Located in Rincón, Parrilleria Vacas Gauchas (formerly Vacas Gordas) is an intimate and modern Argentinian restaurant owned and run by Chef Steven Zurkowsky Caro, an alumni of the Culinary Institute of America. The menu features a nice selection of steaks (classic cuts and specialty cuts), as well as items such as pork medallions, lamb chops, duck breasts, seafood, and pastas. They also offer a variety of daily specials that are sure to please even the most discerning palate.
Before starting our meal, we ordered a bottle of La Chamiza Polo Amateur Malbec 2012. It was a smooth and pleasurable Argentinian wine which packed a nice kick and proved to be the perfect complement for the meal to follow.
As our starter, we decided to order one of their off menu appetizers: the Portobello Mushroom stuffed with Goat Cheese, Chorizo and Spinach. The dish had an amazing combination of mouthwatering flavors. I had to hold myself back from ordering another serving. A definite must have when visiting Parilleria Vacas Gauchas.
For my main course, I ordered the 8oz Filet Mignon with a side of the vegetable of the day, which turned out to be asparagus. The Filet Mignon was perfectly cooked (medium-rare) and topped with a succulent wine based sauce. The asparagus was crispy and delicious.
Fernando ordered the 12 oz New York Sirloin with a side of mamposteao rice. The slightly charred and crisp surface gave way to the juicy and tender meat on the inside. The mamposteao rice was moist and flavorful. Definitely one of the best I have had in the West coast.
For our dessert, we decided to go with another off menu special: the Chocolate, Hazelnut and Almond Pie with Vanilla ice cream. This dessert was amazing! Every scrumptious bite left you wanting more. Another must have when visiting Parilleria Vacas Gauchas.
At Parilleria Vacas Gauchas you can expect exceptional food and good service. The ingredients are fresh, the portions are plentiful, and the food is moderately priced. It is truly one of the best dining experiences I have had in Rincón. Insiders tip: Since the restaurant is small, make sure to make a reservation prior to your visit to guarantee a table.