Keeping it casual… Burger Box is apparently a relatively new burger stand in the courtyard at Distrito Arcos, the open air shopping mall at Santa Fé and Juan B. Justo. And, true to their name, your burger comes in a box. It’s a somewhat rickety box, it could definitely be made much sturdier, especially for… Read More Bite Marks #64
Menu #36 August 23-25 – 2018 – 23-25 de Agosto What…? What is that? Cookie dough? Que…? Que es eso…? Masa de galletita? Oh fine, stretch it out… but what is it? Now it doesn’t look like a cookie. Ay bueno, estirarlo… pero que es? Ahora no parece una galletita. And dry… Read More Colors at Play
When Dave set out with his wife from Washington DC a couple of years ago, they were headed to El Salvador, from where she hailed. But that was not to be the end of the road trip, which continued across Central America, and down along the west coast of South America, crossing 12 borders (one… Read More DC to BA, Across 12 13 Borders
There is a concept in Korean tradition called obangsaek, that refers to the “five classic colors”, each of which is also associated with a cardinal direction and an element…. Blue – East – Wood Red – South – Fire Yellow – Center – Earth White – West – Metal Black – North – Water This idea… Read More Elemental Korean
Menu #35 August 17-18 – 2018 – 17-18 de Agosto One dish stood out this week – we actually began the week on the 16th with a different causa, a traditional Peruvian potato dish, but then I saw oyster mushrooms in the market and came up with what turned out to be a fantastic addition… Read More Ode to Pleurotus Ostreatus
The Roving Ravenous Horde hit its one year anniversary, and it seemed as good as any time to pick a spot that focused on local cuisine, much as we did for the very first outing, last August. Instead of milanesas, we went straight for the grill. A couple of weeks ago, after one of my Sunday Outings… Read More Like an Asado Swimming Up-a-Parrilla
Menu #34 August 9-11 – 2018 – 9-11 de Agosto Standout Plates / Platos Destacados Ceviche – queenfish cut in cubes and marinated for 30 minutes with red onions, black tomatoes, pickled orange rind, limo chilies, chives, and basil, emulsification of lime and orange juices, yellow chili, olive oil, salt; fried wontons dusted with… Read More Of Queenfish & Cavatelli
I don’t spend much time in Italian restaurants in Buenos Aires, despite their ubiquity. Mostly it’s that Italian cooking is what I first trained professionally in, and what I still cook for myself more than anything else. It’s also what most of the cooking classes I teach are based around. So I usually want… Read More Scenes from an Italian Restaurant