LOCAL Houston | The City Guide JUNE 2016 - Page 16

DINE WRITE FROM SOUTH AMERICA TO HOUSTON Meat Platter YEARS AGO, WHILE PRODUCING COMMERCIALS FOR A GROCERY STORE CHAIN, I HAD THE CHANCE TO WORK WITH A SPOKESWOMAN FROM ARGENTINA. SHE WAS A PRO’S PRO, BUT WHAT MADE HER SPECIAL WAS THAT EVERYONE SHE MET WAS IMMEDIATELY A FRIEND. SHE CLAIMED IT WAS JUST NORMAL FOR PEOPLE FROM ARGENTINA. I was reminded of this upon visiting Patagonia Grill. Chef and co-owner SEBASTIAN ABRAHAM is much the same way. This inviting, engaging nature, along with simply scrumptious fare, is why Patagonia has enjoyed a very successful first 15 months. For starters, you will find the lightest, flakiest, most delectable empanadas you’ve ever let pass your lips. They’re perfect all by themselves, but you’ll want to spread a little of Patagonia’s Chimichurri sauce on them. “Argentinean cuisine for an American table,” Sebastian says about bringing recipes from his home, the Patagonia region. But 90% of the food comes from local farms and ranches, as he and his business partner, Danny, believe in supporting their Texas neighbors. Grilled Provoleta arrived next. This is dry-aged provolone cheese, with tomatoes and prosciutto. There is a nice little crust around the edge and you have to actually cut it with a knife, but it’s chewy and full of flavor. When you try the Neuquen Grilled Trout, fresh from the Patagonia 16 L O C A L | june 16