Los Talas del Entrerriano
Brigadier Juan Manuel de Rosas, Av. 1391, Zona Oeste, Buenos Aires 4729 8527
If you are a ridiculous foodie and an obsessive meat-eater, a 40 minute drive is the last thing you’ll care about entering this meat heaven. This parrilla is one of a kind- started years ago as a pit stop for friends and truck drivers during the weekends. In just a few months, by word of mouth, people started streaming in from all over the city, checking out this famous meat; the owner decided then to quit his job and do this full-time. Looking back, who would of imagined his road-side parrilla is now the size of a factory, having at least 20+ workers, kilos of meat on the grill, and feeding thousands of people per week.
The location of this place is in the outskirts of the city, middle of nowhere land, off of a highway and onto some gravel dirt road. When arriving you’ll be greeted by this big rustic factory/tent compound, which comes with their own parking lot. Once walking towards it, the smell of meat grilling, and the vision of smoke fogging up the air is just the teaser as one walks into a world of wood grills, coal grills, countless parrillas, and gaucho-like men butchering up cuts of meat to be served. This factory space has a few choices catering to the public: parrilla bar to look upon the grill when eating, tables for couples, long bench tables for big parties, or just stand and block traffic to buy kilos of meat to go. Curious to know more? Throw in a couple of clowns entertaining, loud noises, a kid’s playground in the back, the old and young crowded together devouring hunks of meat. Just a perfect Sunday afternoon to gather with families and chat up with old friends.
This just doesn’t stopped at the ambiance or the experience. The meat was heavenly. The rolled up matambre, cooked for hours wrapped in a foil was tender and juicy; the vacio was fatty, hearty and full of flavour; the lamb was wonderfully tender and gamey; the mollejas, though not sliced in half was dead-crunchy on the outside and fat-tingly soft in the inside. My favorite? Of course, the suckling pig- crispy crunchy skin. The skins left by all the porteños were greedily devoured by me. It is the first time I stepped out of the norm of ojo de bife, bife de chorizo and fell comfortably in love with other cuts of meat. As if that is not enough, we finished with flan topped off with dulce de leche. I was happily disgusted with myself for the rest of the week. Go with a bunch of people, ignore the salads, drink up on beers, and order a cut of everything- won’t surpass 100 pesos ($23) per person.
- ambiance decor and service: a memorable experience away from the chic parrillas in the city centre
- beautiful meats: vacio, the pig, molljeas, lamb, matambre
- the sky high wood that can be seen in the back, along with the up close experience of parrillas
- too fatty of a morcilla (blood sausage)
- a bit too far (though I vow to come back once a month now)