The crackling sound of chicken frying or the smell of a pot of steaming white rice will immediately draw me back to my grandparent's kitchen table. Warm wafts ...
We have, fingers crossed, just 8 days left in quarantine. We all need to be doing our best to only go out when it is absolutely necessary. So all y’all that I ...
Primero lo primero: abajo subimos un google doc con información acerca de restaurantes y servicios de comidas que ofrecen take-out y delivery. Estamos trabajan...
SCROLL DOWN FOR A SPREADSHEET OF LOCATIONS THAT ARE OPEN FOR TAKE-OUT AND DELIVERY AND HOW TO ORDER.
BUT ALSO PLEASE READ.
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I don't think that I have COVID-1...
Take One: Although typically we’d like to give a spot a few tries before writing our review, sometimes we get really excited. ‘Take One’ will highlight the dis...
If you land at Yedra at the right moment in the afternoon, sometime a little after 2pm once the lunch rush has begun to evaporate, everything begins to fall in...
The year is just getting started and I have already raked in about 40 restaurant visits. And the fresh projects (opened in 2019 as well as the first months of ...
You know it’s hot before the dish even leaves the kitchen. Food pops and sizzles loudly like lava bubbling upwards from the volcano’s pit. The server carefully...
"Break the quail egg and swirl everything together," our server instructs us with a gentle lifting of her brow. The bright yellow yoke bursts and slowly spills...
Do you have a burning food question? Need to know where the best sushi in town is? The perfect first (or maybe last) date night spot is? Or where to spend your...
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, Remezcla, Savoteur and The New Worlder. He also runs MASA, a Mexican influenced pop-up, and Devour Buenos Aires, a customizable tour service for curious travelers.
