You talking about the now-Uruguayan place? I think they should name it "La Esquina Salada"-- perhaps that would break the curse...
BTW, have you tried it? I have yet to pass when it's open...
--Larry
We went to the Uruguayan restaurant at the corner of Abasolo and Jalisco in la Paz tonight at 630. Very pleasant inside with comfortable rustic chairs
and tables. Full bar, wines and beer. A house specialty is the Tinto Verano served by the pitcher for 70 pesos. Red wine spritzer. Delightful. Served
iced. They started us off with empanadas and chimichurri salsa, complimentary. The chimichurri was similar to a bagna caulda: Oil based, fresh green
herbs and garlic and onion. The empanada dough was light and tender. The restaurant offers many cuts of beef plus a sampler platter. That's what we
ordered. Ribs, steak, tenderloin, chorizo, chicken, matahambre, foil wrapped potatoes, kidneys and a skewer plus homemade bread and roasted red
pepper.
It was all served in a chafer, keeping everything warm until we were stuffed. Our plates were actually cutting boards.
Also on the menu were various pasta dishes: Lasagna, capellini green or white, spaghetti, ravioli, canneloni. Pizzas, empanadas and Chivitos. Chivitos
con or sin pan, are a meat sandwich with lettuce, peppers and a griddle fried egg. If you opt for no bun on your chivito, you get fries. Three
desserts offered.
We will go again, and try the pastas and the chivitos.
Skip the bread
constructive criticism: a bit heavy with the salt
[Edited on 1-1-2007 by villadelfin]JESSE - 12-31-2006 at 12:34 AM
Thanks, we have been considering going there for a while now and now that you o.k. the place we will try it for sure.Capt. George - 12-31-2006 at 08:16 AM
not to belabor an old favorite subject, but do they occasionally offer Bar-B-Q seal meat, the young ones, kinda like veal.vacaenbaja - 12-31-2006 at 01:02 PM
Must have Capt. G'S SEAL of Approval I'm there! Arf!! Arf!!
"Seal the other veal"Mike Supino - 1-2-2007 at 05:09 PM
Quote:
"Seal the other veal"
bajajazz - 1-22-2007 at 03:36 PM
The S.O. and I had dinner at the latest Uruguayan restaurant incarnation at the cursed corner of Jalisco and Abasolo and the meal was wonderful. We
ordered the Canneloni and the Milanesa Napolitana and shared. Both dishes were very well done, although they looked a little lonely on the platters,
served as they were without a side dish or any garnish. Both orders could've benefited from inclusion of something like Rigatoni with a marinara
sauce, which would be our suggestion. This version of Milanesa was the closest to Veal Parmigian that we've had in a Baja restaurant and it was quite
good. Although not veal, it was tenderized beef, breaded as usual, fried and then covered with a slice of ham, some salami, tomato sauce and cheese,
then finished in the oven. Just writing about it makes me ready for some more.
We found the waiter and the owners to be a little too pushy with the wine list and the dessert menu though. We don't like having our arms twisted to
order wine we don't want. The dessert we settled on however, and enjoyed enormously, consisted of two layered butter cookies with a cajeta filling
that were toothsome indeed, and for two bucks a cookie they should be.
Friends of ours tried the restaurant at a later time but left before ordering dinner because the music was obnoxiously loud and the staff would not
turn down the volume, explaining that they wanted to create a "party atmosphere" to attract a crowd. Not. Very. Smart. Our friends had a drink,
split, and had dinner at another restaurant where they could hear themselves think.
So, although the food was terrific we are afraid, with an attitude like this, the restaurant will be another in a long list of failures at that
location. Pity, that. We wish that our local restauranteurs could get it through their thick heads that people who go out to enjoy a good meal also
want to talk to each other and enjoy each other's company, that is indeed a large part of what the whole thing is all about, a shared social
experience. Obnoxiously loud music (of whatever quality) and blaring televisions work against the very thing a good restaurant should strive for, an
ambience in which people are stroked and soothed, not assaulted with noise pollution and pressured by pushy waiters.
Nevertheless, the food is so good the place deserves a chance to get it right. And, offhand, I'd say the cuisine is as much Italian as it is
Uruguayan, and being a refugee from San Francisco's North Beach that's okay by me.vgabndo - 1-22-2007 at 04:00 PM
Based in part on the idea put forward by Richard Least Heat Moon in his book Blue Highways, that the quality of the food will be directly proportional
to the number of calendars visible from the dining room...
We use the idea that in an authentic Mexican restaurant, the food will not be worth beans if there aren't at least three sources of noise. Music for
the cooks, a TV for the kitchen, a different TV in the dining room, and some foreground music trying to drown out the Mexican soap operas.
I don't know about where they serve Italian food, but for Mexican food, and especially north of the border, if we can't hear ourselves talk, we
usually expect good authentic Mexican food. I think its a cultural thing. No
problem with us. Come to think of it...I don't remember ever having had a good Mexican meal at a place where they had a WINE LIST. Then
again...we're commoners.
MEAT MEAT MEAT MEAT...
[Edited on 1-22-2007 by vgabndo]
[Edited on 1-22-2007 by vgabndo]
Martyman - 1-22-2007 at 05:11 PM
I'm with you Vagabundo. Keep the tv and music up loud then I don't have to talk and I can focus on eating and drinking!
Nice cow. Is he smiling?Sharksbaja - 1-23-2007 at 12:32 AM
That's disgusting(to me)vgabndo - 1-23-2007 at 12:44 AM
Here's another dead animal I ate. Actually still eating it. Smoked him and pressure canned the morsels of gold.
The difference is perception, no? Or is it about mammals?
Sharksbaja - 1-23-2007 at 12:56 AM
Hard to say. Maybe it is because when skinned the anatomy is close to humans. Like you said, mammals. Hey, I do eat them sometimes. Just don't like
that part of that part of the process.Capt. George - 1-23-2007 at 04:02 AM
that cow looks to be a head above all the others!baja Steve - 1-23-2007 at 07:26 AM
We have talking about trying it Thurs. night. What are the prices like.
Uruguayan restaurant
bajajazz - 3-18-2007 at 01:55 PM
A few nights ago we took a party of six to the Uruguayan restaurant we'd enjoyed so much a few months ago. Happy to report that the food was as good
as the last time and the service was better.
Between us, we ordered a hamburger, a chivito de res, brochettes of both chicken and beef, and an order of spaghetti. Terrific meal all around and
with four beers and two refrescos added to the tab the total was around 620 pesos. I had the brochette de res and was served two skewers of tender
beef interspersed with chunks of onions, tomatos and yellow and green peppers. The beef was perfect.
The French fries that accompanied two of the orders were the best we've ever had anywhere on the Baja. Man, I hope this place makes it, it would be a
cryin' shame to lose French fries like these.
The music was still a little too loud and it wasn't accomplishing what the owners want it to do -- create a "party" atmosphere and pull in a bar crowd
-- so there's still some room for improvement in the ambience. But the food is by far the best we've ever been served by any of the incarnations that
has occupied the corner of Jalisco and Abasolo in La Paz.
You folks are killing me!
Baja Bernie - 3-18-2007 at 04:48 PM
As I read all of these wonderful and savory comments I am looking at my box of food from Nutrisystem. 210 while stomping around
Baja...........Returned to the sedate life of the States and blossomed to 250 so now I am starving and you are parading this wonderful stuff in front
of a salivating fool.
Hi JesseIflyfish - 3-19-2007 at 12:16 AM
vgabndo
Now we know the answer to the question, "where is the beef?" You found it. Great display and presentation. It takes a lot of guts to run a cow!
Iflyfishtripledigitken - 3-19-2007 at 08:13 AM
Looking at that picture of the cow's head reminds me of the wonderful Ancho Chili's stuffed with Braised Beef Cheeks at Savario's in Tijuana.
No
problem with us. Come to think of it...I don't remember ever having had a good Mexican meal at a place where they had a WINE LIST. Then
again...we're commoners.