If we were to think of one word to describe John Manion, our ship’s captain, it certainly wouldn’t be grandmotherly. Except, that is exactly what John was aiming for when he created La Sirena Clandestina’s Milanesa, now residing quite happily on our lunch menu in sandwich form, though we dress it up a little for the dinner version when it’s accompanied by a wild mushroom ragu and fried egg.
So why does John want to cook like a grandma? Because, as he says, "everyone's grandma made me a Milanesa in Argentina...And of course everyone's grandmas was the best."
Milanesa is a time-honored Argentine tradition, dating back more than a hundred years when the Italian diaspora made their way down to South America. In the vein of ‘if it ain’t broke, don’t fix it,’ we stick to the traditional Milanesa preparation. Starting with the freshest pork loin available, we dip that bad boy in an egg wash, dredge in flour and seasoned bread crumbs and fry it to crisp perfection. Just like grandma used to make!
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