In this extended series, we’re going deep into the food of Argentina. This coastal South American country of over 46 million has a food culture unlike anywhere else. From legendary beef buffets serving up thousands of pounds of meat Oh my god. Take a look at this. It’s 100 ft of grills.
Holy to Frankenstein pizza creations that’ll leave your head spinning. Please, is there anything Italian about what’s happening right now? But first in our foodie queue, street food in Argentina’s capital of Buenos Aires. And I want to see if I can spend over $100 on street food in a single day. Let’s get started.
To start the day, we’re having a staple breakfast item originating in Paraguay known as the chipa. Perfect for a chippo like me. When you break it open, it has a certain kind of density to it. using Parmesan infused tapioca flour. Mhm.
I would never guess it came from a starch. It’s very doughy. You eat it with a glass of milk. It’s unbelievable. I actually really like this.
If you have 25 cents to spare, get the premium version with an extra glob of cheese in the center. It’s cheesy, it’s cheap, it’s delicious. Now, is this going to get us to $100? No, but we have to start somewhere and this is an excellent place to start. All right, folks.
Just a few cents away from America, we have come here to this market. It’s called Mercado de San Telmo, roughly speaking. Here, you’ll find a ton of different food stalls and restaurants that you can go to to try new Argentinian classics. That’s what we’re about to do now. We’ve come to our first restaurant within this market.
It’s called Yerro. You have this method, this technique of cooking on this tool here. This implementation is called a parrilla parrilla It’s essentially a grill with beautiful, intensely hot charcoal. This is all part of the barbecue nature of Argentina. Right now, we’re starting with a cheese dish called provoleta.
This cheese is looking thick and delicious. It’s got like even a skin on the outside. This essentially an Argentinian provolone. Today, we’re going to be having two versions and this is our base. Right here, we have roasted tomato, onion, garlic, and olive oil.
And then right here, we just have some beautiful caramelized onions. He hits that with a little bit of onion and then that thick cheese, two layers, which is insane. Coming up next, the melt. He’s going to make a little bit of a cast iron oven with each one. That’s going to get nice and melty on top of the stove here.
This is grilled provoleta. It’s an essential element to any Argentinian barbecue party. It’s a variation of provolone crafted specifically for grilling and baking. Next, he opens up the oven. He takes both cast iron ovens and puts that inside an actual oven.
So, those are going to stay in there for roughly 9 minutes and then we’re going to check on them. We got a head nod. I think it might be finished. Oh, you can see the cheese is bubbling. He took both lids off.
Quick rotation over to the counter. This is oregano, then some salsa criolla. It looks a little bit like pico de gallo. Hit it with a little bit of parsley. Wrap up the handles so you don’t burn your hands off.
And that, my friends, is finished. I cannot wait to try this out. I’m going to start with this one cuz I assume the tomato one might be slightly more delicious. Here’s the thing. The chef says this is one of the softest types of provolone you can get and that it’s been matured on a wood slab for 6 months.
That’s how I matured as well. It took longer than 6 months. God damn. Oh my lord. Mhm.
Oh my lord. Wow. You can taste the sweet caramelized onions, then a mixture of the moisture from the onions and the oil from the cheese coming together. The cheese is a wonderful combination of gooey in the center and then kind of hard and chewy on the rind here, the edge. That’s that one.
What about this one right here? Of course, the same beautiful melted cheese. Let’s try it. Just the tomato, huh? Oh, yes.
It tastes like a very sweet roasted tomato sauce. And then I taste some garlic in there, olive oil. It tastes like a luxury version of SpaghettiOs. Am I allowed to say that? Thank god the chef doesn’t know what I’m saying right now cuz he’s behind me planting.
No, he’s filming right now. We have a lot of tomato, a lot of cheese, some garlic. Mhm. Wow, I feel good. Savory, sweet tomato, chewy cheese.
I could just leave right now. I could consider this to be Argentina and I’ll be satisfied. This is about as indulgent as it gets, but he has one more food here that is meat-based. We’re going to go back into the kitchen and try that next. Right now, the owner is here proudly showing me his chorizo.
It’s homemade, baby. No conservation, no extra flavor. Never. He’s taking the chorizo and he’s putting that on top of the grill. Homemade, baby.
Oh, it’s homemade. So now, after about 6 minutes, he’s going to slice the sausage in half creating more surface area for that to cook even more. Oh, hit it with a little bit of weight. Now, it’s cooking from the top and the bottom. This porky sausage is a beloved staple in Spanish and Latin American food.
It’s rich, savory, and a crucial ingredient in a ton of dishes from barbecues and empanadas to hearty stews and sandwiches. Look at those grill marks. That goes onto a dawn bun. This is the local Argentinian salsa. And then this looks like chimichurri sauce right here.
Oh my lord. Look at that. That is flavor. Hit it with a little bit of salt. Close the lid.
Hit it with a toothpick. Throw that on this beautiful platter and that is ready for digestion. Chef, this looks beautiful. This sausage, was this made in a warehouse? No.
Where? Here. Homemade, baby. Homemade, baby. That’s right.
Homemade, baby. We have our second round right here. $10 for this baby. Mhm. Oh my god, so much flavor.
Homemade, baby. You can feel the snap of the sausage skin. And inside, it’s just a juicy, porky explosion. That’s unreal. The chimichurri makes it crazy savory, salty.
The salsa makes it a bit fresh. It’s a wonderful combination. This is our first market location, but we have a lot more to see inside of this place. We have come to our second location right behind me, empanadas at a place known as El Hornero. I’m going to go see how they make it first and then try it out.
It starts over here. They have a filling station. So, they have a wrapper and then they have different types of fillings. There’s so many different kinds that you can get and you may be asking yourself, well, after they fry them or after they oven bake them, how do they distinguish one from the other? Well, let me show you.
Here’s a guide. It’s like hieroglyphics but in food form. They wrap it in a different way depending on what the filling is. So, if it’s beef, it gets a different design than if it’s potato or than if it’s horse meat. I’m told they don’t do horse meat.
You know who did? Santiago. Not saying one place is better than the other based on that, but a little bit I am. Let’s get into the making process. This is a carne empanada.
You can see in here this beautiful beef seasoning. There’s some egg in there, too. And this is the most impressive part, the crimping that goes on on the edge here. She is a crimping master, a maestro. After the dough is stuffed and formed, it goes into the kitchen behind me.
All right, here we are. Right here, this is the oven. Have you ever seen such an awesome, ancient-looking, 100-year-old oven in your life? Oh, this tray is coming out. Oh, man.
This oven’s just been opened up. Another tray coming out. I mean, look at these beauties. I wonder what’s in there. Oh, I’ve just been told, chicken.
I’m going to jump out of the kitchen at this point. I’m going to order a couple of these for myself and try it out. Now, you can see from the shape, these are two distinct, different shapes. We have this one which you saw already. This is carne.
And then we also have a surprise one with a weird body part. I’m going to tell you that one soon, but first, the carne. It feels super hot. Like if you were in a riot, this would be a weapon. You just throw it at a lot of hoarders.
I wouldn’t do that. First of all, I like that it’s baked. It’s such a nice, thin wrapper on the outside. I mean, this is an Argentinian dumpling essentially. You can see all the beautiful carne on the inside, delicious seasonings.
It’s rich, it’s fatty. On the side, the owner brought me this very spicy salsa right here. Or someone told I should give it a sniff test. Oh, come on. I don’t believe that you guys have spicy food here.
No offense, but once you’ve eaten a whole bowlful of chilies in Thailand with Mark Wiens, I’m crying. I’m choking. The word spicy has a whole new meaning. Oh, yeah, it’s pretty spicy. It feels like it’s warming me up from the inside.
It’s interesting cuz it’s really fresh, too. So, it’s almost cutting through that grease but then adding another layer of intensity. So, that is a classic. But right here, we have something called mondongo. Let me tell you the translation for this.
On the menu, it says beef belly stew. I think they mean the actual stomach of the cow. Oh, that’s definitely tripe. Wow. Mhm.
Confusing. I feel like it’s on the bottom of the menu for a reason. It’s potent. It’s robust. It’s intense.
But it’s not overly gamey, but man, it it’s got a lot of flavor. Also, it’s strangely soft. The stomach usually chewy, usually almost like calamari has become kind of gummy. But I like it overall, especially if you load it with some picante salsa. The total for everything you see here was $6.
Not crazy expensive, not crazy cheap. It’s somewhere in the middle zone because we are in a big market, but it’s a little bit of a touristy place. If we were, you know, on the outskirts of town, we went to a favela, probably we’ll get a discount. All right, folks. We have come to our third and final location, at least in this market.
Behind me, a restaurant called Milan Geria. They’ve got something really interesting that they’re serving up. You see, when it comes to European food influences here in Argentina, they are especially influenced by the German and the Italians. Here, they’re serving something that looks a lot like a wiener schnitzel. And the best part, it’s made out of something called nalga.
I’m told that translates to pounded ass cheek. Let’s try it out. The food, the food. Right now, I’m in the kitchen with Manuel. Yes.
Nice to meet you. That is the schnitzel. This has already been smashed and breaded and seasoned. From here, he’s going to put it into the oil and that baby’s going to fry. When you order this dish, there are so many different toppings that you can get on it.
Today, I’ve gone with the huevo. One huevos. Those huevos. Now, we’re checking on that schnitzel. Oh, it’s starting to float to the top.
From here, he’s got hand-cut potatoes that are going to be twice fried. A lot happening over here. The eggs go from the skillet right here to the broiler. I’ve never seen eggs cooked this way. Our plate is right here.
He hits it with a little bit of lettuce. He’s going back to check on the schnitzel. He’s going to deliver that to the platter. Nice. From here, two sunny side eggs go on top of that pounded beef ass cheek.
Next, french fries. All right, he hits it with a flag and a tomato and that is complete. I love it. He’s got a little flag bin here. He’s got Germany.
I think I saw North Korea somewhere. So far, Argentina. Confusing place. People speak Spanish, the buildings look French, and the food looks German. What’s happening here?
Mhm. Well seasoned, super peppery, slightly chewy, little crispy on the outside. Certainly a heavy food. From here, I want to bite into it with some of this egg. Let’s go for it.
Overall, good, pleasing to the taste buds, but it’s a bit dry and I wish it was covered in some kind of a sauce, some kind of food lubrication to wash it all down. Now, the egg is making it feel well suited to breakfast even though it’s 3:00 p.m. Not fully satisfied, I’m going for round two. Here, they also serve a schnitzel on a bun with cheese and bacon.
But the schnitzel that caught my eye is this one. Come take a look at this. This is also the pounded ass cheek, but it’s the Napolitano edition with even more exciting toppings. There’s tomato sauce, there’s mozzarella, there’s tomato, there’s oregano, all those delicious pizza hut flavors. Now, this is what I was talking about.
You needed something wet. Yeah, that’s what it was missing the entire time. A load of melted cheese, tomato, even the oregano is bringing some flavor. It’s a nice base. Instead of a pizza crust, we have smashed up beef ass.
This is retribution. This is much better than what I just had. This is the way to go if you come here. Okay, now we are leaving this market because I’m sad that this wiener schnitzel is not a wiener. So, I’m going to somewhere where I can find wieners.
And I’m not talking about the red light district. All right, folks, we have left the market and this is why. Big Dog. This is where they’re serving, well, hot dogs. There’s something about South America, these people, they are so passionate about hot dogs.
I was kind of shocked by it, actually. In Santiago, they had hot dogs covered in avocado, mayonnaise. Some even had sauerkraut on top. So, now we are in Buenos Aires and we’re going to experience their version of the hot dog. What do they put on top?
We’re going to go inside and find out. So, I’m looking at the menu here pretty much every version of the dog seems to be named after a country. We’re in Argentina. Let’s get the Argentina which has provoleta and salsa criolla. All right, folks, I am in the kitchen right now with Nicholas and he is showing me the bread box.
This is like a delicious cheesy hot dog bun. He gets the knife wet in the hot dog water and he uses the knife to slice open the bun. Look at this hot dog water. I just want to drink it up. It has electrolytes.
One dog goes inside the bun. Add shredded provolone cheese. Now, I know what you’re thinking. What? A bunch of dry shredded cheese on top of a dog?
No. We’ve got a torch, baby. He’s taking a torch to both of these dogs. Wow, smells like burnt hair. Then right here, we have some salsa criolla.
Very colorful. I bet kids love this stuff. Mhm. Mixed emotions. There’s so much going on here.
It is a strange combination between this cheese and this really fresh kind of salsa that’s put on top. The bun is so soft, it’s almost moist. The dog inside, it is a pretty standard hot dog. It’s 100% pork with a lamb intestine. This is not called a hot dog here, it’s called pancho.
And what I love is that every different country has their own version. Here’s what the Mexican one looks like and here’s what the American one looks like. It has cheddar cheese and bacon. It stinks how accurate that is. In general, I like it.
I think it’s fantastic. Now, after tasting this, here is the big question on everyone’s mind. There is a lot of contention between Argentina and Chile. Now, I’ve had one hot dog in each of their countries. Which one reigns supreme?
I don’t want to get beat up or anything, but I got to say, Santiago did have a superior hot So, that is a hot dog review, but we have one food remaining. One food that you might not expect from this part of the world. I’m talking about pizza. All right, folks, we have come to our final location because after this, I definitely cannot eat anymore. Behind me, a restaurant known as Guerrin.
It’s really good and very legendary and quite huge. It’s kind of like five different Italian restaurants in one. In the mid to early 1900s, there was a huge influx of Italians coming here and they brought their recipes with them. The only thing is they had to adapt the recipe to the local palate. Right now, we’re going to head inside, check out the kitchen, and see one of their classic Argentinian pizzas.
And you are not ready for this. All right, come with me. Technically, we are in the restaurant, but we’re not going to eat here cuz we’re headed to the kitchen. Come with me. Now, we go down this long, dark, scary hallway and I promise there’s something at the end of it.
Here we are. Right through this window, you can see the dough making and there is a giant fire oven inside. Let’s go check it out. This oven looks amazing. Right here, you can see inside all the fire burning.
Our pizza is going to begin here. Right here, we’ve got my man, Juan. We are in the dough making section. Oofta, look at this giant, big, beautiful piece of dough. Piece by piece, he like just knows the right size.
And then those end up here. Step one, violently smash the dough with your fingertips. Right here, we have our pre-oiled cast iron pans being filled with the dough and man, this guy knows how to flip his flop his floop. Oh my god, guys, we have a whole, basically, a barrel of mozzarella cheese. Get loads and Oh my god, several pounds of mozzarella cheese and put that on top of the pizza.
This is dangerous. Then we get some jamon. My mouth says yes, but my heart says no. Hit that with a little bit of pepper and then he’s got another piece of dough right here. Guess where that’s going?
On top. We are going to hide the shameful amount of cheese that is in this pizza. Smart. Oh my What’s happening? All of that’s being topped with onion.
Everything that’s happening in this moment is unexpected, uncalled for, as well. Guys, I’ve just been through a whirlwind of pizza making. That was really intense. Boom. He tosses it way back and we will see you later.
Right now, he’s adjusting the temperature inside the oven. He’s taking out a load of the charcoal, discarding that on the side. And then right here, this is our pizza. Oh, he flipped it. What?
Downstairs in the comments, let me know, please, is there anything Italian about what’s happening right now? Oh, he chucks that back in the oven and we wait more. He’s taking it out one more time, going to the cutting station over here. Boom, give it a flip. Steaming hot.
I’ve never seen a pizza like this. He’s giving it a chop. Boom, they put it here and it is ready to be taken to the table. All right, folks, I told you this was the last meal of the day. Do you understand why?
I’m going to work my way up to the pizza, but first, this. Something that’s not pizza. Something I’m going to be eating with the pizza. It’s called fainá. This right here is a combination of chickpea flour, oil, salt, and water.
Oh, yes. It’s taken a beautiful journey over here to the oven. Wow, he’s getting it really deep in there. After cooking, the final product looks like this. It’s going to get sliced up piece by piece.
Oh, it looks like he’s cutting out shingles for a roof or something. Now, typically, you’re supposed to eat this on top of the pizza. We’ll do that later, but I want to see what this tastes like. Spongy, soft, warm. It tastes like almost nothing.
I’m not sure why people combine these. Maybe I’ll understand why soon. From here, there’s nothing to do but to actually try it. Oh my A legendary cheese pull right there. Oh my god.
That is heavy. It’s pure melted cheese. The crust, I like it. It’s very thin, almost a little biscuity. There’s something sour in here.
I think it’s the ham. This is wild. They’ve taken pizza and they’ve reinterpreted it and then they misunderstood it and then they reinterpreted it again and then they made it backwards and then forwards again and then you got this right here. Question, do I like it? Yes.
So, from here, we’re going to add this. Now, this is a very traditional step to eating pizza here. They add that to the top and then they take a bite. It doesn’t give it any more flavor. It gives it some structure and some stability like the US dollar.
This pizza costs a little bit over $12 and this is, I mean, not even worth counting, very affordable. At the end of the day, it’s very classico, it’s very Argentino. I enjoyed trying it and would I try it again? Absolutely. Even after taking down this giant pizza, I still haven’t come close to spending more than $100.
So, with the money I have remaining, I’m going to invest it in something special. No, not Bitcoin. Instead, I’ve come to the world’s biggest beef buffet. A place you can eat until you drop dead at a very affordable price. We’re going to be exploring cows from the inside.
Yes, every single cow body part you can imagine is available behind me at this buffet. A buffet known as Siga la Vaca. It means follow the cow. And in a moment, I’m going to be following the cow to a buffet that may be serving the most beef of any buffet in the world. I said it may be.
I didn’t actually research it, so come on. That’s how news headlines work these days, guys. I know what you’re thinking. What? That must cost hundreds of dollars.
Incorrecto, mundo. For one person for lunch, it costs only about 12 and a half dollars. You couldn’t even do that at Old Country Buffet. And their potatoes are made out of cardboard and glue. I don’t just want to eat here.
I want to see how they run this place. The buffet is going to open in about half an hour and right now, there are literally hundreds and hundreds of pounds of meat on the grill. Let’s go inside and see what it takes to prepare the most massive beef buffet in the world. Asterisk, may not be the biggest, actually. Let’s move.
Cow. It’s like this cow ate the wrong mushrooms in the pasture. Look at his eyes. As soon as you walk in here, there’s already smoke filling the air. I’m not sure if you can see it by way of the camera and that smoke is leaking out from the kitchen.
We’re going to head back in there now. Oh my god, take a look at this. It’s 100 ft of grills. Holy Right here, we have the head chef. This is some raw meat that he’s trimming and preparing, but behind me, we have a load of steaks right here, tons of different sizes of beef steak right here.
This is some chicken that came from, well, not a cow. Boom, a load of salt going down on all the meat here. As we walk down, I mean, these look like giant briskets. There is so much protein here. It’s unbelievable.
Here, a bunch of chickens halves put on the grill. These are going to head out soon, too. Right here, we have some stuffed chicken. We have kidney, sausage, beef tri-tip, pork shoulder over here. Oh, this is where it gets really hot.
Guys, I’m telling you, it’s about 200° right here where I’m standing. This thing is just absolutely loaded with charcoal. Anytime they need some, they grab it, they head down here, and they toss it under the meat just like this. You got to be really careful when working here. Now, this section is a little bit different cuz this is front-facing.
So, the guests that come in, they’ll be able to see the food that’s on the grill here. Point out what they want. They have a cutting board right here, so they can just grab the meat, cut off some pieces, give it to you, put the meat back over the charcoal so it stays nice and hot. They are just stocking this area up right now. We have blood sausage, another type of sausage here.
We have wonderful internal organs, kidneys. So, in just a few minutes, all of this is going to be filled up. You’re going to watch out every time you walk around here cuz someone might be carrying a shovel full of charcoal, but we’re good. Instead, what he’s bringing is meat. He’s got a load of chicken here.
Cooking in a place like this really requires some precision. It can’t be too raw, but it can’t be overcooked and dry. Right now, the chef is finishing up a new fresh batch of various beef cuts for the buffet. We have giant Fred Flintstone-size steaks, picanha, whatever this is, and a cut I’m not so familiar with, but all that is for later. For my first course, I’ll be sampling the lovechild of a quarter house and a pepperoni pizza.
So, he says he’s about to make a type of meat pizza. He’s got these huge pieces of flank steak right here that he’s putting on this flat top. As far as I know, we have meat, we have sauce, over there we have cheese, and somehow that’s going to make a pizza. Step one, he puts the sauce on top of the meat. This looks like a combination of roasted tomatoes, we’ve got bell peppers, onions, likely some garlic, olive oil.
On top of the sauce, we’re getting a load of this mozzarella cheese. Just look at the scale of these. This is enough meat to feed 27 people. Cheese it up. Right now, he’s putting some oregano on top of our meatza.
After a few minutes, the meatza cheese melts and it’s ready to be sampled by the public, which fortunately includes me. Our first course is done. I want to be the first one to dig into this meatza right here. Oh, yeah, it’s a nice big piece. Is he going to cut that for me?
Oh, yes. These are looking crispy and good as heck. This is a pretty good portion of meat to start the day with. What is this right here? Let’s go sit down and try it out.
I know most people would go to a buffet like this and start with some salad or vegetables, but I want to start with something heavy and something meaty, and that’s what we’ve got right here. The chorizo. I’m going to cut that in half. It’s got a nice snappy skin on the outside. It looks plump, shiny.
It looks like a 50-year-old Floridian woman who’s been in the sun too long. Crispy. That’s what I’m saying. Try it out. A thick strong snap on the skin there.
Juicy, oily meat. It’s dripping in porky goodness. Oh, man. The meat sweats are coming. I’m going to overdose on meat.
Let’s dig into this, the main course. The mozzarella has melted down a bit, and then that sauce. People here know how to make a delicious tomato sauce. Look. That good.
The flank steak, I can’t believe how tender it is. I’ve just been told they actually boil it first, and then they grill it. It’s super savory. The tomato sauce is incredible, super fragrant, aromatic. Just enough cheese on there.
This is a first country I’ve ever been to where they overdo it with the cheese, even by my standards. Did you see the pizza from last episode? I’ve never had a pizza with too much cheese until yesterday. Oh, my god. But here, a very conservative amount of cheese.
This is course one out of 25. Let’s keep moving. Aside from the hot grill where they’re serving up fresh hot meats, they have a cool area, too. First of all, we have this. This is a very intimate piece of the bovine.
This is the tongue. Beef tongue is one of the most underrated parts of the cow. I can understand why. When it’s in its tongue shape and it’s flopping around, it’s a little disconcerting. But if you cut it into thin little slices, it’s very dense meat.
We have some bull testicles. Wow, that’s wild. I was kidding, that’s eggplant. But I got you, right? It looked kind of Look at the Look at that.
Most of the other items in here, it’s a lot of plant matter and some other local favorite recipes. Right here, we have essentially a salad bar. I don’t want to judge these people, but what the are you doing? We’re at a beef buffet, have a salad made out of a cow. Skip.
We have all the cold cuts. We’ve got some loaf, we have olives, we have deviled eggs. We have a cheese salad. This is my kind of salad right here. We have a rolled piece of beef.
It’s called matambre. It has some veggies inside, some eggs. You can see the roll marks in it. It looks fantastic and slightly unusual. I’m definitely going to pair that with my beef tongue.
Here, you’ll also find all these different cold cuts, ham, cheese. It’s like classic picnic food. of wine and all this together, very nice. And then right here, we have some of the hot local favorites, and there’s a lot of stuff here. Some of it we tried last time.
Like look at that schnitzel, just schnitzin right there. We have some spinach that’s been battered and then fried. And then we have an assortment of quiches. A beautiful ham and egg quiche. It’s essentially an egg pie.
We’ve got this round. Let’s go back to the table. All right, folks, here we go, round two. Right here, at the last moment, I decided to grab this. This is like a little spinach fritter.
Oh, it’s so doughy on the inside. Let’s try it out. I mean, it is vegetable, so it is healthy. It doesn’t have a ton of flavor. So, it tastes almost a little grassy, more like chlorophyll.
Anybody? No? Okay. I think it’s okay. It needs like a Mexi ranch or an onion ring sauce to dip it into.
Here, we have something very common in Argentina. This one filled with egg, ham, and queso. I’m going to break it in half just to see what happens. Okay, almost nothing. All right, let’s try it out.
Oh, it’s good, isn’t it? Like a salty, hammy, cheesy egg loaf. Look at that. Perfectly tiny diced little pieces of ham. You don’t want a ham overdose.
That’s what happened to DJ AM. Oh, it wasn’t a ham overdose? All right, my bad. But then from here, we get into the unfamiliar. We’re going to work our way up to that tongue, but first, how about some beef loaf?
The strata. It’s like a tree. So, if you count the rings, you can actually see how old this loaf is. This one’s 4 years old. It’s not true.
Let’s try it out. It’s a lot less processed-tasting than I expected. So, it’s actually bits of meat, some fresh vegetables, and the occasional egg. Is it bursting with flavor? Actually not.
This is a passionate country. They go from one extreme to another. There is no middle ground here, especially when it comes to beef tongue. Cheers, let’s try it out. It’s super delicious, tender.
This is a chimichurri sauce. This is one of the national condiments of Argentina. It’s heavy, but kind of semi-sour at the same time. In just a moment, I want to be trying their biggest, most expensive piece of beef that they serve here. Is it going to cost me any more money?
Absolutely not. But first, I want to talk to one of the people who work here. I want to learn a little bit more about how this place works and how they’re able to put out so much meat day after day. Let’s go have a chit-chat. Right now, we’re in the kitchen.
I am with Agustin. He is one of the cooks, one of the pit masters in the kitchen here. Nice to meet you, bro. You guys have so many different types of protein here and different animals, too. How many different cuts of meat are you offering here?
All right, 20 cuts in total. Cuz I’m looking around here, I hardly ever see two pieces of meat that look the same. It’s amazing. Why cook with hot coal? Besides all the work and the job they have to put into it and the extra time it takes, the coal just gives it an extra flavor that none other method of cooking gives to the meat.
You only have one, two, maybe three guys cooking enough meat for hundreds of people. How are so few people able to cook meat for so many others? They get on really well. All the tasks are really well divided. One is receiving the meats, that one is cutting, that one is prepping the field.
They have every task really divided, and everyone is specialized or knows what to do and when to do it so that things like so well-run machine, well-oiled. If you had a son and your son became a vegetarian, would you jump off a bridge? No, no, no. Not a bridge, a building. Right.
Okay. In a moment, I’m going to be trying out some of the organs for you. What is your favorite cow organ? Kidney and molleja. We’re about to go back in line.
Let’s get some organs, including the cow kidney. We are back for another round. This time, I’m going for some of the off-cuts. Hola. Hola.
Can I have a blood sausage? All right, this is a blood sausage coming up then. Yes, oh god, that looks like uh Oh, what is that? I I’ve no idea what just happened. We just tried to get every different off-cut they have of the cow.
He piled it all up on here. Smelling gamey and fresh. So, to go with our meat, we have a couple of different famous sauces here. First of all, the chimichurri sauce, a very potent-looking one. And then right here, we have the criolla sauce.
This is what that cow tongue was flavored with. Onion, tomato, oil, vinegar, lots of good stuff in there. Let’s go try it out. All right, folks, right here we have a rather intimidating third course. We have an assortment of mystery meats.
No, these are not black testicles. This is the blood sausage. Right here, we have a kidney, and then I’ll save these two for the end before you move on to the grand prize, the big pieces of delicious beef. It already has a very different wet water balloon texture compared to that chorizo. It’s a little sloppy on the inside.
Cheers. Well, it’s like a thick, goopy, super salty paste. It’s a little gamey. It definitely tastes like blood. There’s some minerality there, some iron.
Really, definitely good for women who are menstruating. Replenish your blood. The taste overall, good. Just very, very salty. From there, we’re moving into the land of the unfamiliar.
We have the small intestine of the cow. Ooh, smells smoky, fatty. I’m going to hit it anyways with a little bit of this sauce. Wow, that’s very oily, too. Good.
I want to cut down that oil with a little bit more oil. Try it out. That good. It’s like beef calamari. And there’s stuff inside the intestines, too.
It’s really soft. It’s almost getting to the point of kind of gummy and stretching apart. From there, we have this. And would you look at that? This looks like the veins of an elephant’s throat.
Look at how big this tube is. In fact, it is not a vein. It is from the intestines. There’s so much fat connected to it. This looks super rich.
I’m pretty sure this cow died of a heart attack. That’s a whole Pop-Tart worth of calories. Try it out. Cheers. It’s so rich.
I need a lemonade. Similarly smoky, chewy, slightly on the edge of gummy. I do like intestines, but not intestines with that much fat. I don’t know if I’m going to make it to the final course, guys. Our final freaky food on this plate right here, the kidney.
The kidney looks super dense. Let’s try it out. Not bad. Little gamey, little bit of blood taste in there. The texture is something between a liver and a heart.
It’s got an odor that stays with you. It’s like if you go to the bathroom at night to brush your teeth, but you accidentally use the wrong toothbrush. It is a bold flavor. So, let’s try some of the off-cuts, but how about trying some of the uncuts? Those are the cuts that everyone likes.
We should be trying that. What are we doing here? From here, we’re going to go back into the kitchen and see them cooking up the most expensive part of the cow. Let’s head there now. All right, folks, we have come back into the kitchen.
We are in search of the most expensive piece of meat they have here, and he’s brought it out. This is called bife de chorizo. So, we’re going to see what happens next cuz that is certainly too big for one grilling session. And he’s now breaking it down. This is why it’s so special, and they’ve got a big, thick layer of fat on this side.
There’s a little bit of fat on this side, too. It’s lean in the middle. Which part of the cow This is It’s what we call the bife. Point. Where?
All of this It’s like kind of the strip loin of the cow. He’s already got some on the grill fired up. Just look at these beautiful, gorgeous grill marks on this beef. The next step, he puts on a load of salt. I love the way they season here.
So much salt. It’s just reckless. It’s chaos. How much longer does this need? Wow.
So, he saying 15 minutes just to get it medium rare. When this is finished, can I eat a whole one? See? That’s amazing. I’m so excited.
Gracias. Uno bife de chorizo, por favor. Uno. Uno. All right, gracias.
That is supposed to be a medium rare. Oh my lord, that looks beautiful. Muchas gracias. Send some here. I might as well get one more, then.
Uh beef ribs. These are some beautiful-looking beef ribs. Sí, sí, sí. Perfecto. The beef apocalypse is upon us.
Let’s go sit down and try it out. All right, folks, this is the most expensive steak they have right here. This looks gorgeous. Nice, big grill marks. But, you’re supposed to let your steak rest for a bit.
We’re going to jump into this. Asado de tira. That just means strip of beef try it out. I’ve got food. It is just incredibly fatty, rich, smoky.
This is roasted meat, so everything’s going to be a little bit more firm. I’m going to break off some of this membrane around the bone. Overall, it’s chewy, but not at all in a bad way. Guys, right here, our steak has rested long enough, and this looks gorgeous. A huge strip of fat right here.
Some oils and juices are just leaking out of it. Obviously, on the outside ring here, there’s a load of fat, but I’m going to go for this section right here. It was mostly lean. Cheers. We got a winner.
Mhm. So rich, juicy, savory, incredibly salty. The multiple times today when he was salting the meat, it’s not exactly a meticulous process. He just dumps a bag of salt on everything. When you taste this, you’re not really searching for other flavors to add to it.
It’s just beefy, juicy, and super salty. It’s very nice. It’s all about the grill. Even the steel is adding something to it. The smoke, the charcoal, and the big, fatty pieces of beef with loads of salt.
Nailed it. That truly did not disappoint. If I came back here again, I’d probably eat a little bit less kidney and a little bit more of the prime cuts, but we had a delicious array of foods today. As you can see, folks in Argentina love their beef. In fact, no one consumes more red meat than Argentinians.
So now, I want to take on some of the world’s best beef at three different price points, from the super affordable to the most expensive meat experience that money can buy in Argentina. Let’s get started. Right behind me, our first location. It’s not as much of a food truck as it is a food wagon. Actually, right in front of me here, there is a big Oh, can you twist the other way?
Actually, right in front of me here, there is a big lagoon stretching out very far. And all along the lagoon, there are walking paths and places to eat like this. Here, you can find all kinds of affordable foods, especially sandwiches and hot dogs. Right here, we have a nice visual of the menu. At the top here, bondiola.
This is a pork sandwich. They also have bife. What’s that mean? It means beef. They have choripan, hamburguesa.
They have pancho. They have uh small gas and big gas. And then here, we have the lomo. This is what we’re after. The core of the lomito sandwich is thinly sliced beef tenderloin, which is grilled or pan-fried and seasoned to perfection.
Let’s go inside and check it out. Boom. Right now, I’m in the kitchen with Jessica. See? Sí.
Sí. She is our wagon chef for today, and right now, she’s about to make up some lomo. Let’s get into it. It starts inside of this freezer with frozen, nice, old, big pieces of beef sirloin. That hits the flat top.
Next, she’s going after the bread. Cuts that in half and throws it on the flat top. She gets some jamon and queso. She cracks one egg. Definitely, this truck is not even.
I’ve just discovered. She gives the beef a little bit of a flip. This is starting to look like the perfect hangover sandwich. The only sad thing is I don’t have a hangover, but I could get one tomorrow. She gives the egg a little bit of a flip, and she throws some queso on top, then jamon, the pork uniting with the beef, teaming up, becoming an incredible force.
She gives the ham and cheese and egg a slice. Now, she takes the bread. She piles the beef on top. More beef. More beef.
More beef. And the beef is done. From here, the ham, cheese, and egg, top it with another bun, and that, Jessica, is ready to go. Muchas gracias. Okay.
Boom. Guys, let’s talk about this sandwich. It’s actually heavy. You can see some of the cheese pull coming here. This big, old, long sandwich.
I don’t know about um Why did I put it there? 10 in? My foot is 12 in. Yeah, 10 in. All this right here, $5.
Wonderful value. You can see all along here, there’s different sauces and condiments. We’ll get into that shortly. I’m going to try it out naked at first. I can say the steak is a little bit dry.
The bread is a great combination of chewy and soft, and there’s just so much meat inside. The only thing it’s lacking is a little bit of flavor. So, that’s where this stuff comes in. First of all, this is the national salsa of Argentina. It’s called criolla.
This one looks like it has bits of onion, bell pepper, vinegar, oil. I’m going to apply that now to my sandwich. Try it out. This is a combination of ketchup and mayonnaise. If your beef is a little dry, this is what you’re looking for.
Let’s put some of that on here. Cheers. That’s exactly what I needed. This is an excellent start to the day. But next, we’re going to a place even more expensive than this, where they’re not serving sirloin.
No, they’re serving some very unusual cuts of the cow. Heck, you didn’t even know that they existed. We’re headed there now. Right here, we’ve come to our second location. This is a restaurant known as Fervor.
This is a renowned restaurant in Buenos Aires, celebrated for its dedication to Argentinian culinary traditions, particularly its focus on grilled meats or asados, which are a cornerstone of Argentinian cuisine. Today, at this restaurant, we’re going to be eating something called thymus. I wouldn’t even call it a protein, really. It’s more of an organ on a cow. Not even a cow, a calf.
In just a moment, I’m going to be headed inside to learn more about this unique dish. Let’s move. Wow, fizzy in here. All right, we’re making our way back to the parilla, the traditional Argentinian grill. Right here, this is the food that we’re after, the thymus.
It looks like a cooked chicken breast, actually. But in fact, that is the organ that helps with the immune system of the cow. In this case, it did not help enough cuz we got it. Now, this isn’t completely raw. So far, it’s been cooked or steamed for about 20 minutes, and then they’re going to finish it over here on the grill.
A steel grate with tons and tons of charcoal underneath. It is insanely warm right here. And then in here, the opposite of a refrigerator. This is housing all the charcoal inside that continuously gets spread under the grill. Oh my lord, it’s like a blazing inferno.
That’s where you go if you don’t accept Jesus into your heart, or so they say. And then here, when they need to put more charcoal, he reaches over with this rake. He pulls the charcoal down, and then he can just put the grill back into place very quickly. Boom, it’s ready to go. Awesome.
So right now, he’s taking the thymus, and he’s cutting it exactly in half, and you can see that tissue inside, pure white. It almost looks kind of fatty at this point, like lard. We’re going to follow that over to the grill. He places it on top, and he hits it with a little bit of salt. He’s just put the grill back up.
He’s raking the coals out even more. He really wants that thymus to sizzle. Sizzle. I’m in. At this point, the thymus, locally known as molleja, will be left to roast on the parilla for about 10 minutes until they turn golden brown on each side.
In the meantime, I’ve got questions. Questions like, what is molleja? The molleja comes from the gland. It is a delicacy that is served as an appetizer. It’s nice and sweet and tender, and really good to have with the grill.
If you were a cow, can you point to your molleja? Ah. Oh, yes. Oh, yes. I see.
It’s by the heart, it sounds like. Why do you think people appreciate this dish in Argentina when other countries might just discard it completely? He’s saying that some foreigners are a little bit scared of it, and what they try to do here is to introduce them to this special type of cut so they start to appreciate and like find this delicious flavor from an unexpected place in the cow. Excelente. I’m very excited to try out this thymus.
Let’s do this. Muchas muchas gracias. Oh, can I drink that beer? What? What’s happening?
It was a joke. Uh cheers. I manifested this beer. All right, folks, we have our second most expensive beef meal of the day, with a part of the cow you don’t see at many steakhouses, the thymus. It looked like a chicken breast before they cooked it.
Now, it’s looking a little bit more beefy. There’s some char on there, and it looks a little bit crispy, too. When I saw them prepping this, I thought, oh, it’s a little bit straightforward. There’s not levels or layers to it. So, why not give it a little bit of a friend?
Right here, it’s grilling cheese. It’s liquid beef, and then they turn it to solid beef. We all learned something new today. Let’s dig into this. Oh my lord, I mean, the texture on the outside is so crispy.
You can see it’s more gooey, cheesy on the inside. Try it out. That really Oh my lord. The cheese is amazing. The only problem is he hit it with so much salt, I feel like I’m going to retain water for a week.
The first thing you notice when you bite down is the crisp. This whole outer layer, he’s created a shell from being over that intensely hot charcoal. We got to tell you, this way better than microwaving cheese. I know, a lot of revelations so far today. Moving from the cheese over to our solid state beef.
You can see it’s kind of crispified on the outside. On the inside, slightly pink still, and it seems there is still some beefy juices going on there. Let’s go for it. What? Call my staff.
What can I do? What even is that? It’s a gland, but it’s not really a protein, but about half protein, but it’s not fat. It’s body tissue. It has a purpose.
The inside’s more soft, steamy, and squishy. It’s almost like a beefy pate inside of there. A hint of gaminess from the organs, but it has a sophisticated complexity. I would try to explain it to you, but it’s probably too complicated. Do I sound smart yet?
My biggest question when I discovered this is what I was going to be trying today is why are people eating this and where does this tradition come from? Then I looked it up on the internet. Senior internet says it is highly valued for its rich, tender texture and unique flavor. It’s hard to pin down exactly what that is. You know what it tastes like?
Tastes like thymus. Is that helping anybody? I don’t think it is. This reduces waste and it shows respect for the food source, especially when you cut it out of a calf. Got you there, internet.
This, I’m telling you, for $21, this is not a small amount of thymus. There’s enough thymus here that you can share it with your significant other. Something happened. All in all, do I think it’s worth trying? I do.
From here, we’re headed to the most expensive Argentinian barbecue restaurant we could find in this city and the prices may shock you. Let’s move. All right, folks, we have come to our final and most expensive location of the day behind me, Fogon Asado experience. Asado, it is so famous in this country and we’ve seen it at all different levels, from the very affordable to the very medium to this place. This place is elevating Asado to the highest level possible.
It is 10 courses over about 2 and 1/2 hours. I’m not just dining by myself or with my wife. We are dining with about 35 other people who are coming here at the same time. In just a moment, we’re going to step through these doors and see what this Asado experience is all about. Also, please note, it’s very dark, so use your imagination.
Welcome to Fogon. You can see as the guests are arriving and they’re talking to some of the chefs. The whole big giant table or counter goes around the central cooking area. Inside here, they have a massive fire going already and that’s where a lot of the cooking is going to be happening there. They’ve already put some of the meats here out for display.
Boom, check it out. They’re unleashing the charcoal, getting it ready to cook some meat. Asado at its core is simple, charcoal, a steel grate, and meat. So, how does this place turn that simplicity into a high-end experience? To learn more, I’m speaking with Daniel Genster, one of the owners of Fogon.
An Asado usually will last 3 to 4 hours. It’s friends and family around a fire pit enjoying lots of different cuts of meat. So, to elevate that experience, we’ve created a 10-course menu that tries to portray each different cut and specialty that an Argentine Asado would include, but bring in some local ingredients and some creative cooking techniques that are unexpected. You’ll be seeing all of the cooking in front of you by our trained chefs and they will be explaining each cut and how they prepared it. So, it’s a live fireside dining experience.
So far today, we’ve had very affordable and very medium-priced beef. This is going to be our most extravagant beef expense of the day. Can you talk to me about the price? Our 10-course tasting menu is offered at $80 per person. This includes a welcome cocktail.
It includes coffee as well and we offer our wine pairings separately. If guests want a refill, we happily offer that. All right, folks, we’ve just sat down. This place is wild. There’s so much attentive one-on-one service.
Right now, everyone’s having their introductory drinks. They’re getting introduced to the food. They’re settling in and soon the 10-course menu is about to begin. All right, folks, the meal has officially begun. They’ve brought us three courses now, starting with seasonal vegetables, which was an eggplant with ricotta cheese and French herbs.
Then we had an iron provoleta cheese, more cheese on the grill. And then right here, we have the same thing that we had for lunch, molleja. This is the thymus of the calf. Holy crap. I mean, holy cow, a very different experience.
Almost caramelized, super crispy on the outside, soft, delicate on the inside, and a delicious sauce on top, slightly citrusy. Love it. So, our last course was morcilla, a little bit of blood sausage on a piece of bread and then also some chorizo on a piece of bread. Right now, we have solomillo asado hash y ote. Now, this is a gigantic beef rib and we just saw a woman in front of us actually remove the bone and cut it up into several pieces.
It looks amazing. Try it out. Oh my god. That is the elevated experience I was looking for. It’s super tender, juicy, but different than something like Texas barbecue.
It’s more held together. Since this is aged meat, I could taste a little bit of funkiness in there, but I like it. Like smelling your own armpit at the end of the day. Love it. For course number six, we’re served a pork flank steak with yellow chili sauce, lime, and a cilantro salad.
From here, I’ve been invited into the kitchen to see the preparation of our seventh course. Hola. Oh my lord, what is this? This is the ribeye. This is the ribeye that they’re slicing up.
It looks amazing. Oh, very bony. He’s got a tweezers on here. This is what I use to pluck my nose hairs, something about that size. Oh my, will you take a look at that?
It’s just so pure and ready. From here, it goes on top. The meat is resting right now atop of all this charcoal and they don’t want it to leak too much myoglobin. So, it’s going to stay there until they cut it in front of us at the table. It looks amazing.
All right, folks, the big crescendo to our finale has begun. We have two ribeye dishes. Here we have the pine cone smoked ribeye cap with a little bit of creamy cauliflower puree and flame roasted corn. Cheers. Oh, it almost tastes like a andouille sausage.
It’s so purely, deeply smoky. That is an absolutely delicious, unique take on Asado. We only have one more beefy course to go after this. All right, folks, this is the ribeye. That’s it, ribeye.
No Spanish, no cultural exchange. Right here, we have some onion and potato that looks like it’s been caramelized beautifully, a little bit of a puree, but this is what we care about right here. That’s our beef. I’m going to cut a chunk of this. It’s just a deep scarlet red in the center.
It looks beautiful. Mhm. Oh, man. I should have taken a smaller bite, but that is so good. The fact that it’s aged meat, it kind of makes the meat a little bit more dense.
You know, yesterday we went to the Asado buffet. They had piles and piles of meat being put on the grill, three guys cooking hundreds of pounds of beef for hundreds of people. Here, we have about one staff for every four people dining here. So, they have a much more attention to detail and a very meticulous Asado menu. This, as a final course, absolutely delicious and worth every single peso.
Right after my last dish, the staff kindly offered us even more beef. And to cap off this perfect experience, a delicious and sizzling dessert. After this very affordable taste of luxury, I’m ready for more. I’ve seen what $100 can get me, but what about spending over $1,000 in one day on room and board? Next up, we’re headed to Four Seasons, where I’ll reveal a full day of dining on a monster budget.
Let’s move. Behind me, the breakfast buffet. The price to come to just get breakfast, $48.11. Let’s see what you get for that much money.
Let’s move. They have some of the basics when you start out here, yogurt, some salady type stuff, cream cheese and salmon, non-typical breakfast items. Over here, tons of different meats and cheeses including mozzarella and other cheeses that I don’t know how to pronounce. From here, we head over to the bread section. They have croissants here.
One of my favorite things that you don’t see every day, churros. It’s like a donut in stick form. As you move down, there’s a load of different fruits to choose from. I don’t really come to a buffet to load up on fruit though, so let’s see what the meat section looks like. Right here, this is where all the main heavier breakfast items are.
As you look at this, you’re thinking, “What’s wrong with Sonny’s camera? Why does it look all weird and red?” That’s what it actually looks like from my eyeballs. So, that’s potatoes? I guess that’s eggs.
This is croissant cut in half into a little sandwich and they have some little wieners over here. No, that’s an average size wiener. That’s like the whole buffet. I’m going to get some food from here and then also order from the menu and see what that looks like. All right, folks, after being blinded by the red lights, I came back to my table and realized what my plate actually looked like.
It’s all brown. We have an assortment of different breads and meats as well. First of all, it was hard to tell that this was even bacon with the red light, but I got back to my table and I’m like, “Oh, this is like the thinnest bacon.” This bacon was cut with a laser. It’s the most thin bacon I’ve ever seen, which means it’s going to be extra crispy.
Very good. It’s all crisp. I’m liking that. Right here, there’s some chicken sausage. I don’t understand the chicken sausage.
It’s like a diet food or a food for Muslims, which is fine, but this is a country famous for beef. Get a beef sausage or at least pork. Yeah, it’s weird. It has a strangely sour quality to it. Like it’s gone off a few days ago.
Right here, a little ham and cheese croissant sandwich, yes, please. Always love stuff like this. Very nice. It is wild to see how much of a European influence there is with the cuisine, especially when it comes to cheeses and cured meats. From here, we have what looks like a croissant that didn’t puff up.
It’s dense, but still flaky and then crunchy on the ends, of course. Breakfast is the best meal of the day because you can eat so much and then you just tell yourself, “Oh, I won’t eat for the rest of the day.” And then, of course, you still do cuz you’re a human and you get hungry again. Cheers. The ultimate in crispy flakiness.
I love it. And last, right here, we have a breakfast churro. That feels naughty. So, this is like the appetizery stuff that they have out at the buffet. So far, the $48, it’s not really worth it.
That said, I’m going to take a look at the menu and order a couple of their classics here and see how they look. All right, folks, we have our two dishes right here and they look pretty damn good. This is about nine bucks. This is about 10 bucks. Add that to the 50 bucks.
Yeah, I’m in for about 70 bucks for this breakfast just myself at this point. This is a Monte Cristo, the famous fried, cheesy, meaty sandwich with sugar on top. This is like kind of a death row meal. If you’re like, “Well, the electric chair is going to take me out anyways, I might as well eat this.” Cheers.
That’s crazy good, super cheesy. It almost feels like the bread on the outside is French toast with some sugar on top. Mhm, super greasy, indulgent, and delicious. Over here, their own version of eggs benedict. On the side there is some potato, some mushroom, some wild plants growing.
This one in particular, they say it has English muffins, bresaola, wagyu, spinach, Lincoln cheese, hollandaise. Let’s break this bad boy open and see how it looks. Boom, a cascade of hollandaise and yolk working together. Oh yeah, that’s delicious. The meat in here is wildly flavorful, super savory.
The cheese is nice and gooey. The spinach does not detract at all. It tastes delicious with it. Mhm, they’re saying it has wagyu. I’m not sure how much I believe or trust that, but in general, some of the best eggs benedict I’ve ever had in my life.
It’s an explosion of flavor and it’s starting to make me think that’s worth the extra 10 bucks, almost. So, that is breakfast here at the Four Seasons in Buenos Aires. Next, we’re going to show you our room. A room that’s located within a mansion. What do I mean?
Well, let me show you. That’s all you got to hear for today. As we head to our room, let me show you this very charming old-school elevators. Close the gate. Why am I going down?
Other people are going to jump in now. It broke the illusion. I wanted you guys to think I had the mansion to myself, now it’s clear that I don’t. Anyways, check out the room. I told you we were staying in a mansion today and I wasn’t lying.
It’s just a small part of a mansion, it’s not the whole mansion. When we booked this room initially, it was $1,000. Then when we got here, they said, “Hey, we will bump you up into the mansion for $150 more per night.” Right now, we’re going to go inside and see what you get for 1,150 bucks here in Buenos Aires, Argentina. Ready?
This Belle Époque style mansion was built in 1920 as a wedding gift and it remains an architecturally significant structure in the Recoleta area. So, this wasn’t always a Four Seasons, it started as a gift and then now, over a decade later, you can rent a suite. So, let’s check out this space. First of all, they have a gigantic fireplace. I assume it’s functional, but probably they’re not going to let you put fires in here.
But, take a look, it takes real wood and they have a real fire poker, too. Also, in case intruders come in through the window, boom, over. I would be over. Right here, a very presidential working desk. You could sit down here, sign important documents, prenuptial agreement, for example.
Right, babe? Anyways, as we move this way, this is the beverage and rehydration center. They have a load of different snacks here. Keep in mind, any of the stuff that you eat here, you’re absolutely going to have to pay for and it’s probably not going to be cheap. Down here, the refrigerator, fully stocked with everything from little booze bottles to beer to soda.
And then, a big beautiful couch, more pillows than you would ever need, some chairs. I mean, you could have a lot of very important meetings here. What I intend to do here is to just lay out all those suitcases right there. From the living room, we’re heading into the master bedroom and this place is gorgeous. It just has a very classical old-school feeling.
Here, another drink center. This is like liquid death. I’ll walk in gas. Ah, yeah, it’s just water. As we head this way, you can see a big, large, beautiful king bed.
My wife will be sleeping here and then this portion is mine. Total freedom, baby. The bedroom then comes over here into a long closet. Now, this is one of the coolest closets I’ve ever seen. It has a ladder.
Trying to figure out where your underwear is. Bang, where’s my CPAP machine? Ah, here, I found it. Our final part of the tour concludes with the bathroom and this one is nice. It all begins with a giant porcelain tub and you could fit three bodies in there, probably.
Right here, we have the toilet. Okay, it’s nothing special. We’ve all seen a toilet. But then, they have this. Now, this is a drinking fountain.
The water turns on on both sides and then Oh my god, how many butts have been over this porcelain bidet and then it just sprayed right into my face. It got in my mouth. Next, let me show you the balcony. Take a look at this. From this building, you get to look over into that building.
All right, folks, I’ve got the room service menu right here. It looks like a test. It’s not a very extensive menu. It’s a few appetizers, couple cheese boards, few salads, few sandwiches, and a few main courses. The most expensive thing on this menu is $75 and it’s actually an appetizer.
So, you will see what costs $75 on this menu in about 40 minutes. And just like that, our food has arrived. Let’s take a look. Hi there. The food is rolling in and it looks fantastic.
All right, folks, we have our in-room dining right here and it looks magnificent. As you look around, which would you think would be the most expensive? Yeah, it might surprise you. It’s not this, not the steak, it’s this. This is one kilo octopus, achiote, and potato ceviche.
First of all, we have this. Initially, that was a fried black truffle, but now that I thought it was fish skin, now I just have no idea. Mhm, still almost no idea. I guess this is a ceviche of potato. Oh, the new taste mostly raw, to be honest.
I’m not crazy about that, but this is what I like. Big tentacle. It makes you feel like you’re watching a naughty Japanese movie. Not that uh not That’s not for me. This is far too big of a bite.
Let’s go for it. It does taste like achiote. It is blowing my mind though that this is $75. So, I’m wondering why that is. Perhaps it’s the amount of octopus, perhaps it’s the special preparation, but this is the crown jewel of this meal.
Moving on to our next food, right here, the charcuterie board or for short, a shark board. They’ve got long pieces of fried bread on top and then underneath, all different types of cheese and it has salami, DOC. I don’t even know what that is. Ham, Lincoln, and brie. Beyond that, it has this big, beautiful piece of honeycomb.
Half the honey that’s out there, it’s fake. This is how you know you’re getting the real stuff and that is wonderful to pair with some of these hams and cheeses. Salty, oily, delicious. This is like the longest piece of brie I’ve ever seen in my life. I’ve just got some of the honey on there, sweet, rich, and creamy.
I love it. You cannot go wrong. Before it cools down too much more, I want to get into this steak. Now, this is a ribeye steak coming in at $53. Here on the side, they have some chimichurri sauce.
That smells good, fresh, and sour. Let’s break into this. That is a nice-looking steak. I’m going to give it a little bit of a dip in the chimichurri. Toss it back.
Mhm, oh my lord, it’s like Argentinian wagyu. It’s so soft and juicy. There’s so much flavor to it, even just with the little hint of flavor added by the chimichurri. I absolutely love it. From there, we’re going to this.
I didn’t unwrap it yet cuz I wanted to keep it warm. This is the most expensive sandwich they had on the menu. So, let’s see what you get. Oh my lord. Oh my lord, this thing is a monster.
Egg, tomato, mayo, Canadian bacon, a good load of cheese, and a lot of steak on there, too. This is one of the more expensive sandwiches I’ve ever seen. I hate to be this guy, but I’m going to cut it with a knife cuz this is just going to be a mess. Look at that cross-section. You can truly see how thick and wonderful that beef is, how much cheese there is in there.
I cannot wait to bite into this. Go for it. 0% regret. It’s a big, beautiful, bold, soft steak. It is challenging to get a steak in a sandwich that you can easily just tear off with your teeth.
Oh, oh man, I’m in love. Beautifully seasoned, salty, savory, and just layers of flavor. It’s so rich, it’s so amazing. 40 bucks, expensive, but man, that absolutely feels worth it. So, in the end, the menu, not very extensive, but the quality of the food they brought here, I got to say, A plus.
Real good, very happy with it. Otherwise, that is the room service here at the Four Seasons, but next, we’re going to be trying to elevate our final meal to the highest we can find possibly in this city and trust me, it’s going to be expensive. Alas, we have come to our final destination within this video. It’s called Nuestro Secreto. It means our secret.
And let me tell you, this place is no secret. Mission not accomplished. This place, in fact, is very popular. This restaurant is celebrated for its exceptional approach to Argentinian cuisine with a particular focus on grilled meats and seafood, reflecting the country’s rich asado tradition. So, basically, more asado.
This promises potentially to be better than any asado we’ve had so far. In just a moment, we’re going to head inside, take a look at the menu, and see what they got. All right, folks, we’ve just been sat down. You can see one thing that makes this place very distinct is that it’s like a giant greenhouse. But, you come in, it doesn’t feel like a greenhouse, it feels like they have air conditioning.
What we’re going to be doing is ordering the most expensive wine and the most expensive meat, trying them together, and seeing how it tastes. Let’s go for it. I was in such a hurry to buy the most expensive wine. I didn’t think about if I would actually like the wine. I don’t like red wine.
Mhm, I love red wine. Very nice. All right, so we’ve ordered the beef ribs. Right now, we’re going out to the place where they are smoked for 5 hours. They have like a little greenhouse meant for slowly cooking this meat.
They have a limited amount of beef ribs for folks who come here cuz they’ve just cooked this a whole half of a side of a cow right here. It smells incredible here. I cannot wait to try this out. It is time to remove these ribs from its rib suite. So, he takes the ribs down, he puts it on a platter, he cuts off the steel that is connecting the ribs to the fixture that holds the ribs up.
That is headed inside the kitchen and next we’re going to see him slice it up. Oh my gosh, this thing is so giant and magnificent. So, they just brought a big section closer to us. Oh my lord, would you take a look at that? The color inside is gorgeous.
Look at that. I want you to try this out. Dinner has arrived. I got to say it’s come pretty quickly, only about 15-20 minutes for all this to arrive. We have the ribs, we have our two sides, but let’s start with this.
This is the T-bone, coming in at around $35. It looks like they put some chimichurri on there. There’s a nice, thick layer of fat on the outside, it’s beautifully charred. There’s a bone that has a letter T in it. I’m going to just go for the most meaty part right here.
And I do want to get some of this fatty section right here. Still steamy hot, right off the grill. She gave us some speech about the cows, sustainability, they eat grass, they frolic in the fields, and then one day, bang, it’s over and they’re on a plate. So, cheers to the cows. Mhm, interesting.
So, there’s like a thick layer of fat in the bite I just got, But, the fat has almost developed a little bit of a crunch, which is nice. It’s not quite at the level of being tough, but it is certainly dense. Mhm. It’s so juicy. And my chimichurri on there, it just tastes a bit salty and a bit fragrant.
It’s very nice. Right here we have mushrooms. And they brought the mushrooms, there was an egg right here. And then what I did is I filmed the waitress like break the egg and mix it up. Except for what I didn’t do is actually film it.
I just thought I filmed it. I’m going to take a spoonful of these mushrooms. I mean, these look awesome. Try it out. Salty and sauteed excellence.
It’s delicious. There are people out there who don’t like mushrooms? That is something I don’t understand. They’re the most innocuous food. It’s like Mother Nature’s freebie.
Mushrooms. They’re just water, basically. So, the ribs cost about $50. And with the ribs you get two sides, and these are the two we went with. Including what they said was kind of a cream corn with brie.
When they said that, I immediately said, “Yes, ma’am.” So, we have a creamy section here. That would be the corn. It looks like they put some cream corn from a can into a blender and then cooked it in a bowl. Cheers.
I don’t doubt that’s what they did. Creamy, cheesy, delicious. Cheese and corn, they belong together. From here, we’re moving on to the ribs. Moment I told them I ordered this rib, I said, “How many ribs do you get?
” She was like, “Uh one piece.” And I said, “Should I get two?” She said, “No. What’s wrong with you? Stop.
This is plenty for two people.” These are nice big thick slabs of rib meat. They look oily. It is crazy juicy. It’s dripping all over the place.
This is Argentinian beef ribs smoked for 5 hours since this morning. Let’s give it a shot. Mhm. It’s perfect how it is. Little bit of salt, plenty of rich beefy flavor.
That is excellent. It’s not broken down like it’s been smoked for 75 hours. There’s still certainly some bite to it, but it’s a different experience. Right here we have the tissue on the bone. Oh my lord.
Tender, steamy, and delicious. You always want to get close to the bone. Closer to the bone, the better. So, that is what the most expensive dinner we could find here at the Four Seasons is going to get you. We went to this restaurant, The Grill, famous for its asado.
Their take, their approach, it feels a bit elevated. It feels fancy, feels luxurious. Argentina, when it comes to food, it’s an epic destination for folks with an epic appetite. Especially if you love red meat. So, from the very cheap to the very expensive, from the very weird to the very delicious, I hope you’ve enjoyed this marathon Argentina food journey.
Otherwise, that is it for this one. Thank you so much for watching. We will see you next time. All peace.
Read More: Big 12 Championship Game: Oklahoma State Cowboys vs. Texas Longhorns | Full Game Highlights
