Brazil

One of the most popular destinations in Brazil is Rio de Janeiro. Sites there include the popular districts like Copacabana and Ipanema and their beaches. The massive statue of Christ the Redeemer that overlooks Rio is a very popular tourist destination.

I stayed at the Regency Park Hotel which is about a block from Copacabana Beach. It was a good 4 star hotel next door to the 5 star Hilton. The best hotel though is Copacabana Palace which is part of the prestigious Belmond group.

Many tours and excursions are available in the area. The Front desk at my hotel had an extensive list of activities which they could arrange.

• Angra dos Reis Islands
• AquaRio Aquarium
• Christ the Redeemer
• Favela Tour - Rocinha (ghetto neighbourhoods)
• Historic City Tour
• Imperial Petropolis
• Mambo Beach Tour
• Maracanã Stadium
• Pedra do Telegrafo
• Salgueiro Samba School
• Sugarloaf Mountain
• Tijuca Forest

There is also hang gliding, paragliding and helicopter tours available. 

Imperial Petropolis

Copacabana Palace Hotel

Uruguay

In Montevideo, at the Mercado del Puerto, had lunch at El Palenque restaurant - an asado. Enjoyed a large portion of rack of lamb and chips. Location: Perez Castellano 1579. It is the restaurant at the Don Boutique Hotel.

Don Boutique Hotel is a nice looking Art Deco hotel located in the Old City section of Montevideo. I stepped inside and it looks like a great place to stay. +598 2915 9999. On booking.com the cost is $161CDN per night. They also have a hotel in Punta del Este.

Don Boutique Hotel

Standard room

From their website:

All of the rooms have 100% Egyptian cotton linens and towels, pillow menu, free high-speed Wi-Fi, LED TV´s, air conditioning, mini-bar, phone, safe box with laptop size and more to provide memorable and very comfortable experiences to our amazing guests. All of the superior rooms count with a jacuzzi for 1, the suite with a jacuzzi for 2 and some superior rooms and the suite have a private terrace with views of the Bay and Port of Montevideo. 14 standard rooms, 6 superior rooms and 1 exclusive suite.

Add pictures of dish and cooking area from El Palenque

La Otra Parrilla restaurant, Tomás Diago 758 Pocitos, Montevideo

Had Suprema de pollo = 1/4 chicken (leg) and a mixed salad, both very good.

Argentina

In Buenos Aires, a good restaurant to try (apart from a second visit to Fogón Asado - see below) is the Michelin rated restaurant Roux, Pena 2300. Recommended by AH in his Live Like a King in BA video.

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From my 2025 visit:

Mendoza

Had an excellent meal at Auténtico (Av. Sarmiento 777) which has 5 stars on TripAdvisor. I went with the four-course chef’s selection. An excellent meal. It started with a very tasty cocktail like a Negroni but with a hint of orange. The two appetizers - humus, and sort of a spring roll of rabbit with a sauce to dip it in. The rabbit was particularly good; humus was much like mine. The main was a beef "pastrami" steak with corn purée and grilled red onion. Also excellent. The apricot panna cotta had a delicious sauce that contained tiny crispy balls about the size of pearl tapioca - excellent. I can't remember the 3rd course. When I was finished the chef came out and asked my opinion on the meal. (Note that the menu changes regularly, for the current menu see their website.)

Comfit of Rabbit Roll | Almond Hummus Sirloin Tip Pastrami | Corn Sauce | Pickled Onion Apricot Panna Cotta

Confit of Rabbit Roll & Almond Hummus

Sirloin Tip Pastrami w. Corn Sauce & Pickled Onion

Apricot Panna Cotta

Buenos Aires

The highlight was the visit to Fogón Asado restaurant, Gorriti St 3780 (Medrano tube stop, line B). They provide an amazing 9 course dinner with two different wine option: I opted for the higher level 5 wine pairing set, all of which were very good. (They also offer the "Chef's Counter," a 14 course tasting menu especially for private groups.) Overall, it was an excellent experience, though I still do not like sweetbreads (course number 3), and not particulaly fond of blood suasage (course 4).

The wood used is called quebracho, also called the “axe-breaker."

Fogón Asado¹ 9 Course Menu

Ember-Roasted Eggplant Ricotta Cheese with Fresh Herbs Ironed2 Provoleta Cheese Grilled Fruit in Torrontés3 Reduction Molleja4 | Roasted tomatoes and ginger sauce Morcilla5 | Quince and Apple Chutney Chorizo | Ember-roasted Bell Pepper Griddle baked Bread Slow braised asado al Papillote6 Pork Flank Steak (Matambre7) Yellow Chilli Sauce Lime and cilantro salad Pine Cone smoked Ribeye Cap Creamy Cauliflower Puree Flame roasted Corn Ribeye | Mashed Boniatos8 Grilled Vegetables with the Chef's Vinagreta Pancake with Dulce de Leche Patagonian Berries & Whipped Cream Coffee

Translation of menu items:
1 - asado = roast
2 - griddled, i.e., served in a hot fry pan
3 - Torrontés - white wine (from the Argentine grape of the same name)
4 - sweetbreads
5 - blood sausage
6 - asado al papillote = roasted wrapped in paper (usually parchment paper)
7 - thin slice of meat
8 - sweet potato

And these were the wines served, in order. (A preprandial cocktail was also served.)

El Enemigo | Chardonnay Angelica Zapata | Merlot Catena Zapata | Malbec Argentino José Zuccardi | Malbec Zuccardi | Soleria by Malamado

My reviews:
El Enemigo Chardonnay - good, lightly oaked.
Angelica Zapata Merlot - quite good.
Catena Zapata Malbec - excellent!
José Zuccardi Malbec - good, but more tannic than #3 but goes good with beef.
Zuccardi Solaria - nice. Sweet yet with the hickory nut flavour of many sherries.

Ember-Roasted Eggplant
Ricotta Cheese with Fresh Herbs

Ironed Provoleta Cheese
Grilled Fruit in Torrontés Reduction

Molleja with roasted Tomato and Ginger sauce

LEFT: Morcilla (blood sausage) | Quince and Apple Chutney
Chorizo | Ember-roasted Bell Pepper
Griddle baked Bread
RIGHT: Molleja (sweetbread) | Roasted tomatoes and ginger
sauce | Griddle baked Bread

Slow braised [8 hours] asado al Papillote

Pork Flank Steak (Matambre)
Yellow Chilli Sauce
Lime and cilantro salad

Pine Cone smoked Ribeye Cap
Creamy Cauliflower Puree
Flame roasted Corn

Ribeye | Mashed Boniatos
Grilled Vegetables with the Chef's Vinagreta

Pancake with Dulce de Leche
Patagonian Berries & Whipped Cream

Martina prepping ribeyes