Food, glorious food
“The gauchos and most Argentines eat virtually every bit inside a cow” exclaims the outfitter from the Patagonia Ride. My outfitter at Los Potreros agrees. Parts of the cow such as Lomo, Matambre, Mondongo, Mollejas, Huevos, Chinchulinis and Tripa Gourda can be tastefully translated into such parts as throat glands, stomach and …..wait for it- bovine testicles. The latter generally being consumed by gauchos in the corrals while castration is taking place.
I am blessed enough to be open mined and liberal when it comes to trying new things, reveling in experiencing all aspects of a different and unique culture- food included. I was treated to delicious food at both estancias and was happy to try everything at least once. The blood sausage and Mollejas during an “asado” at Los Potreros were simply scrumptious. Washed down with a Torrentes wine produced by a local winery, the meal was a hit with all guests.
The meals at both estancias varied. A positive touch was that they were equally conscious of making slight adaptations to cater for international clients while providing authentic Argentine cuisine.