The Argentinian Traditional Cuisine

El Gaucho Tirana want that every guest makes a “journey” in the taste
and argentinian culture through the tipical dishes where, the meat is
the main actor. A large selection of different Black Angus Beef
cuts (Cortes), raised in the Argentine Pampas, like the classics Bife
Ancho (Rib Eye) and Lomo (Fillet) or the most
tipical like Entrana (Skirt Steak) and Asado (Ribs).
The Asado (Grill) tradition is the real heart of argentinian cuisine,
a reason to be together with family and friends,
all accompanied with a good glass of Malbec.

The culinary experience at El Gaucho starts with the

traditional starters like Las Empanadas, Provoleta, Morcilla or Chorizo,
Argentine cuisine icons inherited from the
Conquistadores and later from the imigrants.

Together with the tipical dishes, which cannot be missed,

the menu il completed with different other original creations
from our Chefs, where Argentine and European ingredients
are always blended. This, to give to our guests a wide and quality offer.

To close your culinary experience al El Gaucho

Tirana could not miss Dulce de Leche,
the most favorite dessert in Argentine,
together with Churros and Alfajores de Maicena.
 SIDE DISHES
1 2 3 4 13 5
• Fried baby patatoes ……………………..........…...........…….....…..450 L
12 7
6 10
• Grilled asparagus ……………………………………..................…...750 L
14
8
9 • Grilled baby patatoes ………………………....................….....……500 L
11
• Sauteed mushrooms………………………………................……... 550 L

• Mashed patatoes with truffle flakes ………...…………...………..800 L

• Home made Escabeche vegetables …………………............….. 450 L

1. Roast Beef 2. Ojo de Bife 3. Bife Ancho 4. Bife Angosto DESSERTS

• Churros ...…………………………………………….............................420 L
(with dulce de leche and caramel namelaka)

5. Cuadril 6. Asado 7. Vacio 8. Colita de Cuadril • Bigne’ craquelin …...…………………….....................................…..450 L

(Dulce de Leche mousse, chocolate caramel, Disaronno liquer, cheese cream)

• Dulce de leche ……...……………………………...............................600 L

(Lemon sponge, dulce de leche cream, caramel cream, vanilla ice cream)
9. Tapa de Asado 10. Peceto 11. Matabre 12. Entrana
• Don Pedro ……...…………………………….......................................550 L
(Vanilla ice cream, nut pralines, crunchy nuts, whisky jelly)

• Tarte ………………………………………….........................................600 L
13. Lomo 14. Tapa De Nalga (Dark chocolate, raspberry, dulce de leche, cheese cream)

• Dulce Sabor de Argentina……………………………….....................700 L

(A small box with six sweets symbol of Argentine tradition)

1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time.
2. If you need a TAX INVOICE for your Company please let us know when you arrive
 THE MEAT Our Main Cuts
• Black Angus Rump Steak (min.200g) …………..........................……...780 L/100G
Bife Ancho
Rib Eye is obtained from the front part of the back of the cow, the part that is without fillet.
• Black Angus Skirt Steak (min. 200g) ……………….............................990 L/100G
A cut with intermuscular fat and tender, which, when cooked, creates a juicy and complex taste.
Suggested Cooking Level: Medium rare – Medium
• Black Angus Picanha (min.200g) …………..……......................….....1100 L/100G

• Black Angus Sirloin (min. 200g) …………....................................…..1200 L/100G Bife Angosto

The sirloin cut is obtained from the back of the cattle and is the widest part of the T-Bone cut.
• Black Angus Rib Eye (min. 300g) ..……..……..................…..……..... 1450 L/100G It is tender with a little muscle and a good fat composition. Is one of the most delicious beef
meats with a delicate taste.
• Black Angus Fillet (min.200g) ………..………….....................……......1550 L/100G Suggested Cooking Level: Medium Rare – Medium

• Japanese WagyuA6+ (min.100g) ……….……...…....................….......6500 L/100G Lomo

Fillet or Tenderloin is a premium cut of beef that is known for its tender and juicy texture.
Is obtained from the back of the cow and is considered to be the most tender muscle due
to its lack of connective tissue. Suggested Cooking Level: Rare – Medium Rare

Asado
SRibs or Short Ribs are the symbol of Argentinian food and are among the tastiest,
Dry Aging Selection fatty and juicy cuts. The Argentinian tradition is to cut it diagonally, to have a complex taste.
Suggested Cooking Level: Medium

• Hereford Rib Eye or T-Bone (6-8 years old) ...……........................... 1100 L/100G Entrana
Skirt Steak is also one of the most delicious and favorite cuts in Argentina.
• Sashi “Diamond”Rib Eye or T-Bone (7-8 years old).……..................1150 L/100G Part of the chest and rich in connective tissue, this meat, with a thin and wide shape,
is full of flavor, juicy and soft when cooked. Suggested Cooking Level: Medium
• Sashi “Choco” Rib Eye or T-Bone (6-8 years old) ............................1300 L/100G
Picanha
• Black Angus“Carrigas” Rib Eye or T-Bone .……............................ 1300 L/100G Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover,
rump cap, sirloin cap or even culotte steak. It is triangular in shape and surrounded by a thick layer
of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender
and juicy, producing an amazing flavour when cooked.
Suggested Cooking Level: Medium Rare

1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time.
2. If you need a TAX INVOICE for your Company please let us know when you arrive
 PASTA & RISOTTO
• El Tano …………………………………………..........….................................. 800 L
(Linguine with flavored butter, dried tomatoes, roastbeef, quail egg)

• El Gaucho ………...….……………...…………............................................. 1000 L

(Tagliatelle with asparagus, tomato concasse’, tomato sauce,
Black Angus rump cut)
• Campesina ………...…………………………............................................… 1100 L
(Rigatoni with porcini mushrooms, cherry tomatoes, truffle)

• Ushuaia (for 2 persons)……...................................................................... 1800 L

(Risotto with Burrata and Black Angus Tartare)

• Mendoza (for 2 persons) …............................…...…............................... 2000 L

(Risotto with Malbec, quail, brie)

The Beginning
CHEF’S DISHES
of the Experience • The Chef-s starter in 6 tastes (for 2 persons) …................................... 2600 L

• Black angus cutlet with mozzarella cheese, cherry tomatoes and basil ....1400 L

• Cut of rump with soia sauce, honey and leek cream …............... .........1700 L

• Rib eye with porcini mushrooms …………………………....................... 3000 L

BURGER
• “El Gaucho” Burger with Black Angus meat ……………..................... 1200 L

• Pulled Pork Burger ……………................................................................ 1000 L

1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time.
2. If you need a TAX INVOICE for your Company please let us know when you arrive
 SALADS Tasting Argentina
• Patagonia …………………...……………….….................................……… 680 L
(Green salad, frisee salad, asparagus, orange, fennel, pecorino cheese)

• La Pampa ………………………….......……...….................................……. 720 L

• Empanada with chorizo and cheese
(Iceberg salad, quail egg, caramelized goat cheese, sesame, beetroot, grapefruit)
• Morcilla salami
• El Leoncito ………………………………………….................................…... 850 L
• Rucola salad, goat cheese, apple, nuts, blueberry
(Rucola, honey nuts, strawberry, melted brie cheese, vinegar, sesame)

• El Gauch ……………......…………….……………..................................…... 950 L

(Mixed salad, burrata, roastbeef, dried tomatoes, nuts)

• Grilled sweetbreads
• Home made Escabeche vegetables

SOUPS
• Classic Locro soup (November-April) ……….......................................… 500 L • Black Angus Rump Steak(100g)
(Mais, bean, pumpkin, leek, onion, beef meat, pork meat, chorizo)
• Black Angus Picanha (100g)
• Cold Locro (May-October) ………........................................................….. 450 L • Grilled baby patatoes
(Pumpkin, avocado, Tofu, dillr)

• Pachamama ……………,,,,………………………...............................…...….780 L
(Bone broth, cut of black angus rump, bone marrow, leek,
carrot, mashed patatoes)
• El Gazpacho …........……………………….…………..............................….. 400 L
• Alfajores de Maicena
(Tomatoes, red pepper, green pepper, spring onions, cucumber, olive oil, vinegar) • Churros
• Salta .………………………….………….................................….................. 450 L
(Celery cream, bruschetta with bacon, capers, truffle) 3900 L/person
1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time. 1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time.
2. If you need a TAX INVOICE for your Company please let us know when you arrive 2. If you need a TAX INVOICE for your Company please let us know when you arrive
 STARTERS Hot STARTERS
Cold
• Empanada with black angus meat ……...…..…......….......................….270 L

• Black angus tartare ………………........................................…….…….1100 L • Empanada with chorizo, cheddar and mozzarella …….........................250 L

• Roast-beef in layers of mozzarella and dried tomatoes …...............1100 L • Empanada with chicken meat ……...….………..…..........................…...200 L

• Three tastes of black angus tartare……............................…...……...1400 L • Empanada with spinach and cheese ...…...………...…......................…170 L

• Black angus carpaccio……..……………...........................….…………1100 L • Homemade Chorizo (30% Black Angus -70% pork) …......................…540 L

• “Gio’ Porro” Angus bresaola, cheese cream and truffle …...............1400 L • Linguiza (100% pork).......………………..…...............................………… 550 L

• Rolled carpaccio with cheese cream, orange, almond …............….1100 L • Cheese Croquettes in wine reduction cream ………..................…….. 800 L

• Black angus Ceviche …………………………….............................……. 990 L • Croquettes with Jamon ……..……………….............................…………800 L

• Cherry tomatoes with pesto, lime, cheese cream ……..............……. 700 L • Baked provola cheese ……………...……….............................……….…580 L

• Humus with fresh vegetables ………………….........................………. 500 L • Fried asparagus and Jamon Reserva ……….........................…………1400 L

• Jamon Iberico de Bellota (80g) ……………….........................…….… 2200 L • Tacos with Pulled Pork ……………….……….…..............................……300 L

• Traditional Salami and cheese plate …………………..……….......… 1500 L • Tacos with chorizo, cabbage, chimicurri sauce, grana …...............….300 L

• Bone Marrow grated with herbs…………….…........................….190 L/100g

• Bone Marrow with fennel salad and chinese cabbage ..................…900 L

1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time. 1. If you have a FOOD ALLERGY or INTOLERANCE, please notify our staff in time.
2. If you need a TAX INVOICE for your Company please let us know when you arrive 2. If you need a TAX INVOICE for your Company please let us know when you arrive