The country of Argentina is a food-lover’s paradise. It is rich in culinary traditions and is a focal point for top quality ingredients and produce. Hence, it has a thriving food scene which is evident in its public spaces and during festivals, made more colorful by the Spanish heritage it has treasured throughout its history, and the gastronomic culture brought to its shores by the Italian immigrants between the 19th and 20th centuries.

Argentina, particularly Buenos Aires, is also home to La Cabrera, named one of Latin America’s top 50 restaurants in the 2014 San Pellegrino awards. The man behind it is Chef Gastón Riveira, who found himself in the Manila branch of La Cabrera one April evening, to give the restaurant patrons a taste of his award-winning cuisine back in Latin America. In this one night, guests were taken to a quick getaway from the hustle and bustle of Makati to the vibrant neighborhood of Palermo in Buenos Aires, and treated to an authentic parilla experience with prime and exciting ingredients.

FROM ARGENTINA TO MANILA
La Cabrera Grillado & Bar opened in the Philippines in 2014, following the success of the original steakhouse in Argentina, the first branch of which opened in 2002. Two business partners, both coincidentally named Carlo Lorenzana, then agreed to bring the brand to the Philippines, and sought the nod of Chef Gastón, who also seemed keen on the idea. The rest, as they say, is history.

I had the chance to sit down with the renowned chef before things got busy in the kitchen and, with the help of Executive Chef Juan Barcos, was able to peer into the mind of the great visionary with regards to his cooking and his thoughts on La Cabrera’s presence in the Philippines.

“In terms of comparing the flavors and ingredients of the Philippines with that of Argentina, they are totally different,” said the chef when I asked how similar he thinks Philippine and Argentinean cuisine are. This despite the fact that both countries have Spanish palates to hearken back to. According to Chef Gastón, however, the most important thing that must be kept in La Cabrera Manila is the flavor and quality, which he stresses must stay true to its Argentinean roots.

The chef, meanwhile, lauds the 6750 corner which La Cabrera now calls home, saying it is “the best location you can get in Manila.” Chef Gastón has visited the Philippines before, and enjoys his time in the country cooking and eating.

SOMETHING SIMPLE FOR STARTERS
Slowly, the candles were lit and the diners came by groups in anticipation of the dishes to be prepared by the Argentinean master. Earlier in the day, Chef Gastón piqued my interest on the menu of the evening, saying that “it consists of different flavors, featuring beef, innards, side dishes and a typical Argentinean dessert.” But before the first course was served, all the tables, by tradition, were served plates of bread along with an array of side dishes and spreads such as olive purees, cheeses and tomatoes.

Well into the evening, the entrada or starter was served, which was Mollejas Grilladas con Chutney de Manzana (Grilled Sweetbreads and Apple Chutney). A succulent dish featuring a lamb’s gland, the Mollejas was the perfect introduction to an evening of Argentinean fare, grilled to a delectable texture with the unpretentious natural flavors of the lamb still intact. To add tang to the dish, a serving of chutney made of apples was arranged as if it was a bed for the sweetbreads.

To pair with the dish, the sommeliers of La Cabrera each poured the guests a glass of Altas Cumbres Extra Brut 2014, which with its strong and dry tones complemented the subtle taste of the sweetbread, and the sweet and powerful bite of the chutney.