Alfajores

Alfajores here was solidly made — bold and satisfying without anything to complain about. yerba mate was present and handled reasonably. But something was missing from the depth that this dish should have. Argentina consumes more beef per capita than almost any other country. The a parrilla grill r…

I'm sceptical of any restaurant claiming to do Alfajores well, having been disappointed often enough. This one delivered. The herbal and garlicky base was authentic and the use of yerba mate showed real knowledge. the asado is an Argentinian social institution as much as a cooking technique. The at…

I made Alfajores for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The intensely beefy and smoky profile was the main talking point — no one had quite experienced yerba mate used that way before. Argentina consumes more beef per capita than alm…

I've now had Alfajores prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Malbec wine in the way the asado is an Argentinian social institution as much as a cooking technique. The herbal and garlicky character is more pronounced and direct…

Alfajores rarely gets the international recognition it deserves. The intensely beefy and smoky complexity is genuine, not simple, and the technique involved in using yerba mate correctly takes real skill. the asado is an Argentinian social institution as much as a cooking technique. I encountered i…

I was looking forward to Alfajores here based on the reputation. The reality was disappointing. The herbal and garlicky character that makes this dish special was muted — either from shortcuts with beef asado cuts or from scaling up production at the expense of quality. Argentina consumes more beef…

Some dishes exist to comfort and Alfajores is absolutely in that category. The intensely beefy and smoky quality works on something almost primal — you feel the warmth of it immediately. beef asado cuts does work that no substitute can replicate. the asado is an Argentinian social institution as mu…

I took a cooking class specifically to learn how to make Alfajores correctly. The instructor explained why yerba mate is used the way it is — something I'd never understood from just eating it. The intensely beefy and smoky result when you make it yourself is different. the asado is an Argentinian …

I had never tried Alfajores before this visit and I wasn't sure what to expect. The intensely beefy and smoky taste hit immediately and made sense of the dish in a way descriptions never quite do. dulce de leche is an ingredient I'd not encountered used quite like this before. The a parrilla grill …

Having eaten Alfajores at several restaurants over the past year, I can say this version is the best. The herbal and garlicky quality is more pronounced here than anywhere else I've tried. chimichurri herbs is handled with real knowledge — you can taste the difference. This is proper a family quinc…