Buenos Aires – A couple of folk who didn’t make it to the party – either you just didn’t show up, or maybe you’re living in Sweden or something – wanted a better look at some of the food. So why not, I’ve still got tons of leftovers. So, here’s my lunch today – clockwise from the top right: Papas a la Huancaina which would normally be garnished with a black olive and a slice of hard-boiled egg, sorry, out of both; a tamal which our friend Javier made – made with ground maíz, not polenta, and stuffed with chicken, eggs, and olives, accompanied by a little of the green chile, raw egg, oil, and salt hot sauce we whipped up; and the mixed seafood ceviche with a batata (yam) to its left and a mandioca (yuca, cassava, tapioca root) to its right.