Comments on: El Culo del Mundo https://www.saltshaker.net/20090303/el-culo-del-mundo Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 13 Apr 2018 13:39:03 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Ushuaia Eats https://www.saltshaker.net/20090303/el-culo-del-mundo#comment-223819 Thu, 06 Feb 2014 13:56:52 +0000 https://www.saltshaker.net/?p=2031#comment-223819 […] means “to return”, and on my last trip it was one of my favorite meals and places to eat, at Maipú 37. So it wasn’t a stretch to have it be our first meal […]

]]> By: Marc https://www.saltshaker.net/20090303/el-culo-del-mundo#comment-209741 Fri, 24 Dec 2010 00:00:52 +0000 https://www.saltshaker.net/?p=2031#comment-209741 Went to Maria Lola today for lunch during a quick trip to pick up some in-laws who will be spending Navidad with us. I love the little building and the property it sits on. The view is spectacular but to really enjoy it you have to sit at the raised tables by the windows or at the bar. The fried cheese and fried calamari we ordered for appetizers were tasty and fried well. The calamari had a delicious KFC extra-crispy style coating and served with what tasted like a soy sauce/vinegar dipping sauce. I ordered bondiola that was extremely fork tender and crispy on the outside but similar to your experience, no seasoning whatsoever. I had to douse it with salt and that really didn’t help much. Good size portions (two thick slices) for the price though ($56). The salad greens served alongside could have been better prepared. The rest of the party ordered shellfish stew au gratin (filled with centolla, small mussels, and clams) prepared with a thin creamy sauce. They used a heavy hand on the seafood but way too many mussels for my taste. I can only eat so many. Two ordered brownies that looked nice and moist.

Service was extremely nice and attentive. Usually in most restaurants of that size here, you may only see one waiter. They had two with a bartender who gave a helping hand at times.

They need to work out a few kinks with seasoning and plating but I’ll go back to try something else another day. A place I will mark down as a non-tourist trap establishment.

]]>