Mondongo & Cauliflower
Buenos Aires canteen kitchen and bodegón Del Barco Centenera 1698, Parque Chacabuco, CABA.
Phone11 3399-5608
Hours Tuesday to Sunday, from 9 a.m. to 4 p.m.
Instagram @mondongoycoliflor
Average price per person
A man from the media,
“Cabito” Massa Alcántara, who never hid his passion for gastronomy.
That almost "adrenaline" feeling for the world of stoves brought him closer, over the years, to many chefs and gastronomic entrepreneurs.
One of them is
Quique Yafuso, chef-owner of two highly valued restaurants on the Buenos Aires taste map: Haiku and El Quinto.
A decade of a friendship fueled, among various things, by the idea of opening
a restaurant
at some point that would concretely contribute to the rescue of
the authentic values of the Italo-Hispanic cuisine of Buenos Aires.
Something they deeply believe in.
The City's traditional recipe book is too rich and precious a treasure to let it fall into oblivion.
The cultural values at stake are too great not
to defend tooth and nail the dishes of still lifes and canteens.
What to eat in Tripe & Cauliflower
Mondongo & Cauliflower fritters.
A few months ago, “Cabito” Massa Alcántara and Quique Yafuso managed to materialize an idea that they had been cradling for a long time: to open a bodegón that would rescue
the authentic values of the Italo-Hispanic cuisine of Buenos Aires.
They delegated the day-to-day of the "creature" in the trustworthy hands of chef Martín Gómez Maciel
who managed to capture the formula imagined by the two friends.
It is a subtle game that requires balance and knowledge.
Traditional recipes must be respected and taken to their maximum expression, providing contemporary, light and educated touches.
Mondongo and Cauliflower empanada.
The results show that it is possible.
The setting is what one expects of an old still life.
Everything closes.
Even the contents of the bread basket, filled with a crunchy French bread mignon with an ethereal crumb.
The vinaigrette tongue offers an exciting tenderness.
Its “pickled” carrot, onion, celery, bell pepper and parsley is a caress.
Chard fritters are tasty, moist and crunchy at the same time.
They come out with impeccable filetto sauce, strings of cheese and basil leaves.
The Mondongo and Cauliflower room.
The cauliflower duo features two versions of the same ingredient
.
The “flowers” arrive at the table in the form of crunchy pickles flavored with turmeric, breaded and fried (after previously boiling in milk).
The tripe empanada gives away an umami succulence.
The
grilled portobellos
offer a firm texture, fine julienne of candied lemon, toasted and chopped almonds and the blessing of garlic and thyme.
The
homemade ribbons
(from the right "dente") come out combined with a
very comfortable ragout of meat cut with a knife.
Mondongo and Cauliflower pasta.
Traditional closure with fresh cheese and quince sticks.
Breakfasts.
Barbecue on weekends.
Good house pickles.
look also
The still lifes that celebrity chefs choose and their favorite dishes
The Palermo tavern that became one of the busiest to eat abundant and cheap