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Paila is the name both of this popular Palermo restaurant and the large copper pan traditionally used by cooks in the northwest of Argentina. Food from that part of the country is similar to that of neighboring Bolivia and Peru, with hearty stews, lots of corn and potatoes, and warm baked casseroles. The classic is locro, a delicious stew from the high Andes that has corn, beef, squash, potatoes, and beans. It’s often spicy, and filling, food served here in a cozy little space that's particularly inviting on chilly evenings. Matched with live music typical of the high Andes and wines from the province of Salta, La Paila offers a unique cultural experience.