L'Obrador-Casa de Campo

L'Obrador-Casa de Campo Review

About 20 minutes from town, at a typical ranch house, Daniel Ancina, his wife Graciela, and a team of cooks are waiting to greet you, fill your wineglass, introduce you to the other guests, and seat you family-style at a long table. Little pots of spreads and sauces for dipping or spreading on pan casero (homemade bread) line the center of the table. Out of the mud-brick oven comes a platter of crisp baked empanadas and then some type of meat—goat, lamb, beef, chicken, or chorizo. Everything is cooked on the spot, and couldn't be a better or warmer introduction to traditional cuisine of the region. Don't even try to find this place on your own. Call to be picked up or inquire at the tourist office for directions and reservations.