An Argentinian inspired restaurant that serves a sumptuous and mouth-watering selection of roasts and steaks
Last May 13, 2014, we were invited to join a food tour hosted by RJ Ledesma and Anton Diaz, the brains behind Mercato Centrale Group and Our Awesome Planet and part of the food tour was an experience at Gaucho.
From the exteriors of Gaucho, we instantly new that this wasn’t just your ordinary lunch or dinner kind of restaurant. Well, for us, surely it was a restaurant that we would go to during a special occasion or a special date night :D. To add to that, it was our lucky day especially for Tim who absolutely enjoys eating food high in protein!
Before we sat at the table, we were given a short tour by one of the waiters of the fire pit where they roast the meat and at the side of the kitchen with a display of the food served at Gaucho.
We were given a menu that consisted of US Beef Shortplate (Falda ala Cruz), Native Suckling Pig (Cochino ala Cruz) and Australian Young Lamb (Cordero Entero ala Cruz).
Native Suckling Pig on a fire pit
Poor piggy…but then the outcome of a long and slow roast makes a perfect meal.
Cochino Ala Cruz Php 760
Every time we would go out for dinner, if its not steak it would definitely be pork and Cochino Ala Cruz was the first entree that we wanted to taste. 7 hours of slow cooking was all worth it, the pork was crispy and simply melts in your mouth. It was flavorful and to add more depth to its taste, chimichurri is added, which is a sauce made of parsley, garlic, olive oil and oregano. Its the sauce used in all meat entrees in Argentina, counterpart of our all time favorite Mang thomas gravy sauce or ketchup.
Falda ala Cruz
The US Beef Shortplate was another winning entree, thinly sliced and slicing it was like passing your knife through soft butter. Same like the Cochino Ala Cruz, it is best partnered with their Chimichurri sauce.
The Australian Young Lamb, was another surprise. Usually, lamb has that distinct taste that’s a little overpowering. Actually, at first glance we thought it was another set of Cochino Ala Cruz served at our table, but as soon as took a bite I knew it was lamb because it had a different taste to it but just as I said it wasn’t overpowering to the palate .
Other than smothering the meat with Chimichurri sauce, they also served up three different kinds of pickles; shallots, zucchini and eggplant.
Gaucho has two floors with simple but classy touch to its design, giving its customers a view of the fire pit and the kitchen where all the magic happens.
Of course, a sumptuous meal filled with heavy meat entrees is always best partnered with a glass of red wine.
Location: 3rd floor level, Al Fresco, Robinsons Magnolia, Quezon City
Hours: 11am – 2am
Phone: (02) 6543148