Cortazar Parilla de Autor - Guadalajara

I ate the 300gram wagyu steak, one of the first offers under the carne specials section of the menu. oh my, it was delicious. it is simply served with thick tomato slices and a small Arugula salad and I got a small plate of brot. it was absolutely perfect. the photos do not make the restaurant fair. it is a neatly designed place with many plants and shrubs and neon lights and small knicks knacks the walls. I really like it and would recommend it.

Cortazar performs his experience with a unique look and feeling. from the outside you can't say that you walk in an Argentinean steak house with an outside grill. in its first step, the restaurant immediately offers a feel of the hustle and bustle. something they would expect to see the Chapultepec area in guadalajara, but not from a grill-based steakhouse. the decoration is diverse and extravagant, but it offers the cozy feeling of a local home. cortazar leaves the fanciness to focus on the culinary experience while the atmosphere still makes attractive. for beginners we have filled a “empanada” with pibil style duck. the delicate technology around pibil is exclusive for the yucatan region mexiko. it contains the packaging of a meat in banana leaves, so it is marinated with citrus juices. the taste of the marinade is further fed with Annatto seeds (which come from the Achiote tree) to give the meat a smokier taste. the empanada was dressed with cured red wobbles. not only the empanada included the tradition of Argentinian, but it has a taste representation from mexiko with the pibil. the mixture perfectly related to pack a wonderful taste. certainly a pleasant palate feeling that suggests the regular escapades that they can get at any other Argentine location in the city. we then shared a few salads that were served both fresh and good. both stood out as they were very different in taste. one was a beet salad with red fruits, sun-dried tomatoes and goat cheese. the second was a smoked salmon salad with capern, arugula, cherry tomatoes, gurke, avocado and an acid orange vinaigrette. both were good, but not unique remarkable. Cause why I would rather focus on others in this review. let's talk about the steaks. here is where cortazar radiates many other places. they have a well-mounted outdoor grill that gives them the opportunity to appreciate how the steaks are cooked. it even has an ad that helps her decision for a cut. I have always been thrilled with such visual concepts as they trust that the location in the quality of their steaks and cooking techniques. we shared a “centro de bife” that had cut kartoffel and spinat as pairing. this is a slim cut with less fat that really raised to the occasion with its tenderness and quality taste. it was grilled directly and released an extraordinary taste to be enjoyed with a glass wine. has to call out that they don't have a bottle of wee in store that we wanted, but this is not the only place where this happens. we also have a “bife de chorizo” that translates to a rib eye in English. this cut had more fat at the end. it was good and well cooked. But if I were limited to one cut, I would go without asking the “centro de bife”. the desserts were amazing! They were so incredibly well done that they were beautiful from the moment when we saw them. someone has gone through the various details of each dessert and helped us decide which ones to get. they were all so fascinating that we needed help. we went with a pancake with vanilla ice cream. it came on a hot shallow iron, which secured the warmth of the apple in the inner to be enjoyed with every creature. I was especially overwhelmed by her “alfajor santafesino”. it had a series of baked coats mixed with delicious dulce de leche. round to perfection also on the edges covered with walnuts and the top side glazed. it loved how they paired it with some medailles that made it look beautiful, but allowed a sort in taste when mixing. cortazar surprised me. it wasn't what I even expected. I was thrilled by the concept. a mix of Argentine and Yucatecan styles to produce some unique blends. a cozy and unique atmosphere. constant quality from the starters, through the steaks and all the way to the sweet tooth demand with dessert. the service was good. the food was served with upright time without affecting the quality for efficiency. visit them again to try further elements on their menu. cortazar has a place on my list of places where have a good series of appetizers and steaks in guadalajara.

The place is nice, very confortable, the food is just good and the price is too high, has no relation between what you pay with what you get.

It's a great place with great food. Drinks were a little soft for my taste, a little more alcohol to diminish the sweetness. I found the cochinita empanada a very interesting and delicious fusion, cuts were also very good and juicy.

Food was good, but I ordered the wrong cut (not a fan of vacío). Service was odd, first it was normal but at the end we asked for my extra drink (2x1 promotion I guess) took more than 15 minutes to get it, in an...almost empty restaurant. Also, a couple walked in right as they were about to close and were turned away, then a second couple came in and after some hesitation they sat them, maybe they don't have a manager or set rules for this type of situation but it seemed really odd.