1 mention
“Graziano's, one of the most famous Argentine steak spots in Miami. They have many restaurants. This one in Coral Gables is their market. This place is incredible. If you like wine, if you like empanadas, if you like a lot of meat, come here.”
2 dishes- 1Empanadas48:29
“I'm missing food? Too much. We got the beer, we got the wine and we have empanadas. This is like street food in Argentina at its finest. Incredible empanada, baked. I love this. Look. It's a nice meaty pie. Empanadas, literally every Latin American country has it. Some people do it fried only, some do it baked only. Argentina, I've tried more baked. I actually prefer it. I love the dough and I love how much they fill it. It's not like half empty. And then uh, the best way to do it is so, you can go a crunchy ass way or you can go in the middle and get all the meat. I'll go a little bit here. Incredible filling. Love it. The minced beef. There's also olive in there. That was phenomenal. You know, it's flaky. I can tell you about it. It's good. This, you don't need anything but this and a beer. All right, so I'm going to open it up for you guys. Oh, wow. That's beautiful. I think it's going to be a little sweet. It's like the ultimate sweet empanada. It actually gives me some like almost like ham and cheese vibes, but very little cheese on here. It's way more plum.”
- 2Parrillada52:09
“So this is what I always order when I come here with my kids. I eat the organs, they eat the meat. Okay. So, ¿qué tenemos acá? Bueno, acá tenemos chinchulines. Estas son las mollejas, eh, tenemos el chorizo. Sí, eh, morcilla. Morcilla. Tira asado y vacío. Okay. So this is like the ribs, the short rib and this vacío, it's a cut from the meat. This is the glands. My mom, mi madre, le encanta eso. And then this is intestines. If you don't like intestines, I personally like it a lot. I prefer tira asado. You prefer tira asado? Okay. Yeah, so I get I'm like the I'm the butler for my kids, so I eat all the scraps. It's bueno también que la carne se acompañe con el chimichurri. With the chimichurri. Okay. Eso es muy argentino, ¿no? So the Argentines, they love adding chimichurri, which is parsley, olive oil, garlic. So how do you eat this? Well, you get a little bit of this. A little intestine. A little bit of glands. I cut the morcilla in half. I usually split this with my dad or my brother because blood sausage. Look at that. It's a mix of rice. So guys, I grabbed three things that most Americans probably won't really want to eat, but, you know what, try it out, guys. You know, the intestines. This one's uh, particular taste to it. It's a little juicy. Definitely a different experience here. I love it. It's like crispy, smoky and fatty. And this is the gland. This is literally this piece. It is so good. It's just pure fat. Yeah, that looks good, huh? It's my one of my top, bro. One of my top. It's a butter fat ball. Oh my god. This is for mom. This is my mom. My mama. Mami, te quiero. It's so good. The morcilla, blood sausage. I do try to limit this. I like it so much. I would eat like two of these, but. Oh, it is the way they put it together. It's such a flavor in um, I don't know, it's made like a little earthy, little bloody. This is the morcilla and then they say to put it with the chimichurri. I usually try to get some of that. Just get some of this on top. Right there. That's good. Drop it like that. Tastes great. Definitely adds a different level of of flavor. Chimichurri. You know, this is not a typical thing here in America. This is definitely Argentine. This is chorizo. Spicy sausage. If you have kids, they'll definitely love this. And then over here, you have the ribs. So the ribs. Start to cut a little piece off. Over here. And then vacío. Yeah, right there. Nice juicy piece of meat. This is the best. Just so smoky and meaty. Juicy. I personally like medium rare. Little bloody. But the ribs. This is the best. So short rib. So you have a this one's definitely fat. It's like pure fat. You get some of this one. So you can see it's like a mix of fat and meat. You literally have both layers right here. Way better. It's so soft. It's like a meat pillow. Best thing to do at the end. Grab the rib. Eat the bone right there. Take it off. Oh my god. The fat. It's like burst out. It's so mommy. And this time with a little bit of chimichurri because we're doing the Argentine way. This is under $30. Incredible deal. I mean, this is for two people, by the way. Pair with some malbec and you're good to go. I love Coral Gables. We the best.”
