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Restaurant Terruño

Located in Club Tapiz, Terruño reflects the essence of regional cuisine with an international flair. It offers dishes made with local products like goat, rabbit, trout and vegetables from our organic garden, all paired with the finest wines from Mendoza. The extensive wine list offers not only wine produced by Tapiz Winery, but also by the major wineries in the area. The menu ends with a special section that offers national and international icon wines.

The restaurant was awarded in 2007 and 2008 by Great Wine Capitals as one of the best of Mendoza.

A basic principle of food and wine pairing is to match wines with regional dishes, as the local flavors tend to have a natural affinity with the local wines. This is never more true than when enjoying Argentine Malbec with the national dish, Asado.

Argentina is known for high quality beef, which is served at almost every meal. The quintessential meal is asado: beef cooked slowly over a parrilla, or grill, and served with a spicy condiment, chimichurri.

Use the following recipes to enjoy this local favorite in your home!

Club Tapiz:
Telephone: +54 261 496 3433
Mobile: +54 261 154155084
Resto Terruño:
Telephone: 0261-496 0131
Mobile: +54 261 154537303

Asado Rub for Grilled Beef
This spicy rub is especially good on flank steak or London Broil

1 Tbsp. coriander seeds 1 Tbsp. red pepper flakes
1 Tbsp. cumin seeds 2 tsp. chili powder
3 Tbsp. fennel seeds 1 tsp. garlic powder
2 Tbsp. mustard seeds 1 tsp. onion powder
1 Tbsp. black peppercorns 1 Tbsp. dried oregano
1 Tbsp. white peppercorns 1 Tbsp. brown sugar

Place all the seeds in a dry medium size pan and place over medium-high heat just until they begin to brown, about 1 minute. Immediately put seeds in a bowl to cool. Pour seeds and peppercorns into a spice grinder or blender and grind into a fine powder. Put the remaining ingredients in a bowl and combine with the ground mixture. Makes about 1 cup. Rub may be used to flavor beef, pork, chicken of fish (add 3 Tbsp minced lemon peel for fish), and will last for several months stored inside a jar in your spice rack

To prepare Asado:
Coat beef on all sides and let stand for at least 15 minutes, longer for more flavor. Heat a grill or grill pan to medium high. Place the steak on the grill; cook until well-browned, about eight minutes. Turn and cook until medium rare, about eight minutes more. Remove steak from heat; set aside for about six to eight minutes before cutting to allow the juices to collect.

Serve the Asado with the Chimichurri Sauce on the side.