Food is a key part of our daily life and the best thing we can do about it is enjoy it as much as possible. Doesn’t matter if you’re vegan or not, we all want the same things of our food, to be tasty and healthy. That should be the ultimate goal of any recipe or any aspiring top chef. If you could combine these two together, you’ve created the ultimate meal. Because in most cases, what’s healthy for us isn’t necessarily tasty and what’s tasty is not exactly healthy. However there are lots of different types of cuisines across the world and each has their own recipes. You could visit different countries and sample their cuisine first-hand or go to a local restaurant specializing in a particular menu and treat your taste buds that way. Another way you could go about it is vicariously through video games. Get up to 55 free spins when you sign up for an online casino and play hundreds of food and restaurant-themed slots games.

One particular style of cooking is the New Orleans Creole cuisine. It is an amazing twist of flavors and cultures that has been preserved across history for generations. It is a style that originates from Louisiana and represents a huge mix of cuisines. Some of these cuisines include Spanish, French, West African, Haitian, Italian and even German mixes. Blended together with the natural Southern United States cuisine. This cuisine is characterized with amazing fried chicken recipes and of course the famous Gumbo. Gumbo is an African stew that is extremely popular and served all year round in New Orleans.

This style of cooking has become very popular all across the US, even in Las Vegas. Some of the best Las Vegas restaurants are including these dishes into their menu. All of the best Las Vegas restaurants have noticed the need for Creole styled dishes and have made them available for their guests. One of the greatest Louisiana chefs, Emeril Lagasse is the proud owner of some of the best Las Vegas restaurants. He is a representative of the New Orleans style of cooking and his restaurants naturally include these dishes.

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The New Orleans cuisine can be found in restaurants all over Vegas. It is widely popular and present everywhere. If you take into consideration that all of the casinos in Vegas have a restaurant than you’d understand the logic behind this statement. After people go to the casino to play their blackjack games and roulette games, they would want some place to dine. Check these guys out if you want to win big prizes of real money out of playing roulette with no deposit bonuses. If you don’t know how to claim your roulette bonus, don’t worry, there’s nothing complicated in the process. You only need to follow a few steps. What better way to enjoy the great New Orleans cuisine than after a big money win in some of the greatest Vegas casinos. The food tastes better after a big win. Some prefer first the New Orleans meal over going to a casino. But merely being in Las Vegas and not gambling it’s somewhat unrealistic. In these cases, online casinos are the perfect solution. So the next time you find yourself in such a situation, pick one of the top online casinos and enjoy your meal. Some people like to go the other way around, have a nice meal before they went out to enjoy the marvelous night life of gambling in Vegas. Either way, the Creole style is present in Vegas and it is there for everyone to enjoy.

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Rightfully so I might add.

I fell in love with Pedro’s cooking back when he was at Floreria Atlantico.  At that time, the best steak I’ve had in my life, same with his octopus and tomato salad too.

He left Floreria, I went back once and never back intentionally just for the food.

This man can cook.  One of my faves in BA.

On top of that, he’s Colombian, chill and just overall good people.

His lady, Naiara of Chochan had mentioned that he was opening up a parrilla in Palermo Soho a couple of months back.

Me, ‘What?  A parrilla?  Another parrilla in this city?  Seriously??’

She laughs, ‘A different kind of parrilla.  Modern day parrilla.’

While I was in Mendoza I noticed Ticol and friends ate there, multiple times opening week.

I get back to BA and they wont stop talking/instagramming about it.

On my next night off I pick up the phone and make a last minute reservation.  My time had come!

My girlfriend and I order a bottle of  Prodigo Tempranillo, some starters and a ojo de bife to share.

EVERY BITE WAS MEMORABLE.

I need to go back and try more.  Way more.

My recommendations aka everything I ate-  goat cheese provoleta (giant disk of grilled cheese), sweet glazed mollejas (sweetbreads), morcilla (blood sausage) and the ojo de bife (ribeye).

According to Noey it’s the best chorizo she’s had in Buenos Aires.  I NEED TO GO BACK.

All sausages are made in house and they’re doing smoked meats as well.

Dad, you and I will be eating here next week.  ^_^

Check it out if you haven’t already, y’all!

La Carnicería

Thames 2319, between Charcas y Santa Fe

Tuesday – Sunday, 7:30- midnight

Saturday & Sunday 12 – 3:30.

(011) 2071-7199

I kind of have a work crush on the owners.   And the spoons.

Owners background-  an Argentino/gringa duo, Matias y Vanessa, who met in the states and just celebrated their 11 year wedding anniversary by renewing their vows in Vegas before making the move from DC to Buenos Aires.  They’re fun, have done tons of traveling and work hard.

We’ll start with the Fukuro facts and then lots of pictures.

Fukuro Noodle Bar is open Tuesday through Saturday, evenings only, no reservations.

Fukuro means owl (and lucky) in Japanese.

Fukuro is all counter & bar seating with the possibility of outdoor dining.  ¡Vamos!

Local artist Cabaio Espiritu is responsible for the 14 meter wall covered in graffiti.  The wall is colorful and symbolic to the owners travels, special people and beliefs.

BROEDERS Artesanal Beers are being sold there!  Now in bottle, soon to be available on tap.

The service is good, music even better and the space is inviting.

The menu is small and simple and everything is made in-house.

We’ll start with pastry first, milk & cookies inspired by Momofuko.

I believe Vanessa takes credit for these bad boys, homemade marshmallows and all.

Two ramens are featured-

a hearty, healthy & super earthy Go Green vegetarian with a dark broth made of shitake and knobu, house made ramen noodles and topped with seasonal vegetables.

and the Keepin It Real ramen with the option of pork or chicken in a pork and shitake based broth with house made ramen noodles, poached egg and the usual ramen toppings.

Both were good, the Go Green is very flavorful and was voted most popular at our table.  I however prefer the pork version.  Not sure why, but there was something really comforting and salty (in a good way) that I found with the pork.  I do wish it came with more green onion, mostly for the texture it adds.  I don’t know, I’m just keepin’ it real!

Both broths are rich and are the stars of the show, as they should be with ramen.  Word is that they each require 8+ hours of simmering, skimming, and reducing.

It shows.

The portions are huge and they run about 75 pesos each.

The ambiance is urban which Matias takes responsibility for.  He did it all.

Picture skateboards hanging from the ceiling, long wood countertops and a wild cow sporting leg warmers in the courtyard.

The open kitchen allows you to peak inside and be mesmerized by their massive steamer and kitchen notes scribbled on the subway tiled walls in marker.

Other than ramen & cookies, Fukuro serves dumplings and steamed buns.

I think the dumplings are my favorite menu item.

Not sure if it’s the lack of them in Buenos Aires or the pork filling that’s bursting with flavor.  No importa, they’re great.

Steamed buns two ways-

pork with pickled onion, cilantro, hoisin sauce & pickles

shredded roast beef, akusay, green apple & jalapeño relish

If I had to pick a favorite I think I’d go with the pork!!  I know I know, pork the winner, shocker coming from Liza.  But the cilantro and pickled veg make it the winning choice for me.

If you want to raise the heat ask for their homemade hot sauce, she wont disappoint.

Both dumplings and steamed buns set you back about 35 pesos.

Now, word is that the owners are big cocktail lovers and a fernet bar was part of the original plan along with fancy cocktails made with kale juice and other drool worthy ingredients but they decided to simplify for now and stick with beer which is said to be the best beverage served with ramen.

So that’s that.  But I object!

You know how hard it is to get a decent cocktail in Palermo in a cool space that serves steamed buns and dumplings aaaand has a cow in the courtyard?  Impossible.  Word.

Maybe they can keep a bottle of algo behind the bar for their thirsty non-beer drinking patrons?!  Bueno.  We’ll talk.  Hopefully.

So that’s Fukuro.  In a photogenic nut shell.

Make sure to go for a visit and tell them NOLAchef sent you (and that you want fernet + kale juice cocktails).

Fukuro Noodle Bar

Costa Rica 5514, between Humboldt and Fitz Roy

Tuesday – Saturday, 9pm to close

I know I’ve said it before, but Cochon is everything I want in a restaurant!  Pork & seafood focused, open kitchen, wood burning oven, big tables, loads of windows and a menu concentrating on local sustainable ingredients.  Everything is made from scratch.  We’re talking house cured meats, condiments, breads, king cakes, todo

Dad had heard all the local raves of their famous Oyster B.L.T. but hadn’t made it to the Warehouse District in months.  In the early afternoon we jumped in the car, crossed the quarter and threw some change in the meter.  Excitement took over as we crossed Tchoupitoulas from the old Dixie Mill.

We were seated and brought a bucket of warm rolls and butter as the waiter serenaded us the daily specials.

Dad made his suggestions, I gave mine and we quickly agreed on the order.

To start we had the Louisiana blue crab stuffed artichoke.

New Orleans does stuffed artichokes so well!  

You can even find them at local kioscos stuffed, packaged and ready to be steamed.

Next up on the daily specials, soft shell crab sandwich on a homemade bun dressed with lettuce, tomato and mayonnaise with mixed greens on the side.

The softness of the bread with the crispy crab was so perfect!

A side of mac and cheese casserole to share.

And their famous oyster B.L.T. with a side of slaw and pickle on sliced bread.

Everything was a dream and service was flawless.

As the check arrived something outside the window caught my attention.

A pig was being delivered to the restaurant!!

Two actually!

So much fun.

Dad paid, we said our good byes and headed home to start packing for my early flight.

New Orleans, it was great being with you.  I’m hoping to be back for JazzFest for a few days of music, gluttony and your ever so charming Southern hospitality.

Laissez le bon temps rouler!

Peche Seafood Grill is his latest.  Peche is located on Magazine St. in the Warehouse District and is open for both lunch and dinner service with a focus on coastal seafood with a unique, modern approach to old world cooking methods.

Some old & new friends decided to give it a go and we called ahead to make sure the kitchen was still open.  I forget how early people eat in the States, the kitchen closed at 10pm!

We rushed on over, grabbed a table, ordered some vino and the mini feast began.

Fresh greens, pecan & feta salad to start and a dark velvety bowl of seafood gumbo.

Shrimp toast & red tuna also made an appearance.  Both fresh, light and popping with flavor.

Next up the Louisiana shrimp roll (daaaamn good), seafood salad & fried shrimp with ginger, tomato & jalapeño.

Everything was dreamy and just the right portions if you were saving room for dessert.Dessert, if I can remember correctly…

Peanut butter cheesecake, creme anglaise, milk chocolate & brittle.

Blueberry & lemon sorbet.

Probably the best meal I had in New Orleans this go around.

Loved the decor and the wine list.

Can’t recommend it enough for your next NOLA visit.

And a big thanks & congratulations to the wonderful couple who refused my money!  I love you guys.

This time Aipim (great lil’ Latin restaurant that was on Thames) will be taking over the NOLA kitchen and serving an a la carte menu.   In addition to her grub we’ll be serving Argentinian wine by both the bottle and glass in addition to a couple of house cocktails and nonalcoholic beverages.

We only have a bout 10 spots left so act quick and make your reservation to NOLAbuenosaires@gmail.com or 15.5348.4509.

As always location details will be given 24 hours prior to service via email.  Service begins at 21:30 hours, cash only.

Menu below in Spanish & English!

Starters & Sides:
Chicken hearts / farofa / huacatay $ 30
Corazones de pollo en palito/ farofa/ huacatay

Peanut soup / pork rinds / pickles $ 40
Sopa de maní/ chicharrón de cerdo/ pickles 

Fried Camembert / guava / jalapeño peppers $ 35
Camembert frito/ salsa de guayaba/ jalapeños 

Mains:
Braised Argentinian meat cut/ bean puree / lime / tropical chimichurri $ 65 
Asado braseado/ puré de porotos / lima/ chimichurri tropical 

Catch of the day /pumpkin and coconut milk stewed / coriander / rice croquettes $ 70 
Pesca/ guisado de calabaza y leche de coco/ cilantro/ bombas de arroz 

Dessert:
Tres leches cake / passion fruit meringue / strawberries / caramelized peanuts $ 20 
Bizcocho tres leches/ merengue de maracuyá/ frutillas/ garrapiñada 

Chocolate volcano cake / kumquat / cardamom cream $ 25
Torta húmeda de chocolate amargo/ quinotos/ crema de cardamomo

When I first saw the construction of the mega Americanized burgers- hot dogs- milk shakes- DEAN & DENNY’S I thought to myself, you’ve got to be kidding me.  Jokes and criticism instantly began at full speed.

The transformation from a large gorgeous corner building to an all metal all english setup is sadly beginning to fit into once boutiquey Palermo Soho.

Weeks went by and rather quickly their doors were open.  Monday night we stepped into the super sterile super gringo fast food like establishment.  Beepers were given once the order was placed and we waited patiently on the rooftop terrace soaking in the USA ambiance.  Counters lined with all necessary condiments (including apple vinegar for salads), separate recycling containers, FREE WATER, hand sanitizer, paper napkins, it was all a bit shocking.

Our beeper vibrates and loudly says (in english) thank you for waiting, your order is now ready for pick-up.

We head downstairs and grab our metal tray and necessary condiments.

We’re hopeful!  It looks good.  Real good.

Not the big man burger with a fat juicy patty.  The multiple thin patties with solid portions of bacon and cheese that had the perfect bun to fillings to meat ratio.

Being pessimistic we said to ourselves upon entering, ‘we’ll order one to share.  If it’s good we’ll order a second.’

We were doubtful.  And oh so wrong!!!

The burger was pure heaven.  Not giant to where your day comes to a quick end after consumption.  Fair price, a double bacon and cheese for 36 pesos.  Classic fries at 16 pesos.

Word is their shakes are the real deal.

So, yes.  I admit it!  I misjudged.  I’ll work on that.

I’ll be back.

Malabia 1591 corner of Honduras

5604-9908

10am – 2am everyday