is strictly in Villa Crespo, but in a strategic area a few blocks from Little horse, Chacarita and Paternal. There, behind Warnes Avenue, he opened Red Mother one of the forerunners of this area is already emerging as a new hub of Buenos Aires gastronomy. It is a reverted corner grill, set in a stripped and authentic way, with a kitchen proposal that focuses on the quality of the product.
“If the meat from the neighborhood grills is five points, we want it to be ten. We use seasonal vegetables, we do not buy in bulk, we respect cooking, we make preserves. We made an exhaustive selection of producers, to choose the dulce de leche for our pancake we tried ten different ones, and we chose one from Tandil!” – tells us John Boats, one of the project partners. Barcos belongs to a family of well-known agricultural producers, so they choose meat suppliers with great knowledge of the facts. They serve the usual cuts (roast, entrails, chorizo steak, rib eye, etc.) and some special ones such as picaña/cap of rump, the organic rump and the spider. They have artisan charcuterie, such as bresaola and cecina de Wagyu made by César Sagrario -Also the empanadas are Wagyu buttocks.
The appetizers and side dishes propose classic options and other more innovative ones, made with quality raw materials. There are no missing grilled potato and egg salads (with red onion, parsley and chives) and the mixed (with a selection of lettuce, tomatoes, pickled onions, garlic chips and crumbs), Provençal French fries (crispy and fried with good oil), and puree (made with artisanal butter). What’s new is also tempting: pumpkin confit with arrope de chañar and salsa criolla, roasted leeks with mashed potatoes, hazelnuts and romesco sauce, and humita creme brûlée with sobrasada, among others.
For dessertDon’t miss the pancake or the flan with dulce de leche. It is exciting to rediscover the best version of our still life classics.
