When we first started business 10 years ago at Church Street," says Oscar Lagos, owner of Choo Choo Churros, "we had a small cart that we sold fried pastries from – churros. And since there was the train there, my wife named it Choo Choo Churros."
From that small cart the Lagos moved to a little coffeeshop on Bumby Avenue, and then four years ago to Lake Underhill, always keeping the name. "Argentinean people and American people, they both ask, what does this name mean?" Lagos says. Well, to anyone who asks, in the universal language of food it translates into "good."
From that small cart the Lagos moved to a little coffeeshop on Bumby Avenue, and then four years ago to Lake Underhill, always keeping the name. "Argentinean people and American people, they both ask, what does this name mean?" Lagos says. Well, to anyone who asks, in the universal language of food it translates into "good."
Choo Choo has an affinity for small spaces, and there are barely nine tables in the room, with three more outside on a patio. Renovation is going on, but nothing will change the fact that Lake Underhill Road and the East-West Expressway are right outside. That seems to be the only negative Ã? unless you're a vegetarian.
Choo Choo has an affinity for small spaces, and there are barely nine tables in the room, with three more outside on a patio. Renovation is going on, but nothing will change the fact that Lake Underhill Road and the East-West Expressway are right outside. That seems to be the only negative Ã? unless you're a vegetarian.
Much of the food of Argentina and Brazil can be summed up in four letters – meat. Lots of meat, delicious big slabs of it, served in styles and from parts of beasts that some people, even carnivores, would rather not think about. So unless you know Spanish or aren't afraid to ask, you could order "morcilla" and end up with blood sausage, or be served a big order of lemon- grilled sweet breads because "molleja" is such a lovely word.
Much of the food of Argentina and Brazil can be summed up in four letters – meat. Lots of meat, delicious big slabs of it, served in styles and from parts of beasts that some people, even carnivores, would rather not think about. So unless you know Spanish or aren't afraid to ask, you could order "morcilla" and end up with blood sausage, or be served a big order of lemon- grilled sweet breads because "molleja" is such a lovely word.
What you might want to start with is "churrasco" ($12.95), a word that usually refers to an open-flame style of cooking rather than a cut of meat, but which in this case is a two-inch-thick skirt steak that is tender, juicy and unadorned. Here is a chef who doesn't have to season, flavor, dress up or disguise a piece of meat, but knows how to cook for the best effect. The mixed grill, or "parrillada" ($15.95 to $32.95, depending on the number of people) is a popular dish that features a little sample of everything on a sizzling platter.
What you might want to start with is "churrasco" ($12.95), a word that usually refers to an open-flame style of cooking rather than a cut of meat, but which in this case is a two-inch-thick skirt steak that is tender, juicy and unadorned. Here is a chef who doesn't have to season, flavor, dress up or disguise a piece of meat, but knows how to cook for the best effect. The mixed grill, or "parrillada" ($15.95 to $32.95, depending on the number of people) is a popular dish that features a little sample of everything on a sizzling platter.
If you need a break from beef, the sweet corn or ham-and-cheese empanadas – small and dense deep-fried turnovers ($1.50) – are great. There are a couple of chicken dishes "milanesa" (breaded) and a wonderful "Sierra fish" cross-cut steak (usually white fish, but on this occasion, salmon) that was firm but still juicy in a slightly spicy lemon and wine sauce.
If you need a break from beef, the sweet corn or ham-and-cheese empanadas – small and dense deep-fried turnovers ($1.50) – are great. There are a couple of chicken dishes "milanesa" (breaded) and a wonderful "Sierra fish" cross-cut steak (usually white fish, but on this occasion, salmon) that was firm but still juicy in a slightly spicy lemon and wine sauce.
Entrees come with a simple salad, good bread and the sounds of vintage tangos in the background, including some recordings that customers bring in to share from their own collections. (Mention Astor Piazzolla, and you're golden.) The owners are charmingly friendly. Mix in their well-prepared meals and cozy atmosphere and you have a winning combination, regardless of language.
