Córdoba is a beautiful Andalusian city in Spain; but there are eponymous places around the globe, so christened by Hispanic travellers. One such is in Argentina. Said city hosts an annual music festival promoting the local folk music, a chilled-out Latino vibe.
A resident of the Argentinian Córdoba has settled on the Costa del Sol, in Fuengirola, and established himself as a restaurateur of Argentine cuisine. He has named his restaurant after the aforesaid musical gala, Cosquin, so “Parrilla Cosquin”.
[Image description: sated & happy at the end of our meal]
I was pleasantly surprised on arriving at Parrilla Cosquin (on Salvador Rueda) for there is a ramp for those of us with mobility impairments beside the steps for the more ambulant. The interior is decorated with traditional South American artefacts, including the in/famous bolas,
a missile consisting of a number of balls connected by strong cord, which when thrown entangles the limbs of the quarry.
In the background quietly plays the sounds of the Cosquin musical festivities, lulling one to eat, drink and siesta.
My host and friend is himself a child of the Argentine, but currently lives in Benalmádena for his sins. My Spanish friend, Ana, and I left the culinary decisions to Dani. And we were not disappointed.
[Image courtesy & © Ana Maria Moreno]
The first course was an empanada (see image above); but totally unlike the Spanish varieties. The pastry was light and the delicately herbed and spiced, finely chopped mince was lip-smackingly tasty and not a spot of fat dripped from the delicious package.
[Image courtesy & © Ana Maria Moreno]
Next was a hot, melted cheese dish with a piquant tomato, olive oil and chilli sauce (see image above). Dani advised us to consume whilst still hot as the cheese congeals once cooled and is not such a pleasant textural experience!
[Bottom image courtesy & © Ana Maria Moreno]
Finally, the main event; the MEAT (see images above). I was completely unaware that the cuts in Argentina are totally different to the way in which carcasses are butchered in Europe. For example rib-cuts are carved in such a manner that there is a large amount of flesh attached to the bone.
From the images one can see a sausage, which I found okay, but somewhat insipid and in the mouth rather uninspiring. The morcilla, on the other hand, was bursting with flavours and perversely reminded me of a vegetarian black pudding (blood sausage). For me this was the culinary highlight of the repast: satisfying texture, delicious tastes and, once again, not a trace of fat.
To accompany our meat-fest, we all immediately opted for a Malbec, when the wine selection was revealed. The Pequeña Vasija 2013 (image above) partnered our feast as if a love-match. If we had not been lunching but dining, I should have gone for a second bottle.
Due to my disabilities, the chances of me ever flying to South America are very slim: so, it was wonderful to be transported to Argentina for a couple of hours. If you happen to be in the neighbourhood, do give Parrilla Cosquin a try!
%P
No comments:
Post a Comment