Don Julio ★ 4.9
Even Argentina's LA50B-#3 parrilla keeps the grill lit late. 22:30 reservations are standard; the Palermo room runs at full noise until midnight.
Try: Bife de chorizo and provoleta
History
Provoleta was invented in 1940 by Natalio Alba, a Calabrian-born Argentine cheesemaker who settled in Arroyo Algodon, Cordoba. He shaped a provolone-style cheese into thick discs that could be grilled without dripping between the bars; Alba registered the trademark in 1955. The dish became the standard Argentine asado appetiser and is now served at every parrilla in Buenos Aires.
Common allergens: Dairy
Make it at home
Ingredients
- 300g provolone or provoleta cheese, sliced 3cm thick
- 1 tablespoon dried oregano
- 1 teaspoon chili flakes
- 1 tablespoon olive oil
- Crusty bread, for serving
Method
- Sprinkle the cheese disc on both sides with oregano and chili flakes, pressing them in. Let stand 10 minutes.
- Heat a small cast-iron skillet over medium-high heat until very hot (or set it on the grill over hot embers).
- Add the olive oil and the cheese disc. Cook 3 minutes without touching, until the underside is golden.
- Flip carefully (a fish slice works). Cook the second side 2 minutes; the centre should be melting.
- Slide directly to the table in the skillet. Tear bread and dip while it is still bubbling.
Tip from the editors. Real provoleta cheese is aged enough that it grills without becoming a puddle. If you only have soft provolone, freeze it 20 minutes first.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat provoleta
Provoleta in Buenos Aires
La Cabrera ★ 4.4
Gaston Riveira's 2002 parrilla famous for the dozen side bowls (purees, salsas, salads) served with every steak. Two Cabrera locations; consistently full.
Signature: Bife de chorizo with side bowls, Provoleta, Ojo de bife
La Carniceria ★ 4.6
Pedro Pena and German Sitz's intimate Palermo parrilla. Grass-fed beef from family land, no walk-ins; charred-crust steaks and smoky bone marrow.
Signature: Costilla de chorizo, Mollejas, Grilled provoleta
El Mirasol de La Recova ★ 4.2
Recova arcade branch of the 1967 El Mirasol parrilla group, on Posadas since 1992. Classic-cut parrilla service, walking distance from Recoleta hotels.
Signature: Bife de lomo, Mollejas, Provoleta
More cities are in research. Want provoleta covered somewhere specific? Tell us where you want to eat.