Like a smaller Argentina-themed Eataly, the restaurant and market offers a sprawling assortment of foods that only a trip to Buenos Aires really could. A family-owned business since 1989, the space was taken over in 2009 by chef Paul Rodriguez, who is committed to the original mission of showcasing Argentine food, goods, and culture.The restaurant's menu is vast and varied and, like most menus you see in Argentina, heavy on meat options.
But the most-ordered dish, Rodriguez says without hesitation, is the empanadas, prepared in the traditional Argentine style They are such a hit that they often sell them by the dozen, or by the hundreds if you count the catering orders. Also popular are the sándwiches de miga, delicate tea sandwiches with the crusts cut off. While there is some debate as to who introduced them to Argentina—some say the Italians, others say the English—their ubiquity is a given. And then there is the bakery counter where lighter-than-air pastries look like they might actually float out from behind the glass.
Over in the marketplace, the shelves are stocked with hard-to-find imports. Roughly delineated into deli, dry goods, and general merchandise, items range from frozen foods to filet mignon to soccer jerseys, and open a small window into daily Argentine life.Naturally, there are shelves upon shelves of imported yerba mate, a tea for which the traditions associated with it are just as significant as its taste.
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