To go to the classic, in the bars of salvage yard (Gorriti 4300 and Gorriti 4295, Palermo) offer a hearty portion of nachos, which they bake before serving to give them a crunchier touch, served with hearty homemade guacamole, prepared at the moment, and an unctuous sauce that they also make themselves, based on top-of-the-line cheddar cheese. It should be noted that these bars are recognized among brewers not only for its excellent blackboard -with “jewels” and novelties from the most prominent artisan producers- but also for its great culinary offer.
If you want to try one typical texan versionyou have to resort to Ribs to the river (Av. Infanta Isabel 110, Palermo and more branches), a place specializing in wood-smoked ribs. His menu has a section for appetizers that includes “tortilla chips” artisanal corn -sturdier than the nachos we commonly get- with a cheddar cheese sauce, a smooth avocado emulsion, pico de gallo (Mexican sauce based on tomato, onion and chili) and one of the house specialties: the pulled porka tasty meat marinated with a secret rub of spices, smoked for a long time and shredded.
The nachos of Buller (Junín 1747, Recoleta and Av. Congreso 2492, Belgrano) also have a strong Mexican accent and lots of flavor, served with artisan aioli, melted cheese, a fresh pico de gallo, red onion pickles and green onion, all topped with brisket (or veal brisket) smoked in a special oven at low temperature for 8 hours. This makes the meat juicy, tender and irresistible. To accompany, they have 16 taps of their own and guest beers, as well as a wide range of cocktails.
at the bar Vineyard (Av. Caseros 474, San Telmo), they gave a twist to this mexican classic: they offer a large handmade corn tostada on which is placed a homemade guacamole and a chicken salami prepared with parsley, red onion and garlic. Ideal to pair with the freshest wines from the selection of the young sommelier Sofía Magilione, the place’s alma mater.
Vegetarians and vegans can opt for the option of Vegan Peppermint (Av. Caseros 466, San Telmo), which combines corn nachos made 100% on the premises; an organic textured soy-based meat-like preparation with onion, bell pepper and homemade ketchup; a lot of guacamole, vegan cheddar, red onion and fresh cilantro. A good option to close a walk through San Telmo and complement with its original plant-based hamburgers.
by RN
Image gallery
