Kevin Vaughn

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...

Please Feed Kevin | Mi Chiclayanita

Para leer la versión en español de este artículo, hacé clic acá. Seco de carne is a powerful dish, almost omnipotent. It is cooked to fill your gut to the p...

Please Feed Kevin | Albamonte

Para leer la versión en español de este artículo, hacé clic acá. Have you ever had fried ricotta balls? I hadn't either. I didn't even know that such a thing ex...

Dale morfi a Kevin, porfa | AZIT

To read the English version of this article, click here. Traducido al español por Julián Alejo Sosa Si alguna vez te aventuraste a las calles cavernosas del ba...

Please Feed Kevin | AZIT

Para leer la versión en español de este artículo, hacé clic acá. If you have ventured into Flores’ cavernous Korean district, chances are it wasn’t in search of...

Please Feed Kevin | Gambrinus

Have you ever tried a Suprema Maryland? That Buenos Aires idiosyncratic show of faux decadence made of breaded and (hopefully) fried chicken breast, more bread...

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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