Diego just got back from Buenos Aires. He didn’t come back empty-handed.

On July 29th, Diego is joining his brother-in-law, Chef Brad Briske, at HOME in Soquel to cook the kind of Argentine asado you only get once: a fire that takes hours, a table big enough for everyone, and a menu built from what Diego brought back from home.

Empanadas & mollejas to start. Llajwa & chipá. Lengua a la vinagreta. Milanesa. A slow-cooked costillar off the parrilla. Dulce de leche panna cotta to finish.

This is what an extended familia looks like. Come be part of it.