The Good Boys

2009.Dec.29 Tuesday · 2 comments

in Restaurants

I’d had it in mind to go to a “traditional” place called Doña Tina, that a couple of people recommended. But when I looked at the logistics, the cost of the taxi to go and come back would have run double the cost of dinner – it’s way off to the northeast part of the city, nearly on the city limits. And I was warned that it was likely that trying to get a taxi back was not going to be an option, I’d have to arrange for a remís, or hire car. Fuggedabowdit. (By the way, Chileans are the Brooklynites of Latin America – they slur words together and drop the final consonants all the time.)

Luis, at the hostel, suggested an alternative, not far away, a place with very traditional dishes, an award-winning chef, and, to boot, a show of traditional Chilean music. Sounded like an interesting bet, what the heck. So, off I went to Los Buenos Muchachos, here in Barrio Brasil. I was early for the show, getting there about 8:30, turned out the show doesn’t start until 10:30. But, they were in full rehearsal mode, so I pretty much got to see the whole show, just without costumes.

Los Buenos Muchachos - show practice

Los Buenos Muchachos - show practice

On to the food – which was delicious!

Los Buenos Muchachos - empanada

I was puzzled, the empanada on the menu seemed a bit pricey. But, I’d wanted to try the local empanada de pino, the last word literally meaning a pine tree, but here referring to a classic mixture of chopped steak and onions. Then it arrived, taking up half a dinner plate – the thing was huge. Apparently that’s not out of the ordinary for Chilean empanadas – people often split them. When I mentioned it to Luis on my return he started laughing and told me about a place he likes to go to that makes an empanada filled with an entire boneless and stuffed chicken – and people order it as a main course for one! I don’t think I could eat a whole chicken even without the empanada covering and a stuffing.

Los Buenos Muchachos - garron

On to the main course, specialty of the house, gold medal winner, made the chef’s fame, all that kind of stuff – Garrón. Described as the “forearm” of a lamb, braised and then finished in a spicy sauce. Okay, it was two forearms, count them, two, and a mount of mashed potatoes that had to be made from three large sized baking potatoes. And the sauce? Heavenly – spicy, smoky, great depth of flavor, simply amazing. I want that recipe. Now! [found it online….]

Facebooktwittergoogle_plusredditpinterestlinkedinmail

{ 1 comment… read it below or add one }

Wayne Bernhardson December 29, 2009 at 19:46

I personally prefer the smaller, lighter Argentine empanadas. The Chilean crust is too heavy, as are the fillings, and they’re often fried and greasy. There is also more diversity in Argentine empanadas.

I have been to Buenos Muchachos, but it’s not one of my favorites. Glad you liked Zully, though!

Leave a Comment

{ 1 trackback }

Previous post:

Next post: