La Huella

BY Lisa Lindblad

January 9, 2010

For three weeks a year Jose Ignacio, Uruguay, has its high season. Probably the shortest in the world but, because of it, this littletown gets flooded with people wanting to enjoy the warm weather, greatparties, and fresh food.  The spot to go to for people-watching and eatingon the beach is La Huella.  Starting in the morning and going most ofthe night, La Huella has a business model that is perfect for thisseason.  With over 2000 covers a day, people wait for 2 hours to get one of their many amazing tables over looking the ocean.  Theowners trained under South America’s most famous chef, FrancisMallmann, and are serving relatively simple food but fresh as can be. To begin there is a sangria type drink called Clerico which you haveto try.  This is followed during the next 45minutes by different tapas including grilled octopus, an amazingamount of quality sushi, and  different, interesting pizzas from theirbrick oven.  For the main course there are many options but the dishordered most often is the fish of the day simply grilled and delivered on acutting board.  I know it sounds very simple for the top restaurant in the area, but who needs more when sitting at the beach, getting sun and watchingsome of the most beautiful people walk in and out?  Dessert, which anyone rarely wants but is still ordered for the table, is a moltendulce de leche cake served with banana ice cream.  It is still one ofthe best deserts I have ever tried.  The next hour is spent relaxingand having some more Clerico or Espresso until you leave the table.  Itis reset and resat as you wander down the beach to walk off a wonderful meal.
Check it out, Uruguay has many amazing places tovisit and, if you have the chance to get a table at La Huella, you will find it well worth it.

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The Mallmann Diaspora