Behold the Parrillada del Plata, otherwise known as the Great Mountain of Meat. Do you dare to scale it? Start at base camp, where tira de asado (short rib) and vacio (flank steak) await. Climb up a steep face of pechuga de pollo (chicken breast) and molleja (sweetbreads). By the time you reach the chorizo (juicy link sausages) and morcilla (sweetly spiced blood sausages), you are nearly to the summit. There you will find curving ropes of chinchulines, their grill-seared crackly skins contrasting nicely against the soft, livery meat within. These are small intestines.
But if that’s not a stop on the old digestive tract you care to make, then know this: There’s a really terrific $ 10 dish of steak and french fries.
Also: Towering sandwiches on house-baked bread. Memorable pastas. Layer cakes so massive you worry the waitress won’t have the strength to lift them from their display case in the
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