We arrived at Rincon Argentino in Coral Gables, one of the best and most authentic Argentine restaurants in Miami. In the kitchen, Matias showed me the asador, which is the method they use to cook their meat. They were grilling lamb, bone-in ribeyes, shortribs, and more. They smoke it for six hours and cooks so that the juices run down the meat.
They also had provolenta, which is a type of cheese, along with morcilla (blood sausage), chorizo, a la molleja (glands).
At our table, we had part of our feast, which included morcilla, beans, empanadas, provolenta, chorizo, barilla sausage, las mollejas, and more!
The provolenta has prosciutto, red pepper, tomatoes, and oregano on top. It was moist, with a burst of juiciness from the tomatoes and a nice kick of salt from the prosciutto. I also loved the oregano throughout.
Next, we had a wine from Mendoza, the most famous wine region in Argentina. Then, we tried the chorizo and barilla sausage. The barilla sausage was salty and full of herbs, while the chorizo was super juicy and cooked to perfection.
The morcilla is very soft and bloody in the center. I love the flavors and textures. It completely falls apart in your mouth! It’s like a meaty blood pudding!
Next was a fried beef empanada. It contained a boiled egg and onions as well. The minced meat was juicy, and the crust was crispy without being too deep-fried.
The molleja, or sweetbreads, were next! They’re quite fatty but are full of flavor, and come with red pepper and tomatoes. The lemon helps cut the fat!
The main course were shortribs, ribeye, and papas caseras. These are more family-style dishes rather than street food. Both meats had been cooking for six hours. The papas caseras are basically potato chips. They’re crunchy and super tasty!
The shortrib was perfectly cooked with a pink interior and a nice fat cap on top, along with a crispy, charcoal crust. It was so tender! It was unreal and so flavorful!
Next was the ribeye, which is one of the more tender parts of the cow. It was super juicy and was nice and medium. I loved the way they grilled their meats. It makes such a huge difference in the flavor!
Then, I headed back to the kitchen where they were making 5 different desserts, including pana cotta with crumbled cookies on top; balcarce with peaches, whipped cream, and meringue; crepes with dulce de leche and vanilla; crème brulee, and chocolate mousse.
The crème brulee was caramelized on top but super creamy in the middle. I loved the burnt top! It was too good! Next were the crepes, which I had only seen in Argentina. The dulce de leche oozes out. Ana tried it with the ice cream. It was so sweet and decadent!
The balcarce is an Argentine-style peaches and cream cake with meringue. It’s fluffy and has dulce de leche on the plate. It’s extremely decadent! And next was the pana cotta, which had raspberries as well as cookies on top. It’s basically thickened cream with gelatin in it. It’s a very Italian dish, because a huge portion of the people in Argentina are descended from Italy.
We finished with the chocolate mousse with whipped cream, strawberries, and mint. It was so rich and creamy. The strawberries add a nice, summer twist!
Ana loved the chorizo and shortrib, while my favorites were the shortrib, mollejas, the morcilla, and the pana cotta.
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
P.S. Thank you for watching my videos and subscribing!
Lots of flavors, lots of textures. The outside just like falls apart.
You love it. You love all that stuff.
What's up everyone? I hope you're all doing amazing. This is David Hoffman from David's
Bin here coming at you from Coral Gables, Florida. Today my wife and I are here at Rincon Argentino,
one of the best and really authentic Argentine restaurants in Miami dating back to 1987.
Today what are we doing babe? We're gonna try Argentinian street food and tons of other types
of dishes too. In Argentina the street foods are basically meats and empanadas. We're gonna try that
and a lot of other stuff. Are you ready? I'm starving. Let's go. Mask on. Mask on.
David, pleasure. Nice to meet you. Hey, what's up bro?
Good man, you?
All right, we're going in the kitchen. Matias is going to give me a little tour.
So if you guys don't know what the asador is, that's the way they cook the meat in Argentina.
We do it six hours under the quebracho wood. Then you also have the lamb hanging over here. We have
some bone-in ribeyes, 24 ounces, and then our famous short ribs that everybody loves so much
and we do everything for six hours. So basically what it's doing right now is smoking it for six
hours and they're on an angle so it drips down, right? That's the way it cooks. Wow, incredible.
That's my favorite. For me it's like, it's the max.
All right, so right here we have provolenta, which is a type of cheese. The way they do it is right
here in the asador. And next to it we have morcilla, which is basically like a scallop. It's
delicious, super bloody sauce. It's so good. And to that we have chorizo, and here we have chicken,
and over here we have parrilla, which is like a long one. They also brought out for me one of my
favorite things ever, la molleja. La molleja is basically the gland right here of the cow.
Sweet bread. Molleja, Spanish, sweet bread in English. It's delicious, it's pure. I mean,
it's not fat, it's a gland. So asador is right in the center of the restaurant. So you have two
dining areas over here to the left, over here to the right. Over here you also have some pictures
of some people. I mean, I guess all the celebrities. All the famous people that have been coming here
throughout the years. Awesome. And over here's a bar, there's wine, there's liquor, and over here
back here is the gaucho. So what's the gaucho? The gaucho is pretty much an Argentine cowboy.
That's pretty much what they are. And you can see here on the cow skin that they've done a piece,
and then they have all the different accessories. Do you see this? What is this? This is the pope
when he came to the United States. They gave him empanadas from here, and he shared it with
everybody on the plane. And this is from Mendoza? This is from Mendoza, yes. A dead mosquito.
Ana, are you ready? I'm ready. Here we go. So we have, this is just the beginning, guys. This isn't
everything. We're still missing the ribeye and the asado, right? My god. So we have here morcilla,
we have some beans, empanadas, the cheese, the provoleta. Over here we have chorizo,
over here we have sausage, just like parrilla sausage. Over there we have the sweet bread,
which are the glands, which I love. They're the best. How do you want to start? There? Okay,
let's do it. So the way we do it is we cut it in four pieces, right? Is that prosciutto on top?
I think you have red pepper, you have tomato, prosciutto, and I don't even know where else that
is. Oregano. Oregano, okay. Oh my god. You have to eat this because it's the only thing you can
eat until we all go. We have to. The thing is before eating these types of meals, we have to
be really empty. I want to really enjoy it. I'm starving, I'm ready. All right, let's try it.
Cheers. That could fill you up very fast. Yeah, I think so. I think this is a good advertiser.
So you have, again, like very moist burst of tomato. I like the saltiness of the prosciutto,
red pepper, the oregano. You can feel it throughout. Yeah, that's what gives it its special seasoning.
This is amazing. I'm gonna have a tiny bit more.
You can't let this prosciutto go to waste here. No, for sure.
Nice, look at this. I love this prosciutto. So Italian cured ham.
And this wine is from Mendoza. That is the wine region in Argentina. The most famous,
one of the best wines on the planet from the southern hemisphere come from there.
So next up we have the chorizo, and then right here we have the parrilla.
Yeah, so it's a little different. This one, as you can see the shape, so usually like,
you know, have as an appetizer and you share with people. This one you just have one for
yourself. So we're going to split one. I think I want the spiral. You want the spiral? Let's do a
taste test. It's really salty. It's really good. Yeah, it has herbs all over it. All right, so I'm
gonna jump on this one. This is the big beast right here. Look at this guy. I usually have one
of these myself and Marcia on the side. I think that when someone thinks of like Argentinian food,
like the first thing that comes to your mind is chorizo. Exactly. Do you want a piece?
So juicy. It's cooked to perfection. Wow. This is a must, Argentinian food.
So is this what you would consider like Argentinian street food? Yes, yeah. Like this, empanadas. I
don't know. Some of the other meats for sure you probably find on the street. Maybe if you're at a
construction site, they just get a barrel, they put a fire, and they cook it up. We have to try
the next one. My wife doesn't love it. I absolutely adore this. This is the best. So and I know you
don't love it, but I... Oh, it's even got like a soft center. It's always like that. It's very mushy,
very bloody. It's fat, plasma, and blood. So basically they call this the scab. That's why
she won't eat it. So nice and mushy. Lots of flavors, lots of textures. The outside just like
falls apart. You love it. You love all that stuff. Look, the way it is, it's almost like blood pudding.
It is. Blood pudding. There's another classic street food from all over the world. In Argentina
they do it a little differently, but you know in India it's called samosa. In Uzbekistan it's
somsa. It's either fried or baked. Here they have it fried. And this one is meat, right? So you can
either have it with ham and cheese, spinach and cheese. They have corn as well. I mean they have
so many different varieties. So right off the bat I can tell you I'm seeing like boiled egg and meat
and lots of onions. And you know a good empanada always has a good crust.
Because if the crust is bad, the empanada sucks. And it's really good. Okay my turn to try the
empanada. Love the minced meat. Olive in there. It's not too fried, just right. A little doughy.
It's juicy, right? It's gotta be juicy. I must try. Next up we have the sweetbreads.
That I didn't know what they were for the longest time. Yeah. And if you want some,
put a lot of lemon. Okay. Okay, we'll just add a little bit here. Wow. Yeah, so it's funny because
my mom, she was the one I would always ask for the mollejas. She's like, molleja, molleja. And
then we're like, what is that? We thought it was fat and then we learned it was a gland and we're
like, whoa, that's amazing. But it's delicious. Something you have to try when you eat, you know,
Argentinian parrilla. It's like a really fatty piece of meat. So you have to eat it really hot.
Mom, for you. Yeah, so everything here is made on the grill, on the parrilla. But you know,
if it, if you take it home to go later, heat it up on the cast iron skillet. That's what they
said. Makes it juicy. That's really good. I'm going to have one more piece. Have, have. Look at that
portion. Wow. And they also have here red pepper, right? The lemon like cuts the fat perfect.
Wow. And this is the main course right here. We have short rib, ribeye, and papas caseras.
I think we've transitioned now from the straight food portion to the family style.
Exactly. Like family dinner, typical, amazing. Like what Argentina is known for. Like iconic,
amazing beef. And if you could see, I mean this, the ribeye and the short rib have been cooking
for six hours in that. So they're just like drifting, slow cooking. This is going to fall
apart. I can't wait. I think that's first. All right. So let's try some of these. They're like,
basically like chips, right? Homemade chips. In Argentina, these potatoes would be a little bit
different. They would be a little bit drier because they're not cultivated to flour three
times a year. So when you throw them into a hot oil, they get puffy. So basically that's the
difference, right? They're still damn good. Perfect. Crunchy. Amazing. Perfectly for us. Cut
in three pieces. My friend's joining us as well. And here we go, babe. Which one you want? The
smaller one. The smaller one? Yes. Well, thank you because I'm eating it right here. You're welcome.
Oh, look at this guy. It's a lot of meat actually. Oh, it's a lot of meat. So it's like perfectly
cooked. Pink in the middle. Crusty on the outside. Let's try it. I've been trying it.
Right? There's like a fat cap on the top. You have to get that in every bite.
Oh man, the charcoal, the fat, the tenderness. This is the best part. I normally have it like
in a stew type thing, where like it shreds up. But this is just really good too. It's like medium
rare, right in the middle. The rest of it is medium. The gelatin right there. The best part
of the meat is everything stuck to the bones. That's why the ribs are so good. You just break
it off. See that nice layer right there. Wow. I love the short rib. I had to finish it off camera
because it was too, too good. But we still have one more thing to try and that is the ribeye.
Look at the ribeye. Look at this guy. So basically it's one of the highest areas of the ribs on the
back. So it's a very tender area because the animal walks, you know, it's the muscles around
the area, right? Oh, cool. Okay. So you want to have a bite? Yeah. In this area right here. Look
at this. That's juicy. Oh, this part is super juicy. Look. And it's perfect. It's not too rare.
Nice medium. I just go straight ribeye. I love the way the griller meats. I mean it just tastes
so different when they have it at an angle standing for six hours. Yeah, because like the fat drips off.
Juicy. I like the pizza hot. Mine has a little more fat. I always like a little more fat. Fat
is good. Classic comfort food. Mashed potatoes, a steak. Amazing. We're back in the kitchen and
we're going to see how they make some desserts. Okay, we have five different desserts over here.
We have panna cotta with some cookies on top. We have the famous alfajor with peaches and cream,
whipped cream, and merengue. Some crepes with dulce de leche and vanilla and your creme brulee
over here and our homemade chocolate mousse. And we're going to see how they flambé
the creme brulee and the pancakes. Okay, so we have five different desserts. Right here we have
the dulce de leche crepes. So basically super thin pancakes with dulce de leche in the middle
and then they rolled it and then they flambéed it. So they like basically heated it up, crystallized
it, right? Caramelized it. Caramelized it. Over here we have creme brulee. Very similar. Personally
love this. My favorite thing ever is the panna cotta which is over here. Over here we have the
which is a city in Argentina. Looks amazing. It's like merengue. Oh, you said some other
fruits in there, right? Peaches and cream. My god. And then over here. And then what's that one?
Just chocolate mousse. This is the chocolate mousse. My god. Okay. And you have to eat it all.
No, I have to take a bite of each and that adds up to like one or two plates.
I love this. Oh, I love that. In the middle it's like creamy. Yeah, all the sugar on top is like
like a sugar chip. A sugar chip. Yeah. Yeah, I'll give it to you because I love you.
This is the best. Cheers. Cheers.
Super creamy in the middle. Love the burnt top. After you have like a heavy meal like that,
you need to have dessert because to get that meat taste out of your mouth. Yeah, this is good.
All right, I mean we could finish it all but hold up, hold up, hold up. Right here we have,
this is amazing. This I think you'll only find it in Argentina. I haven't seen it anywhere else,
maybe in France because you know French love crepes. But this style, goose and lychee in the
middle, the best. I used to come here as a little girl with my family and this is what we would
always, always, always get. Like look at that. No, it's the best. Look at this. Like that coming
out is ridiculous. Yeah and this lychee like literally oozes out. I'm gonna do it as they
suggest. You're gonna do it like that? A little bit of this and a little bit of that. Oh,
kind of going fancy. And then we have to do a workout. That's a clear winner.
I love dulce de leche. Dulce de leche is basically milk and sugar boiled down after hours and hours.
That's it? To create this amazing like filling for all this yummy stuff. So right here we have
balcarce which is basically Argentinian style peaches and cream cake with merengue. This is
the merengue. Yeah, the merengue is on top. So you just go like that. It's super fluffy.
And they also have dulce de leche on the plate so you can just like mix it in.
What? It's like really decadent. Extremely decadent. That's so good. Oh wow. And then
the bottom, they also have dulce de leche like right on top of the crust.
I need to take a nap. You need to get a nap? What are you talking about? We have like two more
restaurants to go to. No. And then the next one is the panna cotta. Panna cotta is my favorite,
favorite sweet in all of Italy. And this one has I think raspberries on top.
That's so good. They also put a little bit of cookies, right? I think that's a cracker and a
cookie. Thickened cream that has gelatin in it and it's basically a blank canvas. You can put
anything you want on it. This one has fruits and cookie but you can do it with just fruit,
with honey. Like it's very Italian. And the reason that you know you can find this in
Argentina is because like 60% of Argentinians are descendants from Italy. And the last thing
we're trying is chocolate mousse. On top we have I guess whipped cream, strawberries, and
mint. That's it. Awesome. Just eat the mint. No, I'm good. I'll try the chocolate mousse. Whoa.
Cheers, babe. Cheers. Oh yeah. Some rich chocolate. It's really good. Thick. Again,
creamy. Love the whipped cream on top. And if you want to like you know make it a little
summery, you get a little bit of strawberries right there. Last tiny bite. Okay. I am done
with the food. That was a lot of things. I think we tried between desserts and everything like 14,
15. Yeah. Wow. What'd you think? Amazing or what? Amazing. Amazing. My personal favorites
were the chorizo spirals. Okay. And the short rib. And the short rib. Yeah. So I gotta say for
me the short rib, the sweetbreads, the morcilla. You liked everything. Oh man, the panna cotta. I
mean I liked everything. I really love Argentinian food. It's a really carnivorous you know feast.
Usually like this. You can also get the pastas because they have that Italian influence. So if
you want, they also have pastas here. But yeah, I highly recommend going for what we did. Everything
that comes from the cow. You've got to try it all. You know this place is located in Corgue,
was in the heart of Corgue. Traditionally like on a parria, it's not real. It's not real. Well guys,
I hope you loved this video. If you did, please give me a thumbs up. Leave me a comment below.
Subscribe to my channel for more awesome travel content. We'll see you in the next travel food
adventure in Miami. Cheers. Cheers. And to amazing wine. Yes. From Mendoza.
