Los ñoquis del 29: arugula gnocchi
Gnocchi is one of the many contributions of Italian immigrants to Argentinean cuisine. Gnocchi, which morphed into our ñoquis are, quite simply, a small flour and potato dumpling-like kind of pasta....
View ArticleBread-making lesson with my grandmother – Córdoba series 2
I love food. It makes me happy. It brings back cherished memories. It makes new memories as well. Food is comfort and nourishment for the soul and the body. It embodies whole cultures: food is...
View ArticleAahhh the food – Córdoba series 3
You know when you hear people mention something, say a kind of fruit, that you had no idea existed? That’s what happened to me with cuaresmillos, the Shangri-La of candied fruit for me. I had heard...
View ArticleMazamorra, Argentinean white hominy pudding
¡Mazamorra caliente para las viejas sin dientes! “Hot mazamorra for toothless ladies” was how freedwomen and slaves advertised their dessert for sale in the street at the top of their voices. Or, at...
View ArticleA historic pizzeria experience in Buenos Aires
Melted cheese, baked dough, cardboard boxes, and the vapors from the espresso machine. Any old, traditional pizzeria in Buenos Aires smells like that. El Cuartito is one of those pizzerias, founded in...
View ArticleMerienda, the Argentinean afternoon snack
Merienda is a light afternoon meal that tides Argentineans over to dinner time. There isn’t a set time but any time between 4 and 5 pm is the norm. Our Spanish and Italian acnestors introduced this...
View ArticleRevuelto Gramajo, comfort on a plate
Revuelto Gramajo is the quintessential comfort food. It says “you’re home.” And it has interesting history to boot. First of all, what exactly is revuelto Gramajo? Revuelto means scrambled in Spanish....
View ArticleWhat to eat in Argentina if you don’t eat meat
Going to Argentina but you don’t eat meat? No problem! Contrary to popular belief, and what many bloggers have written about my country, it is possible to survive an entire trip without eating just...
View ArticleAlfajores de maizena for the international alfajor challenge
My friend Katie from Seashells and Sunflowers threw down the gauntlet and we took it up: an international alfajor challenge. Three Argentinians and three Americans tried different traditional alfajor...
View ArticleFunny factura names (and their origin)
Would you eat a friar’s balls? Probably not unless you are in Argentina and have a sweet tooth. A pair of friar's balls: custard and dulce de leche Facturas are, hands down, the most popular pastries...
View ArticleTraditional food from Cordoba [Argentina]
You know when you hear people mention something, say a kind of fruit, that you had no idea existed? That’s what happened to me with cuaresmillos, the Shangri-La of candied fruit for me. I had heard...
View ArticleSuprema a la Maryland: Argentinean greasy spoon special
I remember eating suprema a la Maryland back in the 80s and maybe the early 90s. Like many traditional dishes, this one fell out of favour in the 1990s and was relegated to greasy spoons and...
View ArticleChocotorta, an Argentinian dessert with a unique history
Th origins of this Argentinian dessert Whoever came up with the lyrics for the catchy commercial jingle bouncing around my head knew what they were doing. Actually, Marité Mabragaña, an advertising...
View ArticleBread-making lesson with my grandmother
I love food. It makes me happy. It brings back cherished memories. It makes new memories as well. Food is comfort and nourishment for the soul and the body. It embodies whole cultures: food is...
View Article