At first glance, a plate of curled orange strands of kabocha squash is as simple as the restaurant that contains it. On a non-descript corner, a light ...
In our Dame series, resident fatty and food writer Kevin Vaughn rounds up three of his favorites for a particular theme. In celebration of Independen...
Most of my family is profoundly surprised by the way my life has taken shape. I was, for more than half of my life, an extremely picky eater. My childhood aver...
Cecina is a thinly sliced meat marinated in warm lard and dried underneath the pounding dessert sun typically associated with the town of Yecapixtla in the Sou...
The humble empanada is both the source of incredible joy and
overwhelming anxiety. Trying a new spot is like being launched into space: what
is waiting for me ...
“Please don’t get angry during the meal.”
I took my focus off an exclusive view of the HSBC
building glowing red in the distance and perked my head over to ...
It has been almost a year exactly since the first time I visited and reviewed Menenga, a fresh take on the old cantina in the middle of Caballito. I have revis...
In our Dame series, resident fatty and food writer Kevin Vaughn rounds up three of his favorites for a particular dish and revisits them, giving us a chance to...
A half a dozen empanadas zoom past my face on hollowed
out wooden platters: curled comfortably into circles like a cat nap or twisted
and tied like Wednesday A...
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 ...
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.
