Kevin Vaughn

Dale morfi a Kevin, porfa – La Alacena

To read the English version of this article, click here. Traducido al español por Julián Alejo Sosa. ¿Probaste los prensatti de La Alacena? Yo sí. Más veces de...

Please Feed Kevin | La Alacena

Para leer la versión en español de este artículo, hacé clic acá.  Have you ordered a prensatti at La Alacena? I have. More than I would feel comfortable admitt...

Please Feed Kevin | Yedra Cocina Silvestre

Para leer la versión en español de este artículo, hacé clic acá. If you land at Yedra at the right moment in the afternoon, sometime a little after 2pm once t...

Please Feed Kevin | Menenga

Para leer la versión en español de este artículo, hacé click acá.  The bus flies down Av. Rivadavia and drops us off on a dark corner somewhere between ...

Dale morfi a Kevin, porfa | Menenga

To read the English version of this article, click here. Traducido al español por Julián Alejo Sosa. El colectivo avanza rápido por Rivadavia hasta dejarnos en...

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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