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Even In Town

So as I was about to pull out of a parking space at the supermarket yesterday, I noticed two single-page advertisements tucked snugly under one of the windshield wipers. One for a takeout and catering service listing a selection of foods for the upcoming holidays, the other for a laundromat. Onto the passenger seat they went for saving (takeout) and disposal (laundry) upon reaching home. In all the chaos of unloading the car they were mistakenly left behind. This morning while waiting in the car and taking a closer look at the food brochure, I saw this….

Christmas & New Year’s Eve Food in Argentina

A visitor to this site recently asked for a list of various Argentinean dishes in order to plan a themed New Year’s dinner. Since we are currently doing our own planning for the upcoming holidays, I decided to send a list of what various friends and family have been serving over the years for Christmas and New Year’s. That being said, do not take this as a 100% traditional list. Everyone has their own traditions based on generations and regions. If anyone wants to add anything–something you feel out of place or a different version of what I listed below, …

Aguja Sin Hueso- Boneless Chuck Roast

Aguja - Chuck Roast Like how there is chuck and chuck, there is aguja and aguja. Huh? Let me explain. There is chuck the primal cut which comes from the shoulder area with some of the neck and ribs included and, from this primal cut, there is a section of muscles that form what is called the chuck roll cut. (This section runs above the shoulders, along the back, from part of the neck to where the rib eye cut begins. From the chuck …

Books: The Authentic Bars, Cafés, and Restaurants of Buenos Aires

The Authentic Bars, Cafés, and Restaurants of Buenos Aires

Are you familiar with those mainstream travel guides that dedicate a few pages to some bars, cafés, and restaurants that are considered authentic representations of a city’s energy and spirit? Well, Gabriela Kogan has taken that concept and wrote a book listing various establishments in Buenos Aires titled, “The Authentic Bars, Cafés, and Restaurants of Buenos Aires.”

If you are looking for price scales and extensive reviews on service and cuisine, look elsewhere. The purpose of this book, in my view, is to enlighten the reader of the personality and charm of each restaurant, café, and bar in Buenos Aires that have stood against the test of time. From small family-operated restaurants with kitschy interiors that have been turning out dishes of pasta for decades to hundred-year-old cafés where intellectuals hunch over their coffee and debate politics. There is no general structure with each listing and that actually makes the book an enjoyable read whether or not you will visit, or have already visited, any of these locations.

Grilled Artichokes – Alcauciles A La Parrilla

Grilled Artichokes - Alcauciles A La Parrilla I always wonder if I should hold off on posts such as this one. Most of the people who stumble across this site or have the feed plugged into their favorite reader are situated well above the equator. Grills are probably being packed away and many are looking forward to roasts, pasta, stews, chili, soups, or any hearty fare that receive front and center attention during the fall/winter seasons. Yet, here I am, in …

The Matambre Challenge: Round Three

The Matambre Challenge

Click Here For The Matambre Challenge Overview

The Challenger In Round Three Is:

Salted Matambre

One and a half years have passed since the last challenge and after the long painful process of getting my jaw to once again function properly, through strenuous physical therapy, the time has come for the third Matambre Challenge. For this competition I decided to try a method that is used, by some, to rapidly tenderize steaks through salting. The process is similar to brining except, instead of allowing the meat to tenderize in a salty solution for a certain time, you liberally coat the meat with salt for a short period of time, rinse with water, and pat dry before cooking. Like salt curing but stopping the process almost as quickly as you start it.

People, I’m tired of the matambre cut. Instead of letting it kill my hunger, I want to turn the tables and kill its proteins of out of existence. Salt is the best weapon for the job and I started this recent challenge with a desire to bring a new meaning to mass destruction. Ideally, the process is best used on thick steaks with good fat marbling that keeps the meat moist while cooking since a lot of water is removed. Since matambre is very thin, and hardly has any internal fat, I knew I had to handle this a bit differently or else I’d end up eating what could be a rubbery or mushy piece of super salty beef. With that in mind, I set out to soak the meat for a bit after salting instead of just rinsing.

Veal Sweetbreads – Mollejas De Ternera

Veal Sweetbreads - Mollejas De Ternera I finally got my hands on veal sweetbreads from a place is called, “we have to see you as a good customer before you gain access to certain things.” Just kidding, it probably came down to having bad luck on timing or other unforeseen causes. Or not? Most of the people I know say that this is the place to score but, I have always received a polite “no” or ramblings from the butchers about …

Provoleta Rellena – Stuffed Provolone Cheese

Provoleta Rellena - Stuffed Provolone Grilled provoleta is good stuff but sometimes it just isn’t enough to satisfy my melted provolone cheese cravings. With provoleta rellena, or stuffed provolone, you take two tasty slices of provoleta, add a few things such as roasted red peppers, ham, bacon, tomatoes, etc. in between those slices and heat it all up in a dish until the cheese gets all melted and a nice crispy exterior.

A commenter dropped a note on the provoleta page a …

How Can You Eat A Steak Like That?

There was an interesting little piece in the Wall Street Journal’s Weekend Journal this past weekend about Argentinean and Uruguayan barbecue titled, “Love and Barbecue,” by Katy Mclaughlin. To sum it up, the author describes her transformation from being one who would admonish those who cooked a steak past medium or who grilled inferior cuts to a lover of the Argentinean style of barbecue. Although Mclaughlin only had to head to Queens to come to these realizations, I had to travel almost halfway across the world.

Before I moved to Argentina I had almost the same ideology that Mclaughlin …

Chocolate Caliente Con Churros

Churros Con Chocolate Crispy churros filled with gooey dulce de leche washed down with creamy rich hot chocolate.

The days of relying on comfort food to get me through the winter is almost over, spring is just around the corner. Right, it was copious amounts of liquor.