Friday, October 21, 2011

Jabali by Nature, Not Cause I Hate Ya

With the countdown on for my next move to another country, leaving Argentina, I'm going out of my way to enjoy the few food specialties Argentina has to offer. This pretty much means all the great beef via parrillas, empanadas, locro, helado, and Malbec.

But there is also the Patagonian cuisine to include on the list.

And for this meal, we headed to Ayers de Patagonia in Puerto Madero.

Here we had some of the best jabali I've had in Buenos Aires. The star of the show was the slow roasted & grilled wild boar (Jabali) with a black beer and spiced honey sauce, accompanied by caramelized pears and red cabbage chutney. Tender meat with crispy skin, it's a meal I'd go back for again.

PULQUI WILD BOAR
Grilled wild boar with black beer and spiced honey sauce, accompanied by caramelized pears and red cabbage chutney from Aires de Patagonia, Buenos Aires, Argentina


The other entree was the Ciervo Huemul, a gamey yet tasty deer dish with papines, mushrooms and some broccoli. It was good, but overshadowed by the excellent jabali.

HUEMUL DEER
Traditional deer cooked in clay oven with season vegetables and herbs from the Patagonia from Ayers de Patagonia, Buenos Aires, Argentina

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