Traditions are meant to remain unmolested

Mariana Rombado

Uruguayan cuisine is internationally valued for the extreme quality of its 100% organic meats. This means grass-fed cattle, no use of antibiotics or hormones in the cows, and no fertilizers or pesticides on the grass. This is not optional, it’s the law. That’s why while other countries were banned from exporting their meats into the US, Uruguayan beef was ranked in the top two. Furthermore, Uruguayan beef always comes up in the top ten in the world, no matter what kind of criteria you use to do your research.

Why is this relevant to us? Because as far as we know, the only restaurant in Houston that specializes in Uruguayan beef is Sal y Pimienta, in City Centre, founded, as you probably guessed, by Houston’s indisputable number one Uruguayan restauranteur, Gianfranco Percovich.

Although Sal y Pimienta has gained a solid reputation over the last nine years among meat lovers, this restaurant is also known for its pasta, “ceviche”, desserts, and wines.

Although the tradition dating from almost a decade ago remains intact, Gianfranco won’t stop traveling to South America in search of the next elevated experience for his patrons. So every so often you can expect to find new dishes on the menu that add to the popular ones that no one would dare to touch.

However, this time around, rather than bringing a new idea or recipe, he brought an entire “Juan José Etchevarne”, one of the most awarded chefs in the South American country. For two weeks he will be testing his unique dishes in Houston, and training the already expert house chefs on new techniques and flavors for main courses and even desserts. To our fascination, we had the opportunity to taste some of them: definitely another level.

As a good Uruguayan, wine is a mandatory part of any meal. Family and friends’ gatherings cannot be conceived without it. At the same time Chef Juan José arrived in Houston, so did both Pizzorno brothers, owners with their parents of the award-winning label that bears the family name, now in its fourth generation, from the Canelones Region. So here is another tradition that gets deeply rooted as a fundamental part of any Sal y Pimienta memorable dining experience. So on your next visit, you’ll know what to order.

And if you still haven’t experienced S&P, beware, you may get addicted.