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Nola
Cajun cuisine. Soul food. Gorriti 4389, Palermo, CABA.
Phone11 5760-6652
ScheduleWednesday to Monday, from 12.30 to 24 hours.
Instagram@nolabuenosaires
Price of the average covered $ 3,500 (without drink and with service included).
Liza Puglia was born in New Orleans, Louisiana, United States. The temple of soul food and Cajun food. A land that expresses a forceful and comfortable recipe book, synthesis of local raw material anchored to the meals of the Amerindians, the old English, French and Spanish settlers and African slaves. A tasty and cheerful high-impact culinary melting pot, with a lot of history.
Liza, a passionate traveler, met an Argentine, Francisco Terren, during one of her trips. Love was born and they decided to live together in Buenos Aires. The year was 2011. Francisco was a sommelier. Liza cooked well. Buenos Aires did not have a Cajun proposal. Liza was noted for her pop ups. They were successful.
Finally they managed to put together a small redoubt behind closed doors very appreciated by the explorers of the Buenos Aires taste. In 2014 there was another breakthrough. They decided to open a restaurant on the street that would offer, once and for all, the recipes of the soul of Louisiana and New Orleans.
What is Nola like?
The table served at Nola.
They were located in an area of Palermo quite far (at that time) from the heart of the gastronomic movement of the neighborhood. They had a very good intuition. Today that sector of the district is populated by bars, cafes and small restaurants.
They were pioneers and pragmatists. They set a pearl that thanks to its frank, caloric and tasty dishes enchanted the public from the first moment.
The place, small and essential, has a kitchen in sight and few tables. A large whiteboard presents the options of fried chicken, plates and snacks, sandwiches, desserts, beers, cocktails and wines.
What to eat in Nola
Nola's fried thigh leg.
The fried sweetbreads (sweet tribute dedicated to Argentina) are cut into cubes. The batter is deliciously crispy. The heart melts in the mouth. They arrive at the table with aioli sauce, very refreshing red onion pickles, green leaves and black sesame.
The fried thigh leg is succulent. Its flesh is moist and tasty. The batter is irresistible. It comes combined with a fluffy waffle, butter and honey.
Gumbo, a traditional stew served in Nola.
I could not miss the gumbo. The typical stew of Cajun cuisine (in an interpretation without seafood) where chicken, chorizo, tomato, onion, garlic, paprika, spices and aromatic herbs are successfully combined. It is accompanied by white rice, absolutely necessary to rescue all the sauce.
Another unmissable recipe: cornbread. The corn bread pudding of the southern United States. Tall, fluffy and thick, tender, "sweet" and salty at the same time, delicate and comfortable. It can be eaten alone (it comes out with slices of cucumber pickles) or next to the chosen dishes.
Nola's fried gizzard.
Accompany meals with the typical Sweet Tea (iced tea) served in a jar, overflowing with ice cubes and citrus slices.
See also