Celebrate 10 Years of Buenos Aires Cafe with a Gran Asado

Here's another look back at an Austin favorite. Buenos Aires Cafe has wined and dined Austinites for the last decade with fervor. Today, there are two locations: at the Galleria in Bee Caves and on East 6th Street. You’ll find the classic dishes of Argentina, and with the cold weather rolling in, I’m going to suggest the shepherds pie, Pastel de papas, on the menu. I had it on many cold nights with great pleasure. However, if you’re going to pop in for a quick lunch, please do try the Lomito beef. It is hands down one of my favorite sandwiches in central Texas. The meat is so perfectly done that all your vegan friends will go home and cry their little eyes out. 
 

Buenos Aires Gran Asado Grilled Meats: Morcilla, Chorizo, Mollejas, and tenderloin.

 

A few weeks ago, I attended a dinner to kick off the anniversary celebration. My take aways from that dinner was that the cocktail menu is something that deserves a second, third, and fourth look. I haven’t had many opportunities to enjoy the cocktails as my visits to the Bee Caves location are typically lunches. But make it a point to try the cocktails, even at lunch. Oh my goodness, they are delicious. A big thank you to Buenos Aires Cafe for inviting me out for a great anniversary celebration!

A traditional drink of Fernet and coke. 

Mother and Daughter Chef Reina Morris and Paola MG Smith share their passion with us.

Over the next few months, there will be some fun events to keep the celebration going.

Tour del Vino Argentino, Nov.2, 2015, at Cafe Este with Amy Stowers, their amazing beverage director. She knows her way around wine and cocktails. You won’t be disappointed.

Empanada Class, Nov. 3 at Cafe Galleria with Chef Reina Morris and Nov. 10 at Cafe Este with Paola MG Smith. We got a sneak peek at this during our Gran Asado afternoon, and it is something you’ll want to catch if you’re a empanada fan.

 

Fernets & Amaros, Nov. 4th, 2015 at Cafe Este with Ryan Smith. Relax and unwind with Ryan Smith as he explains and samples you on Argentina’s most beloved fernets & amaros.

 

Its Gnocchi Time, Nov. 5th, 2015 with Chef Reina Morris. Learn how to make our traditional potato gnocchi. To be enjoyed with our traditional marinara sauce and wine.

 

Gran Asado, Dec. 6th, 2015. This is the grand daddy of all events, and because there is limited seating, you might want to jump on it. I’ll have some photos of my experience of a traditional outdoor asado at Chef Reina’s property.

A big thanks again to Buenos Aires Cafe for inviting me to celebrate your 10th Anniversary!

Our Gran Asado started with olives and cheese.

And then we had a hands on empanada class. You get to see the lovely @FromMaggiesFarm, @BroylesA, @CuriousNotions, @WindAddict, @SFCLocal, and Chef Reina Morris. 

 

That's just enough empanadas for me. All for me. 

One can never get enough photos of meat. 

The grilled onion was perfect with the meats. It was smoky and sweet. 

Who can say no to this Gran Asado? On Dec. 6th, this could be all yours!

And lastly, alfajor de maicena: corn starch cookie filled with dulce de leche & rolled in coconut flakes. I only ate about four of these. About four, which could have been about fourteen. These delicate cookies are heavenly.

Buenos Aires Cafe in Austin

I recently visited Buenos Aires Cafe's South 1st Street location (2414 South 1st) and had pretty tasty Argentinean food.  I first tried their empanadas and desserts at Tour de Vin a few weeks ago, and I wanted to try them again.  I tasted four of the dishes offered, and my surprisingly, the spinach salad (no photos) was one of my favorites.  The salad combined fuji apples, candied pecans, and goat cheese with a sweet and tart vinaigrette dressing.  The dark and spicy creme brulee was also delicious with a slow creeping burn.  The waiter caught me licking the ramekin, and I had no shame.  No shame because he said he does it too.  This Quilmes Pils was alright.  It was a little too light to be paired with the food we ordered. Pastel de Papas - Argentinean style “Shepherd’s pie.” Ground beef, green onions, raisins, green olives, herbs, and spices topped with mashed potatoes and baked until golden.  This dish was made for rainy days. Milanesa a la Napolitana -Two tender and breaded beef cutlets blanketed with ham, mozzarella cheese, and homemade marinara sauce, baked until melted. Served with Yukon Gold mashed potatoes and broccoli florets. My only complaint about this dish was that it arrive kind of lukewarm.  Dark and Spicy Chocolate Crème Brulee - Dark chocolate and spicy pasilla and cayenne peppers. Lick the bowl.  I won't judge.