A fun group of 9 folk (10 were planned, but one person had to cancel last minute due to sudden illness) from the UK, Germany, and the US. Tigerfish Ceviche – Brazilian tigerfish (here called surubí, a freshwater fish), cured in lime juice, fish sauce, ginger, salt and pepper. Mixed with red onion, fresh corn,… Read More 2022 Menu #13
Another private dinner, a group of friends from Scottsdale traveling to celebrate a couple of birthdays! And, no dietary restrictions. We like that. Grilled Eggplant – A deceptively simple looking dish. Slices of eggplant, brushed with olive oil and seasoned with salt and pepper, then grilled. To serve, brushed with nira oil (garlic chives chopped… Read More 2022 Menu #12
History. Yes, today, in Bite Marks, we’ll get a bit of history. It was 1896 when El Tropezón first opened its doors as a local Spanich cuisine eatery. Given its proximity to the Congreso, it became a hotspot for the politicos of the era. Famous for its puchero, a classic Spanish stew, it was even immortalized in… Read More Bite Marks #92
A private dinner for ten folk from the Boston area, part of a group who dance tango and, I gather, once a year go on vacation somewhere together where they can explore tango and culture. Sole Ceviche – Diced sole, cured in a leche of lime and lemon juices, garlic, ginger, celery, salt, and pepper; and… Read More 2022 Menu #11
Being on a bit of a pasta binge recently (see yesterday’s post), it was gratifying to have two different people, on two different nights (we had both a communal dinner and a private dinner, that shared the same menu), acclaim the pasta course from this last weekend as “the best pasta I’ve eaten in my… Read More 2022 Menu #10
Today, it’s all Italian! And mostly, pasta! Three new spots, and one revisit, take to the stage. Longer post than usual and heavy on the photos…. In 1937, a small Italian restaurant was opened on Sarmiento. Almost immediately successful, in 1941, the owners moved it a larger space on Montevideo, where it remained a fixture… Read More A Patchwork Quilt of Pasta
An All-American night, with five duos from different parts of the country. Sea Bass & Calamari Tiradito – Sashimi slices of sea bass and quickly poached, diamond cut calamari, lightly cured in lime and orange juices with a touch of cucumber, ginger, szechuan peppercorn, and jalapeño. Garnished with red onions, fried corn, and cilantro. Finca… Read More 2022 Menu #9
Now that we’re back out and about and doing things and going places, we’ve started to pack in some “culture”. Last month, actually, all within one week, we hit up three events, of very different sorts. Henry was invited to dance with another dance company at the Carnavale Andino, held at the Amphitheater in Parque… Read More Cultural Trio