By Angelo Gonzalez
You know you are eating in a true hole in the wall when there is no business sign, no menu and no care in the world. Sitting in Barloa, in the Las Heras section of Mendoza, is like going to steak sandwich heaven. Lomitos are to Argentina what Philly Steak sandwiches are to the United States. But unlike its hoagie cousin to the north, Barloa’s Lomito is simplicity at its best.
Most Argentine lomitos are bread, meat, lettuce, tomatoes, cheese, a slice of ham and a fried egg (adding ham and a fried egg is a basic Argentine stape); a hearty sandwich to say the least. Barloa scowls at tradition and keeps its lomitos simple. The beef is hand sliced and hand pounded–yes, the guy uses his fists to pound the meat super thin. It’s then grilled over wood charcoal, placed onto bread slathered with homemade mayo, tomato sauce and a piece of ¨excuse me, but a lettuce leaf¨ fell into your sandwich. That’s it. Simplicity at its finest.