Seco de carne is a powerful dish, almost omnipotent. It is
cooked to fill your gut to the point of explosion. The rest is a
choose-your-own-adventure: opt for ...
There is a moment in the year when the leaves
begin to sour, my outfits get thicker and the chill in the air makes me want to
curl into a ball and eat breakfas...
A good buñuelo
should snap with a hard crunch under each bite. The quintessential Argentine
grandma dish is, at its most basic definition, fried batter. It...
Take One: Although
typically we’d like to give a spot a few tries before writing our review,
budgets are tight (hi, Macrisis!) and we don’t ask for freebies (a...
It was sometime during the late summer of 2008 that I first went to the San Telmo Market. I lounged for what felt like an entire afternoon over a burnt caf...
The majestic cheeseburger. I love you. I hate you. I wish there weren't so many of them running around Palermo Soho. But I can't deny that once a month my wife...
This is a love letter to a very special choripan.
You know who you are:
I didn’t expect you to come into my life. But I
guess we meet the one when we are le...
There are more than 120,000 Chinese immigrants who have settled in Buenos Aires over the last decade. And I have to ask myself, where the hell are they eating?...
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.
