Feliz Navidad!

Villa Gesell Travel Blog

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My Christmas breakfast. Pancake, dulce de leche, ice cream, whip cream, bananas, almonds.

Feliz Navidad, everyone!

Pretty uneventful day today, as I was wiped out from a big day yesterday.

For my Christmas breakfast - or in this case early afternoon lunch - I walked down to a nearby cafe and indulged in a panqueque con dulce de leche, crema, helado, banana, and almonds.  And 2 coffees.  And an orange juice.  Tasty. 

I sat at my sidewalk cafe location for probably two hours, just people watching and relaxing.  I overheard the first (and I think only) other English conversation a few tables away.  An older couple.  Other than that, I didn´t run into a single gringo during my 4 day stay in this town. 

And people even asked me - You are from California? Wow, what the hell are you doing HERE in Villa Gesell?

I guess this is not a hot spot for American tourism.

I don´t know why, but there was a big police presence in Villa Gesell.
  Maybe that is why I like it so much.

And in fact, I like it so much that I made another change to my itinerary.  I will stay here in Villa Gesell another day.  I decided there was no real reason for me to get back to Buenos Aires on Friday.  There were enough buses that even a Saturday morning bus would give me cushion to get back in time for my Sunday morning flight to Rio.  So I walked up to the bus station midday to change my ticket.  And I mentioned to Antonio (the owner of the hospedaje I am staying at) that I would like to stay another night.  He said no problema.

Antonio, by the way, is a very friendly guy.  This afternoon, when I was discussing the extra night, I also mentioned how much fun the asador was.

Many of you have sent me emails saying where are the pictures of the girls. So this one´s for you...
  With that, he gave me a quick tour of his backyard and barbecue set up.  There are apparently 3 different types of barecuing in Argentina. 

First, is the barbacoa - what Americans would consider barbecue.  Grilling on a grill set over a flame.  In Antonio´s case, he has a sort of built-in brick barbecue grill.  Looks like an American built-in barbecue, but his is made of brick. Cool.

Second, is the parilla - this is another brick structure, but the fire is maintained in one compartment with a hole in the side which shoots the hot air over to a second cooking compartment.  This second compartment has a grill that moves up and down, depending on how quickly you want to cook your food.  Both compartments are open faced to the cook for easy access - I mean it is not some sort of oven or anything.

Post christmas view of streets of Villa Gesell
  This is the type of grill Ricardo had at the asador too.  Though I seem to recall at some point he moved some of the coals from the first compartment to the second compartment.  I dont know.  If you really want to know about this, go to wikipedia and check it out.

The third is the old school asador - my understanding from Antonio is that this is a steel rod (in a cross-shape) that you put in the ground and build a fire around.  Then you either hang meats from it, or you stick a whole animal on it, in a sort of crucification position.

Antonio had these three types of cooking equipment all set up (or really built-in, I should say) in his yard.  He apparently had a big asador last night too - while I was off with my group.  I took a few pictures of the set up, but you barbecuers should check out the web for the real details.

Antonio showing me his asador equipment. I think the correct term for this is parilla.
  I could be wrong in my descriptions above.  Needless to say, Antonio, Ricardo, and I am sure most other Argentinians take their barbecuing seriously.  (And they´d stick me on the asador for referring to this as barbecuing - it is much more than that!)

Anyway, later that afternoon, I dropped by the beach restaurant where Diego and Mario work.  I said hi, and they suggested I drop by their other restaurant tonight for dinner.  So that is what I did.

Yes, by the way, I also took my daily stroll along the beach and along the Avenida 3.  The crowds were out today, that is for sure.  Both beach and street were packed.  The high season is just about here.  Starts right after Christmas, and escalates after New Years - going through February.

And this is a traditional asador, where you hang a carcass and cook it.
  Might have to come back some day for it.

Dinner at Corcuman that night wasn´t great, actually.  I had the same exact dish I had at El Estribo a few nights ago - a steak with pure of pumpkin.  Steak was not good - a bad cut and poorly cooked.  Bummer.  I didnt have the heart to tell my friends Diego and Mario.  (I hope they don´t read this!)  As luck would have it, I finished dinner just as Marcia was getting off work there, so she and I took a stroll along the boardwalk and then, being the gentleman I am, walked her back home - well, almost home.  She lives here temporarily (living and working here for the high season, as so many people do) with her aunt and uncle.  I guess she didnt want them to see her being walked home by a gringo.  I dont know.  Anyway, I bid her farewell at the corner.  Sweet girl. 

I didnt go out that night - to bed early, still recovering from last night!




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My Christmas breakfast.  Pancake, …
My Christmas breakfast. Pancake,…
I don´t know why, but there was a…
I don´t know why, but there was …
Many of you have sent me emails sa…
Many of you have sent me emails s…
Post christmas view of streets of …
Post christmas view of streets of…
Antonio showing me his asador equi…
Antonio showing me his asador equ…
And this is a traditional asador, …
And this is a traditional asador,…
Villa Gesell
photo by: ArlsAndTris