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Traducido al español por Julián Alejo Sosa.
Gran parte de mi familia se siente profundamente asombrada...
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Most of my family is profoundly surprised by the way my life has taken shape. I was, for mor...
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"Break the quail egg and swirl everything together," our server instructs us with a gentle lif...
To read the English version of this article, click here.
Traducido al español por Julián Alejo Sosa.
Durante gran parte de su corta vida, Mian fue uno de los p...
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For much of its short history, Mian was amongst the only restaurants in the pocket-sized ...
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You know it’s hot before the dish even leaves the kitchen. Food pops and sizzles loudly like l...
We dig into the Niji Izakaya, a tekkanyaki style joint that serves savory Japanese dishes on piping hot cast iron pans that are the perfect pair to a chilled sake or ice cold Asahi....
To read the English version of this article, click here.
Traducido al español por Julián Alejo Sosa.
Toma uno: Si bien por lo general nos gusta probar varias v...
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Take One: Although typically we’d like to give a spot a few tries before writing our review...
Kevin Vaughn is a professional eater by way of California who has been living and working in Buenos Aires for the last decade. His stories about Buenos Aires food culture have appeared in Munchies, Whetstone, Life & Thyme and Remezcla, as well as MATAMBRE, his fanzine about the sociopolitics of food in Argentina. He also runs MASA, a Mexican influenced pop-up, and Devour Buenos Aires, a customizable tour service for curious travelers.
