Arriving in the dusty, hot town of Mendoza in the middle of
the afternoon we checked-into the slightly down-at-heel Hotel Urbano Suites and
proceeded to explore the city center. We
walked a short distance to Anna Bistro, a contemporary restaurant with a warm,
inviting bar and grassy garden with flower bushes. The menu has a range of dishes that reflected
the Italian influence on Argentine food, but also included stir-fry dishes or
“woks” as they were called. We chose a couple of appetizers of chicken
bruschetta (a new discovery in so far as I understood what constituted a
bruschetta topping) and fettuccini pesto.
The bruschetta was an odd flavor as it was more cheese and chunks of
chicken than basil, garlic and tomato.
The fettuccini pesto was creamier and with less garlic than I am
accustomed too. The pasta was superb,
however, thanks to the perfect al dente
qualities and general freshness of the noodles. This was perfect with a glass
of local ros
é
.
é
.
We quickly migrated down the street. We came across a
Carrefour store and keen to find out more about how locals shop, we checked it
out. We were struck by the very large meat section and by the different cuts of
beef of course. We later went to find a small wine bar and tasting room called
Vines Mendoza. This was a nice introduction to local wines. We especially liked
the torrentes and bonarda varietals produced in the region. Both are French varietals, like malbec, that thrive
in Argentina. Notes of honey in the torrontes and chocolate and berry flavors
in the bonarda stood out. The malbecs we learned were frequently blended with
cabernet franc, even when the only thing indicated on the label may be malbec.
Bonarda, I was surprised to learn, is the second most produced grape in Mendoza.
Vines of Mendoza also runs the
very relaxing outdoor wine bar and adjoining store by the same name in the
nearby Park Hyatt. Both are featured in this weekend’s New York Times travel
section.
We walked a short distance to find the central market, a
cornucopia of cheese, ham, fish, meat, some vegetables and a lively food court.
Planning on returning later we keep walking east to arrive at the local reptile
museum. As described in the guidebooks it’s a veritable freak show. Imagine a
long tent with two dozen or more snakes in glass tanks. The assortment of large
boa constrictors and pythons turned out to be quite amazing. As S (who is
terrified of snakes) said, it may have been the best $5 we’ve spent today.
However, that was quickly challenged later at dinner when after returning to
the market, I finally tried a choripan.
Often called a “choree,” I order the chorizo and bread sandwich along
with a large bottle of Andes pilsner beer.
The spicy sausage had been flattened outside of the typical
casing and crisped up nicely on the flat griddle. It was served with mustard and ketchup on
crusty bread. We went to find a corner restaurant with outdoor seating and
ordered a bottle of malbec to share to cap off the night.
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