Tag: Argentina Wine

12 FRESH ORGANIC OPTIONS IN BUENOS AIRES

La Esquina de las Flores

Eating in a wholesome, sustainable way in this urban metropolis is a challenge. But persist because the rewards are rich. Rest assured you can find a thriving, fresh organic food movement in Buenos Aires. You’ve just got to know where to look.

December 15th, 2016

WHERE TO GO GLUTEN FREE IN BUENOS AIRES

Pastron de La Pastronería

It can be tough to be in Buenos Aires when you don’t eat gluten. At first it’s possible to live perfectly happily on gluten-free steak and wine but after a few days you’re bound to crave something a little different… You don’t need to miss out when you’re gluten free in BA. You just need this guide.

THE ESSENTIAL GUIDE TO EATING AND DRINKING IN ALMAGRO

Doña

Almagro, the up-and-coming Porteño neighborhood that is already on the up, has everything you want in a Buenos Aires barrio. Unlike too cool for school Palermo, Almagro is cool without even trying. Let’s get into it about your go-to spots in one of the best under-the-radar barrios of Buenos Aires.

December 7th, 2016

TOKYO IN BUENOS AIRES

UDON spread at NCJ

There’s so much more to Japanese food in Buenos Aires than just salmon sushi rolls loaded with cream cheese and sweet passion fruit sauce. From udon to shabu-shabu, ramen to gyoza, and okonomiyaki to yakitori, here are some of the best spots for a taste of the real washoku (Japanese food) in Argentina.

September 22nd, 2016

RECIPE FOR ARGENTINE LOCRO

locro1_museojuandegaray

Wintertime in Argentina – cosy up inside with a large glass of Malbec and serve yourself a warming bowl of locro, the hearty meat and corn-based stew of northern Argentina. Locro is no everyday meal. Almost a national dish, locro is a hearty, yellowy-orange concoction most significantly linked with the 25th May celebrations of Argentine independence.

May 23rd, 2016

FROM ARGENTINA, WITH LOVE AND HUNGER

Las Quinas dulce de leche

11 Foodie Gifts & Non-Touristy Souvenirs You Can’t Leave Argentina Without
You have one day left in Buenos Aires and picking up a tango postcard for your friends and loved ones just isn’t going to cut it. Since the best gift you could ever give someone is something edible, we have come up with a list of the best foodie gifts you just can’t leave Argentine without.

May 3rd, 2016

THE BEST SOMMELIER OF THE WORLD 2016 IS…

campeon-10

Swedish sommelier Arvid Rosengren clinched the coveted title of world’s best in the fifteenth A.S.I. Meilleur Sommelier du Monde competition in Mendoza last night. It was a double scoop for the New York-based somm, who had taken Europe’s top title in 2013. Competition in the 15-strong semifinal came from Argentina’s very own Paz Levinson, who was anointed Best Sommelier in the Americas in 2015, and Japan’s Hiroshi Ishida, Asia and Oceania’s top taster, also in 2015, as well as a string of candidates from Europe.

April 21st, 2016

INSIDE THE SOMMELIER OLYMPICS

Paz Levinson compitiendo en la semifinal 1

MENDOZA – Huddled together in small groups, mentors rub backs and mop their wards’ brows, sommeliers easily distinguished from other revellers at a cocktail party thanks to perfectly pressed black suits and aprons. The tension and nerves crackled like an Andean electric storm around the Park Hyatt Mendoza hotel as 60 competitors from around the world chewed down cuticles, waiting to find out whether they’d earned one of 15 coveted places in the Contest of the Best Sommelier of the World Argentina 2016 semifinal.

April 18th, 2016

CHIMICHURRI: FAMOUS SAUCE OF ARGENTINA

20160122_115102 (3)

This is a sauce to be taken seriously. Surely the most popular condiment in the country, chimichurri is a succulent parsley, oregano, garlic and chili concoction beloved of all Argentines. It can be bright green or a murky brown, but the best chimichurri is chock full of chunky, herby goodness and bursting with flavor. You’ll want to get the grill going because chimichurri is perfect with an asado. Here’s how to get a tangy, garlicky flavor of Argentina in a sauce that’s so simple to make, you’ll wonder how you lived without it.

April 12th, 2016