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The northermost parrillada or meat restaurant we went to was HACIENDA LOS AROLDOS  just great as most of the other ones too. Here they had an all cuts for two dish that included the famous roasted tomato. We also had the very best PANQUEQUE a thin crepe that is filled with dulce de leche and then caramelized with sugar in a pan. This is just divine, you can try it at home by filling the crepes and then placing some sugar in a nonstick pan and then placing the rolled and filled crepes over the lightly golden sugar and turning them so they become crisp on all sides…

En la parrillada mas al norte que estuvimos en Argentina, HACIENDA LOS AROLDOS servían una parrillada para dos con todos los cortes y ademas el famoso tomate asado, buenísimo. Además preparan el PANQUEQUE un postre preparado enrollado un crepe con dulce de leche y luego caramelizando con azúcar, algo así como del otro mundo. Lo pueden preparar en casa colocando azúcar en la sartén y cuando este dorando le ponen encima los crepes rellenos para que doren por todos lados.
Pachi´s Blog en Creative Culinary

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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.