A Superb Argentinian Restaurant

This month my eldest son celebrates his birthday. He lives in Arkansas now with his wife and family. At one time, some years ago, he went to Commonwealth High School. Played baseball for them. And football. I remember picking him up after practices (before he was a senior and had his own car. Well, his own shared-car. He and a friend bought it for $500. $250 each. I don’t remember if I contributed to that $250. Possibly, because it would have taken him a long time to save $250 back then.)

What I do remember is how hungry he would be when I picked him up. As were his sister and brothers. (It was a familiar pick-up-the-kids-after-school route: first dancing school, then PeeWee football practice, then Commonwealth’s practice.) So we stopped along the way home and bought two loaves of pan de agua at the bakery. One was to go with dinner; the other was to be devoured during the car ride home.  Interestingly, two of the children liked the crust of pan de agua; the other two liked the softer insides. It worked out well.  It was harder getting them to clean the crumbs out of the car once we got home.

Pan de Agua is ubiquitous in Puerto Rico. It is the bread served in all criollo restaurants. Either toasted with a smear of garlic butter, or fresh with a side of butter, it graces all tables that serve Puerto Rican or Caribbean food.

As a matter of fact, its use is even broader than that. One of my favorite places to eat pan de agua is at Che’s, an Argentinian restaurant in Punta las Marías, bordering Isla Verde. (Calle Coaba #35, 787-726-7202). The restaurant has been there forever (well, at least 25 years), and is a Tables Magazine Chef’s Hat Awards, Hall of Fame member. Their lemon chicken is amazingly moist and tasty; their churrasco (skirt steak) is grilled to perfection; their rice and beans is comfort-food heaven. But no matter what I order, I always start my meal with pan de agua and red salsa. Che’s salsa is unlike most others. It’s neatly chopped to a lovely consistency, seasoned wonderfully and tops a slice of pan de agua so that it tastes divine on the tongue. Most people use it on their churrasco. I do too, but usually have to order a second dish of salsa in order to do so; that’s how much salsa I use for the bread.

So if you’re going to Puerto Rico, enjoy the warm weather, beautiful beaches, wonderful hotels and pan de agua and salsa, churrasco,  and Che’s. And make somebody happy; make reservations for dinner.

Filed Under: Between BitesFeatured


RSSComments (0)

Trackback URL

Leave a Reply

    • Cranberry Sauce…Finally! November 26, 2015
      Originally posted on Hot, Cheap & Easy: I have never posted a cranberry sauce recipe before because frankly every time I tried I ended up with a lip-puckering nasty gloopy mess and we’ve just used lingonberry jam from IKEA instead. A happy surprise for the table So this year, I did not even tell my…
    • Sweet-Tart Homemade Lemonade (made entirely by the kids) August 21, 2015
      My son and niece (8 and 11 respectively) had made some sugar syrup* for me last week – they are pretty good with the stove these days and eager to see how things are done. I actually used most of it for adult beverages (mango-chile mojitos and passionfruit mojitos), but in return for their help, […]
    • Mango Mojitos With Ancho Chili Salt August 15, 2015
      It was another summer Friday in the neighborhood and that called for another festive cocktail. Riding high on the success of last session’s passionfruit mojitos, I decided to make mango mojitos. The drink itself followed much the same construction, but the mango was decidedly sweeter than the passionfruit, so I decided that it needed a […]
    • Savory Spicy Slow Cooker Moroccan Chicken August 3, 2015
      It is too hot for cooking, but the family’s gotta eat, so cook I must. So I have employed the slow cooker; it makes for tasty and tender meals and doesn’t heat up the kitchen. Here is my interpretation of Moroccan Chicken; it was a big success with everyone in the house (the spiciness is […]