Menu #52 November 6-8 – 2018 – 6-8 de Noviembre   Wait… what happened to Menu #51? It happened, but the standout plates from the previous week were ones we’ve showcased before. I’m trying not to be too repetitious. So, moving on to last week, and a trio of nights. One completely new plate and… Read More Inspired by Tradition!

Menu #50 November 23-24 – 2018 – 23-24 de Noviembre Favorite Plates / Platos Favoritos   Smoked Tomato Cheesecake – crustless cheesecake from homemade cream cheese, smoked sun-dried tomatoes, eggs, togaroshi; polenta and parmigiano crisp; roasted cherry tomatoes; grated tomato and olive oil emulsion; salsa verde (green onion, rosemary, oregano, parsley, basil); tomato powder. Cheesecake… Read More Smoking Tomatoes & Gelling Oranges

Menus #48-49 November 14-17 – 2018 – 14-17 de Noviembre Standout Plates / Platos Destacados   Quinua & Beet Chowder – Red quinua, beets, white onions, garlic, rocoto, cumin, salt, pepper, beef stock; finished with spinach and feta cheese; garnished with grated egg and chives. Chupe de Quinua y Remolacha – Quinua roja, remolachas, cebollas… Read More A Moment with Beet & Apricot

Menu #47 November 7-9 – 2018 – 7-9 de Noviembre   There was no consensus on the favorite dishes this week, in fact, I think all five dishes each had their proponents. So I picked three of them that I thought were just a little better than the other two. No hubo consenso sobre los… Read More Asparagus, Broad-Beans, & Pork

Menu #46 October 31-November 3 – 2018 – 31 de Octubre-3 de Noviembre   Standout flavors (and plates) of the week / Sabores (y platos) destacados de la semana: Peruvian yellow chilies / Ajies amarillos de Perú   “Fruits of the Sea” in Chili-Cheese Sauce – broiled butterfish fillet covered with an “ají” sauce of… Read More Yellow Chilies & Shiso

Menu #45 October 25-27 – 2018 – 25-27 de Octubre   Handrolled fettuce (you probably know fettuccine, which is the diminutive – these are wider and thicker) of semolina flour, chimichurri spices, and eggs; roasted asparagus and garlic; sauce of lemon juice, eggs, and vegetable stock; dusting of merquén smoked chili, and chives. Fettucce hecho a mano ((probablemente conocés… Read More Asparagus Chicken Grape

Menu #44 October 17-20 – 2018 – 17-20 de Octubre   One of the difficult things as a cook here in Buenos Aires is finding a reliable source of uncooked shellfish. This is the only place in the world I’ve ever been where if you go to a fishmonger, you find that virtually all of… Read More Strawberry Prawns Forever

Menu #43 October 11-13 – 2018 – 11-13 de Octubre   Why Circus Peanuts? I mean, a big orange marshmallow shaped like a peanut tasting like a banana. Not really much to do with last week’s Casa SaltShaker dinner. Other than the two standout dishes featured peanuts and orange, and Circus Peanuts came to mind as an… Read More Circus Peanuts