Rincón de Buenos Aires - Spring Mountain — Restaurant in Spring Valley

Rincón de Buenos Aires, has a very family and intimate style, it is inviting and the staff are friendly, very knowledgeable about their offerings and offer suggestions to your choices. We were offered the parrillada which can feed two people easily and is the best choice for price and type of food. A parillada is Spanish for the coal type grill and style of cooking meat on said grill. And in true tradition when you order a parillada, the meat selection comes on top a real grill with real coal keeping all the delicious different meats warm on top! We opted to the vacío instead as my wife and I are eating less these days. The location also has a butcher, many tv's playing sports and mini market as well. They have everything! Now the food! We had the provoleta (which is basically provolone cheese) grilled in an oven and melted, they had red peppers and it's an amazing starter to your Argentinian palette journey. The bread which is made in house and from scratch complimented the provoleta very well. As I made my way to the chimichurri (also made fresh and their own special recipe) I have tried many many many chimichurri sauces over the years and this one is by far the best! Made you I went and ate in Buenos Aires AR and the chimichurri sauce at Rincon is in my humble opinion should be world renowned! Now here comes the Argentinian sausage! Did I mention everything is made there? I believe it's worth mentioning a few times, lol. Here comes the Vacío!! Ah yes presentation is on point, I believe food is an art a culinary experience from the ambience, to the smells, the tastes and look of everything. As I cut into this juicy 8 oz steak, I ordered it medium, you can see this steak is top premium quality. The taste, well the taste for lack of a better word was savory, tender, juicy! With every bite the my hunger grew, I poured chimichurri sauce, the flavors continued to delight and surprise. We also had a house wine sauvignon blanc, which although you should always drink a red when eating beef and sausage, it paired very nice with our food. I believe the reason for this is the establishment commitment to ensuring everything ordered

We also had dessert and a taste of their potato salad! Did I mention everything is made daily? Their dulce de leche dessert so perfectly named mil hojas (thousand sheets) it's layered Pastry over dulce de leche, repeated over and over to make a delicious pastry. I will come again every time I am in Vegas. I love to eat at places that I might not normally get back home. As well as support local family business and when I say this is a family business, I mean it, family owned and operated, everyone is related, nieces, aunts, uncles, nephews and cousins! I love it! My only true regret is that I have no pictures (. I was amazed from the moment I walked jn, in a wonderful trance, enjoying the aromas, the ambience and of course the...

Rincón de Buenos Aires was busy when I arrived around 6:40 PM. Immediately detected an overwhelmed staff, to the point of antagonizing, as if my mere presence had driven them over the edge, but since I know moody, and have dealt with moody, I did not let this deterred me from my quest to buy mil hojas and empanadas. Neither were worth praising, but the mil hojas specially was the biggest disappointment. Mil Hojas is a highly regarded South American staple, which Argentina is widely known to prepare deliciously, among other versions like in Chile (amazingly good as well), Peru also makes them good. What is essential in the preparation of Mil Hojas is the Dulce de Leche, known in its higher form as Manjar Blanco. Prepared with wholesome milk 🥛, but now a days, more and more often, condensed milk, which by boiling unopened turns darker and solidifies, and now is also called Dulce de Leche, which in a way is a valid name. The real one used to be made with combinations of high grade milks and sugar, and several hours of stirring with a wooden paddle, under a medium size fire, to prevent any burning at the bottom of a huge copper based container. That method is way in the past, and very rare these days. Now just boil the cans and you can still call it Dulce de Leche, but any combination short of that, and your Mil Hojas suffer. Nutella, Caramel, fake copies and you 👎 no longer have a worthy creation. Rincon de Buenos Aires cut enough corners in the making of their Mil Hojas, that their version is a discredit to real Mil Hojas everywhere. 1.5 Stars. Their Empanadas are edible, but the dough needs finesse, and the fillings too. How about some remedial training back home, where empanadas and mil hojas are second to none. So let’s review: pissy service, terribly wrong mil hojas, and overpriced average at best empanadas. Sometimes, I’ve come to find out, the negative reviews are not necessarily the enemy of good eating, but instead the most sober and accurate of the opinions. Yes, there is the slight chance that all the rest of their extensive menu is nothing short of 5 Stars food, but one would have to be a little gullible to buy in to that line of thinking, with the righteous exception if one is Argentinian, for they are known to be supportive and loyal to all things displaying their country of birth. In that case, expect plenty of 5 Stars, like any patriotic citizen would be likely to rate, whichever country it may...

We have been fans and customers of this wonderful restaurant over 15 years. While we are not Argentinean, my entire family and husband can appreciate good food and enjoy other cuisines. We love their Parilladas, Chimichurri and many other wonderful dishes. But our last visit was quite a disappointment. Four adults, a senior citizen and two small children, total of 7. Saturday night at appx 6pm. Place is packed and there are at least 3 or 4 other parties waiting....ok no biggie. So we wait, mind you, outside during approximately 50 degree weather and bad wind, because unfortunately the restaurant was so packed, we would have been standing right by someone's dinner if we hadn't. 15 min go by after placing our name on " the list". Was never given an estimate nor informed of any special rules. 20 minutes go by. Then 25, and 35. 40 minutes later, grandmother's knees are hurting and the kids are fussing and complaining of the cold....husband walks in to check in approximately how much longer or how many parties still ahead and we are told "there are people with reservations being seated first" come again? Since cuando? Ok, we tell ourselves, "food is so worth it though!" so we wait another 15 minutes, only to realize that an hour later, all parties present when we arrived had been seated and we kept watching others litterarily drive up, park and get a table......so crying kids, cramping knee grandma, and dissapointed birthday brother (who by the way eats a Parillada all by himself, because he swears the meat is the best since it's straight from the happiest Argentinean cows) hungry husband and frustrated me, sadly walked away. So dont be us, plan ahead. Call and find out approximate wait time, reservation policy, available seating while you wait and available A.D.A accomodations for those in your party who may need it. Now well prepared, we hope you enjoy their food as much as we usually (except this...