Tapiz Food and Wine

Food & Wine
Restaurant Terruño

Fincas Patagónicas has also developed a unique place: "Club Tapiz", where guests stay in a small seven room hotel surrounded by vineyards in Luján de Cuyo, one of the best denominations for Malbec in Argentina. The Club also has one of the best restaurants in Mendoza, "Terruño" where the famous chef Max Casa prepares regional and international dishes to pair great wine with great food in a unique atmosphere.

A basic principle of food and wine pairing is to match wines with regional dishes, as the local flavors tend to have a natural affinity. This is never more true than when enjoying Argentine Malbec with the national dish, Asado.

Argentina is known for high quality beef, which is served at almost every meal. The quintessential meal is asado: beef cooked slowly over a parrilla, or grill, and served with a spicy condiment, chimichurri.

Use the following recipes to enjoy this local favorite in your home!

Telephone: 0261-496 3433
Email: clubtapiz@tapiz.com.ar

Asado Rub for Grilled Beef
This spicy rub is especially good on flank steak or London Broil

1 Tbsp. coriander seeds	1 Tbsp. red pepper flakes
1 Tbsp. cumin seeds	2 tsp. chili powder
3 Tbsp. fennel seeds	1 tsp. garlic powder
2 Tbsp. mustard seeds	1 tsp. onion powder
1 Tbsp. black peppercorns	1 Tbsp. dried oregano
1 Tbsp. white peppercorns	1 Tbsp. brown sugar

Place all the seeds in a dry medium size pan and place over medium-high heat just until they begin to brown, about 1 minute. Immediately put seeds in a bowl to cool. Pour seeds and peppercorns into a spice grinder or blender and grind into a fine powder. Put the remaining ingredients in a bowl and combine with the ground mixture. Makes about 1 cup. Rub may be used to flavor beef, pork, chicken of fish (add 3 Tbsp minced lemon peel for fish), and will last for several months stored inside a jar in your spice rack

To prepare Asado:
Coat beef on all sides and let stand for at least 15 minutes, longer for more flavor. Heat a grill or grill pan to medium high. Place the steak on the grill; cook until well-browned, about eight minutes. Turn and cook until medium rare, about eight minutes more. Remove steak from heat; set aside for about six to eight minutes before cutting to allow the juices to collect.

Serve the Asado with the Chimichurri Sauce (click here for recipe) on the side.