After participating in five demanding competitions over the past decade, Martín Bruno has finally nailed it to become Argentina’s best sommelier. He will now represent his country in the Americas’ cup in 2018.
Competing to be crowned kings of the Campeonato Federal del Asado 2017. Under the shadow of the Obelisco in the centre of 9 de Julio, more than 350,000 people thronged the smokey, meat smelling streets as Argentina’s 23 provinces and hosts – Buenos Aires – represented at the second annual BBQ contest.
The fastest way to make enemies in Argentina is to compare the asado to a barbecue. It’s the same, right? No, the locals will tell you, through gritted teeth, it is not the same. Your gas-fuelled blow-torching of conveyor-belt beef patties has nothing in common with our sacred asado.
There aren’t many days on the calendar that offer an excuse to toast the old man. Every encounter deserves a special wine. Tell me how you celebrate, I’ll tell you what to uncork. Father’s day.
Buenos Aires is a city for living. Argentina’s capital is abuzz with joie de vivre, and nowhere is this more apparent than on the city’s corners. Yes, that sacred space at the end of every block where the buildings’ edges clip back at all four points, opening the intersection up for an urban hug.
You’ve got a favourite corner restaurant in Buenos Aires, haven’t you? Whichever neighbourhood you live in or have stayed in, there’s surely one establishment, a restorán de la esquina, that’s captured your heart. Here, The Real Argentina visits four emblematic restaurant esquinas in Buenos Aires.
Embarking on the minefield which is Latin dating can be riddled with uneven paths and furious explosions as well as tears, suffering and angst. Over the top? No way, José…
You’ve got a favourite corner bar in Buenos Aires, haven’t you? Whichever neighbourhood you live in or have stayed in, there’s surely one watering-hole, a bar de la esquina, that’s captured your heart. Thanks to their very architecture, corner bars in Buenos Aires tend to be the prettiest, standing out for that bevelled, three-sided entrance (known as arquitectura en ochava in Spanish) that lets diners and drinkers inadvertently interact, gazing out at a city in movement.
The best chefs of Buenos Aires reveal how to make their restaurant’s most popular dishes. Chef’s recipe: Swiss Chard Pakoras & Carrot Chutney, by Mariano Ramon from Gran Dabbang in Buenos Aires.
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.