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Everything posted by argentinadave

  1. I've just moved to Boston from Argentina and was looking to outfit my kitchen. I want to invest in a good chef's knife - any ideas on places where I can actually see and touch them? Also need to get spices, and a lot of Asian ingredients - any suggestions? Thanks!
  2. This may come too late, but Buenos Aires doesn't really have a whole lot of cart street-food. You can go to la Costanera (by the river) and get "choripans" (chorizo sandwiches) and other meat sandwiches from carts, but that is about it. You will see a few of these around different areas, particularly at night. If you are willing to make the trip I recommend a parrilla (kind of barbeque house) that is very basic, but has arguably the best meat in Buenos Aires. It is called Los Talas del Entrerriano - you can get different cuts of Argentine beef. suckling pig, sweetbreads, homemade chorizos and morcillas (blood sausage), etc. It is amazing, no tourists, very good, cheap and gets increidbly full on weekends. Go early - around 12:30 midday. You can look it up here: http://guiaoleo.com/detail.php?ID=2166 Enjoy!
  3. I made a big Momofuku meal on Friday. This is what I served and how it turned out: Steamed pork buns - they turned out amazingly well, and, although time consuming, are not that difficult. I had similar problems with the pork belly. It was burnt on the top and the bottom and the salt/sugar curing made it too salty. The middle of the belly was delicious, but the edges a bit too burned and salty. But when you combine all the ingredients together - DELICIOUS! Mussels - Fantastic, the sauce (I made it with white Miso) is great, I will try to use it for other dishes. Ginger scallion noodles - It is the 8th time I have made them, they have become a favorite. I do, however, add extra vinegar, oil and also add a bit of sesame oil for more flavor. Green beans with horseradish - fantastic dish, very easy and quite tasty. Overall I completely recommend the book, the combination of flavors is brilliant and most recipes are quite straightforward.
  4. This is fantastic, thank you very much! If you hear anything about Leyva let me know. I am off today, will comment on the restaurants when I get back.
  5. I am going on a trip to Colombia in about a week - will be in Bogota, Villa de Leyva, Cartagena, Santa Marta, Parque Tayrona, Medellin and Manizales. Would definitely appreciate suggestions on places to eat. Maybe one or two fancy places, but mostly local, authentic eating experiences. I speak Spanish fluently so out of the ordinary places are more than welcome. Thank you!
  6. It had the consistency of rendang and most of the flavors. Except it wasn't as coconuty. But I do agree that I think it would work very well for oxtails. I actually had a dinner party this weekend and used the oxtails I had bought to make Massaman Curry. It was excellent. I think the oxtails add a gelatinous texture and flavor that is fantastic with long-cooked curries.
  7. I'm not sure how authentic the curry was, I ate it in a restaurant in Argentina, which is not known for the authenticity of its Asian food. But it was quite tasty and I was wondering if anyone had any recipes. It wasn't very herbal or tart, the sauce was quite dark, spiced and very spicy. I'd be quite interested in long-braised curry recipes of any kind.
  8. A while back I had an incredible, spicy oxtail curry at a Thai/Vietnamese restaurant. I was wondering if anyone had any recipes for such a curry?
  9. argentinadave


    I made a big Mexican meal on Saturday night. Wanted to thank Jaymes for the carnitas recipe, which I made using orange juice and dried chipotles I brought from Mexico - they were absoltely amazing. I loved the combination of the deep, smoky flavor combined with the sweetness of the oj and brown sugar. They tasted like little bits of pork candy, delicious. I also made his tongue recipe, some tinga poblana and grilled chicken, pico de gallo, refried beans and a smoked tomato salsa with chile pasilla and chile de agua I learned to make in Oaxaca. I did make the tortillas myself (it is hard to get them in Argentina), the pictorial on making tortillas helped me out, although it is extremely time consuming to make tortillas for 15 people. But all in all it was a fantastic meal, thanks for the wonderful recipes!
  10. Eggs with flies? The other two words sound made up Can you explain what these were? Most importantly -- how were the tacos al pastor? ← Hahaha. Not eggs with flies, but fly eggs or roe. The dish was like a round kind of biscuit made of fly roe with mole. The pejelagarto (correct spelling, I messed up on the last one) is a fresh water fish, it was served on top of a tostada in the form of ceviche. Also had a wild boar tostada and a wild boar stew. And I tried pulque, a traditional drink which I didn't like that much. All at Chon, all very good. No words to describe the tacos al pastor. I think I got sick a few times from gorging myself, drawn to eat them because of sizzling smell as you walk down the road even though you have already stuffed yourself with a previous meal.
  11. A long overdue thanks to the suggestions and some feedback as to what I did in Mexico. Absolutely stunned by the food, it is a country obsessed with eating, from the smallest stand on the street to the most upscale restaurant. Made me want to move to Mexico. In Mexico City the places I liked were: Chon - A fonda near Mercado La Merced that does pre-colonial cuisine. The owner/chef waited our table, I talked him into setting up a tasting menu and he brought amazing things I had never had before. We ate huevos de mosca, pezlagarto, tesquinkle and some other things I can't remember cooked to perfection. Not just strange food but very, very tasty. El Bajio - Another fonda, we went to the original one (took a long taxi, didn't realize there are other locations all around the city). The carnitas are fantastic and so is the black mole. I told the waiter I was heading to Oaxaca so I would wait to try it then, but he guaranteed that I wouldn't find better black mole in Oaxaca, and he was right. Tostadas Coyoacan, inside the big market in Coyoacan - one of the best meals I had in Mexico. You sit in a stall in front of heaping piles of ceviche, shrimp, cecina, and millions other options of toppings for the tostadas. Absolutely incredible, fresh, and very cheap. Pujol - Had our final meal there (after a month of traveling through Mexico). Very good, very upscale but everything cooked just right. My only problem is that it serves a lot of the dishes you can get in any market, sometimes the tremendous price difference is not entirely justified. Although my braised short ribs in mole de olla were very good, my girlfriend got the carnitas and they weren't amazing. Other than this, mostly ate on the street and in markets. Went to Oaxaca afterwards and had some amazing food also. Thanks for the suggestions!
  12. ...? Well, Im another Argentine... and I lived in Manhattan and was a regular at Peter Luger. I find their Porterhouse to be outstanding. Cabana Las Lilas is not a true Argentine experience..... in Argentina, the concept of Steakhouse is just plain foreign... we can eat steak at every coffeshop if we want to. Also, its plain not true lthat at all the "normal" parrillas you cannot get your steak raw.... dont mean to hit on you, but its clearly a case of you not being able to communicate in Spanish. If you want it raw, you must say "casi crudo, apenas vuelta y vuelta". If they do not bring it like you order it, then just send it back. I assure you that when I want my meat to be alive, I order it that way and thats how I get it. Also... my rant with Cabana is not only that its not authentic, but that its also grossly inconsistent. If you go during peak hours you will have to wait, and service will suffer.... steak getting cold while you wait it not unheard of. Their wine list is as thick as a telephone book, yet when you get into detail the vintages they offer are usually not available. Also, price for wine at this place is also highway robbery. To end my post.... I urge those of you that love your meat rare to go to La Brigada in San Telmo... order the Baby Beef and you will be in heaven. Hugo and his team serve it alive and pretty much kicking. Even if you are not into bloody beef I would suggest you visit La Brigada. ← Thanks Gaucho, I agree with you 100% and you probably expressed it better than I could have. Steakhouses are a foreign concept in Argentina, people don't go out for steak. The concept is more "parrilla" or "asado" where steak is a part of a much larger bbq, including all kinds of offal and different cuts of meat. My suggestion, aside from going to a restaurant is to try to get somebody in Argentina to cook you an asado. Or go to an estancia (ranch) you can book them for the day or night and have an asado there. This is usually a 3-4 hour meat-eating extravaganza, done slowly and you work your way through the different parts of the cow.
  13. Fugu - I just posted two recipes on the other thread on chimichurris in this section, check it out.
  14. As my name would suggest, I am also Argentine. I will give you 2 recipes, one is my mom's and another is one prepared by a pretty famous chef in Argentina called Narda Lepes. As Che says, in Argentina they are used mostly in chorizo sandwiches which usually are served as appetizers to a big asado. Chef's Chimichurri: Dried mint : 3 tblsp Lemon juice: 1/4 Cup Sweet paprika: 3 tblsp Olive Oil: 1 Cup Dried oregano: 3 tblsp Dried rosemary: 3 tblsp. Crushed black pepper: 1 tblsp Salt: 1 cda. Crushed red pepper: 2 tblsp Coarse salt: 2 tblsp Dried garlic : 3 tblsp Cumin: 1 tsp Turmeric: 2 tblsp Mom's: Dice (very finely) 1 or 2 white onions, 3 garlic cloves and 1 red or green bell pepper. Cover diced vegetables with olive or sunflower oil, oil should surpass vegetables by about 2 centimeters. Then add a decent amount of red wine vinegar. Add a good amount of dry oregano, a teaspoon of sweet paprika and quite a lot of ground pepper. You can add some diced fresh parsely and add salt and pepper to taste. That's basically it. Some people in Argentina do it all with dried spices, dried parsley, dried oregano, garlic, paprika, crushed red pepper - all hydrated with a mix of olive oil, salt and pepper. But I've always liked the fresher version better. Enjoy!
  15. Great, thanks for all the advice. I am thinking definitely El Bajio and Contramar, maybe Chon (heard it was very interesting pre-colonial food), and one of the fancy restaurants mentioned above. Any ideas on the best markets to visit? I will be there during a weekend. Will definitely fill you in on my experience.
  16. I am going to be spending 3 days in Mexico, as of the 2nd of January - through the weekend. I have read many of the threads and made numerous lists, but was wondering if anybody could tell me the one place I should definitely not miss. I am interested in maybe one or two upper scale restaurants, and then mostly street, everyday food. I am going to be staying in Condesa. PS - I will be going onto Puebla, Oaxaca and Chiapas - any suggestions there are also more than welcome.
  17. I am Argentine, I would not dream of going to Cabana Las Lilas. It is definitely touristy and ridiculously overpriced. I think they charge over 20 pesos for a chorizo, which is unheard of. You can get good meat in Buenos Aires at many places, no need to go there. To add to everyone's list I recommend 2 places. "El Pobre Luis" in Belgrano, a great Uruguayan parrilla decorated with soccer jerseys. And my favorite is "Las Talas del Entrerriano", a very different type of parrilla. It is difficult to get to, out of the way in a sketchy part of the suburbs, kind of dirty and with 0 ambiance. But the meat is absolutely amazing, try the "lechon" if you go. Very cheap and no tourists.
  18. La Cabrera and El Obrero are great places to go, albeit both a bit touristy. But for good meat and traditional Argentine fare you will do well at both places. There is a great Uruguayan meat place (called parrilla in Spanish) in the neighborhood of Belgrano called "El Pobre Luis." If you feel like a journey into the suburbs, try a place called "Las Talas del Entrerriano" and amazing parrilla, absolutely unpretentious, no ambiance, but probably the best meat and at very cheap prices. If you want to try something different there are 2 places I recommend. Osaka, a mixture of Peruvian and Japanese, Nobu style, very good. And a must for me is an old French restaurant way off the tourist path. It is called "Les Anciens Combattants", located in San Telmo. The house is an old war veterans' cultural center, very beautiful and authentic. The food is amazing, the chef's father used to run the kitchen, now the son does, he comes out and explains each dish. Freshest ingredients, wonderful atmosphere, great food and you won't hear many people speaking in English there. That would probably be a great choice for the birthday dinner. A good bar is "878" on Thames street. You can check on all these places at a website www.guiaoleo.com.Guia Oleo Enjoy
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