SCENE: Exterior, riverside restaurant. Rosario, Argentina. 10:30 PM. Table and chairs. DINERS converse quitely nearby. FRIEND and ME have sat down for dinner. Both are tired from a day of traveling from Buenos Aires.
ME: Welcome to Argentina! I know it was a long flight, but it’s worth it. The food in this country is amazing.
FRIEND: I sure hope so, I’m starving. Why couldn’t we eat any earlier than this?
ME [matter-of-factly]: It’s just what they do.
FRIEND: I don’t care what they do, I’m about to gnaw a finger off. [nibbles a bit on a pinky]
ME: No no, it’s cool, don’t worry about it. You’re lucky we’re eating this early. They’re so provincial out here, this would not be fashionable in the city.
FRIEND: I’m not even listening to you. I can only think about steak.
[Enter WAITER. WAITER wears a vest and bowtie and looks like your uncle. Dialogue with WAITER is translated from the Spanish.]
WAITER [politely]: Good evening.
ME: Good afternoons.
WAITER: Welcome to Don Ferro. Here are your menus. [suspiciously] If you prefer, I can bring menus in English?
ME [proudly]: No no, they don’t necessitate menus English. I reads menus small Spanish good.
WAITER: Very well. The special tonight is a salmon quiche, it’s exquisite. I’ll be back in a moment.
[Exit WAITER]
FRIEND: Wow, you’ve done alright with the Spanish here.
ME: Well, I have been here a month and a half, I should hope I’m able to handle dinner in Spanish by now. And don’t forget, I’ve taken over thirty hours of Spanish classes.
FRIEND: Well can you tell me where on this menu the big plate of meat is?
ME: Oh, that would be great, do you want to split one?
[Enter WAITER]
WAITER: Are you ready to order? Can I bring you that salmon quiche?
ME: Is it possible for a mixed grill of two people to exist?
WAITER [straining]: A mixed grill for two people?
ME: A mixed grill for two people.
WAITER [thinks for a moment]: Of course, but it’s actually a bit larger, for three. It includes ribs, sausage, blood sausage, intestines, tripe, glands, liver, and brain.
FRIEND: What did he say?
ME: He said they have it. Something about ribs and sausage and some other meats, I didn’t quite catch all of the names.
FRIEND: Yes! That sounds perfect. Oh I’m so hungry. Should we get a salad too?
ME [to WAITER]: Mixed salad also.
WAITER: Would you like our salad of fresh arugula, walnuts and goat cheese in a raspberry vinaigrette?
ME: [pause] What?
WAITER: We have an arugula salad, it includes a delicious goat cheese, is tossed with chopped walnuts, and lightly coated with a raspberry vinaigrette.
FRIEND: Did you catch that?
ME: Not exactly. [to WAITER] Please salad mixed. Lettuces, tomato, onion?
WAITER: Lettuce salad, very well. Would you like me to bring you the salmon quiche as well? It’s very good.
ME [to FRIEND, impatiently]: He’s really pushing this salmon quiche. Do you want any?
FRIEND [also impatiently, but with additional hunger]: Don’t we have enough food? I though we were getting the meat plate for two.
ME [to WAITER]: The mixed grill, is of two people?
WAITER: Well no, it’s actually for three, but I suppose if you are really hungry for glands and brain, it would be good for two people. Otherwise, I would strongly recommend the salmon quiche.
ME: He says it’s good for two people.
FRIEND: Perfect.
ME: No quiche. Want only salad and mixed grill.
WAITER: Salad and mixed grill, right away sir.
[exit WATIER]
FRIEND: I am impressed, you got through that very nicely. I had no idea how quickly you can learn a language.
ME: I didn’t either. It’s just important to be immersed in it, you know? I mean, I’m practically dreaming in Spanish now.
FRIEND: That’s great. Not as great as this dinner is going to be though. All of that thick juicy steak, I have been waiting so long for this!
[Later]
A platter of assorted animal parts has arrived at the table, served atop a small coal grill.
ME: What do you think this one is?
FRIEND [not amused]: It looks like something else that is not steak.
ME: I think it’s kidney. Do they eat kidney?
FRIEND: They might, but I don’t.
ME: What’s in blood sausage anyway? Actually, nevermind. [pokes at something with a fork] I definitely don’t recognize this one. [turns it over] Oh look, it’s brain!
FRIEND: I bet there’s a reason we usually throw that out. [shuffles through a large pile of shredded lettuce on her plate without interest] And what’s with the salads here? This is incredibly boring.
ME: Yeah, I know. That’s just how they do it here. No one told them how to make a good salad I guess.
FRIEND: And this plate of intestines, is that also just how they do it here?
ME: Oh no, I haven’t had anything like this before. I usually just get a steak.
FRIEND: Well thanks for treating me to your experiment. Do you actually like this?
ME: I don’t like this liver very much. Did you notice how it’s pretty dry and hard? I think it was sitting on that grill for too long and got overcooked.
FRIEND: I did notice that. That’s why I stopped eating it.
ME [with mouth full]: Interesting point. You don’t think you should have gotten the quiche, do you?
FRIEND: I think I should have gotten the English menu.
[CURTAIN]
And so began my final week in Argentina. The food only improved from there, I promise. I learned a lot in that strange foreign land, but apparently, not that much. I have now safely returned to the US, where the steak is much more expensive, but much easier to order. While this concludes the Argentina portion of the blog, I hope you will stay tuned for further adventures. Hasta luego!