Could the best American BBQ be in Buenos Aires?
The smoked meat hit my taste buds, I dropped my utensils, sat back in my chair and smiled. This progression of events occurred several times last week at El Tejano (The Texan) in Palermo . An East-Texan expat who landed in Buenos Aires seven years ago, El Tejano is introducing Buenos Aires to BBQ in a way I’ve never seen in the United States.
I’m no Anthony Bourdain, but I am a BBQ foodie. I’ve eaten brisket and ribs in New York, Connecticut, Maryland, Virginia, North Carolina, South Carolina, Texas and Florida. You could say I like it.
Buenos Aires boasts of its world-renowned steaks . Steak grilled on the parrilla (large, brick grill) is a staple here. Meat is never cooked on anything but a grill.
Smoked meat is an untold story in Buenos Aires, largely because it doesn’t exist. No restaurant in the entire city uses a smoker to cook its meat. Tejano built his own smoker. Thus, when I heard about his private dinners, I quickly contacted him. My expectations were high. El Tejano guaranteed the dinner would be all-you-can-eat. Given that my group of five hadn’t seen BBQ all year, barely ate all day and didn’t stop talking about our dinner for the week before, I doubted if we would actually have as much as we wanted.
Puerta Cerrada in Buenos Aires
We arrived at a beautiful, private dining room in Palermo Soho. Puerta Cerrada – closed door – dinners are a tradition in Argentina. Although often held in someone’s home, El Tejano serves his clients in the Anuva Wines  tasting room.
We started off with homemade guacamole, hot sauce and corn chips – all three tough finds here – to appease our hunger. Shortly after, Tejano brought out a black-jalapeño cornbread with dill and pickles. Sweet cornbread with a small, spicy kick. Once the freshly-made coleslaw and sweet tea came to our table, I knew the meat had to be next. Expectations peaked, glands salivated and five friends waited in anticipation for a taste of home.
When Tejano walked the brisket to our table on a huge cutting board, my face froze in half-smile, half-jaw-on-the-floor. It was huge. He cut through the black outside and unveiled a perfect, pink-ringed brisket. Slow, wispy smoke billowed out. It was so tender, when Tejano cut it, the slices crumpled into little pieces. Paired with a sweet, hint-of-cinnamon BBQ sauce, the 8-hour-smoked brisket had excellent texture, flavor and color. My first servings quickly turned into seconds and thirds. It was only the beginning.
If I had any regrets, it was sprinting too soon into this marathon. I thought when we finished with the brisket, Tejano had run out. But I was happily wrong, as our empty cutting board was exchanged for a new one with another slab of brisket. This time we only got through half of it.
After my third serving of mouth-watering, smoked brisket and second of coleslaw, Tejano served us the pork ribs. Juicy, soft and flavorful come to mind. Although the BBQ sauce paired well with the brisket, the pork ribs stood better on their own. To aide our meat binge, Tejano gave our table a corn-bean-jalapeño salad that helped compliment the BBQ.
To put an exclamation point on our dinner, a creative, third meat – Matambre – finished the meal. Stuffed with green apples, cinnamon and onions, the Matambre was also “injected,” with Coca-Cola to break down the fat deposits and offer the cut a sweet, meaty taste. Matambre – which basically means “kill hunger” – is a fairly typical meat cut (similar to flank steak) in Argentina, and that’s exactly why Tejano uses it. With some creative design and additions, Tejano presents Argentine meat in a whole new light.
A wonderful glass of Malbec completed the marathon to BBQ heaven. Through the food, we really learned about a veteran expat…
The Man Behind the Meat
While serving endless portions of BBQ, Tejano, or Larry, detailed how he smoked the meat, made the cornbread and decided what to pair the BBQ with. This wasn’t just a waiter telling us the specials at a restaurant. It was a man explaining his passion. His electric smile glows while he describes smoking the meat and all the details involved. We had no idea what a black jalapeño was until he educated us on the pepper’s varieties and why he experimented with this one on his cornbread. We learned that growing up in Austin, Tex., BBQ wasn’t something he learned about, it was inherited, passed down through his family.
Larry also provided snippets of his life here in Buenos Aires. He moved here seven years ago after literally flipping a coin. One side meant a move to Chile, the other to Argentina. It landed on Argentina. Larry began serving private dinners earlier last year, and is hoping to do much more. He sells his own homemade hot sauce and wants to to have it manufactured in Argentina soon. The idea of a BBQ food truck in Los Bosques—the parks in Palermo—also interests him. Larry grows his own peppers in a green house in Buenos Aires. When he talks about his plans, clear ideas percolate in Larry’s mind at all times. His conviction, energy and enthusiasm make his customers his biggest supporters.
It’s his story that puts his BBQ over any other I’ve ever eaten. The food on its own will keep me coming back, but such a unique expat tale  will interest any visitor to Buenos Aires.
The personal attention and stories, accompanied by an exceptional dinner of such an iconic, American food genre, make El Tejano stand out among food innovators in Buenos Aires. We left the dinner hungry on only one question: what will he do next?
To reserve a dinner with El Tejano
Website: www.eltejanoba.com.ar/events 
e-Mail: firstname.lastname@example.org 
Note: As with all “closed door” restaurants, El Tejano will send the exact dinner location upon booking.