Gaucho Grill’s parrillada platter. Photos by Brian Addison.
Gaucho Grill is unapologetically Argentinian: a menu full of meats that showcase the country’s influence on Latin cuisine while also highlighting the Mediterranean influences largely made through its Italian population.
The downtown eatery doesn’t shy away from downright homey dishes—the mollejas, beautifully grilled sweetbreads, or the morcilla (Argentinian blood sausage) can make even the most skeptical of eaters explore new types of meat are they new to such things—or deliciously concocted but safe fare in the form of salads and pastas.
Pasta is a deeply connected part of the Argentinian culture, having been influenced by the influx of Napolitano and Genoan immigrants from Italy to the Las Pampas and central region of the South American country. Gaucho doesn’t shy away from the influence of Italian cuisine on Argentina’s own: their housemade ñoquis (gnocchi) a la bolognesa is both hearty and satisfying (though doesn’t quite hit the perfection of Michael’s or La Parolaccia’s potato dumplings) and their all-Angus meatballs are a nice accompaniment to their fetuchines (fetuchini).
Unquestionably, however, the stars of Gaucho are the meats—whether you’re mowing through them as an appetizer or taking on their cuts as the main dish of your meal.
In addition to the aforementioned appetizers of mollejas and morcilla, their chorizo Argentino is some of the best sausage in town while their matambre con rusa—yet another Italian-inspired dish where cold cuts are rolled with vegetables, herbs, and an egg-and-potato center—is the only matambre I have yet to find in Long Beach. And their empanadas? Some of the best in the southern region of Long Beach, particularly the beef empanada which has a hint of hard-boiled egg in it.
The beef empanada.
An Argentinian condiment staple is chimichurri, a non-spicy blend of herbs, garlic, olive oil, and white vinegar—and Gaucho does not shy away from using it to enhance their meat entrees (or offer you a small cupful to dip your bread or whatever you like throughout your meal). Though the pork chop is a delectable complement to the chimichurri, nothing makes the condiment stand out more than the skirt steak. Chef recommends medium (while I personally recommend medium rare) and what comes out is a 10oz. slab of beef that is beautifully grilled and drizzled with the green concoction to make for a truly beautiful entree.
For those unable to commit themselves to just one meat, fear not and just go for the massive parrillada platter. The assortment of meats include asado de tira (beef ribs), the aforementioned skirt steak, chorizo Argentino, quarter grilled chicken, mollejas, and chicken and veggie skewers.
Of course, an Argentinian menu wouldn’t be complete without tapping into the country’s love for pastries and sweets, particularly dulce de leche, a caramel-like paste that is used throughout the country for desserts. Gaucho offers up one of its staples: panqueques. These crepe-like “pancakes,” with a hint of caramelized sugar on its side to create a crispy texture in contrast to the filling, is folded with dulce de leche. In other words: an absolute must.
Gaucho Grill is located at 200 Pine Avenue.
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