Che Pibe Argentinian Grill

by KimHo on September 18, 2009 · 12 comments under: Food,Restaurant,Travel

Che, Pibe Argentinian Grill
11040 Pembroke Road
Miramar, FL
Che Pibe Argentinean Grill on Urbanspoon

Out of the meals I have had so far in Miramar, most of you might think: “hey, your overall experience was below par, eh?”. Again, as mentioned in my post yesterday of Eddie Hill’s Sushi Thai, there was a great meal and the main dish was ceviche. However, it won’t be blogged for personal reasons. Given the case, I will be straight to the point: the meal at Che Pibe Argentinian Grill was great…

When I read the name of the restaurant, I already had an idea of what to expect: meat. I know, I know, the “grill” part of the name should have told me that already. True; however, it was the Argentinian part that got me salivating. See, despite all the cattle in the US, the Americans are NOT the largest meat consumers per capita. No sir… Yes, you guessed it, Argentinians can claim that title with over 60Kg of beef per capita; while the Americans are way behind with just over 40Kg. So, when you eat so much beef, you ought to know how to cook it, right? Well, yes and no. Depending on how you like your beef, you might be in good hands or it might be a disappointment. In my case, I was in for the adventure!

One thing that can’t be denied from this restaurant is its odd location: it was hidden in the far side of a mall. In fact, I got myself lost trying to get there! Fortunately, I did a U-turn (unlike us here, it seems that is allowed as signs explicitly tells you that) an was able to spot it. Since it is in a far corner, it wasn’t that big (10 or so tables?) but, at least, the decoration made it feel warm (and I am not referring to the 30C/90F outside!).

When you are given this knife as part of the “default” set of cutlery, there are no questions about what you will be up for…

One thing you should notice from the previous pictures is that bottle of wine on the table but, alas, there was none in the table I chose to sat (I was told I could sit anywhere). However, one thing that partially made me shake my head was that bottle of catsup. Now, I am sure it was because *somebody* would ask for it (or its partner in crime, the H1 sauce). But, c’mon, if somebody prepares a steak well (not referring to the done-ness, of course), there shouldn’t be the need for this condiment! Heck, specially considering when the Argentinians have even a better condiment for that! And what that is? Chimichurri!

Yes, that mix of parsley, garlic, chili peppers flakes and olive oil. It is one of those sauces that you can use on almost any meat, heck, even some vegetables like potatoes, and will heighten the output. In this case, while I did not think I tasted too much the garlic; the parsley, at least, was noticeable and gave some contrast for the main dish to come. And, talking about that dish, after making my order (I must add I did not use my Spanish while on the restaurant), I was given some bread.

A quick poll here: how do you like your complimentary bread? Do you like the fluffy light version where you can flatten it or do you like the hard crusty breads? Sometimes it boils down to what you are eating but here it was extremely light. It won’t surprise me if it was loaded with yeast. However, I won’t complain here because of what I ordered. One thing that really caught my attention is that container of butter on the back. While not really noticeable, that was a lot of butter! However, even better, it was soft and easily spreadable. I haven’t had butter like that in a while! Alas, my love for chimichurri was more than what the butter could take and ended up having the rest of the bread with chimichurri! And now, finally, the main dish…

It was so large I couldn’t fit everything in a single picture! Listed as an Argentine Grill/Parrillada Argentina for one, you can call it an asado. OK, that might be exaggerating a little bit as it did not have that endless type of meats. However, it did contain: sirloin, ribs, sausage, chicken, sweetbread and kidney with the option of one side. That one side ended up being yuca/fried cassava (actually, when ordering, I did not care too much about it, as I was all in for the meat. But, ended up going for the yuca because, well, I haven’t had that in a while). If I had to guess, I would say there was easily 700 grams (1.5 pounds?), if not a full kilogram (2.2 pounds) of food. So, after snapping my pictures, I started to dig in…

I started with the sweetbread which is the thymus gland or pancreas of a lamb or calf. Lightly fried, it had a small “snap” while biting into it. And, again, the chimichurri made wonders. Then I sliced some sausage, which ended up being similar to chorizo and it was good, though I wish it was a bit more seasoned. The sirloin, originally they asked if I wanted it well done but I told them medium rare, ended up being on the medium side. No harm, though, as it was still quite juicy. The ribs were a bit fatty so that was a bit of a disappointment but not by much. One thing I must mention here is that the beef wasn’t marinated at all, as a result, it had a bit more of a meatier taste. And, again, chimichurri? :D The chicken, though, was disappointing. It was overdone and lacked much taste. Sure, the chimichurri managed to salvage it; however, I think I would have been fine without it.

Notice something strange? Specifically, notice I made no mention of the kidney. Well, it just happened they ran out of it and, in lieu of the kidney, I was given more sweetbread! Now, if it wasn’t because I ask about it, they would have easily overlooked that part. Slightly disappointed but no harm done. (I will have to say, though, similar to liver, in my experience, kidney is quite tricky. I think if they couldn’t get good kidney or did not have enough time to clean it correctly, it would have been better not to serve it).

While I was a bit hungry that night, even then, I couldn’t finish everything. I did finish the sweetbread and chorizo and a good part of the sirloin and ribs. Chicken, well, not that I cared much. Opposed to that horrendous meal at Sushi Thai, I left really happy – or as we say in Spanish: barriga llena, corazón contento.

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{ 11 comments… read them below or add one }

1 ET September 18, 2009 at 11:48 am

What an endorsement for Chimichurri! gotta get Christina to make some to try…

2 KimHo September 18, 2009 at 12:38 pm

ET, I don’t think I am the only one who have expressed enthusiasm regarding chimichurri. Check this post from TS on this “sauce”!

3 Sherman September 18, 2009 at 1:24 pm

This is my kind of restaurant. Pass the meat! How much did the meal cost? Looks like a good value.

4 raidar September 18, 2009 at 1:48 pm

Sign me up to the chimichurri train. So good!! And I’m with Sherman, looks like a great place to dine.

A good experience you won’t blog about eh?

5 KimHo September 18, 2009 at 2:23 pm

Sherman, just under $20, which is a “bargain” if I compare it to the meal I had the previous night in Sushi Thai…

Raidar, sorry, as mentioned, for personal reasons, it won’t be blogged. However, that does not mean I can’t post a picture or two. Check Sunday’s post! ;)

6 H.Peter September 19, 2009 at 4:46 am


For me, complimentary bread has to be good, possible in house made (hardly ever) and if they serve different spreads, even better.

7 EnbM April 22, 2010 at 3:11 pm

You’d me happy for a second till I discovered that this place is in FL :(
The Argentinians take their meats seriously from your photos. No veg required, after all the cows ate grass all their lives. :D
Thanks for blogging this.

8 Ed June 9, 2010 at 5:00 pm

Restaurant is not easy to find, but a nice place to be once you get there.
I got to say that having parrilla is probably one of the best culinary experience I had and will have in years. I am a tru meat lover. I try fogo di chao at several US cities , even in Rio de janeiro, brazil, but once I traveled to Buenos Aires, Argentina and tried the parrillada…..well, oh boy, I realized I spent 25 years without knowing what a good steakhouse is.

With some exceptions in some argentinian restaurants in Manhattan or Queens, mosty every Argentinian Parrilla out there is like an ocean full of pleasures for those of us who love meat. the “Parrilla” ( spanish equivalent to Churrascaria in the brazillian restaurants) comes from an old costume very deep inside from the southamerican people. Meat cuts are different, how they cooked is different, what they give you once on the table , the “salsa de chimichurri” is an invention from the argentinians. You can get the recipe to prepare the chimichurri if google on internet. Believe me, once you try chimichurri, you will not try anything else with meat…

9 KimHo June 9, 2010 at 8:05 pm

Ed, welcome! Actually, it is just “chimichurri”. Calling it “salsa de” is redundant… ;) Other than that, it is quite difficult to compare the steak made in the South vs that of North America. That is mainly due to the fact Argentinian like theirs cooked through, while we here like it rare. So, I would rather call it every body like it their own way and it is not necessarily better than the other. So, enjoy! ;)

10 marcela March 10, 2011 at 8:35 pm

este restaurant sus dueños son todavia amalia hernanez y juan …..tuve el agrado de estar alli y muy buena sus comidas … encantaria saber si ellos siguen ahi….

11 KimHo March 11, 2011 at 12:42 am

Hola Marcela, por desgracia, no creo poder responder su pregunta ya que no estoy asociado con dicho restaurant ni estoy en Miami para confirmar la relacion entre dichas personas. Sin embargo, usted puede contactarlos directamente.

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