***”Mongolian BBQ Chile Caliente” was formerly known as Gengis’s House. First, they had a Recoleta, then moved downtown to Alem. Today, they are in Palermo Soho.
NEW PALERMO LOCATION –> El Salvador 5090, Palermo Soho
Mongolian BBQ is one hell of a concept. It certainly didn’t originate from Mongolia, and it’s not exactly traditional barbecue, but it’s positively delightful to eat: a big bowl packed with self service choices of vegetables, chicken, beef, pork, tofu, rice, noodles, picante, garlic and sauces and stir fried on a massive bad ass round iron griddle. Fresh, super healthy and packed with bright flavors, Mongolian BBQ is a banging addition to the scarce world of healthy (and good tasting) Buenos Aires restaurants.
The concept, space, and menu are all bizarre: “Chile Caliente Mongolian BBQ – Gravy, Curry and Cheese Coffee-Shop.” A whole lotta WTFs would normally cross my mind if I walked by and didn’t already know that the food was good. The main event is the Mongolian BBQ, a DIY salad bar where you stack your veggies, and then the grillers stir fry it a la vista with rice or noodles. But they also serve curry, and POUTINE, and coffee, and medialunas and tostados, and have WIFI, all loudly advertised on the outside door.. right next to the tiny kiosco shared space.
The onda isn’t exactly what you’d expect in a Mongolian BBQ. The space looks like a regular BA café, except with a giant iron griddle in the middle of the restaurant, a salad bar, and a massive painting of Genghis Khan overseeing the main dining area. A similar look to the previous restaurant, minus the mini faux-garden, they still had the TVs on blasting and most of the customers ordering café con medialunas. I’m very tempted to pull a Seinfeld-Babu Bhatt and encourage them to ditch the cafeteria eats and go strictly Mongolian.
Back in the day I used to pile drive my plate high at Stir Crazy or abuse the unlimited make-your-own stir fry at Flat Top Grill, but I had never heard of the Mongolian BBQ concept before checking out Gengis’s‘s’s’s’s. They all share a similar idea: you choose your own meats, vegetables and sauces, and then watch as a grill master stir-fries away right before your bedroom eyes.
The owner, Nicolas Sena, spent time working in a Mongolian BBQ restaurant in California and leaped to fill the BA niche. Mongolian BBQ didn’t really originate in Mongolia, and, instead, it began in Taiwan before later spreading to other countries around the world. (I won’t explain the details of the origins of Mongolian BBQ, since there’s a place on the internet called Wikipedia where you can read all about this food’s history).
So here’s how you do it: grab a bowl and add your fillings. They offer about 10 standard toppings to choose from – nothing too crazy, yet it was all pretty much fresh AKA no wilting, sad, limp, brown-edged rejects. I wish the broccoli wasn’t pre-steamed (gets mushy) and they’d bring back the pineapple, but tofu is available, score with soja. Mushrooms are too, score with shrooming.
Start with the meat, you can choose from beef (res), chicken or pork. There’s also tofu and some suspicious looking seafood. Warning: the meat comes in odd-shaped curled frozen cylinders. I’ve never seen meat in this state before, so my first time I didn’t include much in my bowl – I thought it was going to be a weird texture. (Fast forward to the result: I was totally wrong and ended up stealing beef, pork, and chicken pieces from my food partner’s bowl.)
The BEFORE shot. I had to remind myself that it’s not about how many different vegetables you add, it’s how you play the game. Words of wisdom: LESS VARIETY IS MORE. But don’t be shy with your piling – you’ll be sorry later if you are a wimp in the food line. Size matters. I tried to stack it higher, but the brotes came tumbling down.
Look at those two hopeless romantics, it’s destiny waiting to happen.
Next comes the sauce part – they don’t have a massive selection, but there’s some garlic something, soy sauce algo and spicy kick. I obviously asked for THE WORKS (all three sauces). And make sure to get some extra special jalapeño salsa picante on the side, which is similar to a homemade Sriracha sauce.
Then you choose your carb: white rice, rice noodles, semolina noodles, or rotini (don’t choose the rotini). ORRR you can be a total snooze fest and get white rice on the side.
On to the grill top it goes. A huge advantage of this type of stir fry, as opposed to a Chinese wok, is that they use water on the griddle instead of oil. The plate of greatness doesn’t come out greasy, and won’t make your mouth nauseously numb with MSG.
Of course I gotta get it extra picante.
PROOF.
It only takes a few minutes to cook the goods. Grillman Nicolas gives it a few mixes, tosses, turns, poses for the camera, adds the carb and pours some water on top for a last minute stir fry.
Annnnnnd we’re off.
If Stir Crazy/Flat Top me back in the day could see me now! I used to make onion-frenzied noodle choices, now I showed restraint with simple rice and a sensible mix of veggies.
My partner in eating had a solid semolina noodle dish, and didn’t notice that I stole the meat off his plate.
Despite the odd decor, name choice, and random menu decisions, Mongolian BBQ has the potential to break from the old school Argie café ways, stick to the Mongol roots, and basque in Khan’s glory of solid, healthy, casual food.
Update: You’d think this concept would be ideal for the downtown lunch crowd – which was one of the reasons it moved in the first place from the Recoleta location. But in my short time eating lunch, many Argies walked in, puzzled by the concept shook their heads in disbelief, and either sat down for a coffee and medialuna, or walked out. I urged Nicolas to move to Palermo, assuring him he will have more success. “There’s foreigners!” “Palermo is more open to this type of restaurant!” “Palermo is the place for you!” “In Palermo, you’ll be an instant hit!” But this Mongolian BBQ moved to Palermo, and still suffers from lack of clientele. I truly feel like Jerry Seinfeld insisting Babu serve only Pakastani. I’m seriously a very, very bad (wo)man.
Mongolian BBQ Chile Caliente
(Formerly Gengis’s House on Riobamba in Recoleta and Alem in the Centro)
El Salvador 5090, Palermo
Tel. 4315-1517
Mon – Fri: 10:00 am – 11:00 pm; Sat: 12:00 pm – 11:00 pm; Sun: 12:00 pm – 6:00 pm
Average price: ARS$150
KitCat says
I went to Gengi House thanks to you and love it!! You’re incredible! Another great recommendation!!
Zara says
Wonderful, what a web site it is! keep it up!
lina says
wen t back again. even better the second time. they were thrilled when i told them i found them on Pick Up The Fork. and their flan is really good. and i am a flan fanatic.
lina says
this place is really great! finally spicy hot food! and really nice people who run it. i will return.
lina says
fantastic. well worth searching out. great flavors and the first time in buenos aires my lips were actualy hot. spicy hot! it is hard to find spicy hot here.
Delicity Jones says
UGH, celery. Mmmm, those meats look like lunch meats. Mas bologna, por favor
forkyou says
extra celery, por favor. it’s raining apio.
loopy says
Thanks for a great recommendation! Tried this yesterday and it was delicious :)
Pau says
Gracias por la recomendación! fuimos el lunes pasado y nos encantó!!! además, la atención fue excelente.
Les dijimos que íbamos por tu recomendación, así que te hicimos un poco de propaganda… podés reclamarles algo la próxima vez que vayas ;-)
forkyou says
woowoo gracias Pau!
Kerry from Boedo says
I love this place, I’ve been there many times, but I never actually ate anything. I just like the place because it’s right near the place where I take my cat to have her hair bleached.I love to just sit around there and check my electronic mail, maybe have a coke if I’m thirsty and it’s not dark out yet (I really can’t sleep when I drink coke after 6, too sugary). Next time I’ll try the food
largo says
you bleach your cat hair?
Marc says
Most of these places at least semi-freeze the meat before slicing with a deli slicer and then fully freeze it for storage and serving. I’m not sure why it is curled like that, could be due to how frozen the meat was during slicing or maybe done on purpose for easy picking. If you want to recreate this at home (great for bulgogi too!), simply put a chunk of meat in the freezer for about 15 minutes or until ice crystals start forming throughout the flesh. Should be hard yet somewhat malleable like a cold block of butter. (eh that could have been phrased better) Slice as close to paper thin as you can get, against the grain.
Of course maybe you know all of this but, in this case, curly frozen meat just looked freaky.
forkyou says
Nope, didn’t know any of this – the times I’ve done the grill-your-own-meat or make-your-own-stir fry the meat was fresh, not frozen, so this place scared me a bit. But thanks for the tip, I’ll try it out myself!
Sady says
Been there twice, LOVED it! I asked for more spice and they gave me the whole bottle to take to my table. Another thing that’s absolutely fantastic is that I went there once at 6 pm, hadn’t had lunch yet, and I was able to eat in just 5 minutes. Faster and waaaaay healthier than any fast food.
forkyou says
I’ll have to steal the spice next time too…
sole | puragula.wordpress.com says
no tenía idea de este lugar. gracias por el dato.
forkyou says
de nada, es muyyy pero muy bueno!
Marcos says
very nice girl! keep them coming please!! :o)
forkyou says
Don’t you worry, there are more gems where that came from!