Humitas are one of my favorite fillings for empanadas–and if you like corn, it will be one of yours, too. It's also vegetarian (if you make the dough yourself) a welcome variety from Argentina's meat-heavy menus. Humitas is really an adaptation of indigenous cooking at its most basic–ears of corn, grated fine, peppers roasted over […]
This is why we pinch pennies all year long, spend our limited vacation time from work to visit family on the other side of the planet instead of go to Disney World, and travel from Denver to Dallas to Santiago to Mendoza and then drive three hours to Bowen; transit time: about 24 hours each way. […]
Almacen del Sur is one of Mendoza's hidden gems–where better to spend a sunny fall afternoon in between stops on the wine route? One can rent a bicycle or go on horseback from winery to winery, making the nearby 'delicatessen' the perfect stop-off for a mid-day meal. 'Almacen' is a word used to describe an old-fashioned general […]
With Easter just a few days away, I thought I'd repost my original recipe for Rosca de Pascua, the traditional ring-shaped bread-like cake served in Argentina at this time of year. Easter marks the end of the Lenten season– the beginning of which we marked by celebrating the Tres Reyes and eating its signature […]
A couple of years ago, I posted a great recipe for Tarta Pascualina with roasted red peppers that was sent to me by a reader in Washington. Since this dish is popular in Argentina during this season, I'd share another variation of the recipe. Pascua is the Spanish word for Easter, so Tarta Pascualina literally means 'Eastertime Tart'. […]
