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La Maga

La Maga Review

Argentina claims to prepare the perfect parrillada, or grilled beef, but here's evidence that Uruguayans just might do it best. Watch the beef cuts or salmon turn slowly over the wood fire at the entrance. Wood, rather than charcoal, is the key, says the owner, Emiliano Villanil, a transplant from Punta del Este. The product is a wonderfully smoked, natural taste, accented with a hint of spice in the mild chimichurri (a tangy steak sauce).

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