A Fork on the Road

New Campo in Miami Beach offers Argentine grill and more

 

If you go

Place: New Campo Argentino

Address: 6954 Collins Ave., Miami Beach

Contact: 305-864-3669, newcampoargentino.com

Hours: 11 a.m.-midnight daily

Prices: Appetizers $4.50-$14.90, mains $10.90-$45.90, dessert $6.90-$9.50


Side Dish

Golden Brown Potatoes (Papas Doradas)

This potato dish, adapted from “The South American Table” by Maria Baez Kijac (Harvard Common Press, 2003) is popular served with grilled meats, fish or poultry.

2 tablespoons butter

2 tablespoons olive oil

6 medium-size baking potatoes, peeled and diced

Minced fresh flat-leaf parsley to garnish

In a large, heavy skillet, heat the butter and oil over medium heat until the butter melts. Add the potatoes and cook, tossing frequently, until lightly browned on all sides and season with salt and pepper to taste. Reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Transfer to a serving platter and sprinkle with parsley. Makes 6 servings.

Per serving: 237 calories, 32 percent from fat, 8.5 g fat, 3 g sat fat, 4 g mono fat, 10 mg cholesterol, 4 g protein, 37 g carbs, 5 g fiber, 40 mg sodium


lbb75@bellsouth.net

A Uruguayan family runs New Campo Argentino in the Little Buenos Aries neighborhood of Miami Beach offering grilled meats, pastas, pizza, salads and sandwiches.

New campo means “new farm” as the current owners bought out an Argentine three years ago and created a menu including all the favorites of the pampas region

.Owner Gabriel Ottati is named after a town in southwest Italy where his father immigrated from to Uruguay. He cooks and runs the restaurant with his half-brother Federico Legaz, who has an Argentine father. They grew up in Punta del Este on the Atlantic coast of eastern Uruguay and came to Miami 13 years ago after a stint at a pizzeria in Ibiza, Spain.

Uruguay is said to mean “river of painted birds” in the Guarani Indian language and the dishes here flow from colorful Gaucho and Italian traditions. Uruguay has millions more cows than people and beef rules at the table. Here one can go for the parrillada (for one or two), bringing grilled skirt steak, chicken, chorizo, morcilla (blood sausage), short ribs and mollejas (sweetbreads). There’s also expertly salted and flamed rib eye, New York strip andvacio (lean flank steak). Specialties include filet mignon brochettes skewered with onions and peppers served with potato salad and green peppercorn sauce and the lomito al Campo is a steak sandwich topped with ham, bacon, mozzarella and a fried egg.

There are also grilled slabs of provolone sprinkled with oregano. Meaty grilled portobello mushrooms are stacked with layers of pomodoro sauce, roasted eggplant and prosciutto capped with fresh mozzarella. Panquequesare thin crepes are rolled up in dulce de leche for a sweet finish.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category