Aubrey Miles Free Watch Prosti

Food for all tastes

Then, in order to find a little 'time to tell you of the Noroeste (they are blatantly out), I update you on local foods, which is always an easy topic easy.
One of the things that struck me most while I was in the Northwest was the locro , a kind of high-protein stew that is no coincidence that we eat in this mountainous region. It 's a dish with clear rural origins, because they use a little' every scrap of meat there are different types in, cooked in a very slow (two hours) along with the crushed corn and other vegetables . Finally, it adds a fried made with the fat of meat, a thing that looks very similar to "turf" ... Very good, especially the first one I ate, I have served in a sort of pumpkin bread made with the soft interior wall which gradually permeated the tasty sauce, and then, once finished locro, the game was not finished as they began to decompose the pumpkin bread in the meantime it was seasoned ...
Other specialties of the Andes, the humita , an ear of corn (which obviously you do not eat, but no one has bothered to tell me the first time ...) that wraps a mo 'package (also has a string close to) a pap corn and other unidentifiable ingredients. Fun and tasty but not very solid ...
Then there are the tamales , a variant of humita but where the corn is used to form a kind of batter (more then wrapped and cooked in the leaf of the plant) containing a filling of meat (of course) egg and other gadgets. In
Calchaquies Valley's specialty is instead the Cabrito al horno, and the poor kid, who is here for once the place of abuse cow, it really is very tender and very tasty.
Then, it pains me to admit it, the rain of flesh in these two months, I've tasted (with some resistance at first, then I tried from my table-mates and the next time I transferred too) also the meat of the blade, which is quite common in the Northwest (the blade, unlike the beautiful vicuna or guanacos, is not endangered). I must admit that is very good, but not too different from the beef more tender.
Perhaps I have already mentioned the Andean picada, a plate of antipasto, which includes a disproportionate number of different types of potatoes, served with the skins and everything is really good.
Finally (I hope) the tour of the meat (I'm not there to tell the different cuts of beef that I tried because they are too many and then I still have not understood the difference ...), there are still three things. The Milanesa is, surprisingly, a ... chop. On her own. But surprisingly the Neapolitan Milanesa is instead wrapped in a fried egg and ham. I do not know that in Naples do anything like that (maybe Francesca help us know), but here I understand that whenever something has this kind of accompaniment (fried egg round and half ham) call Napolitana. Finally, the Lomito , which is a classic Panozzo with the meat, which of course only the meat and there is a lot of everything inside, including the usual fried egg, french fries, and lots of other stuff (actually, you can choose what to put).
The cheese must unfortunately say that the Argentines just do not know, despite the high quality of milk (Certainly better than ours) who find themselves: they are always the same two or three types of cheese squalid. I was struck by the words anywhere in the Noroeste y queso quesillo , then I discovered that the quesillo is actually a cake, made, needless to say, with a very low form small cheese that is seasoned with various jams. Good for fans of the genre.
Unfortunately I can not give you many interesting information on the sweets, which is generally outside of Italy can not eat because they are too sweet. But I found out that Buenos Aires is the second city in the world (after London) for per capita supply of sweets. And tonight I have to try a potato tart (!) That it was not bad.
I tried but excellent wines including Torrontés , a white man who only in the Quebrada de las Conchas (I'll get to), too bad here as they have strange habits to drink soda all over the world not only use ( how to destroy any drink, especially wine), not only are a disproportionate use of sprites and gas in general, but the national fashion is Fernet Branca, and so far nothing too strange, mixed with Coca Cola. Mah!
Finally, on the street, every corner there are vendors of popcorn (for more sweets) and pochoclo a stuff completely caramelized sweet smell which often invades the streets of our cities Argentina.