Grades drop, hunger rises. But not just anything, but specifically those most substantial dishes, perhaps with more calories but also with a lot of flavor and even with great associated memories. Not in vain in English we usually talk about comfort food that food that comforts soul and body at the same time, and which is used in times of low spirits, but also when the cold lurks. In general, these are classic preparations and homemade dye. A generous stew, a creamy polenta or a steaming potato pie are images that represent the concept well.. Here are six dishes that invite you to enjoy winter in a gourmet version.
Potato pie in Fervor. The potato pie is one of the infallible preparations of any house. Although each cook puts his stamp on it: there are those who add olives, who add raisins or who sprinkle sugar before eating it. Every home has its own secret.
A great fan of this dish was the gastronomic critic Miguel Brascó, and for this reason at Fervor, the Recoleta restaurant renowned for its country and sea barbecues, they dedicate it especially to it. They do it with a version that is cooked in a clay pot and has a filling similar to that of empanadas: minced meat with a knife, slow-cooked onion with fat, salt, pepper, cumin and sweet paprika. Hard-boiled egg is also added and is completed with mozzarella cheese. On top it is covered with well seasoned puree and finished with grated Parmesan cheese. An ideal dish to enjoy in its elegant lounge with its checkerboard floor and leather armchairs.
Goulash in Austrian Restaurant. Although originally from Hungary, goulash is a highly appreciated dish in Argentina. It is usually eaten especially in places with snow, around ski resorts. But there are also great exponents in Buenos Aires and surroundings. An example is Austria Restaurant, in the North Zone. Here they propose a cuisine from central and northern Europe in which sausages, ferments and preparations such as strudel and goulash prevail. Located inside the Club Austria, it is a classic of the lower part of San Isidro, since they have had the concession for the restaurant 15 years ago.
The goulash that locals and not so much come for is offered in its classic version, accompanied by spatzles and sour cream, but there are also special editions with buffalo, pork and lamb. “Recently we incorporated a veggie option based on mushrooms”, they illustrate from the restaurant. It can be ordered individually, to share or even vacuum packed to later regenerate it and serve it at home. Absolutely star dish on the menu, in winter they sell 500 kg per week. “Although we highlight that in summer it also enters the top 5 sales”, they are proud.
Pout in The Globe. One of the most traditional and beloved bodegones in Buenos Aires, in the heart of the Monserrat neighborhood, El Globo has kept its gates, its stained glass partition, its marble steps with bronze letters and its chandeliers in style since 1908. And in that framework, it offers stew all year round. Since it is his greatest specialty, he has several proposals for this dish.
The most requested is the version with the name of the house, made up of three meats: beef (roasted strip), pork chambonó or salty pork leg, and gallina (chicken). It also includes Asturian black pudding, red chorizo, bacon, chard, carrot, sweet potato, potato, cabbage and chickpeas. Vegetables are served on one side and meat on the other, and it is contemplated for five people, although you can order a half portion for three. “It is a delicacy that is highly appreciated by diners, both by those regular customers and by national and foreign tourists,” they highlight from the venture.
The other versions serve a single choice of meat but keep the rest of the ingredients, and are recommended for three people.
Creamy polenta in Buenos Aires Verde. Of the most classic dishes of Argentine cuisine, polenta cannot be missing from this list. Beyond its base preparation, it is also a dish that can gain sophistication with the addition of other ingredients.
This is what happens in Buenos Aires Verde, one of the pioneering vegan and raw restaurants on the Buenos Aires scene, run by renowned chef Mauro Massimino. To face the cold temperatures of the season, here they offer a polenta with natural tomato sauce, roasted vegetables, vegetarian sausage gratin with pategras cheese and a gremolata that brings freshness and contrast, made with a combination of parsley, lemon zest, olive oil and minced garlic. Super creamy, it is a hearty dish ideal for middays and winter nights.
Cocu Boulangerie onion soup. Very traditional in French cuisine, however, onion soup has great fans in these regions. Of course, to find the best exponents, the ideal is to resort to those chefs with a French influence. This is the case of Cocu Boulangerie, created in 2012 by three friends of this origin, who decided to change the course of their careers to spread French culture in Argentina and produce “the best baguette in Buenos Aires”. Today, in their three locations in Palermo, they not only offer great bread options and a counter always full of vienoisserie, but also hearty dishes.
Among them, the onion soup, made with caramelized onions, meat stock, Gruyère cheese, mascarpone and toasted bread. A perfect option for midday or a good entry for the night.
Benedetta semolina gnocchi. One of the most recent openings in Palermo, Benedetta, is the creation of chef Agustín Brañas, in which all the ingredients try to be careful and seasonal. After years of touring the country meeting producers, that information is translated today in her restaurant, where traceability is a vital point.
In this way, semolina gnocchi is a highly praised dish. They are born from the recipe of the grandmother of Brañas, and are served gratin with an organic Mendoza tomato and pesto. “It’s like a kind of bomba dough, rich, that is cooked by heating the milk in a pot and adding the semolina. Once it is half cooked, it is removed from the heat, eggs, butter and cheese are added, and it is mixed and kneaded until it extends on top of the counter. Once cool, cut the gnocchi with a mold, and are stacked in portions of six or eight. With cheese on top, they go to the wood oven to be gratin”. A more than enough description to whet your appetite and encourage you to enjoy one of the richest dishes offered by winter rituals.
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