Tony and friends ate a feast of empanadas with corn and shredded, slow-cooked beef; goat cheese and spinach croquettes; fried fish; provoleta (bubbling cheese that “puffs up and inflates on the plate”); whole roasted suckling wild boar; whole roasted fish; beef milanesa covered in tomato sauce, ham, and shredded cheese. Dinner dates: Nacho, Diego Robino, film producer and occasional fisherman; Clo Dimet, chef and owner of Hotel Posada Paradiso.
Uruguay
PARTS UNKNOWN
