Except for an annoying but light cough, I am better today. I went to my Spanish lesson this afternoon and was able to be up and about. By 9pm I was craving dinner, and more importantly, a proper pint. I didn't want a liter of watery Quilmes, but desired a beer with taste.
Unnatural! Proper Mexican in Buenos Aires?
The carne asada tacos came in about the right size. But alas, the tortilla was flour instead of corn and the meat a wee bit overcooked. But the tacos did come with plenty of chopped onions and cilantro and I had three salsas to choose from: poco picante, picante regular, and muy picante (a little spicy, regular spicy, very spicy).
Muy picante salsa was actually spicy. I broke a sweat and asked for more lemonade.
The carne asada tacos came in about the right size. But alas, the tortilla was flour instead of corn and the meat a wee bit overcooked. But the tacos did come with plenty of chopped onions and cilantro and I had three salsas to choose from: poco picante, picante regular, and muy picante (a little spicy, regular spicy, very spicy).
Muy picante salsa was actually spicy. I broke a sweat and asked for more lemonade.
Poco Picante, Picante Regular, or Muy Picante!
Antares Pub in Palermo Soho
5 comments:
I have it on good, no excellent authority that Mexicans actually make tacos from soft shells. The crispy ones are an American fabrication. Either way it looks yum. The spicier, the better. (Beer in pint glasses . . o dear Teddles . . when in Argentina . . don't drink out of a pint glass!) Oh and I'm quite flattered to be the only vicarious traveller on your blogroll . .one day . . .
@ baino - tacos with crunchy shells are total caca. Proper tacos should be made from warm, freshly homemade corn tortillas - something I was spoiled with growing up in Los Angeles. Been indulging in beautiful Malbecs here in Arg. Beer is usually an afterthought.
I like tacos in flour tortillas. I had them both ways growing up. It's never occurred to me that some Spanish speaking countries don't have the spices I'm used to from my Mexican ways in CA, but then I started traveling. It's like a whole different world of flavor! Still, it can be disappointing if one's used to a certain amount of spice.
How was the beer?
Cheers!
i like the sauces
"for argies" (mild)
"for mexicans" (spicy)
"for those who dare" (very spicy)
the truth is... yeah.. we dont do spice... dunno why...
there might be some culinary-social explanation
Thanks for the info, I´ll chenck it one day
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