Inside South America's Most Expensive All Inclusive Resort in Mendoza

This is South America's most expensive all-inclusive resort, and it's in Mendoza, which is the wine capital of Argentina. If you're like me, when you hear all-inclusive resort, you think of a huge resort on a beach somewhere with big public pools, lots of lounge chairs in the sand, unlimited fruity drinks, and if you're lucky, above average food and the restaurants. I'd say most people who book this type of vacation are going to veg out and relax. They're not going for a true travel experience. But I think this resort is going to be different. This is so cool. Aasi only has 17 rooms spread out across a private 55 acre vineyard. The food is farm-to-table grown right outside in their organic garden.

It's so good. The wine selection looks incredible and all your activities are included. And I'm not talking about free activities like snorkeling and parasailing. During our stay, we'll have our own private guide with our own car. And we'll get to choose from a long list of activities like horseback riding, hiking, a cooking class, and a bunch of other cool stuff. What is life right now? The cheapest room that you can book at this place is just under $3,000 a night. So, join us as we spend the next 48 hours at South America's most expensive all-inclusive resort.

Views don't get much better than that. We'll show you every aspect of the stay. And at the end, we'll give you our thoughts on whether or not it's worth the very expensive price tag. Goodbye van life. So, this AASI experience began before we even got there. They sent a private driver to pick us up. And in the back, they had the bougiest snacks waiting for us. We drove through these beautiful vineyards. And then when we got there, we were seriously swept off our feet. First, they offered us a glass of their house wine while we waited to check in our room. What is this place? Then, they gave us a quick tour around their property. Besides the vineyards

that go literally as far as you can see, the resort is actually pretty intimate. First, we went down to their wine celler, which we're going to be spending a little time in later. Then outside, they have a pool, little gym, and the spa, which I'm definitely going to. And now it's finally time to see our room. Fresh off the tree. Oh my gosh, this is awesome. Fresh pomegranate straight from the tree. I love it here. I want to say no. Before we show you around the room, I just wanted to add a quick personal note. If you missed our last video, I was running 100 miles in the mountains of Patagonia. And Carara

sacrifices so much for me to like run these races to let me spend all the time I need to training and then she crews me and she stays up for days on end making sure that I'm fed and I have everything I need to complete these races. So, it's become a bit of a tradition for us to do something luxurious after. Honestly, I feel like we just enjoy the contrast. And I am so grateful that we have a channel where one week we can post a video about me running 100 miles and the next week we're staying at a luxury hotel and people will show up to watch both videos. Like, that means so much to us and we are so grateful. So, I just wanted to say thank you. Okay, there are only 17 rooms on this entire property

and they're all their own private villa. So, we can't see anyone. They can't see us. And everyone is surrounded by vineyards in nature. It is spectacular. So, let me give you a quick tour around our villa. When you first walk in, you've got this day bed hangout area. They left us a bottle of their wine with some snacks. I love this. And this is the bedroom. We have a wood burning fireplace. And best of all, wow, this blanket. I feel like I'm like cuddling with a llama. Even the closet where they put our luggage is cool. The mini bar is included, which is always very exciting. It just feels so wrong. We never drink out of the mini bar. But we got some lemonade, some water, some beers, some soda, and I think I'll drink

them just because I can. Here is the coffee station. the most important part of any room. I'm obsessed with these handmade mugs. How cute. It is a pod machine, which isn't my favorite, but can't be perfect. And check out this bathroom. It's got this antique tub with some salt. The windows, which you can just look out and see the nature, two sinks, all of the amenities, and this door is the toilet. I love the exposed stones all throughout the bathroom. It's got a bet, but it's not like the Japanese bedet that's in the toilet. It's like the European, South American one that I'm always too intimidated to use. And the shower is really good. This is one of two showers we have here. It's got this amazing

tile, more exposed rock. That's it for the indoor space. Now, follow me outside. Out here, we have our own private patio that just has such a vibe. Like, it's got all these leaves everywhere and vines wrapping around the concrete. We have our own pool. Um, it's fall here in Argentina, so I don't know if I will be getting in the pool. No, this is an outdoor shower, but it's very unique. It's got four showerheads, so it's just going to be like a pressure washer. So, I'm going to use that just because it's fun.

I just got a text. Just want to let you know that we can gladly offer you a 50-minute massage at 3 p.m. complimentary, as well as the bath afterwards at 400 p.m. Would you like to confirm it? Yeah, do it. What a place. So, coming around to the front of the villa, up these stairs, welcome to our rooftop patio. We've got this dayb bed where we can lie and enjoy this view. There's not usually trucks driving by. So, on a clear day from here, which will hopefully be tomorrow, we'll be looking at the Andes Mountains. This is what Mendoza is known for. If you've never heard of Mendoza before, it's basically like the Napa Valley of South America. So, it's a massive wine producing region

that basically runs straight into the Andes Mountains. So, all of these fields get their water from the snow melt. Mendoza actually grows 7 times more grapes than Napa Valley. It is huge. They grow 40% of all of South America's wine here. So, if you love mountains and good food and good wine, like this is the place to come in South America. All right, that does it for our room tour. And now it is time for lunch. Our first meal in a Wasi, which also was super generous of them.

We checked in early and like lunch was not supposed to be part of today, but they just included it for free because um that is the level of service that we've been getting ever since we walked in the door. Look at how beautiful the grounds are. Tastes like a sparkling Chardonnay. Very bubbly. Don't be surprised if I have a wine glass in my hand from here on out. Very likely. I'm just, you know, immersing myself in the culture. Ooh, Anna, this is beautiful. Gracias. The spa is gorgeous. I'm so excited. Cara left for her massage. So, it's just me, myself, and I here in the dining room. I have the whole place to myself. So, for lunch, you could choose between

the alle cart menu, which Cara did for time purposes, or you could go with the three course menu that included a wine tasting. And since I had the time, I figured why not make the most of it. So, the starter was this beautiful roasted cauliflower with strichella cheese. And for my main, I have this amazing looking vegetarian pasta. It tastes like somebody roasted this pasta on an open fire. And for dessert, I'm ending with the fruit and cheese platter. That was amazing. She had very strong hands, which is essential for me to enjoy a massage. So, you've probably heard of Michelin stars for restaurants. Well, a couple years ago, the Michelin Guide started to include hotels, and I believe this is the first Michelin Key hotel

that we've ever stayed at. Also, if you don't know the Michelin story, it's pretty fascinating. Like, I think a lot of people have heard about like Michelin stars for restaurants, but I bet a lot of you didn't know that's also connected to the Michelin tire company. So, the story goes all the way back to 1900. There were two brothers that started this tire company and they were trying to figure out how to sell more tires. So, they came up with this idea of a guide for restaurants. One star meant like it was a good restaurant. Two stars meant it was worth a detour. And three stars meant it was worth a trip just to go to this restaurant. And back in the day, this was when cars were just invented. So, the idea was if they ranked these

restaurants, it would get people to drive more and to use their tires and to need to buy new ones. So, it was like a marketing gimmick by a tire company that's now stuck around and is like the most prestigious rating system in the world for restaurants and now hotels. I find that completely fascinating. I'm taking a wine bath. Yeah. Okay. So, from what I understand, they take the grapes off of the vines here. They send them to a laboratory somewhere and they like extract the good things from the grapes and create this like salt soap something. It feels like a bubble. I can't tell if the water is red.

Whoops. Okay, let's see what color it is. It is wine. Look at that. Cheers. I'm not going to drink this. That was so fun. Where am I going? I think we came from this way. I honestly have no idea where cabin is. I only walked like once. That was awesome. And only $40, which I feel like for a resort this nice, it's a really good deal. I'm pretty sure that's the only thing you have to pay extra for here. So, I don't know. I think it was worth it. Okay, I think this is our villa. Oh my gosh. Who was that? I'm so glad that's you. I just did a little googling and what I just experienced was venootherapy. That's what they call it. Designed to stimulate circulation, provide relaxation, and hydrate the skin using antioxidant rich

ingredients. The red wine extract is rich in polyphenols which help strengthen blood vessels and enhance circulation. So fun. I'm glad I got to experience that. I do have a story for you. Yeah. Oh no. While you were gone, did you crash it? It was such a fluke. It's cuz I wasn't here to tell you to be careful. I was trying to take it off from the top deck and I think as it started, one of these blades nicked the fireplace. No, cuz it literally went boom right into the vineyard.

Does it work? Smashed this guy's arm off. But you know what? Conciier is great. They brought me super glue and I've super glued it back on. Oh my gosh. Is this where we cut to Preston's recent video? Only sometimes. What could possibly go wrong? Approached edge of altitude. I might want to just back up just a little bit. Your face. Oh, it still spins. Let's go. It could fall out of the sky at any time for sure, but it's going.

Yay. [snorts] Wow. Oh, look at that beautiful footage. This is where we're staying. Yeah, the gimbal does not work at all. Crap. Little dirt in it. I mean, honestly, it wasn't pushed in right there. So, I feel like it just kind of figured itself out and then it's like Oh, that feels good. Oh, I THINK IT'S WORKING. WOOHOO! [screaming] OH, IT SOUNDS BAD. I feel like the leg's just going to break off. Wow, it works though.

Nice work. Little wet. Well, what a nice touch. It started raining and someone came and laid an umbrella by our door. So, before dinner, they have scheduled us a wine tasting with the resorts Somalia in the cellar. Before we left to travel, we knew nothing about wine, but we have been super fortunate to get to visit some of the best wine regions in the entire world over the last 10 years and spent a good chunk of time in Italy with our friends Bob and Gina who owned a vineyard. So, we learned a lot about the wine- making process. So, I'd say we both become a bit of like wine nerds. We're not professionals, but we like to act like we like obviously like wine is enjoyable to drink, but we also really enjoy learning

about it at this point in our life. So, I'm super excited about this. Grab an empty glass. And now, close your eyes. I want you to name the aromas without knowing the color. Oh, no. I can't see what I'm filming cuz I'm playing by the rules. Well, they say that when we close our eyes, all our other senses work better. Wow, that's crazy. Until this moment, what color do you think it is? Red. Okay, answer. Without opening the eyes, drink.

Do you keep your opinion or No. What color do you think it is? Pink. I don't know. Okay. It's not red. You can open your eyes. This is a rosé. Oh, I know. You did. Hey, you're so good. Okay. However nerdy we thought we were about wine, times that by 10 by 100,000. Keep going. That was hands down the best wine tasting I've ever had. He is obviously like a professional smile here. He's been doing it for 15 years. He's the fifth best in Argentina. Fifth best in all of Argentina. He had so much knowledge. I'm like starruck by this guy.

It was all based in like science, like down to molecules. Yes, we just had a chemistry class. And thankfully, all of our pairings for the dishes tonight are by Frederrio, so they're going to be perfect. We're starting with an amuse. This is a truffle sauce, and I want all of it to be perfect. Oh my god, I'm so happy. This is not your average all- inclusive resort food. Do you see what's in here right now? And the flowers, of course, are eatable. All from our garden. The flower floated to the top. That was good.

I know. Please enjoy. Gracias. Appetizer has come. I got the soup of the day, which is turnup and ginger. Also, grilled avocado with curry. We're in Argentina. We all know that asado or steak is what everyone eats here. So for our main, we have porttoella mushroom grilled like a steak. Our version of a steak. Oh my gosh. The grapefruit puree on the mushroom is insane. This is so good. The quality of this food is just and the presentation. I mean, it's like we're at a Michelin star restaurant because we're

at a Michelin hotel. I mean, it's just it could not be any better. I'm so happy. We have a goat cheese mousse with a dolce de leche ice cream. I feel like goat cheese is usually a little too funky for me, but I think the ice cream is going to balance it out. Nate is a dessert connoisseur. Somehow the combination tastes like a marshmallow. Oh wow. I need to go back for a little bit of this goat cheese. This is basically a samore without the fire. Ooh. Wow. After sleeping in a van for a very long time, this is luxury. Both are great. Too much of either one is too much. I love it here.

Also, I feel like I should make this clear. There are times when we do get free stays or free trips. And because we've been talking so highly of this place, I just feel like I should say this is not one of them. We paid for it ourselves and so far no regrets. Sometimes when we stay at places like this, people are like, "Wow, this feels like one big ad." I mean, maybe it is, but we're not getting paid to make the ad. We got a big day planned tomorrow. We will see you in a few hours. Nate, there's a warm water bottle at my feet. I thought something was wrong.

Oh, so happy. Nate from the future here. Karen and I are still talking about what an amazing trip this was. But do you want to know what could have ruined it or any other trip for that matter? Getting a call from our bank and learning that a bunch of money had been stolen from our account. Now thankfully this isn't something that's happened to us, but it did happen to someone that we were on a trip with a couple years ago. He got a call from someone that he thought was his bank and he gave them a bunch of information and those people used his information to then log into his bank account and steal a bunch of money. And that is why I'm excited to

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Good morning. We uh got up for an early breakfast this morning and we were supposed to be getting on horses about now to ride to another vineyard, but uh unfortunately that got rained out. So out on a little recovery run. Not a bad way to start the morning at all. So the way this resort works is every day you stay here, you get to choose between a full day tour or two half-day tours. And there are like 15 different options. everything from sailing to biking, even hiking to see Aken Kagwa, which is the tallest mountain in the entire southern hemisphere. Actually, I learned the tallest mountain outside of the Himalayas, which is pretty wild. But since this is our only full day at the resort, we didn't want to spend our

whole time away. So, we booked two half-day tours. So, our first option for today was cancelled, but they've already arranged for us to visit a winery next door instead, which uh should be a fun way to start the day. But we're only here for 48 hours, so we might as well make the most of it. You can't get the hot water to work. That's as much of the hot water that'll come out and the rest is cold. Do it. Yes. Looks like we found our first flaw with the washi. Proud of you. We just learned it only rains about 10 days a year here and this is one of them. They think all line 300 days of sunshine in Mendoza. Great day to drink wine indoors.

There's hope. Blue sky. Yes. That might be the biggest door I've ever seen in my entire life. Well, if we can't go horseback riding, this is a pretty good plan B. We are touring Vina Kobos, which is a Paul Hobbs winery. I'm not going to pretend like I knew who he was before this trip, but he is arguably the best wine maker in the entire world. And we just got a full tour of the winery. It is the week after Harvest, so there's so much going on. And it was really cool to get to see different steps in the process. And now for the best part of any wine tour. I'm so excited about this. Same. And for the first Malbec, the Ramar Malbec, we had a mushroom cut.

Cheers. We have one cabin. That's all the grapes came from here. From So, we've been given permission to gify this tasting. The final three wines that we tasted are all of their premium wines. One is a Malbec, one is a Cabernet Sabon, one is a Cabernet Franc. And Cara is going to try to blind taste test all three and tell us which grape each one is. I'm so nervous. All right. Ready? All right. Your wine's in front of you. Tell me if I'm going to spill it. This is the Cabernet Sven. I've had a lot of that, so I'm pretty confident. This is the Cabernet Franc.

The final wine. Oh, sorry. It's right there in front of you, but you do truly have your eyes closed. It's got to be in the mall. All right, open your eyes. I'm scared. So for the first one you guessed Cabernet Svenon. Yeah. Malbeck. For the second one you guessed Cabernet Franc. Cabernet Svenon. Oh for two. For the third one you guessed Malbeck. Cabernet Franc. Oh for three. We have no clue what we're doing. Oh my god.

All right. Can I try super fast just by smell? Can I smell them all first and then tell you? Feels like cheating, but yeah. Okay. Oh, this one threw me off. I thought I knew. So, tell [clears throat] them to me in order. Malbeck, Cabernet Franc, and Cabernet Svenon. It was Malbeck. Your second one was Cabernet Franc. Correct. Three for three. Let's go. Adam. Been there, done that. Got the wine bottle.

10 of 10 experience. So fun that they let us gify it. I will say I'm very proud of us. 10 years ago, we started this channel as budget backpackers and we would have never left premium wine sitting on the table. But we were responsible because there's a lot more food and wine to come for the rest of the day. None of my bottles. Yeah. Wow. You did so. None of my glasses were empty. Stop number two today is Zonda. This is where we are having lunch and it's one of five Michelin star restaurants here in Mendoza, which is going to be this wild nine course tasting menu. And this

is the difference. Most all-inclusive resorts want to keep you on the property because you eat their food. It's their staff cooking it. It's just it's cheaper. It makes business sense. that this is included in the AASI experience. Eating at one of the best restaurants in all of Mendoza. This is the most wine glasses I've ever seen on a table. I am already blown away by this place. As soon as we walked in, the chef met me and introduced himself. Told us that we can come watch the kitchen as much as we want, take photos, videos, whatever we want. And the head chef was taking care through each of the herbs that they use in the different dishes.

Not to mention the setting. First of all, [snorts] I want to enjoy those myself. My name is Maria Bas. I'm part of the sum team that you have today. Probably one of your best friends right here. Gracias. Oh my gosh, this is the best day of my life. I already love it here. We saw these being prepared in the kitchen like 5 seconds ago. We had a blowtorrch and she told us to start with this little cone. Looks like a mini ice cream cone. Oh my gosh. Magic. It's cheese with some kind of fruity something on top. Indescribable. You can taste the blow torch, but then there's like the sweetness of the pumpkin and then the crunchiness of the crust. What is life

right now? And then it also came with the soup. And this is three different things, but somehow all the first course. Wo. The song came to pour our second glass of wine. While she's explaining it, two different servers came up. One was pouring the broth. The other was dripping the olive oil. It was like this dance. And then a third person came and told us that we need to shake it, blend it all up before we eat it. So, it just kind of looks like some carrot shavings with some soupy stuff, but I have a feeling it's going to taste much better than that. Who knew cut carrots could taste so good?

For our third dish, we have this goat cheese crispy sandwich paired with a cold mate. And in case you don't know, mate is a way of life in Argentina. It's everywhere. Every single person has it on them all the time. So, the tea is a nice break in the wine. So, in our tasting earlier, we learned we take a sip, then the food. M. This dish is very visually pleasing. No one else does foam except for Michelin restaurant. And the olive oil is so incredibly green. I could literally just eat olive oil by the spoonful. Now I'm staring at the olive trees from my seat, which makes it taste a thousand times better. Kind of want to try the phone by itself.

Oh wow, very tiny. Okay, the rest of this beautiful little snaky dish is apparently panakot. Oh my gosh. So this dish is paired with a wine that we had never heard of before we came here to Argentina. And apparently it's one of the oldest grapes that was brought over by the Spaniards in the 1500s. and it kind of been lost, but it has a really thin skin. It's made just like a red wine, but it tastes like a rosé. And it's definitely the most unique wine that we've discovered in Argentina so far. I mean, that's a rosé, but it's not because it's made like a red wine. Apparently, it's what the gauchos used to drink. All right. He told me to destroy it. Here we go. It feels so wrong.

I thought it was going to be hot, but it was cold. Great. I was just like, wo. Cheers to another one. This is one you got wrong earlier, so think about it. Smells herby. Capron. Wait, this is a capron. Yeah. Oh my gosh, that looks so good. Okay, once again, we've got foamy goodness with caramelized eggplant. Is that what she said? Oh, it smells. It looks amazing. Are you sure it's an eggplant? I feel like this is the reaction that you should have when you eat at a Michelin restaurant. Oh, keeps getting better. It's a green pepper foam. Man, that was good. Every single

dish I'm like, I could just eat an entire bowl of whatever this is. You just get one little taste and it leaves you wanting more and then the next thing comes and you're like, wait, no, I wish this was my main. Oh, paired with this beautiful pan noir. Secret twin and you I think we've become friends with our song and she brought us this as a bonus tasting. Maybe she tells that to everyone. Oh my gosh. This is the best day of my life. So I walk in, the chef is telling me all of the different herbs that they cook with. And he mentioned lavender. And he showed me the lavender bowl. And I was like, "Oh, lavender is my favorite." And I jokingly said,

"Serve me extra lavender." And sure enough, they listened. This is a mocktail made from their homegrown lavender. And they brought it to me as a surprise. I love it here. I jokingly say all the time to Nate that I could just drink olive oil. Now I'm doing it. Yes. Is this a dream? He literally said, "For the best experience, you should take a sip of the olive oil from the bowl." And they brought me a lavender plant because of a two second conversation I had with the chef. Not to mention the fresh bread. Don't forget we're splitting that. Are you sure? Can't believe I'm doing this. Me either. for my main. How many courses have we had? Who knows?

We're finally at the main. I have grilled mushroom with a baby carrot, carrot puree, and mushroom sauce. Go ahead and dip it in some puree. Let me guess, it's going to be the best thing I've ever had. But she's not overhyping it. 10 of 10. But with that said, we have been vegetarian now for almost 5 years. I love it. I think my body feels better. But I do feel like occasionally we miss out on these like cultural experiences. And here in Argentina, like the barbecue steak is like the thing to have when you come here. So for the first time in 5 years, I'm doing this. Yeah, I think I'm doing it.

I've not chew a vegetable this long in 5 years. We didn't become vegetarian because we don't like meat. I think it's better for the environment. I think it's better for my body. For the animals. Don't get the animals. Of course, animals. Honestly, I would have thought that my body would have like undeveloped a taste for meat at this point, but it's pretty good. Can I try a bite? Awesome. And now for dessert. I really hate messing up their beautiful work like that, but they tell us to do it. Not a big like tart person. What do you think? pretty good.

I feel like the difference in like a delicious meal and fine dining is like you put cheese and bread together, it's delicious. And then you come to a fine dining restaurant and like it makes your taste buds question everything. Like the dish looks one way and it tastes completely different and it's flavors that like your mouth isn't used to. Michelin Guide, if you're looking for an expert to hire to go test out all these new restaurants, let me know. Me, too. After our lunch feast, Nate and I were ready to head back to the resort, relax, maybe take a nap. But our driver, Wen, strongly encouraged us to make one last stop.

Oh, wow. Today is full of cool doors. Welcome to the Kasenegra distillery. Obviously, Mendoza is all about the wine, but these guys are proving that they can also make a unique and delicious whiskey, too, by using the snow melt from the Andes and all of these cool looking stills. Freshly distilled whiskey right here. That's crazy. We hung out with the owners for hours and had the best time. Honestly, this unplanned stop was one of the highlights of the trip. Oh my gosh. Look at that. Holy cow. The clouds finally went away on our last day. Good morning, Breeze. Nate went to breakfast without me. He's going to be so jealous. Naton, you got to get out here.

I'm going to get back really quick. Okay. Wow. I'm doing it. I just got an epic shot. Oh my gosh. I did it. I'm so proud of myself. Go fall in the pool. The day is off to a great start. Good morning. Wow, the sun coming up and the clouds going away is an absolute game changer. We have to check out later today, but we're still going to squeeze so much in. And this is probably the day that I'm most excited about. Our horseback ride's been rescheduled for this morning. And then later this afternoon, we're doing a cooking class outdoors with the hotel chef. Wow, look at this. It's a totally different place today. So happy.

Views don't get much better than that. Is this your uh cowgirl look? Yep. Denim on denim, baby. No way. That might be the most majestic thing I've ever seen. Little real galo. Good. How are you? Hey, nice to meet you. Going to be I love the grapes. Nice to meet you. You're losing the grapes, dude. You're bonding. You want to look at that drool. Want to stop? We pull to your belly. He's the alpha, so he's going to Everybody's going to follow him.

Is this mine? One, two, three. This is awesome. And when you want to speed up like your husband. Let's go, Gish. He heard me. Okay, so I thought this was going to be a leisurely stroll through the vineyards. Romantic, slow paced. I'm trotting. This is awesome. But I kid you not, within the first 10 minutes of the ride, our galjo had us galloping through the vines. As in pretty much running as fast as they can through these super narrow paths. I've never galloped before, so it was terrifying, but also one of the most exhilarating moments of my entire life.

I was holding on to the rains for dear life. So, thankfully, our guide was talented enough to ride one-handed and capture these videos on his phone. I'm so glad he did because I love getting to see how cool we look, and I never want to forget this day. Thank you for a great ride, buddy. Oh, he loves you. He loves it. I think you were the fastest. Yeah, best ones, dude. Lot of slobber. Maybe you don't like your face scratch. Put that back on you there. Wow. This is awesome. Oh my god. Hi, welcome. I'm Victoria. Nice to meet you.

Oh, I already love this so much. Here the fire is our blood, is our culture, is our root, is everything. We are trying to make all these dishes in the fire. Making a little house with the pepper. Yes. Here in Menosa, we are very proud of this because we make the fire with wood. And in the rest of Argentina, they use charcoal. Do you think it tastes better with wood? Yes. Also, the smoke it makes the different flavor. Here we have a pumpkin. Yes. I thought that was decoration. I have never cooked a pumpkin.

It's like a football. How do you not have burn marks on your arms? Spider. Yeah. Here we have tomato para parita is very famous here because you can only eat tomato parita here and with peppers and onions. Another important element from is the olive oil. Wow. Do I look local or what? With my with me. How much? Perfect. She would have added more. I would have when I cook I'm like perfect. Be careful for the fire. The olives. Yeah. Wow. You're good. Yes, it is. Perfect. Woo! That's hot. And are we going to shake the pan? Yes. All right. Like a brush. Be careful because it will be hot.

Perfect. How about you chip? I'm not going to try. Flip it. How do you do that? No, I'm good. I'm just dramatic. 50 tomatoes is heavy. Woo! Perfect. Oh, it's burnt eyes. Such a gaucho with your hat. Perfect. Nice. Wow. You have the technique. We are going to pick out fresh herbs and flowers from their garden. Fresh cherry tomato off the tree. Exactly. What do you think? So good. This is the dream. Perfect. Review. Yeah. Salt bait.

Black pepper. One pinches. Perfect. Oh, there is a lot of I love it. So, we just made this fresh country bread is what they call it in English. We took the dough, we rounded it out, we smooshed freshly picked tomatoes on top. Wow, that was satisfying. We sprinkled some rosemary and we painted the olive oil on with the rosemary stick. Then we laid them onto the grill. Let them get nice and crispy. Flipped them over. We're going to eat it with this sauce called creosha. It's so good. The sauce is everything. It's very fresh.

Yes. Paprika, salt, black pepper. Oo. No way. We're adding an ember from the fire. Yes. No wonder IT'S SO GOOD. [screaming] OH my gosh. Wow. No. Magic. We have to leave like 15 seconds. Okay. And that's it. She had us guessing how they make their chim churi smokeoky and give that smoky flavor. And we guessed everything and she kept saying, "No, no." Then she takes the tongs and just takes a piece of burnt wood out of the fire and dropped it in there. And we take out the ember.

There's no way that I've had a sauce better than what I'm about to eat. Like I'm sure of it. That was crazy. It's amazing. And it's so savory. Like there's so many like spices and herbs. It's like overwhelming. Oh, this feels way too advanced. Okay, I'm going to go for the one on the left first. Perfect. Wow. Oh, car. I think it was supposed to go here. Yes. Oh my gosh. I thought you SAID IN THE PEPPER. THE egg was supposed to go in here and she put it in the pepper. As I told you, he's part of the cooking.

Okay. Yeah, you did say making mistakes is part of it. Thank you. You knew that was going to happen. So, our tomatic is ready. That's it. Yeah. It's almost too pretty to eat. This dish is called tomato tomatic. Tomaticanan. This has just been sizzling in that iron skillet on top of the fire just feels like a real comfort food. Oh wow. She loves it. This is insane. The tomatoes so much flavor. Like everything here is just bursting with flavor. It's simp. Well, this is my favorite moment because in our tradition, the empanal time is the family time because every member of the

family has to participate making an empanada. We use water for the borders like this. We are using our fingers and we close like a half moon. Oh, so easy, Cara. Yeah. Not over yet. Yes. We make a little cross. Uhhuh. And we form an ear. Okay. We press down the ear and we take the other border and we cross again for Oh, you keep going. Yes. And we keep Oh, this looks difficult. Oh, it's so pretty. I always told the person that the secret of making a banana is practice. Always the first one is also Here we go. This feels like a big undertaking. I already forgot everything. Do I go here?

Yes. And press and take the other border. Yes. You make it look so easy. Don't worry. Oh, it's just like all molding into one. We got repeats. So bad. Can you tell which one I did and which one Victoria did? Pretty much identical, right? How confident are you? Scale 1 to 10. Two. Well, it's not the best. And this one is very, very fast because we only have to cook the dough. We are looking for this kind of color.

Wow. Gracias. In Argentina, you eat with your hands. If you use a fork and knife, it is a sin. We did such a good job. Probably biased, but this is the best empanada I've had in Argentina this time. I'll start with the tried and true chimmy cherry. Way better with a chimmy cherry. Victoria, how many empanadas do you think you've made? No. My god, I don't know. I make a lot of empanadas. We're eating in the vineyard. This is so special. Wow. Yeah, this is actually epic.

Epic. Gracias. You were so fast. Yes. Without us, you can go a lot faster. And the idea is making that. It's like a pumpkin soup. Yes. All right. Time for the main. I cannot believe we're sitting here. We pass these tables on the way to our room every night, and I'm like, "Oh, it'd be so nice to be here in the summer. I bet we could sit outside at these tables." Um, first of all, we've got the peppers that I cracked an egg in earlier, and I'm happy to say that is what they were for. They cracked eggs in both of these.

I'm sure mine went in the trash cuz the eggs sat in there for so long and probably got really overcooked. Um, like I said, we have an entire pumpkin. I believe she added cheese and blended all of the inside. And then we have this beautiful plate of vegetables. Every single one was picked from the garden right there. Like the closest farm to table that exists. Oh wow. Do I even need to say it? It doesn't even taste like a pumpkin. Like it's been over that grill for hours. Like we started at 11 and it's 2:30.

We've been eating since 11:00. It's incredible. I'm very interested about this pepper with the egg in it. Oh wow. Everything you think you know about red peppers, toss out the window. I guess because it was on the flame for so long is extremely smoky. It does not even taste like a vegetable. Best day ever. Best into this trip. I am certain that this is the fullest I've ever been in my entire life. We have without a doubt made the most of the last 48 hours. But we promised at the end of this video that we'd give you our opinion on whether or not this was worth the expensive price tag. And I think there are a few different

ways to look at it. Could you do all of these experiences all a cart for cheaper? Sure. Probably definitely. [snorts and clears throat] But in our experiences in the past, you know, you go to all-inclusives, there's a buffet, there's like one restaurant where you can order food that's included and then a lot of things that aren't included. Like there's usually a fancy restaurant you have to pay extra for, all the excursions you have to pay extra for. Yeah. Like upsells if you want to feel like you're getting the most of the experience. But here, because we already paid, we were so encouraged to just do every single thing that we could, which we did. We didn't have a spare minute.

We're going to get on the airplane and then we're going to fall asleep. Everything that we did was already paid for. So, it was like, let's do as much as possible. But when we were at other or even when we're just traveling, like we don't live that way. Like, we're not just like, let's pay for as many things as we can, you know? It's like, oh, I could just lay here and be super happy. And usually I am, but this made us have so many more experiences and memories. The best part is what you're paying for here is for it to be so easy and so mindless. Like the first day it was raining so we kind of had to like rearrange everything. But we didn't do it.

It was all taken care of. It's all included and taken care of. Show up. You show up and you take advantage of everything for this trip. Baseline expectations are here due to the price they were here and the experience that we had was here. Truly. I mean, and the people, like all of Argentina, the people have just been exceptional. And here was on another level. Yeah. Getting to do all these experiences that I just know that we wouldn't have gone and paid for on our own was really special. There's like zero bias here. Like we paid for this and we didn't know like we didn't know if it was going to be worth it.

11 of 10 experience at a Yeah. I can't believe it's over on a flight. Yeah, we really we have to leave like five minutes ago, but we have maximized every single minute of this experience. Thank you for watching. Hope you enjoyed. And hopefully we'll be back. We're like looking at property in Mendoza. We're ready to move here. I'm going to buy horses. I'm going to make wine. I'm going to go to Victoria's house for an assado experience. It's all planned out. All right. Tell them I'm not coming. I'm just going to I work for the resort now. Have my own horse. Pass the empanada TEST.

WELL, I DON'T HAVE TO cook the empanadas. I can do all the other stuff. Love you. Ciao.