Tuesday February 1-
Here’s our group at Spanish school in the morning. Everyone is chipper.
The classroom assignments.
Today I was moderately functional in the morning, and then la fiebre wiped me out mid-day. I missed the group meeting and, apparently, a very funny story crafted by Kina, Lani, and Jalen in which I play some sort of demonic role. I hope to hear it tomorrow.
By 5pm I recovered and was ready for dinner. I’m avoiding caffeine, dairy, and fried foods in my attempt to get well soon. I’m also slowing giving up on my 10 years of vegetarianism as I learn more about the benefits of pasture-raised meats. These factors all conspired in the direction of: El Boliche de Alberto.
El Boliche (for short) is an Argentine steak restaurant that I’ve twice visited but never enjoyed as a flesh-eating customer. The first time was my inaugural backpacking trip around South America with friends Matt and Patrick, and the second time was the Unschol Adventures Argentina trip (where my brother Cooper and fellow students dined). Now it was my turn.
At El Boliche, everything is made out of leather. Ingmar, Julie, and I each ordered the “Bistec de Lomo” after discovering that it was the filet mignon cut. Price: 65 pesos, or roughly $15.
Here our meat sizzled on the Argentine parilla.
We enjoyed an epic view of Lago Nahuel Huapi while waiting.
The meat arrived (plus a stack of fries) and we were pumped.
The first bite was epic creamy delicousness.
As was the last.
I left no survivors.
I would like to dedicate this post to everyone who ever gave me crap for not eating a steak while I was a vegetarian, most notably:
– Bryan, Russ, and Steven Elrod
– Mehar Sethi
– Patrick House
– Matt Davis
– Donny Watrous
– Cooper Westerkamp (probably)
On a final note, Julie’s jacket looks a lot like the Via Bariloche bus fleet.
The steak looked like it was cooked to perfection. Welcome to the dark side.
Eat more steak. Get. Better. Soon.
Looking forward to your upcoming Blake’s All Steak Zone Diet book.
This is truly a blessed day, our prodigal vegetarian has come home. Next time you visit us in the land of much oil, we shall slaughter my best goat, rub it with the finest spices, and roast it slowly over flame. We shall then partake in the ritual of “ba’r’beecue” and feast upon goat meat until our faces glisten.
Ummm I totally just drooled on my keyboard and it’s your fault.
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Man, they can really make tempeh look like anything now.