Buenos Aires Food Journal
Three Days of What’s On Our Table & In Our Stomachs
By Sharon Salt
Sometimes, people are curious about what Argentines actually eat. I never know how to answer. I suppose there are only two courses of action, anyway: a) gross generalizations, and b) speaking for myself and myself only.
By Kevin Vaughn, founder and head chef of MASA.
All the stars aligned just so. A friend had gifted me a full bag of New Mexico chile powder, some weirdo with pesos to burn bought a six-pack of Isenbeck and forgot half of them in my refrigerator
Recipe by Kevin Vaughn of the ever-delicious Masa Club de Tacos.
Sometimes I wonder if some higher power is playing the soundtrack to my life. Wouldn’t it be spectacular if we were all assigned DJ-ing deities
My 2013 mid-year resolution has been to cook at least two new recipes a week. It’s harder than it sounds. Immediately crossed off the list were Thursdays and Saturdays, two days in which I host dinner events. And of course Sunday because, well
Article by Kevin Vaughn. You know him by now.
My “American-ness” generally makes me feel like a walking contradiction. I get flustered and defensive when people say that healthy eating does not exist in the United States. We’re just a bunch
By Sharon Salt.
Of all the foods and drinks most strongly associated with Argentina, empanadas, steak, alfajores, wine, and mate have got to be the top five. Normally I wouldn’t suggest eating them all in one meal, but when attending a <a href="http://www.theargentineexperience.com/
I have mostly fond memories of Independence Day. Every year my family would trek to my Aunt and Uncle’s house where they were in charge of a bake sale for their small