This time around in El Valle, Panama, the Peruvian restaurant I used to like was gone, but I discovered an Argentinian place instead. I sat outdoors on the patio and ordered chorizo, morcilla, plantain, garlic bread, and a jug of sangria (red wine with fresh apple, grapes, strawberries, and canned peaches). I'm not the biggest fan of morcilla (blood sausage), but this one was excellent: cumin flavored, moist, and drenched in chimichurri sauce (the famous Argentine oil and parsley concoction). The chorizo was drier but with a nice anise flavor; it was the locally made blood sausage, though, that stole the show (Vasca brand from San Carlos, I was told by the Argentine owner). The plantain turned out to be patacones, twice fried unripe plantain pieces smashed into “coins”, Panama's most beloved side dish. The following evening, I went back for Argentine empanadas (savory filled pastries). Yum! Location: Carlitos Argentine Restaurant, El Valle, Panama. Date: November 21, 2013.
0 Comments
Leave a Reply. |
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|