La Cabrera

Buenos Aires, Argentina

An upscale Palermo Soho parrilla known for its over-the-top presentation. Each main course arrives with a wooden board of small side dishes: roasted garlic, caramelized onions, peppers, and more. But the achuras course at the start is what sets the meal up. Their morcilla comes split and grilled face-down on the plancha, giving extra char to the filling itself. It arrives on a cast-iron plate still sizzling. The restaurant spills across two buildings on Thames street and runs late into the night.

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Sausages served here

Morcilla Argentina

Buenos Aires & the Pampas

Morcilla is the opening act of every Argentine asado. The asador places these blood sausages on the grill first because they cook the fastest, buying time while beef ribs and flanks take their slow turn over the coals. The criolla version, dominant in Buenos Aires and the Pampas, packs pig's blood with chopped onion, cumin, and oregano inside a natural casing. Grilled until the skin blisters and cracks, each bite gives way to a soft, iron-rich interior. Argentines eat morcilla hot, often tucked into bread as a morcipan, while standing around the parrilla with a glass of Malbec.

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