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Suckling pig in Buenos Aires

Yaqo Homo Jul 19, 2007 08:29 PM

One of my goals while I'm here in Buenos Aires over the next week is to taste a superlative version of "lechón." Which restaurant serves, hands down, the best suckling pig in the city?

  1. Casa SaltShaker Jul 25, 2007 03:52 AM

    You'll find decent ones here, but honestly, beef is the specialty here. I've had good lechon, but nothing that I'd call "superlative", and nothing worth writing home about - I wish I'd found a really great one. If you want one pretty traditional local style that's quite good, go to El Trapiche, at the corner of Paraguay and Humboldt - it's actually a "cochinillo", a little older than a lechon, but it's probably my favorite - take some friends, they serve a huge portion!

    3 Replies
    1. re: Casa SaltShaker
      Yaqo Homo Jul 25, 2007 08:18 AM

      Hi Casa SaltShaker! I didn't know you were on this website. I've read your restaurant reviews (from your blog) religiously during my stay. Very good stuff. I might send you an email or two about my experiences.

      El Trapiche sounds great... btw, we were wondering what the word "Trapiche" actually refers to, since it shares its name with the ubiquitous Argentine wine label.

      1. re: Yaqo Homo
        a
        AF78 Jul 25, 2007 02:42 PM

        Hi. I don't know how far you are willing to travel to eat some good lechon. But let me share this place I've discovered recently called "Las Talas del Entrerriano." Av. Márquez 1391 - J.L.Suarez - Tel: 4729-8527. This place is located in the zona norte, about 30 minutes from capital, (about 30 pesos taking a taxi). It specializes in lechon and asado a la estaca. Don't expect fancy decor or ambiance, just great food and great service. You know you've got to the right place when there's a long line of family waiting eagerly to get a seat while eyeballing 20 to 30 suckling pigs roasting around a huge fire pit. We had asado, lechon, and molleja, and all were excellent! Huge portions. Total damage for 3 people was 90 pesos including tip.

        1. re: Yaqo Homo
          Casa SaltShaker Jul 28, 2007 05:34 AM

          A trapiche is a type of emerald, though I don't know if that's where the names come from. The restaurant and the winery have nothing to do with each other as best I know - you'll see other things with the same name here and there.

      2. Casa SaltShaker Sep 14, 2009 06:14 AM

        Although this topic is way in the past, it may still be of interest, and we recently came across a place that specializes in and prepares great cochinillo, Primer Corte on Venezuela:

        http://www.saltshaker.net/20090831/th...

        2 Replies
        1. re: Casa SaltShaker
          w
          wanderlust21 Dec 10, 2009 04:21 PM

          Casa, Thanks for the Primer Corte recommendation. I was there last month for lunch and was a little concerned that the place was empty (but I guess not everyone likes to eat a whole pig for lunch!). The cochinillo was delicious -- crispy skin, tender juicy meat all carved up table side. One whole pig with a salad and a side feed five people. My only adjustment was salt to season the meat (which seems to be the case all around town).

          I wasn't able to attach photo, but here are some shots on flickr:

          http://farm3.static.flickr.com/2693/4149340218_e7b58a7083.jpg
          http://farm3.static.flickr.com/2485/4...

           
           
          1. re: wanderlust21
            r
            RicRios Dec 19, 2009 01:54 PM

            "My only adjustment was salt to season the meat (which seems to be the case all around town)."

            Very good point!
            Porteños seem to be hyoer-scared of all the pseudo-medical BS:
            Everything everywhere is cooked with absolutely no salt.

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