Eating Buenos Aires! La Cabrera: Your Sweetbreads, are My Weak-Ness

(the title should make sense to those compos mentis in the 80s ;)

In Argentina, you seek out beef. That’s a given. The Argentine and particularly gaucho diets until relatively recently consisted almost entirely of beef and all sorts of offal. All cuts fired over parrilla flames and served toppling on platters.

Nothing is  wasted when an animal is slaughtered here, Argentines absolutely love offal. The sweetbreads (thymus and pancreas) are some of the best that I have ever eaten, simply cooked with lemon juice over some hot coals, the crisp offal taste rich and delicate. The chewy rich chitterlings (intestines) are fought over by children. When the bullocks are castrated, the testicles are slung on the parrilla to be eaten. It’s a time of year that all farmers here look forward to.

Wine list at La Cabrera

So, the Aubergine Parrillas (BBQs) are a must and they are everywhere. In Buenos Aires, I explored and visited quite a few. I have 3 favourites (so far!), the first being La Cabrera in Palermo.

Palermo is like the Notting Hill of Buenos Aires. Once quite a rough area it is now all glamour and gloss, with the associated price tag. It does have some really good restaurants though, and naturally the tourists flock here. With La Cabrera there is a lot of hype and so it is insanely popular (even now in low season) but it really lives up to the chatter.

It is actually split over two restaurants, and we chose to sit outside as it was a beautiful sunny day. We were lucky that we didn’t have to wait, but worry not if you do, they will give you sparkling wine to ease the torture.

Provoleta at La Cabrera

A must when in Argentina is the provoleta, a hallmark of the strong Italian influence here, it is an Argentine variant of Italian provolone cheese, waxy and firm, it cooks beautifully. Cooked in cast iron little pots until gooey and crisp, usually with herbs and olive oil it’s incredibly more-ish. A rich starter when lots of meat is due, but it is a must.

La Cabrera in Buenos Aires

La Cabrera is famous for its sweetbreads so we had to order those. We also, wisely, ordered a large rib eye between 3, and trust me that at lunchtime, with all of the side dishes and the salad (simply to ward off scurvy you understand!), it was enough. We needed to leave room for dinner.

Spinach with Tarragon / Mustard Sauce at La Cabrera

A word of warning when you order here, the Argentines like their beef well done, so be sure to order it to your liking. The sweetbreads arrived, and were enormous. Beef pancreas I expect.. I was grateful that I wasn’t eating on my own as I often do.

Sweetbreads at La Cabrera

A thin crisp coating gave way to a succulent rich mass. An uninitiated diner described them of tasting of delicious crispy fat. I couldn’t put it better although it does ignore the gorgeous lighter interior. The steak was rich and large. And all of those sides (all delivered with every order on the house) were playful and a nice distraction from all of that meat. Some spinach with a tarragon mustard sauce was gorgeous and we just slathered it all over the steak.

BEEF! Lots of beef at La Cabrera, Buenos Aires

Meaty spread at La Cabrera, Buenos Aires

We toddled off happily after. Not slayed but pleasantly full. Which is an acquired talent when eating out in Buenos Aires. A siesta is always in order here though, especially after a parrilla indulgence, so make sure you fit one in.

La Cabrera, José Antonio Cabrera 5127, Buenos Aires



Written by Niamh
Cooking and travelling, and sharing it all with you.