we

  • decided to go with a buddy data for two people with chorizo just sausage or see

  • that blood sausage Qin Qiu Lina and pretty sure it's intestines there is Ren

  • Yan which I'm pretty sure our kidneys voseo a cut of beef a salad Dida it's

  • also meat beef with a bone and some fat in between different cuts the different

  • cuts yeah there's also chicken or pork and you basically get like you get this

  • massive platter to share your dad's the expert about all the different kinds

  • yeah I I do not know mine eat well I just like

  • to eat I show up things are good and Sam here had fun selecting the wine had

  • quite an extensive selection guys yeah you can get all different kinds I mean

  • the most famous in Argentina obviously when you're having padishah is to get a

  • Malbec yeah and we're going with one of the

  • most popular ones that rep BJ wine wine gonna be good you're white river view

  • sitting across and I'm glad you enjoy it just as much as I do so I like my food

  • with yeah that's for sure I like your company and

  • I like food so we're good good we're good the wine is here Sam made a very

  • good selection at BJ my BIC yeah they're one of the most famous producers in

  • Argentina we have that brand in Canada yeah I've noticed it abroad I've noticed

  • a lot of it in Argentina must be one of the biggest bodegas which is owned

  • another word aside from B Nobi we have ice cubes

  • cheers Cheers Argentina oh man that wine is awesome it's velvety

  • smooth velvety smooth it's packed with flavor so good if you if you guys if you

  • guys ever come to Argentina and you're wondering what kind of wine to try with

  • your Argentine barbecue you have to get them all back that is the classic one to

  • try and it just goes so well together try some of that bread how British oh

  • yeah I'm gonna try not to eat too much bread because today I stuffed myself

  • we finished your basket of bread before food or pigs at lunch know what lentils

  • with Brendan that's a good combination yeah this is our complete salad this is

  • what I order anytime we go to a party that restaurant to eat steaks or any

  • great really something light it's a salad with like lettuce tomatoes carrots

  • onions hard-boiled eggs beetroot corn potato it's a little bit

  • of everything I'm actually really looking forward to

  • the salad it's a nice compliment for a barbecue it's perfect cuz it's

  • refreshing like calories for me and I'll also mention we have the

  • first portion of the meat you know divided into two parts this one is

  • called a Judas well some of these things are like the intestines and kidneys and

  • blood sausage and the little chorizo and then after that we're gonna get like the

  • finer cuts of meat it's cool it's like route route around one of the meat are

  • you ready for this so ready these are the more of the organs and the sausage

  • cuts I believe that's the intestine grab ahold peace my friend oh and what would

  • this be the kids this would be the kidney

  • I believe so that's also all yours you can have a double portion blood sausage

  • and you tried blood sausage for the first time the other day I loved it when

  • we cook the barbecue with my dog it looks like black pudding basically yeah

  • like the black pudding we have in the UK for breakfast bogum literally crispy on

  • the outside I have a soft texture in the middle yeah it's very smooth isn't so

  • smooth sole rich in flavor if you were to know all the ingredients you might be

  • turned off a bit like me guys blood like the leg is moving on now we have the

  • other little scent so what do they pack with flavor curious to see how you'll

  • react let's get a little more exotic here on the kidneys here I believe it's

  • kidney hmm tougher tougher but oh my gosh just taste a lot like liver yeah I

  • don't love that I mean I don't love that oh man does it really taste like an

  • organ moving on to them to eat them you've had in Peru I remember one of the

  • first times I took you to Peru and we went out to buttery that with them they

  • had this on the menu I didn't tell you what it was this is delicious it's so

  • greasy and chewy it's so much better than like kidneys or liver I think for

  • me for yours if we don't really eat intestines in

  • Canada but man they're good mind you I don't love

  • liver or kidneys on but this I'm not really right oh well I am more than

  • happy to share my chin chilena with you all your husband so it sounds

  • like we're off to a pretty good start for round one amazing this is amazing

  • I'm the best cuts of meat and I've got to come hey Audrey it's your turn to try

  • everything from the first plate I'm not going to laugh I already know but that

  • but that that's what makes it fun blood sausage the more CEO okay this is

  • something that I used to eat a lot as a kid when I lived in Argentina yeah and I

  • really liked it yeah but it's not something that I haven't seen a blood

  • sausage in like 20 years basically I'm thinking about it I'm just like oh

  • that's just like liquid blood and I made a sausage

  • but it's delicious it's so rich in flavor so everything yeah kind of like

  • fluffy creamy it's almost like pudding pudding like now these are some other

  • things to try you guys man I didn't even if I just tried sampling these for the

  • Spanish video and it did not go up more solid kidneys immortal kidney the kidney

  • I can best describe it kind of has like this rubbery chewy texture to them I

  • don't love for me it's the texture that's off-putting more than its the

  • organ texture of it guzzle some more wine alright let's have some intestine

  • now no I just put it again oh my god the grand portion has arrived there is that

  • the star of the show the start of the Argentine grill meat is filling too so

  • we have chicken even the option if we wanted chicken our pork which is a

  • chicken we have this cut which I believe is the vacío

  • the liver see oh yeah and then we have a solid data which has boned it at Osborne

  • benefit you know it feels like a marathon I feel like I've been running

  • for a few hours I regret the bread that we had we could

  • we must refrain from the bread from now on the chicken is delicious I squeezed a

  • bit of lemon juice on talked earlier very nice and it also has the skin which

  • is nice and crispy and golden messy oh yeah I'm just going with little pieces

  • now it's all a bit more body there isn't as much meat on it but it's actually

  • still very tasty when you do get to the meat it does take a bit more effort I

  • think I'm gonna get a dessert just for me so for you four out of six and for me

  • five out of six that's not bad that's a pretty good score not bite it off you're

  • gonna sleep all tonight let me tell you guys I'm like the biggest pig in the

  • world I can't believe having dessert obviously

  • I'm gonna help me with this this is that pancake with dulce de leche if you want

  • to know how to say it locally it's called pancake a the humble so de leche

  • basically like a crepe stuffed with the dulce de leche which is like a caramel

  • it's been heated up dusted with some icing sugar oh my gosh it's delicious

  • I've already had a bite meet some of the large quantities of

  • meat this is so amazing - do you guys have one piece we're gonna

  • say goodbye for now we see it on the bill arrive late

  • well what do you got in your head a box full of meat

  • yeah we've been feeding your dog's we basically give him some more he's ready

  • for it Oh puppy so there's some stray dogs there's a lot of there's a few

  • stray dogs by the bus station yeah when there aren't too many in the town to be

  • honest but we have we were able to keep take care of the second part all the

  • main meat yeah there's a few organs left yeah what was the price price was about

  • twelve hundred pesos or so okay which is around the $30.00 mark yeah and I mean

  • it was way more meat oh it's incredible so let's recap so a full bottle of

  • Malbec wine yeah from a good brand salad lots of bread a solid two share two

  • courses of meat and a dessert to share so I'd say it's pretty good value the

  • quality was excellent you know we came and eat we were the only people there by

  • 9:00 o'clock packed by the time we left at 9:30 949

  • upon side give the pup somewhere yeah you can have all of it if he wants

  • anyways that was an incredible Argentine grill Argentine padishah my gosh if you

  • come to Argentina you got to try something like this it's just the best

  • yeah we're so we're so stuffed but in a good way in a good way anyways we're

  • gonna say goodbye bye guys more traveling food content from Argentina

  • soon

guys it is time for the meal we both been waiting for I don't know if we've

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