{"id":1791,"date":"2022-03-06T10:26:55","date_gmt":"2022-03-06T15:26:55","guid":{"rendered":"https:\/\/vertice.grupopiramide.com.mx\/?p=1791"},"modified":"2022-03-06T10:29:39","modified_gmt":"2022-03-06T15:29:39","slug":"gastronomia-maiky-otra-forma-de-comer-asado-argentino","status":"publish","type":"post","link":"https:\/\/grupopiramide.com.mx\/vertice\/vida-estilo\/comidas\/gastronomia-maiky-otra-forma-de-comer-asado-argentino\/","title":{"rendered":"Gastronom\u00eda | Maiky, otra forma de comer asado argentino"},"content":{"rendered":"

La parrilla, ubicada en Buenos Aires, se especializa en ahumados. Decoraci\u00f3n sobria y platos suntuosos en el barrio m\u00e1s elegido por los turistas.<\/h3>\n

Por Diego Jemio (*)<\/strong><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Brasas abundantes. Mantener constante la temperatura del fuego. Y carne de pastoreo de primer\u00edsima calidad. \u00c9sos son los ingredientes b\u00e1sicos de un cl\u00e1sico: el asado argentino.<\/p>\n

Seg\u00fan Trip Advisor, hay m\u00e1s de 350 restaurantes especializados en carnes s\u00f3lo en la ciudad de Buenos Aires. Si a eso le sumamos una excelente producci\u00f3n de vino local, el placer est\u00e1 al alcance de la mano (y de muchos bolsillos que llegan del exterior).<\/p>\n

Hay \u201cbodegones\u201d tradicionales y parrillas que intentan ir m\u00e1s all\u00e1 de las tradicionales recetas. Una de estas \u00faltimas es Maiky en el barrio de Palermo, sin dudas el m\u00e1s elegido por los turistas extranjeros en Buenos Aires. Al llegar, la decoraci\u00f3n es sobria: luces t\u00e9nues, pero suficientes para no comer a oscuras. Madera y hierro en tonalidades azul y verde. Y distancia entre las mesas. Al final del sal\u00f3n, como protagonista exclusiva, la parrilla, con los cortes de carne que est\u00e1n en el men\u00fa.<\/p>\n

Ahumados<\/h3>\n

\"\"<\/p>\n

Hay algo que diferencia a Maiky<\/a> de las otras parrillas de la ciudad: se especializa en ahumados. Las piezas de carne se ah\u00faman a baja temperatura con astillas de \u00e1rboles frutales, como el nogal, manzano y olivo. La entrada abre el apetito con unas empanadas fritas de cordero, que anuncian otros viajes, otros sabores que depara la noche. La gran sorpresa de la entrada es el chorizo; el sabor es suntuoso y el ahumado del nogal le da un toque que es dif\u00edcil encontrar en otras parrillas de la ciudad.<\/p>\n

Los platos centrales son contundentes: un ojo de bife ahumado con olivo y acompa\u00f1ado de pur\u00e9 de papas, tomates secos y dips de la casa. Y una bondiola ahumada en nogal con papas y batatas r\u00fasticas y m\u00e1s dips caseros. El ahumado encuentra el punto justo en estas carnes: ni demasiado ni muy poco, sabor liviano y equilibrio.<\/p>\n

Pescados y mariscos<\/h3>\n

Aquellos que prefieren pescados y mariscos, tambi\u00e9n pueden disfrutar de las opciones ahumadas de Maiky, con un wok de salm\u00f3n y camarones ahumados con astillas de manzano salteado con arroz yaman\u00ed, vegetal, salsa de soja y aceite de s\u00e9samo. Los que quieren opciones m\u00e1s r\u00e1pidas pueden optar por los s\u00e1nguches, como el Maiky\u2019s Burger (medall\u00f3n casero de carne a la parrilla con cheddar, panceta ahumada, cebolla caramelizada, lechuga y salsa especial de la casa) y el sandwich Amanda (pollo a la parrilla con muzzarella, tomates secos, cebolla caramelizada, r\u00facula y aderezo de mostaza y miel).<\/p>\n

Afuera, las veredas de Palermo muestran s\u00f3lo un bot\u00f3n del esp\u00edritu vivo de esta ciudad. Los bares rebosan de gente. Los restaurantes vecinos van por su segundo o tercer turno.<\/p>\n

Ac\u00e1 en Maiky es turno del postre: un lujurioso flan casero con dulce de leche. El \u00faltimo trago del Malbec deja un buen sabor en boca.<\/p>\n

****<\/p>\n

 <\/p>\n

\"Diego<\/a>Diego Jemio<\/strong>\u00a0<\/a>es periodista, docente y podcaster. Trabaj\u00f3 en los diarios El Siglo y La Gaceta de Tucum\u00e1n. Actualmente, colabora en\u00a0Clar\u00edn<\/a>, Todo Teatro, BBC y otros medios de Argentina y el exterior. Particip\u00f3 del libro \u201cCr\u00f3nicas de ac\u00e1, primera antolog\u00eda de periodismo narrativo de Tucum\u00e1n\u201d. Dicta talleres de escritura, producci\u00f3n de podcast y literatura epistolar. Es cocreador\u00a0de los podcasts de viajes Bit\u00e1cora y de cartas Epistolar.<\/p>\n","protected":false},"excerpt":{"rendered":"

La parrilla, ubicada en Buenos Aires, se especializa en ahumados. Decoraci\u00f3n sobria y platos suntuosos en el barrio m\u00e1s elegido por los turistas. Por Diego … <\/p>\n","protected":false},"author":2,"featured_media":1792,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[563,561],"tags":[605,608,606,607],"class_list":["post-1791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comidas","category-vida-estilo","tag-ahumados","tag-cortes-argentinos","tag-maiky","tag-parrilla-argentina","latest_post"],"yoast_head":"\nGastronom\u00eda | Maiky, otra forma de comer asado argentino - V\u00e9rtice<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grupopiramide.com.mx\/vertice\/vida-estilo\/comidas\/gastronomia-maiky-otra-forma-de-comer-asado-argentino\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronom\u00eda | Maiky, otra forma de comer asado argentino - V\u00e9rtice\" \/>\n<meta property=\"og:description\" content=\"La parrilla, ubicada en Buenos Aires, se especializa en ahumados. 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