Brazil and Sweden, represent! Buenos Aires is full of Brazilian visitors right now. The exchange rate is right, there are special flight offers, so it was no surprise that we ended up with two couples and a trio of Brazil. The former knew each other, even though they reserved separately, the latter, just happenstance. And a last-minute addition of a couple from Sweden rounded out a table of nine.

Ceviche de Mero (Sea Bass Ceviche): cubes of sea bass cured in a blend of lime and cucumber juices, shallot, and rocoto chili. Mixed with a garnish of grilled corn, diced cucumber, avocado, red onion, and rocoto chili, and some chopped cilantro and mint.

Bodega La Rural “San Felipe” Extra Brut – although several online sources say Chardonnay and Pinot Noir blend, I’m near positive, without the bottle present, that the back label said Chardonnay and Chenin Blanc, and made in the Charmat method rather than the Champenoise method, i.e., it’s been carbonated to get the fizz rather than a secondary fermentation.

Crema de Quinua (Creamy Quinua Soup): a repeat of a popular dish from a few months back, this is my interpretation of an old “ancestral” recipe from the area around Lima. It’s got a pureed based of garlic, onion, leek, celery, pecans, walnuts, salt, pepper, and cumin, all cooked in bacon stock with a splash of milk. To that I add par-cooked quinua, cream, and shredded poached chicken. Garnished with bacon lardons, green onion, and a walnut and pecan.

Catena Zapata “Nicasia Vineyard” Viognier 2021 – although labeled as a Viognier, that’s just its majority component, at 60% of the blend, which also includes 25% Gewurztraminer and 15% Sauvignon blanc. One of my favorite Argentine whites!

Casarecce con Habas y Jamón Serrano (Casarecce with broad beans and Serrano ham): more or less a repeat of the pasta we did for lunch earlier in the week, though with a different cured ham. I liked the first ham’s result better, so we’ll return to that. This is my version of a traditional Sicilian Casarecce con le fave, if you’ve been following my various recent pasta posts – I take thick cut prosciutto and cut it like I do the guanciale in the others, and then render it down with a little olive oil added because this doesn’t have as much fat as guanciale. To that I add leeks, chilies, and a good dose of cracked black pepper. Emulsify it with some of the starchy pasta water, and then finish cooking the casarecce pasta in this mix. At the last minute, add in pre-cooked and peeled broad beans, lots of mint leaves, and a creamed blend of pecorino romano, ricotta salata, and a little pasta water to “melt” it. A favorite pasta from many years ago that I’d not thought about until recently with these pasta posts.

Bodega Chakana “Nuna Vineyard” Rosé 2021 – an unusual blend of 67% Syrah, 23% Malbec and 10% Tannat in a fairly light colored rose. Absolutely delicious and a great pairing with this pasta if I do say so myself.

Entraña, Puré de Papas, y Cherys Asados (Hanger Steak, Potato Puree, Roasted Cherry Tomatoes): lousy picture, I know – I forgot to take one in the kitchen and had to snap one on the fly at the table. Pan-seared hanger steak seasoned with salt and pepper; a bit of the sweet, sour, and spicy bitter chocolate based sauce that I used at the lunch for the roast pork – here pureed and strained; pickled boquino chilies; cherry tomatoes roasted in olive oil, vanilla, salt, and pepper; chopped toasted pistachios; potato puree; and grated smoked gouda cheese over the whole thing.

Familia Lagarde “Teia” 2021 – a blend of Cabernet sauvignon and Cabernet franc. The name has a cute story – the granddaughter of the family, as a toddler, couldn’t pronounce “estrellas”, or “stars”, correctly, and called them “teias”.

Tarta “Beso de Limón” (Lemon Kiss Tart): a long time Casa SaltShaker favorite, my mildly tweaked version of a recipe I got from the owner of Marian’s, a long ago closed favorite dining spot in the East Village. Basically, a sable biscuit crust and a filling of eggs, sugar, butter, lemon juice and peel, and saffron. Dusted with powdered sugar and nutmeg.

Bodega Uxmal Moscatel – a light, refreshing sweet wine from an uncommon grape for Argentina.