Dear readers and fellow bloggers:
Good morning. When we were waking up in the early morning during these impossibly long months of cruel cloistering to carry out of writing endeavors, there was a little consolation. Sometimes we could count that we could enjoy the little pleasure of dipping a freshly made croissant into a perfectly prepared capuccino. Just like this little video clip shows. Watch it.
Perhaps you might be asking yourselves, where on Earth did this guy got those delicacies, eh?
We got these and many other ones in one of the best bakeries of Miami, the Bariloche Bakery.
Located in the newly gentrified area of West Brickell, it is of the quarter’s great success stories. This area, previously known as Pequeña Habana, has received the influx of thousands of Central and South Americans in the past few years, besides countless families escaping the Brickell area’s overcrowding (imagine the population density and cement exuberance of Manhattan without its wide boulevards) As a result, there has been a marked improvement of the variety and quality of foodie offerings. Let’s go right in to see, hear and smell some uniquely nice sensations.
Once we step inside, your senses are magically transported to one of the great family-owned bakeries that we have blissfully enjoyed in the River Plate region, largely started by the hardy European immigration from Italy and Spain in the beginning of the 20th century. Even though, Valeria and Juan, the owners are originally from Mar del Plata, Argentina, they chose to name it Bariloche Bakery instead, in honor of the great tourist resort town in the Patagonia.
Your tired and suffering body is literally assaulted by the rich aroma of freshly brewed coffee from an Italian machine. The lovely Ms. Luismara, a sexy immigrant from Cuba, makes the right capuccino, like a born barista. Complimenti!
When your order is ready, Ms. Silvina, a native Marplatense, will promptly bag it with a big smile (hidden for now)
You will see a large selection of baked empanadas, filled turnovers of many flavors; here are the ham and cheese.
There are many varieties of delicious desserts, including various masas finas and delicious cakes. Here you can see the one with chocolate and dulce de leche we feasted on in our son’s birthday.
You can also find the typical products form Argentina and Uruguay, including the Yerba Mate.
They have daily specials, which are freshly prepared dishes at popular prices. In this picture of years past, Ms. Lily and Ms. Alba, their great cook, show us an order of tagliarini with meatballs and veggies.
In the following picture we can see Ms. Anabela, their gifted pastry chef, who has only one defect: she is a fan of the River Plate club of Argentina, the infamous gallinas derided by the bosteros. She makes the finest torta de ricotta.
One of the greatest human assets is Mr. Carlitos, a Honduran immigrant, who excels in the discrete attention to all the details of efficient service to his clients. Here he is presenting a delicious pizza pie a few years ago. Grande che!
There are only a few places in South Florida that can prepare the famous sandwiches de miga, which are the noble adaptation of the tramezzzini brought by Italian immigrants to the River Plate in the beginning of the 20th century. In the following picture, Carlitos slightly lifted the tray’s covering to show the freshly prepared Primavera variety.
In the next pic you see Seor Wilson Araujo, our dear friend and photographer, enjoying a toasted one. Bom apetite!
Amongst their creations, their rendering of the pasqualina, a Genovese spinach pie, stands out. Our dearest grandmother Yolanda prepared the very best version to us and we treasure that memory in our taste buds. This is one of the closest approximations to it and we have punctually ordered it for our recent birthdays. Buon appetito!
Ms. Alba also prepares her version of the classical tortilla de papas, huevos y cebollas, which she keeps juicy inside.
Finally we would like to show their latest accomplishment: a perfectly delicious matambre. The word comes form the association of the Castilian words “mata” (kill) and “hambre” (hunger) It is a special cut of the cow’s belly, i.e. the thin slice of meat adhered to the skin and the rib cage. In the early 1800s, when the River Plate started to provide Europe with fresh meat, it was a leftover from the slaughtering process that the “gauchos” summarily put over some burning charcoal to eat. In our times this special cut is filled with veggies and eggs before rolling it up for boiling. After a few hours of boiling or grilling, it turns out to be an extremely tender piece of meat. Did you try it already?
Bring a pound of sliced matambre home to prepare a healthy and tasty sandwich matched with a very cold beer.
For all the above reasons, we believe that you should get out of the beaten touristy track and give these nice folks a visit next time you are in Miami. You will not be disappointed. Scout’s word.
1198 SW 17th Avenue
Miami, Florida 33135
Tel: (305) 642-3399
Stay distant. Stay safe. Stay beautiful.
What do you think? Please tell us.
Don’t leave me alone.