The dish noquis de ricotta comes served with espinaca insalata blanca y de tomate. (Lawrence K. Ho / Los Angeles Times)
Ojo de costilla con chimichurri (a 14-ounce rib-eye) as served by the Bozoghlian family, who own and operate the Argentine steakhouse. (Lawrence K. Ho / Los Angeles Times)
Max Bozoghlian, left, mother Azniv Bozoghlian, father Carlos Bozoghlian and Gerardo Bozoghlian in the dining room of their restaurant. (Lawrence K. Ho / Los Angeles Times)
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The parrillada Argentina is a mixed grill that’s served for two but is ample for three, or even four. (Lawrence K. Ho / Los Angeles Times)
The papas fritas Provenzal are listed as an appetizer, but wait and order them with the main course. (Lawrence K. Ho / Los Angeles Times)
The dish cordero is New Zealand lamb. (Lawrence K. Ho / Los Angeles Times)
A favorite is matambre de pollo, boned chicken rolled up around a filling of hard-boiled eggs, ham and cheese, served with a creamy insalata russa. (Lawrence K. Ho / Los Angeles Times)
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The restaurant is named for Carlitos Gardel, the famous tango singer who died in a plane crash in the 1930s. His photo hangs on the wall of the dining room. (Lawrence K. Ho / Los Angeles Times)
Azniv Bozoghlian’s signature dessert is the postre Gardel, genoise layered with peaches, dulce de leche and meringue. (Lawrence K. Ho / Los Angeles Times)
