A gaucho is the equivalent of an “American cowboy” or a “Venezuelan llanero”, the term is used principally in Argentina, Uruguay, and probably some parts of Chile. I was avoiding going to the Gaucho restaurant here in London, mainly because in my opinion the Argentinean flavours could get lost in a chain concept.
Chorizo & Morcilla
I had the chance to go thanks to a company event, and I couldn’t be more wrong, the flavours were all there, the place is expensive but worth every penny. As starter I had an Argentinian sausage (chorizo) and a black pudding (morcilla), not a good start, don’t get me wrong, both were good, but not great, and for that prices I was expecting perfection. For main I convinced a colleague to share the Gaucho sampler, 1200 grams of meat, divided in the 4 cuts Bife de Cuadril (rump), Bife de Chorizo (Sirloin), Bife de Lomo (Fillet), and Bife Ancho (Rib Eye). Just amazing, there are no words to explain, you will have to go in order to enjoy this amazing flavours. Probably one of the best meats I have had in London.
So if you have spare cash, and want to enjoy an amazing Argentinian asado (BBQ), think no more and start to move to Gaucho, and please ask for the sampler, you won’t regret it.
All this meat cuts and asado reminds me the Seinfeld episode “The Maid” where George wants a nickname.
George: Well, Jerry, I been thinking. I've gotten as far as I can go with George Costanza.
Jerry: Is this the suicide talk or the nickname talk?
George: The nickname. George. What is that? It's nothing. It's got no snap, no zip. I need a nickname that makes people light up.
Jerry: You mean like... Liza!
George: But I was thinking... T-bone.
Jerry: But there's no "t" in your name. What about G-bone?
George: There's no G-bone.
Jerry: There's a g-spot.
George: That's a myth.
Jerry: T-bone, the ladies are gonna love you.