Inadequately cooked cow's tongue is an unattractive, decidedly chewy morsel. But boiled for several hours, then sliced wafer-thin and served with a garlic and parsley vinaigrette, it's a culinary jewel. Clearfield's Argentine Corner is one of the few proponents of this particular art. Served with crusty white bread while you wait for the chef to fire up his barbecue, it's the perfect starter, melting like butter on your taste buds.

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Salt Lake City Weekly, 2010

Owner/chef Jose Luis Palacios treats customers like family, serving authentic gnocchi, carne asado & pizza for local soldiers, professionals & Spanish students. Inadequately cooked cow's tongue is an unattractive, decidedly chewy morsel. But boiled for several hours, then sliced wafer-thin and served with a garlic and parsley vinaigrette, it's a culinary jewel. Clearfield's Argentine Corner is one of the few proponents of this particular art. Served with crusty white bread while you wait for the chef to fire up his barbecue, it's the perfect starter, melting like butter on your taste buds.

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Argentine Corner & Marcello's Ristorante Italiano & Argentina BBQ
Two to Tango: A duo of family-owned eateries provide Argentine comforts.

By Ted Scheffler

I'm not really much of a golf fan, although I always do seem to get sucked into watching the final round of The Masters tournament, in much the same way that I dispense with college basketball until the Final Four rolls around. Anyway, this year, The Masters ended in breathtaking fashion with a sudden-death playoff and a victory by Argentine golfer Angel Cabrera.

I was reminded of Cabrera's win on the Monday following The Masters, sitting in Clearfield's Argentine Corner restaurant, where highlights from the tournament played repeatedly via Argentine satellite television on each of the three TVs strewn about the dining rooms. Along with the golf replays, we also tried during dinner to make sense of an Argentine reality TV show—something about a "tough love" boot camp for teenagers, who spent most of the show shouting at one another. I need to brush up on my Spanish.

Read more here.

 

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Diario "Standard-Examiner", Jueves 20 de Octubre, 2005

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Salt Lake City Weekly, 2006

BEST FOREIGN BBQ
ARGENTINE CORNER

It’s a little on the small side and not easy to find, but this restaurant in Clearfield offers on Fridays and Saturdays classic Argentine parrilla (barbecue), with sausages and several mouthwatering cuts of meat along with salad or potatoes. There’s also empanadas (savory pies with wonderfully crumbly pastry), 10 for $10, and a wide-ranging variety of bakery delicacies, including Argentine croissants and biscuits. Breaded veal and noquis—pasta balls made from potato or flour—round off the pitch-perfect menu for the Mormon pining for his missionary days in Argentina, an Argentine ex-pat or a tango afficionado who wants to try out Buenos Aires-style cuisine.

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Mundo hispano, 28 de abril, 2006

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Mundo hispano, 16 de mayo, 2006 (Mundial de Fútbol)

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