Food from Argentina will be listed in this category
Ay, mi niño, today I will tell you about another treasure of our Andean table — humita. Some call it “food of the fields,” others say it is “summer in a husk.” To me, it is memory itself: the sound of corn husks being peeled, the laughter of cousins helping in the courtyard
Ay, mi niño — come closer and warm your hands. Sit by the pot and listen while I tell you about locro, the stew that has fed my family on cold mornings and on the big national days when everyone comes together.
Milanesa Napolitana is comfort on a plate: a crisp, breaded cutlet crowned with tomato sauce, ham, and melted cheese — then baked until bubbly. It’s an Argentine classic with Italian roots, beloved in bodegas, family kitchens, and neighborhood restaurants.
There are empanadas, and then there are Empanadas Salteñas — the proud, juicy parcels from the northwest of Argentina. If you bite one and the filling spills warm and flavorful, you’ll understand why folks call them jugosas.
When I packed my camera bag for Argentina, I didn’t know it would stay zipped most of the time. I had imagined myself chasing light over Patagonia’s glaciers or snapping tango dancers in the old quarters of Buenos Aires.