It is known that Chacarita is the epicenter of young gastronomy in Buenos Aires, which applies not only to cuisine but also to new formats. In Newbery Street, for example, three Mexican partners installed two different proposals in the same place, even with two different names, with a common denominator: the cuisine of their country of origin, one of the most varied and tasty in the world. In the morning and noon is Lupe lonchería, a typical fast food place where they serve faster dishes for breakfast and lunch; and at night it is Ulúa, a full-fledged restaurant where they serve more elaborate traditional Mexican cuisine.
We Argentines are very discreet when it comes to breakfast but in Lupe, in addition to good specialty coffee, there are quesadillas with cheese and mushrooms, cochinita pibil tacos, enfrijoladas (tortillas stuffed with beans and different meats) and sandwiches like the Pambazo, from brioche with refried beans (it’s not fried, the refried one), gratin cheese and pico de gallo from 10 in the morning. For those who eat breakfast in Argentina, there is Mexican pastry: the hit is the stuffed shells, a round sweet bread with sugar on top and stuffed with cream cheese; There are also chilindrinas, vanilla cookies with little chocolate “freckles”, and mole and chocolate cookies.
At night, chef Antonio Hernández Bautista prepares traditional plans of Mexican cuisine in versions slightly updated to the palate and local products. There are classics such as pozole (red pork broth, mote corn, bacon, radish, lime, toast), tamal with braided cheese and mole poblano, green mole (pumpkin seed broth, on pork butt with sautéed vegetables) and the cochinita pibil (pork marinated in achiote and banana leaf, with tortillas to assemble).
It is recommended to order two dishes per person, but three for two is more than enough (it is not cheap).
To drink, the proposal of the sommelier Freddy Morales Peregrina are Argentine wines, all natural or of low intervention, as marks the philosophy of Chacarita.
