Kevin Vaughn

Dale morfi a Kevin, porfa | Via 71

To read the English version of this article, click here. Traducido al español por Julián Alejo Sosa. Gran parte de mi familia se siente profundamente asombrada...

Please Feed Kevin | Via 71

Para leer la versión en español de este artículo, hace click acá.  Most of my family is profoundly surprised by the way my life has taken shape. I was, for mor...

Please Feed Kevin | Ichisou

Para leer la versión en español de este artículo, hacé clic acá. "Break the quail egg and swirl everything together," our server instructs us with a gentle lif...

Dale morfi a Kevin, porfa | Mian

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...

Please Feed Kevin | Mian

Para leer la versión en español de este artículo, hacé click acá.  For much of its short history, Mian was amongst the only restaurants in the pocket-sized ...

Please Feed Kevin | Niji Izakaya

Para leer la versión en español de este artículo, hacé clic acá. You know it’s hot before the dish even leaves the kitchen. Food pops and sizzles loudly like l...

Dale morfi a Kevin, porfa | Niji Izakaya

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....

Dale morfi a Kevin, porfa | Casita Azul

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...

Please Feed Kevin | Casita Azul

Para leer la versión en español de este artículo, hacé clic acá. Take One: Although typically we’d like to give a spot a few tries before writing our review...
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Kevin Vaughn

Food Columnist

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.

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