Moving to and living in...Argentina

Ebook Moving to and Living in Buenos Aires, Argentina

If you're considering a move or are already actively planning to relocate to Buenos Aires, don't forget to make Moving to and Living in Buenos Aires, Argentina, one of your resources. If you like the information that is available in Moving to Argentina, then you will definitely find the ebook even handier.

Finally - plátano (plantains) in Buenos Aires

After months of searching I finally found plátano or plaintains, although they're not called plátano here in Argentina, they're called barraganete. Now I understand why no one seemed to understand when I asked for plátanos for cooking because here in Argentina that's the name for your average garden variety eating banana. But, head towards Colombia, Ecuador, Venezuela or into the Caribbean and plátano gets you a very starchy banana that needs to be cooked first.

Plátano verde or green plátanos When they're green they're great fried getting nice and crunchy, and when they're ripe maduro, they're sweet and soft and do well with deep frying or baking.

Either way I was missing them so much during my pregnancy. Just one of those cravings that I wasn't able to get my hands on. But there they were at the Jumbo in Martinez. So I guess I will get one last craving done before the baby comes next week. Santa must have heard my wish list! 

Buenos Aires: Psst! Want a Discreet Dinner?

Ian Mount wrote an interesting article for the New York Times Travel section, that featured one of my favorite bloggers, Dan Perlman from Salt Shaker. He's the blogger I recommend who has a great English/Argentine food dictionary.

Buenos Aires: Psst! Want a Discreet Dinner?

...But perhaps the most exclusive place to flaunt one’s status are the puertas cerradas (or restaurants with closed doors) that have recently boomed in Buenos Aires.

Among the insiders’ favorite is Casa SaltShaker (54-9 11 6132-4146; www.casasaltshaker.com), held twice a week at the ground-floor rear Recoleta apartment of Dan Perlman, an American chef and sommelier, and his Peruvian companion, Henry Tapia. The five-course menu is built around a theme, often wacky, like the Great Moon Hoax of 1835, or the film “Babette’s Feast.” Dinner is 60 pesos and up to 12 can be seated.

“There’s something kind of cool about knowing what’s behind the secret door,” Mr. Perlman said, “of being in on something that no one else knows.”

The full article can be accessed here.

Interested in learning more about how you can enjoy a life in Buenos Aires, Argentina, click here.

Tallo Verde is finally delivering in Buenos Aires

Tallo Verde, the organic vegetable delivery service I've talked about, is finally delivering in Buenos Aires now. Very easy to order from, just go to their website, set up an account, order, and then you can decide to pay by credit card or cash.

If you decide to try them out, they're doing a special now if someone refers you then you and I would both get a 50% discount, so if anyone wants to mention my name feel free!!! :-) Laura L.

If you decide to try them out, I would love to hear your thoughts on them.

www.talloverde.com

La Otra Dimensiona blog

I was introduced to a fun new cooking blog today La Otra Dimension. "Miss Cupcake" as she's affectionately known, is an expat living here with her Argentina husband. Check out her blog as she shares great foodie insights on life here as well as her thoughts on holistic treatments, organic foods, and a slew of other stuff. If you're a foodie or just want to read another viewpoint definately check her blog out.

Cheese (Queso) in Buenos Aires

If you are a cheese fanatic, you may find the choices in Buenos Aires a little sparse sparse and may have to search a bit for your favorite cheeses.  It seems that lately I've been doing a little more than my normal craving for cheeses, hence this post.

Many of the cheeses available here are made in Argentina, based upon European style cheeses such as Cheddar, Raclette, Parmesan, Manchego, and Emmenthal, among others. Some of the best Argentine cheeses I've heard about include: Argentine Reggionito, Argentine Sardo (made from cow's milk instead of sheep's milk), La Capilla (similar to Spanish Manchego), Magnasco Edam, La Capilla Malbec Wine cheese, San Ignacio Blue, and Wapi Goat Feta.

However, it is possible to find the real deal as well such as Comte from France and Parmesan from Italy, but the prices will reflect the fact that they're imported. Of course for a cheese fanatic is that ever really an issue?

Unfortunately, I don't know if we'll ever see any great American artisan cheeses here such as Cypress Grove's Humbolt Fog or super sharp Vermont Grafton Cheddar, but I guess that I will just have to survive until the next time someone visits or I go home.

So deep in the throes of my cravings, I decided to begin compiling a list of what cheeses can be found and where throughout Capital and in greater B.A. I hope that other people will add their comments as well so this list can become a useful resource for all of us out there searching. I will continue to update it as I find more places and cheeses and I hear recommendations from other people.

Cheeses in Buenos Aires

Brie (President) - Jumbo Martinez, Jumbo Palermo
Bufala Mozzerella - Carrefour Salguero, Jumbo Martinez, Jumbo Palermo
Comte (President) - Jumbo Palermo, Norte Acassuso
Emmenthal (President) - Jumbo Martinez, Norte Acussuso
La Cepilla (Manchego style) - Jumbo Martinez
Mimolette - Coto Recoleta

 

Cheese Stores

Al Queso Queso, Capital and suburbs, http://www.alquesoqueso.com/
La Casa del Queso, Avenida Corrientes, Capital, http://www.lacasadelqueso.com.ar
Valenti, located at Feria de Belgrano on Juramento Street; Patio Bullrich Mall, and Soldado de la Independencia 1185

more to come

McDonalds delivery just one of many things

Now some of you may get offended thinking, "why the heck does she want to write about McDonalds when she's in Argentina, the land of amazing parillas and beef," but don't be. I just felt compelled to write about this because it illustrates how you truly can get anything delivered here in Buenos Aires.

We recently found out that I'm almost two months pregnant, yayyyy! And, as we all know, pregnant women can be very picky. I'm usually so good about eating healthy, with great places like TalloVerde to deliver organic veggies, and organic chickens, and good quality meats, but not on this day.

Yesterday was one of the suckiest days here in awhile. Rainy, cold - about 14 degrees celsius or about 58, and just not a good day to be out, especially when you are fighting a cold on no meds.

Unfortunately (for my husband), I decided that I wanted McDonalds of all things. Since we don't have a car, he would have had to ride his bike several blocks to fulfill my wishes. Several blocks in the rain, with the fall leaves now riddling the streets making it dangerous, and even more dangerous with the psycho drivers here.

Well my good friend Veronica, who lives in Recoleta, told me they now offered delivery but wasn't sure if it covered my area. So, I got on their website to pick what I wanted, and lo and behold, fortunately (for my husband), they now offer McEntrega, entrega meaning delivery, in our area. They provide the whole online, and even their McCafe, a nice little addition to Argentine McDonalds.

So I got on the phone, placed the pedido, and got the order on the way. It was here in twenty minutes, and I'm sorry, but .....boy was it good!

Anyway, this is just to illustrate that here in Buenos Aires, you really can get ANYTHING delivered. From pharmacy orders, to organic vegetables, to eggs, to pet food, to...well just about anything. It's a wonderful thing to have, and it's one of those things I'll have to add to my list of "What I love about Argentina."

Argentine Beef: A buyer's guide

*** DISCLAIMER: If you are a vegetarian - I applaud you but I would suggest you don't read any further on this article. I don't want anyone to be offended, but this is an important part of the Argentine culture and adjusting to life here if you're not a vegetarian.

I'm writing this post because, although I love to cook and considered myself pretty okay in the meat section of the supermarket, it's been a challenge to maneuver the meat aisles here in Argentina. So I hope this guide will make it less of a learning curve for those of you reading this.

If you're looking for good beef then you've come to the right country. I've been amazed at how much beef there is in the supermarkets. Usually there are full two to three refrigerated aisles  that are dedicated to packaged beef, plus there is also a butchers section in the supermarket where they cut meat for you.

Where to Buy Your Beef
Supermarkets aren't the only place, however, to buy beef. Carnicerias* or butcher shops are also an excellent source. The best way to find a butcher is to ask for a recommendation from people that you know. The advantage of buying directly from a butcher is getting the type of meat you want cut exactly in the right size and style.

Huesos*
A note about the left over huesos* or bones. If you have dogs then they will think they went to heaven if you treat them once in awhile as well. The bones cost next to nothing. I think I paid the equivalent of .50 cents for two HUGE dino bones which I boiled in water for a little while to cook the marrow and sanitize a bit but that's a personal choice - they're still working on them after two weeks.  Of course if you are in an apartment, it might be a bit messy, so you'll have to take that into consideration.

Why Argentine Beef Tastes Different
The taste of Argentine beef is quite different from that produced in the United States - this is what makes it so special. The reason for this is Argentine cattle are grass fed, unlike the U.S. where they are finished on grain in feed lots. Although this produces a meat that is leaner and less fatty than cows from the U.S., it also gives it a distinctive flavor.

Also, the breed of cow makes a difference in how the meat tastes. There are more than twelve different breeds being raised in Argentina, but the most common references to breed or raza* specific meat will be Hereford and Black Angus, which you will pay a bit more money for. Otherwise you are probaly consuming some type of mezcla* or mixed race.

Age of Beef
The typical categories from youngest to oldest:
Peceto Ternera - veal round steak
Ternera - veal (the most tierna* or tender and usually the most expensive)
Vaquillona - slightly older
Novillito - young steer
Novillo - the most popular cut
Vaca - older beef

Guide to Cortes de Carne de Vaca* in Spanish and English
Aguja - Chuck Roast
Asado - Short Ribs, Roast Prime Rib
Bife Ancho - Prime Rib, Rib Eye Roast, Rib Eye Steaks
Bife Angosto - Porterhouse or Strip Steak
Bife a la Rueda - Round Steak
Bife de Alcatra - Sirloin Steak
Bife de Costilla (con lomo) -T-Bone Steaks
Bife de Chorizo  - Sirloin Rump Steaks
Bife de Vacio - Flank Steak
Bola de Lomo - Sirloin Tip
Carnaza - Stew Beef
Carne Picada Comun -  Ground Beef with Fat
Carne Picada Especial - Ground Beef with out Fat
Chinchulin - Lower Intestines
Chorizo -  Sausage
Churrasco de Paleta - Pot Roast
Cogote - Neck 
Colita de Cuadril - Rump Steak
Corazon - Heart
Costillas - Rib Roast
Cuadrada - Bottom Round
Cuadril - Rump Roast or Rump Steak
Entrana - Skirt Steak
Falda - Flank Steak
Higado - Liver
Lengua - Tongue
Lomo - Tenderloin
Marucha - Short Ribs
Matambre - Flank Steak
Milanesa - Minute Steak
Mollejas - Sweetbreads
Morcilla - Blood Sausage
Nalga - Beef Round for Stew
Osobuso - Osso Busco
Paleta (see also Churrasco de Paleta) - Pot Roast
Palomita - Shoulder Roast in Butterfly Cut
Peceto - Beef Round Steaks, Roast Eye of Round
Pecho - Brisket
Rabo - Oxtail
Rinones - Kidneys
Ros Bif - Roast Beef
Sesos - Brains
Tapa de Asado - Rib Cap Roast
Tira de Asado - Short Ribs
Tapa de Nalga - Cap of Round Roast
Tapa de Cuadril - Cap of Rump Roast
Tripa Gorda - Tripe
Ubre - Udder
Vacio (see also Bife de Vacio) - Flank Steak

Choosing the Right Cut of Beef
It's important to choose the right cut of beef for the type of cooking you plan to do.  I found an excellent website that gives the recommended cooking style for the cut of beef. It's completely in Spanish, but it's a nice outline.

You can also use the following as a quick reference for typical cuts and typical cooking styles:

Best Choices for:

Asado: Asado, Bife de Lomo or Lomo, Bife de Chorizo, Vacio
Milanesas: Milanesa de Bola de Lomo, Milanesa de Lomo, Milanesa de Nalga
Roasting: Colita de Cuadril, Corazon de Cuadril, Lomo, Peceto
Steaks: Bife Angosto, Bife de Chorizo, Bife de Lomo
Stews: Bola de Lomo, Nalga, Rosbif, Tortugita
Stir Frys: Churrasco de Cuadril

Recommended Books
There are a couple of books that will help guide you with cooking and provide further information. The first, Asi Cocinan Los Argentinos - How Argentina Cooks by Alberto Vazquez Prego, is bilingual English and Spanish so it's a great way to become familar with words and cooking terms (helpful when you start attempting recipes in Spanish). The second, Food and Drink in Argentina, written by Dereck Foster (food editor for the Buenos Aires Herald) & Richard Tripp, and, although not a cook book, is an excellent resource.

Recommended Blogs

Thes are a few of the best blogs I've found with information related to Argentine cooking, including beef. Asado Argentina (eng), La Majuluta (span), and Pomelo Pleasures (eng). Salt Shaker (eng) is an excellent overall resource.

One Last Note...Cooking Beef (or anything else) on the Parilla

The best way to cook beef, in my opinion, is on the parilla and the tastiest comes from cooking with carbon (real wood).  But, a word of caution - I had an Argentine friend tell me that the reason we got tummyaches for four days following our first foray into cooking on our parilla was because we didn't let the charcoal get completely red (ie. absolutely no black) and the fumes can cause gastrointestinal stress.

Thus, to get the best flavor, use carbon (real wood) to cook, but make sure you allow it to burn for some time and get nice and red. And, for a small fire, start your fire about two hours ahead and larger fires at least three to four.

That's it for now, hope this is all helpful!

chau

Argentina On Two Steaks A Day

from Maciej's website Idlewords.com
 

The classic beginner's mistake in Argentina is to neglect the first steak of the day. You will be tempted to just peck at it or even skip it altogether, rationalizing that you need to save yourself for the much larger steak later that night. But this is a false economy, like refusing to drink water in the early parts of a marathon. That first steak has to get you through the afternoon and half the night, until the restaurants begin to open at ten; the first steak is what primes your system to digest large quantities of animal protein, and it's the first steak that buffers the sudden sugar rush of your afternoon ice cream cone. The midnight second steak might be more the glamorous one, standing as it does a good three inches off the plate, but all it has to do is get you up and out of the restaurant and into bed (for the love of God, don't forget to drink water).

For the complete story click here...

* What a great story...akes me thrilled that I'm lucky enough to be here enjoying all these yummy foods!!! Maciej also has several other great stories on the site, be sure to check them out.

Jumbo trip to stock kitchen

Tonight was our first major shopping trip to Jumbo to stock the kitchen. We had only had the chance to buy a few things over the last couple of days.

It took me two hours to get through the store because it's a hipermarket with groceries as well as clothes and electronics, etc. Plus, there are just so many different cuts of meat, various prepared salads, and lots of variet, that I had to stop and look at everthing.

The cart was full to the top so many things - just a couple of examples: fresh chorizo, black angus ground beef, and proveleta cheese for the parilla. It was amazing how much there was to look at.

I took a couple of pictures of the cart just before checkout and before paying our $377 peso bill (almost 100 of which was misc. non-food items) the equivalent in U. S. dollars is approx. 120.00.

We also ate fresh egg pasta tonight - enough for the two of us to eat two nice sized portions - total cost for the pasta...1.30 pesos or about 43 cents.

Jumbo also has a pretty good selection of imported asian, french, and american foods - the even had A1 sauce.

All in all it was a great shopping trip!

chau