I went to dinner recently with some of my classmates at El Trapiche, Paraguay 5099. In an attempt to try as many things as possible from this famous parilla (a type of Argentine restaurant where all kinds of animals are taken apart and thrown onto a grill), I formed a four person eating consortium. I was unable to convince them to go for the half suckling pig, but I did convince them to give mollejas a try (picture dedicated to Diamond Chuck). Initially I had no idea what they were, but had simply been told they were grilled delicousness. Sadly, an English translation revealed them to be sweetbreads. The mystery was gone, but the mollejas were still good. About that portion size...
Sunday, August 16, 2009
El Trapiche
I went to dinner recently with some of my classmates at El Trapiche, Paraguay 5099. In an attempt to try as many things as possible from this famous parilla (a type of Argentine restaurant where all kinds of animals are taken apart and thrown onto a grill), I formed a four person eating consortium. I was unable to convince them to go for the half suckling pig, but I did convince them to give mollejas a try (picture dedicated to Diamond Chuck). Initially I had no idea what they were, but had simply been told they were grilled delicousness. Sadly, an English translation revealed them to be sweetbreads. The mystery was gone, but the mollejas were still good. About that portion size...
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1 comment:
jesus, bob! how many sweetbreads had to die to make that plate? i had sweetbreads at a good local place in BK, and two of those tasty little morsels was all it took to satisfy.
i hope that was a sampler plate for the whole party. or you're buying a one-way ticket on the gout express.
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