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Jesus Almos, Chef, and Cristina Worden, Owner, Piropos

In America, a “piropo” would probably be best defined as a pick-up line, but in Argentina, a well-crafted piropo is an art form, a way of showing appreciation for a woman’s grace and beauty.

Piropos, an Argentinian restaurant perched high on a hill, gives its guests a romantic view of Parkville’s picturesque downtown, which is especially beautiful during the holidays.

Jesus Almos, chef at Piropos, translates the grace and beauty of Buenos Aires into the restaurant’s food. His recipe for chicken sprinkled with subtle spices and drizzled with a simple beurre blanc is a no-frills dish that won’t fail to woo guests at a family dinner.

Pollo al Oreganato Rosso

Sauce:
1 teaspoon butter
1 teaspoon fresh oregano, finely chopped
1 teaspoon puréed fresh garlic
1/2 cup dry white wine
Salt and pepper to taste

Combine white wine and garlic in a saucepan over medium- high heat. Reduce halfway. Add fresh oregano, salt and pepper. Whisk butter in just before serving.

Chicken breast:
1 10-ounce chicken breast
1 teaspoon Aji Molido
1 teaspoon dried oregano
Salt and pepper to taste

Dust chicken with Aji Molido, dried oregano, salt and pepper. Grill until juices run clear. Top grilled chicken with sauce; serve immediately. Serves one.