Ignacio Taberna Criolla

Ignacio is a small taberna on Rosendo Vidaurre, with red walls, ceramic plates hung as decoration and about fifteen wooden tables. The kitchen starts from Creole cooking and then moves it around: the beef short-rib seco simmers for four hours and comes back inside handmade ravioli or crowning a deep-fried tacu tacu; the northern corn pie arrives gratinéed and topped with lomo saltado. Ceviches are marinated in northern-style leche de tigre or in cilantro, and a separate «Chef's Recommendations» sheet changes with the season. Closed Mondays, with lunch and dinner services.