In The List 2011, we round up some of our favourite places to eat! Read on to discover perfect pizzas, sumptious chivito, top veggie nosh and the dirtiest choripan this side of the Andes...
The empanada munchies: Grill Q By Amanda Barnes
Empanadas are a favourite in Argentina and seem to suit every occasion here – a quick mid-morning snack, a bite for lunch, a budget dinner and they are even served with sparkling wine as canapés. The national amor for empanadas is bottomless. And within reason, especially when you eat empanadas like those of our favourite spot for a classy empanada: Grill Q. The ginormous size and pot of fresh salsa beside certainly help, but the real delicacy to these juicy empanadas is the sweetly tender onions and, of course, succulent carne with gentle spicing cooked in a clay oven. Wash it down with a nice glass of Malbec and this is empanada heaven. Grill Q, Park Hyatt, Chile 1124. (261) 441 1234
Top tip: Empanadas aren't always fine dining, and some other top spots are takeaways and bakeries for good value empanadas. De la Ostia (various locations) and La Patrona (9 de Julio 656, 261 429 1057) are other restaurants renowned for their empanadas.
Quatro Staggione By Charlie O'Malley
It is one of Mendoza's great paradoxes – a huge Italian influence yet most pizza joints make terrible pizza – thick, stodgy bases glooped in tasteless cheese are slapped down with wallpaper sized slices of ham and laced with limp strings of over boiled green pepper that look like they have been through a washing machine. Quatro Stagioni's Italian title is no accident as it stays faithful to the Motherland of oven cooked dough frisbees and fresh, tasty toppings. Cool, crisp rocket and lightly baked potato slices come rolling out on much anticipated platters alongside adventurous combinations like zesty apple slices with Roquefort cheese. Quatro Staggione (Av. San Martin 8075, Carrodilla. (261) 436 4246) One reason Quatro Stagioni is off the radar for most visitors is its location in the southern city district of Godoy Cruz but it is well worth the 15 minute taxi ride.
No Kidding! Chivito at Florentino By Amanda Barnes
Chivito (or kid goat) is one of the real delicacies of traditional gaucho cuisine. The meat is always rich and tasty, but is usually comes enrobed in chewy fat – putting a bit of a downer on it. However kudos goes to one of our new favourite restaurants, Florentino, for its outstanding Chivito on a bed of polenta. Appearing rather like fillet steak in shape, it is only rippled with flavoursome fat with large juicy, tender chunks of unadulterated meat in-between. A real indulgence and a must in Argentina! Montevideo 675, (261) 464 9077.
Dirtiest Choripan: Estadio Malvinas Argentinas By Amanda Barnes
If you are asking "what is a choripan? And, why do you want it dirty?" you haven't been in Argentina long enough! Chori (a fatty sausage) + pan (bread) = an Argentine phenomena that is probably best seen outside of Mendoza (this city is too prim for seriously dirty choripans). But if you go down to the woods today you will be in for a big surprise! (Or rather down to the park, next to the football stadium, when a match is on.) Sweaty masses of football fans follow the enticing waft of sausages perspiring on the grill, and for about 10 pesos you can get your hands on the dirtiest choripan in town: a gristle rippled, fire blistered, sausage in a bun with a smattering of wilted salad and dubious coloured ketchup and salsa golf. Sure to give you a smile and a satisfying stomach ache! Estadio Las Malvinas, Parque San Martin
Top Scoop: Ferruccio Soppelsa By Michael Holder
With all that Italian ancestry, there are some pretty great helados in Argentina, including Italian chain Soppelsa. Be sure to fill your cone with one of the many Dulce de Leche flavours – an Argentine speciality. However, if you´re more in the mood for something more Mendocinean, try their impressively accurate wine flavours: light and fruity passionfruit with Sauvignon Blanc; Strawberry with Torrontes; and the more full-bodied Vanilla with Malbec – you can include wine in every part of your day! Ferruccio Soppelsa, locations various
Veggie Power: Nadia OF By Amanda Barnes
It used to be the case that vegetarians in Argentina were stuck with 'pollo' (chicken) or 'jamon' (ham), but those days are almost over. Fortunately for green goddesses there are numerous vegetarian takeaways and a growing number of vegetarian restaurants in the city, but our ultimate veggie fix is actually a non- vegetarian restaurant. No-one delivers the green stuff with quite as much flair as Nadia Heron. Her attractive Chacras restaurant has a stunning 5 course tasting menu which can all be vegetarian with beautiful creations such as refreshing melon gazpacho, warm Spanish tortilla wrapped in red pepper and cold and creamy Almond soup. Vegetables have never tasted so good; but, no fear, there is also an option for a whopping great steak to satisfy the meat-eater in your life. Nadia O F, Italia 6056, Chacras de Coria (near the Plaza, bus accessible)
Pancho Power: Pancho Villa vs Mr Dog By Amanda Barnes
There is only one hangover food that will ever cut the bill in Mendoza: the pancho (or macho-sounding hot dog). But even at 6am, you can get a whole lot more gourmet than you would expect! Introducing Pancho Villa: our top chav-chic stop to soak up that fernet at the end of the night. With over a dozen toppings you can muse between the marvels of smoked ham and mushroom sauce, fresh-ish tomato and olive salsa, aubergine dip, the usual ketchup and mustard - and don't forget your 'lluvia de papas' (literally 'potato rain', or in layman's terms 'mushed up crisps'). However a small storm rages in Wine Republic as some prefer the worryingly-named Mr Dog. If you can get over the name and the 'chefs' with a fag in their mouths, Mr Dog serves up a softly steamed bun which perfectly complements the rubbery texture of the hot dog. It only makes sense when you're intoxicated. Pancho Villa and Mr Dog have numerous outlets, mainly located near late night bars (I wonder why?)
Steak out: Grill Q By Charlie O'Malley
It might seem a daunting task selecting Mendoza's best steakhouse. Grill houses here are ten a centavo but if you apply a cold analytical eye (and watering mouth) you can soon separate the wheat from the chaff, or filet from the gristle. The fact is that lots of parrillas here dish out meat so tough it could have once served as leather on San Martin's saddle. Quality can vary wildly and what appears like a hearty slab of the Pampa's finest bovine muscle often turns out to be some old cow's mid riff tyre. Not so at Grill Q. Here an asado is served with the finest cuts in eye-raising portions and mouth melting morsels. The fantastic salads are tempting enough to destroy your appetite before the main event and the wine list is superb. A chain hotel restaurant might not be to everybody's taste but the Grill Q avoids the walk-through-lobby feel as it is separate from the hotel with a lovely ambience and decor. Its location overlooking the main Plaza is not bad either and compared to other local high-end grill houses, prices are very reasonable. Grill Q, Park Hyatt, Chile 1124, 261 441 1225.
