¡Oh Solomillo!
Miramar. San Juan, Av. 1999. Ciudad de Buenos Aires Tel: 4304-4261
Doubling as a cornerstore and restaurant, Miramar is a classic bodegón in the neighborhood of San Cristóbal. The look is unchanged from whenever its doors first opened: a tile floor and wood paneling.
As a map of Galicia on the back wall suggests, there is plenty of fish and seafood on the menu, a rarity in this most bovivorous of nations. Octupus (pulpo gallego), a personal favorite, is frighteningly expensive at 65 pesos, but the rest of the menu is fairly reasonable.
There are, in fact, two menus: a wooden board that circulates around the room, which has the specials of the day and a menu of more standard fare.
Last Thursday, the plates of the day were the following: besugo (fish), merluza (ditto), rabbit, pork tenderloin, and one or two other things that I can’t remember.
Unfortunately, they were out of the rabbit, so I settled for pork tenerloin (solomillo), which was huge, delicious, and served with apple sauce and sauerkraut. I don’t think that’s a typical Galician dish, but I don’t care.
Moira, who had been kind enough to accompany me all the way across town, had the merluza, which was served in a ceramic dish, big chunks mixed in with onions and potatoes.
For dessert was mamón con queso: canned papaya with cheese. Should have gone with my standby dulce de membrillo (quince paste) with cheese, but that’ll have to wait until next time.
A meal for two (two main plates, two desserts, and one café con leche) cost $60 (US $20). Not a steal, but well worth it.
Doubling as a cornerstore and restaurant, Miramar is a classic bodegón in the neighborhood of San Cristóbal. The look is unchanged from whenever its doors first opened: a tile floor and wood paneling.
As a map of Galicia on the back wall suggests, there is plenty of fish and seafood on the menu, a rarity in this most bovivorous of nations. Octupus (pulpo gallego), a personal favorite, is frighteningly expensive at 65 pesos, but the rest of the menu is fairly reasonable.There are, in fact, two menus: a wooden board that circulates around the room, which has the specials of the day and a menu of more standard fare.
Last Thursday, the plates of the day were the following: besugo (fish), merluza (ditto), rabbit, pork tenderloin, and one or two other things that I can’t remember.
Unfortunately, they were out of the rabbit, so I settled for pork tenerloin (solomillo), which was huge, delicious, and served with apple sauce and sauerkraut. I don’t think that’s a typical Galician dish, but I don’t care.
Moira, who had been kind enough to accompany me all the way across town, had the merluza, which was served in a ceramic dish, big chunks mixed in with onions and potatoes.
For dessert was mamón con queso: canned papaya with cheese. Should have gone with my standby dulce de membrillo (quince paste) with cheese, but that’ll have to wait until next time.
A meal for two (two main plates, two desserts, and one café con leche) cost $60 (US $20). Not a steal, but well worth it.
posted by Brandán Buenosayres at 3:39 PM
4 Comments:
Hey there - Sounds like you and I are pretty much doing the same thing here. Not being blind, I had noticed the mullets as well and felt compelled to write about them. Just wanted to let you know that I referenced your entry about the "cubanos". I found your blog during my research. Really entertaining by the way! KG
good to hear there are fellow vagos yanquis on the mullet trail. your post has some spectcular specimens, te felicito.
Saludos, Brandán (por cierto, Brandán es un nombre gallego ?Algo que vern con nosotros?).
Felicidades por el blog, es muy interesante. Lástima no estar por allá para probar esos sitios de los que hablas.
En cualquier caso, siemprees un placer leer a otros gourmands.
Saludos desde Galicia
Hola, gourmet gallego.
Es cierto, mi nombre es celta. Incluso, mi abuela es "black Irish" y su mamá se apellidaba "Costello." O sea, es posible que tenga un poco de sangre gallega. Aparte de eso, sólo tengo recuerdos felices de las pocas semanas que me pasé en Galicia hace rato. Y muchos son gastronómicos, claro está.
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