“I have an office in Argentina, I go there every day, so I work.”
Around The World : Culture
Argentina is as varied as the country's geography and is composed of a mix of ethnic groups. Modern Argentine culture has been largely influenced by European immigration, although there are lesser elements of Amerindian and African influences, particularly in the fields of music and art. Buenos Aires, its cultural capital, is largely characterized by both the prevalence of people of European descent, and of conscious imitation of European styles in architecture. Museums, cinemas, and galleries are abundant in all the large urban centers, as well as traditional establishments such as literary bars, or bars offering live music of a variety of genres.
“Latin’s are tenderly enthusiastic. In Brazil they throw flowers at you. In Argentina they throw themselves.”
Around The World : The TraditionsThe South American nation of Argentina is filled with holidays and traditions passed down from generation to generation. Because a large majority of the Argentine population is Roman Catholic, many of the country's major holidays center around holy days. Others are based on historical events that made a deep and lasting impression on the country and its people, and lent a guiding hand in shaping it into the Argentina of today.
El Carnavaldel Pais
Giant floats, a parade lasting until three in the morning and dancers in scandalously clad costumes. No, this was not Mardi Gras, but rather Gualeguaychu, Argentina, the site of the country's annual Carnaval. Every weekend in January and February party-goers from across Argentina flock to Gualeguaychu to witness a truly incredible spectacle, as a seemingly never-ending parade travels through a stadium specifically created for the event.
Malvinas Day (Spanish: Día de Malvinas), officially Day of the Veterans and Fallen of the Malvinas War (DíadelVeterano de Guerra y de los Caídos en la Guerra de las Malvinas), is a public holiday in Argentina, celebrated each year on April 2. The name refers to the "Malvinas" islands, more commonly known as the Falkland Islands in English. The holiday is a tribute to Argentina's fallen soldiers in the Falklands War (Guerra de las Malvinas), which began with the Argentine occupation of the islands on April 2, 1982. A total of 649 Argentines, 633 military and 16 civilian, lost their lives during the 74-day occupation.
Malvinas Day was first introduced on November 22, 2000, and replaced the Day of Argentine Sovereignty over the Malvinas, Sandwich and South Atlantic Islands (Día de los Derechos Argentinossobrelas Islas Malvinas, Sandwich y del Atlántico Sur) observed on June 10, which had until then commemorated the appointment by Buenos Aires of Luis Vernet as governor of the islands in 1829. Malvinas Day is not observed in the Falklands, although a related holiday called Liberation Day is celebrated on June 14 to mark the end of the war.
Revolucion De Mayo
It is known as May Revolution to the series of events revolutionaries took place in May 1810 in the city of Buenos Aires , the then capital of the Viceroyalty of the Rio de la Plata , a colonial dependency of Spain . Following the revolution deposed the Viceroy Baltasar Hidalgo de Cisneros and replaced by the First Board of Governors.
These events of the May Revolution took place in a week is known as the Week of May , which ran from May 18 , when officially confirmed the fall of the Junta of Seville , until May 25 , the date of assumption of the First Board.
The May Revolution began the process of emergence of the Argentine State without a formal declaration of independence since the First Board did not recognize the authority of the Regency Council of Spain and the Indies , but still ruled nominally for the King of Spain Fernando VII , who had been deposed by the abdications of Bayonne and its place taken by Frenchman Joseph Bonaparte . Even so, historians consider this demonstration of loyalty (known as the mask of Fernando VII ) a political maneuver to conceal the separatist intentions of the revolutionaries. The Declaration of Independence of Argentina was held later in the Congress of Tucumán on July 9 of 1816 .
“My biggest fear in life is to be forgotten.”
Around The World : The People
Argentines (argentinos in Spanish), also called Argentinians, are the citizens of Argentina, or their descendants abroad. Argentina is a multiethnic society, which means that it is home to people of many different ethnic backgrounds. As a result, Argentines do not consider their nationality as an ethnicity but as a citizenship with various ethnicities. Aside from the indigenous population, nearly all Argentines or their ancestors immigrated within the past five centuries.
Argentina is a multiethnic society, which means that it is home to people of many different ethnic backgrounds. As a result, the people there usually treat their nationality as a citizenship, but not an ethnicity.
Argentina is, along with other areas of new settlement like Canada, Australia or the United States, a melting pot of different peoples. Most Argentines are descendants of colonial-era settlers and of the 19th and 20th century immigrants from Europe, with about 90% of the population being of European descent. Recent decades immigration includes mainly Paraguayans, Bolivians and Peruvians, among other Latin Americans, Eastern Europeans and East Asians.
Around The World : The Chefs
There is nothing like having a favorite cuisine or dish to eat from a specific culture and not know how to prepare a dish from that culture. Chefs play a major role in helping understanding what ingredients to use and how to prepare a dish of a culture. Here are some of the best chefs that have mastered the art of preparing Argentinian cuisine.
Born : July 20, 1938 – May 14, 2004
Origin : Buenos Aires, Argentina
Carlos Alberto Dumas was born in Buenos Aires, Argentina in 1938. An only child, he was given his first lessons in cuisine at age three by his grandfather, sculptor and cooking aficionado Alberto Lagos.
Studying architecture in school, he abandoned his studies in 1959 for a chance to pursue his culinary interests in London, where he was brought on by the "creator of the modern British cuisine," Chef Robert Carrier, as a dishwasher and potato peeler at "The Angel," Carrier's flagship Islington restaurant. Carrier eventually granted the young man an apprenticeship and, returning to Argentina in March 1963, Dumas opened his first establishment, "La Chimère," in 1965.
Located in Buenos Aires' upscale Recoleta district, La Chimère's success allowed Dumas to open a succession of other restaurants over the next decade: "La Termita," "Hereford," "La Jamonería de Vieytes," "The Drugstore," "Clark's," "La Terraza del Gato Dumas," "La Rotisería de Pilar," "Carpaccio" and one installed in an imported steamboat, "El Delta Queen." Dumas was called on to cater prestigious cultural events in Argentina during the 1960s, notably those hosted by the Torcuato di Tella Institute, a leading promoter of the arts. His restaurants began to advertise the "Executive Lunch Menu" in 1969, an approach based on dining à la carte, with an abbreviated and varying selection. Increasingly in demand outside Argentina, Dumas opened two Brazilian establishments: "Clark's São Paolo" in 1973 and "La Posada La Chimère" in the seaside resort of Búzios in 1975. This latter restaurant proved especially popular with Argentine tourists in the area.
Expanding his portfolio of restaurants despite a regional economic crisis, Dumas opened "Gato Dumas," "La Bianca" and "El Nuevo Gato" in Buenos Aires in 1982. His fame earned him a number of television contracts beginning in 1983, and his cooking shows appeared on ratings leaders Channel 9 and Channel 13, among others. His frequent newspaper and magazine contributions were complemented by five cookbooks and his renown during the 1980s earned him commissions as head chef for events hosted by international figures such as David Rockefeller and Mikhail Gorbachev. Dumas also made his talents amenable to Progressive rock musician CharlyGarcía, for whom he starred in a music video rendition of CuandoPase el Hervor (Once it Boils Over, 1988).
Having earned numerous culinary and broadcasting honors, he received the crowning Bocuse d'Or in Lyon, France, in 1993. Dumas opened what would be his last restaurant, "Gato Dumas Cocinero," in 1992 and in 1998, he established a cooking school in Buenos Aires. Operated jointly with two former students, Guillermo Calabrese and Martiniano Molina, the three also started a catering company and, in 2003, a gourmet frozen food line ("Gato Dumas Premium"). He became a regular contributor to Elgourmet.com, the first Argentine cable and internet culinary channel (launched in 2000).
Dumas developed prostate cancer and, hospitalized for a lung ailment, the renowned chef died in a Pilar clinic on May 14, leaving his widow, Mariana Gassó de Dumas, and five sons and daughters (four from a prior marriage). That August, MisHistorias y MisRecetas (My Stories and Recipes) was published posthumously.
Birth Name : Alex Cataldi
Alex Cataldi joins the PRC team this year from his home in Buenos Aires, Argentina. A passion for gourmet food was first instilled in Alex when, at age 14, he began assisting his aunt in her work as a professional pastry chef. As Alex’s interest in the finer points of the restaurant business grew, he entered the “Escuela Superior de Hoteleria”, where he earned a degree in culinary arts, and landed his first major cooking role under noted Argentinean chef Beatriz Chomalez. Alex went on to work in kitchens throughout France, Italy, and Spain, and his ascendency culminated with a position at La Cote D’or, the famed restaurant of Chefs Bernard Loiseau and Pierre Orsie that boasts a 3-star Michelin rating. Longing for the Argentina of his boyhood, Alex returned at length to Buenos Aires, where he has made quite a splash in the city’s top kitchens. He looks forward to carrying the Ryabaga menu to unprecedented heights that emphasize the Kola’s glorious native ingredients.
Birth Name : Mike Licata Caruso
Having grown up surrounded by amazing Italian-style home cooking, it’s no surprise Mike Licata Caruso’s career of choice happened to be in the kitchen! The well-traveled chef worked in Canada, Argentina and mainland Spain, plus some of Ibiza’s most famous restaurants – including Pacha, Aura and Las Dalias – before graduating to head chef position at Ibiza beach restaurant du jour, Ushuaia in 2010.
Around The World : Food Bloggers
Birth Name : Rebecca Caro
Favorite Dining Town : Denver, CO and Mendoza, Argentina
In 2005, I met Guillermo, the man who is now my husband. Later that year, he brought me home to meet his parents--in rural Mendoza, Argentina. And so began my love affair with this country and its people, its traditions and cuisine. As any great love affair, it's had its ups and downs--embracing a new culture and taking in all the beautiful things about it, while trying to tolerate and make sense of the stuff I can't understand.
The purpose of this blog is to share some of my incredible, often hilarious, and sometimes heartbreaking experiences with the world. Naturally, many of these experiences center around food--since food and memory are so intertwined. Argentine food is food that piques the senses, that fills not just a void in the gut but the void in the soul, too. Many of the recipes were once new and unusual to me, but have become such a part of who I am that I just long for the next time I eat them--in Argentina, at my in-laws' table.
My hope for this site is that it will enable readers explore Argentina, plate by plate, to learn about Argentinean culture and the Mendoza region, and to see through my eyes the food and scenes of daily life that I have experienced there.
Rebecca Caro is a Denver-based freelance food and travel writer, blogger, avid cook, sometimes photographer, and lots of the time, a housewife. Her writing and recipes have been featured in Cookie magazine, DRAFT magazine, 5280 magazine, Natural Solutions magazine, and others. She is currently working on a cookbook based on From Argentina With Love. Rebecca married her Argentinean dreamboat in 2006, and their son, Esteban, was born in 2007. She can be contacted at firstname.lastname@example.org.
Birth Name : Maria Carra
I am the writer and editor of Buenos Aires Foodies, a food blog in Buenos Aires, Argentina. I also colaborate as a contributor to LandingPadBA.com, The Urban Grocer, ClarinViaResto as well as a few others. I began blogging about food in Buenos Aires due to my passion for food and the food industry. The Buenos Aires food scene is rapidly growning due to a strong demand for our beef, wine and groumet products. I love to track local food resources, from the traditional to the ethnic, and everything in between.
This blog is dedicated to sharing information about the Buenos Aires food scene. Here you will find the inside scoop on traditional Argentine cuisine and customs, reviews of popular spots, posts from others discovering argentine gourmet life, as well as the ins-and-outs of cooking and eating in Buenos Aires.
Birth Name : Allie Lazar
In the land of beef, wine, and eating disorders, a guide to Argentine good food, not so good food, restaurFrom a very young age, I’ve had a passion for food – intensely devouring it like a possessed chubby demon child. Since I spend my days planning my next meal, it was only fitting to channel this unhealthy obsession in the form of something a bit more socially acceptable: a Buenos Aires food blog, filled with restaurant reviews, an eating guide and recipes.
Follow the drama of my 5 year love-hate relationship with Argentine food, culture, and daily ridiculousness. I also get off on reading comments, so feel free to tell me if you want to be my new best friend or if you think I’m full of it.
Around The World : TV Personalities
Birth Name : Francis Mallmann
Born : January 14, 1956
Origin : Acassuso, Argentina
Occupation : Cook , Driver , Writer , Entrepreneur , Poet
José Francisco Mallmann( Buenos Aires , Argentina , on January 14 of 1956 ), better known as Francis Mallmann is a cook from Argentina . It was one of the regional exponent nouvelle cuisine. More recently joined a rustic style of cooking. In 1995 he was awarded the Grand Prix de l'Art de la Cuisine awarded by the International Academy of Gastronomy.
His connection with the cuisine began in Bariloche in 1976, when at the age of 18 he managed to launch a restaurant with a partner. It went well, though he could not long enough. Then he went to Paris (France), where he spent more than two years learning. "It was a very good, as was Paul Bocuse and cooks very classic, "says Mallmann own. Then he returned to Argentina and, after several years managing the kitchen of a trendy restaurant in 1983 opened his own store, which served only at night, with five tables and high prices. He did not name or sign, behind closed doors, on Calle Honduras in Palermo , before the area became fashionable. During the day, in the same place, taught to 150 students.
Spent 17 years in a row on television until 1999. Cablevision began in the early 80's when he was only 5,000 subscribers. Between 1987 and 1996 the program was recorded in his restaurant on Calle Honduras to 3 cameras with a video phone, the mix was done live in and out 24 hours later. It was directed by Eduardo Rotondo. In summer, recorded in Punta del Este. In 1992, when he spent a year representing the Seville Expo in Argentina, the program was recorded from there.
This combination of television, restaurant and teaching was selected to build its reputation. And the chef -entrepreneur started in 1990 to use its name to associate with the brand new ventures Mallmann: sweet, lambs, brass pans and even kitchens that carried his name and logo. But despite the expansion, its strategy had its limits: never thought of extending the umbrella branding products or services unrelated to food.
Today the chef prefers to concentrate on what he knows best, the restaurants, in addition to strong activity in catering. It employs about 120 people between all local, meeting with a manager management at each site, plus an office in Buenos Aires. He leads several restaurants, scattered among Garzón (Uruguay) , José Ignacio (Uruguay) , Mendoza and La Boca . The restaurant Patagonia Sur in Buenos Aires is a tribute to the kitchen and products from Argentina, where beef from La Pampa have a special place.
Since 2006, he returned to television in the signal Elgourmet.com . Among its cycles are: "The fires with Francis Mallmann," "A Place in Mendoza", "Huente-Co", "From Garzon with Francis Mallmann," "Patagonia Mine" and "Friends x the kitchen."
Birth Name : Nelson Paz
Cooking Style : classic French
Occupation : Executive Pastry Chef
Currently the Executive Pastry Chef at the Mandarin Oriental Hotel in Boston, Nelson was born in Buenos Aires and trained in classic French cuisine. He believes in cooking from the soul and especially loves chocolates because there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines. He incorporates French and Spanish influences in his cooking. The five ingredients he always has on hand are chocolate passion fruit, almonds, vanilla and raspberries. If he were a food, he says, "I would be a passion fruit -- it has an intense acid and aromatic flavor, but once you blend it with the right fruit it is unique and quickly appreciated by many people."
Birth Name : Donato De Santis
Born : Milan, Italy
Resides : Buenos Aires, Artgentina
Donato De Santis was born in Milan in 1964. He grew up in La Puglia, southern Italy, a land where their ancestors lived since 1399. He trained in their home country and is dedicated to the professional kitchen since 1980 with their first steps into the kitchen of L'AnticaOsteria del Teatro in Piacenza by the famous Georges Cogny and then in restaurants and private homes of the Rivieras Italian.
He worked in the main restaurants in the cities of Los Angeles (Primi, An Ristorante), Santa Monica (Valentino), Hollywood (Chianti &Cucina), Chicago (Bice), Palm Beach - where he was responsible for opening Bice - and Miami (Coconut Grove Bice). His creativity in the kitchen took him to discover the rich and famous and was eventually hired as personal chef for the designer Gianni Versace mansion Casa Casuarina for and in New York.
He settled in Buenos Aires, Argentina in 2000 and taught at various locations including at Gato Dumas Chefs Association. For two years managed the restaurant's kitchen Verace, until February 2005.
Conducted productions of photos and editorial content for the South American and Bonum, with whom he released "My Italian Cuisine" and "Fatto in house" and "Donato per Bambini" respectively. In their television experience highlights the outreach programs throughout Latin America channel elgourmet.com which successfully conducted "Cook in Play", "Cooking Emergency", "DonatoCucina", "Donato Invites", "nostroAll'uso "and" Chefs Unplugged "and Channel 13, for which he was host of" The Cooks at Home "and" The Millie and a "previous experience with an interesting international E! Entertainment USA, RAI (Italian radio Rome) and GamberoRosso Channel (Italy).
His work was recognized with awards Martin Fierro 2002, for best cooking show Cucina ¨ ¨ Donato, elgourmet.com; Profile 2004 for best female service note for "Kitchen Donato De Santis" Academic Vocation 2004 awarded by the Foundation Lázara Group Editor of his career, and Gourmand World Cookbook Awards 2005 and 2006 for his books "Fatto in house" and "Donato per Bambini".
It is the Chef Owner of CucinaParadiso , Italian and Ristorantino waiver, local hotel in the heart of Palermo in Buenos Aires and DA SPAZIO DONATO , in the neighborhood of Belgrano a space dedicated to the Italian haute cuisine which is active in as cooking workshops, corporate events, private events and occasionally opens its doors as a private restaurant.
Around The World : Notable People
Birth Name : Pablo Alarcón
Born : September 9, 1946
Origin : Pellegrini, Buenos Aires province
Occupation : Actor
Rodolfo Francisco Marabotto (born September 9, 1946), better known in the show business world as Pablo Alarcón, is an Argentine actor who has reached international fame.
Alarcón was born in Pellegrini, Buenos Aires proDonato per Bambin
ivince. He lived a normal childhood, showing signs of wanting to become an actor since then.During the 1970s and 1980s, Alarcón participated in a number of Argentine telenovelas and films. His participation in these gave Alarcón much popularity across his home country, as he became a favorite of the female audience there. During that decade, he got married to fellow actress Monica Jouvet. Jouvet died in a car accident in 1981.
He reached international celebrity when WAPA-TV of Puerto Rico signed him in 1983 to make telenovelas for them. Alarcón starred alongside Camille Carrion in the international hit Vivir Para Ti, which is generally considered by Puerto Rican television critics to be one of the best soap operas ever made in the country. WAPA-TV sold the soap opera to stations in Venezuela, Mexico, Colombia, Chile and other important Latin American markets where Alarcón was not well known before. In addition, since WAPA-TV's transmissions reached the United States Virgin Islands as well, viewers in those islands were able to know Alarcón as well.
While in Puerto Rico, Alarcón met actress Claribel Medina, and the two soon fell in love with each other, beginning a relationship that was both seen with respect and disdain by Puerto Rican television viewers, some of which had problems accepting the fact that Alarcón was 36 at the time while Medina had come out of her teenage period just a few years before. The couple began making the covers of Estrellita, TeveGuía, Vea, Artistas and other Puerto Rican entertainment publications. The couple got married in 1985.
Alarcón and Medina continued working on various Puerto Rican television projects, which required for Alarcón to become a full time resident of Puerto Rico. Meanwhile, Alarcón became known around his wife's country for his constant praising of his new home country on the local media. But the Puerto Rican telenovela industry disappeared after 1989, and the Alarcón-Medina couple, apparently forced by work shortage, decided to move to Argentina.
Back in Argentina, Alarcón semi-retired, acting in a small number of soap operas during the first half of the 1990s. Medina became a celebrity there as well, and the couple had two daughters. They were viewed by many in the Argentine and Puerto Rican media as one of show business' strongest couples, but, eventually, they divorced, ending their relationship on friendly terms.
Alarcón continues acting, doing theatre plays in Buenos Aires.
Birth Name : Mike Amigorena
Born : May 30, 1972
Origin : Maipu, Mendoza Province, Argentina
Occupation : Actor and Television Personality
Mike Amigorena (born May 30, 1972) is an actor and Argentine television personality.
He was born Ricardo Luis Amigorena in Maipú, Mendoza Province, to a Basque Argentine father and an Italian Argentine mother in 1972.Amigorena was especially restless as an adolescent and was expelled from a number of secondary schools. He left Maipú for Buenos Aires in search of fame in 1992, and initially struggled in a variety of menial jobs, living hand-to-mouth in a tenement for a number of years. He was eventually discovered by a modeling agency and in 1992, was given a small role in leading local comic Guillermo Francella's sitcom, La familiaBenvenuto. He later appeared in the popular teen drama, Montañarusa ("Rollercoaster"), and in the mid-1990s, enrolled in a theatre school, mentored first by Santiago Doria, and later, Alfredo Zemma, of the Argentine Actors' Association. He first appeared in Buenos Aires' vibrant theatre scene in 1995 and became a prolific stage actor, notably in a 1998 local production of German playwright Frank Wedekind's Spring Awakening, and in a compressed Shakespeare production from 2004 to 2006, which earned him Argentine ACE and Clarín Awards.
He was given his first film role by directors Florencia Di Baja and Germán Drexler, as the leading man in their comedy, Tusojosbrillaban (Bright Eyes), in 2004, and was reunited with Francella in 2005 in his top-rated sitcom, Casados con hijos ("Married with Children"). Two comedy film roles, in Gabriel Condrón's Un peso, un dólar (2006) and as the lead in Tatiana Merenuk's romantic comedy, Yo soy sola (I'm Alone, 2008), were followed by his role as Martín Pells in the primetime Telefe sitcom, Los exitososPells, which premiered in May 2008 and for which he received a Martín Fierro Award.
Amigorena was among the Argentine actors asked to appear in Francis Ford Coppola's production set in Buenos Aires, Tetro (2009), and is the lead vocalist in his indie rock band, Ambulancia.
Birth Name : Jessica Wanda Judith CirioPerutic
Born : March 21, 1982
Origin : Lanús, Buenos Aires Province, Argentina
Occupation : Vedette, dancer, model
Jessica Wanda Judith CirioPerutich (born March 21, 1982 in Lanús, Buenos Aires Province) better known as Jessica Cirio is an Argentine model, dancer and vedette of Italian descent. She has appeared on the Argentine reality show Cámara en Mano as well as in pictorial spreads in Revista Hombre.
Her first public appearance was in 1999, which made a erotic clip on "Pasión Tropical". Later, he was called to the character of "niece" of Gerardo Sofovich in "Polémica en el Bar". In addition, special guest on "Cámara en Mano".
Jessica Cirio is currently in the theatre musical Excitante. The show currently presents itself in the theatre of Mar del Plata. The producer is Daniel Comba and the show is led and presented by Miguel ÁngelCherutti and NitoArtaza.
The musical is currently in their third musical cycle and Cirio holds as the co-lead vedette after 1st VedetteAdabel Guerrero. The show is currently formed by Adabel Guerrero, Jessica Cirio, Alejandra Maglietti, EstefaníaBacca& Virginia Dobrich as well as Miguel ÁngelCherutti and NitoArtaza also Marcos “Bicho” Gómez, Estela Raval with Los 5 Latinos and Adrian Kiss the shows lead male dancer and acrobat
Around The World : The Foodies
Who doesn’t love food? Food is what brings people together. So often in the foodie culture the regular people are overlooked, well not with MoodiFoodi. Here are some of the most incredible foodies who have a love for Argentinian cuisine.
Birth Name : Sylvia La capria
Favorite Towns : Buenos Aires, Argentina and Sao Paulo, Brazil
Favorite Restaurants : D-O.M and La cabaña
Favorite Dishes : Pasta al nero di sepia and Fish
Favorite Ingredients : Fresh Herbs
Occupation : Advertising Art Director
My favorite recipes, some snapshots of my life in BAs to share with some of my friends scattered around the world.
Birth Name : HoracioBustos Sommelier
Horacio Bustos has studied Anthropology in the Faculty of Arts of the University of Buenos Aires , verging on Wine Anthropology and taking special interest in water resources. He continued his studies as a Sommelier in thecenter of Buenos Aires Winemakers , there Wine tasting specialized in, Tea and Water (Hydro Sommelier). Place where he is currently teaching and teaches the art Water Sommelier's career is teachingIrimi Argentine Center of Tea , dictating the subjects of History of tea, wine tasting and sensory analysis, since there drives as Hydro Sommelier Tasting Workshop Water in Buenos Aires and Mendoza in the Wine Institure where he teaches subjects Tea and Water Sommelier for the race. also serves as a reporter in HBS Events, a blog devoted to information, knowledge, professionalism and transmission of the experiences of pleasures of life related to the world of the sommelier, and as a columnist for the program "La Buena Mesa" AM 750.
Birth Name : Juliana Alonso
It all started googling recipes and fun ideas for original birthday cakes, with the excuse of making cakes for celebrations innovative CAI, from 2 onwards birthday.
Then I found that the best things were in blogs and sites not important and pompous.
Not only the best recipes wereblogueadas, but also the best ideas, the best explanations, and detailed experiences.
And enter a blog a theme that interests you is a path of no return. A search leads to another, a view leads to another, an idea, a technique always leads to another. The blog that first posted the blog that first tasted it, the blog that better explained and no chance to stop googling and visit all the links that each blogger suggested, I went ahead.
And I discovered that blogging was not just recipes and techniques. It was more to experience, share, show a bit of personal world is to do just that: cooking is to share, invite and enjoy.And to discover that not only was this recipe, I also discovered that it was not just food. I discovered this randomly arriving cannelle et vanille . Without even stopping to see the recipes and techniques to include in my notebooks cooking, I thought, this is what I want to do. Your blog is absolutely inspiring, your photos are amazing, and not even have to know English to enjoy your entries and even leave comments.
I am far from able to compare myself with such talent, but I decided to venture into this world, which requires not only recipes for survival: it requires transmitting the aromas, flavors, textures, time, colors, perceptions, and Finally, recipes and techniques.
Looking for more inspiration, I started reading every night and try the instructions of my simile reflex camera, I began to find other blogs that I ended up confirming that not everything that is posted here just in the kitchen.So I realized I can, in one place, experiment: with the pastry, with the photograph, with writing, with the design, with art, crafts, all the things that make the routine has a time to unwind and do something creative, relaxing and that excites us. So what is baking something? I could not define it, but would ensure that with such good ingredients cannot leave good things!
“Compromise, if not the spice of life, is its solidity.”
Around The World : The Spices
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.
Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines: Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Oregano, scientifically named Origanumvulgare by Carolus Linnaeus, is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.
Oregano is a perennial growing to 20 inches, with pink flowers and spade-shaped, olive-green leaves. It prefers a hot, relatively dry climate, but will do well in other environments. To cultivate, it should be planted in early spring, in fairly dry soil, with full sun. The plants should be spaced 12 inches apart.
Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.
Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof. In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country.
The word "paprika" was borrowed from Hungarian (paprika) or Serbian (paprika); it entered a great number of languages, in many cases probably via German. The Hungarian paprika is a diminutive form of the Serbian/Croatian/Bosnian/Montenegrin papar, derived from the Latin piper or Modern Greek piperi. It came into currency in the 19th century. Many European languages use a similar word whilst examples from other languages include the Hebrew paprika and the Japanese papurika.
Capsicum peppers used for paprika are unusually rich in vitamin C, a fact discovered in 1932 by Hungary's 1937 Nobel prize-winner Albert Szent-Györgyi. Much of the vitamin C content is retained in paprika, which contains more vitamin C by weight than does lemon juice.
"In Argentina, for example, farmers down there are more anxious to hold onto soybeans than pesos. When they need currency they're willing to take a bag of beans and trade it for whatever they need during that particular day or week."
Around The World : The Food
Argentine cuisine may be described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) within the wide scope of livestock and agricultural products that are abundant in the country. Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes.
Argentinian people have a reputation for their love of eating. Social gatherings are commonly centered around sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family dinner is considered the most significant meal of the week, whose highlights often include asado or pasta.
Another feature of Argentine cuisine is the preparation of homemade food such as french fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honor someone. The tradition of locally preparing food is passed down from generation to generation, and homemade food is also seen as a way to show affection.
Argentinian restaurants include a great variety of cuisines, prices, and flavours. Large cities tend to host everything from high-end international cuisine, to bodegones (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.
Around The World : Recipes
Recipe : Asado
Asado, is a term used both for a range of barbecue techniques, and the social event of having or attending a barbecue in Argentina (where it's considered the national dish), Chile, Paraguay, Brazil, and Uruguay. It is also popular in the Philippines. In the aforesaid areas, asado is a traditional dish and also the standard word for barbecue. An asado usually consists of beef, alongside various other meats, which are cooked on a grill, called a parrilla, or open fire.
1 (4 pound) beef chuck roast, quartered
salt and pepper to taste
2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
2 large tomatoes, chopped
1 tablespoon whole peppercorns, crushed
1 (5 ounce) jar pitted Manzanilla olives
1 onion, quartered
2 bay leaves
2 beef bouillon cubes
1/2 cup ketchup
1 large red bell pepper, sliced
4 small potatoes, peeled and quartered
1 tablespoon corn flour (optional)
1 teaspoon water (optional)
1) Season the beef with salt and pepper; set aside.
2) Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
3) Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
4) While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
5) Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
Recipe : Spicy Chicken and Cheese Empanada
An empanada is a stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others. They are usually baked or fried.
Every empanada recipe starts with the dough. Here is a simple empanada dough made with flour, salt, water, egg, vinegar and shortening.
Prep Time : 15 minutes
Cook Time : 1 hour
Total Time : 1 hour, 15 minutes
3 cups flour (plus a little more for kneading)
1 teaspoon salt
1/2 cup cold water
1 egg white
1 teaspoon vinegar
3 tablespoons shortening
1) In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2) In a separate bowl, mix together the 3 cups of flour and salt.
3) Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4) Mix the wet and dry ingredients with a fork until it becomes stiff.
5) Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6) Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Spicy Chicken and Cheese Empanada Filling
This Chicken and Cheese Empanada Filling is a great way to use up left over chicken. If you aren't a chili fan, you can leave out the jalapeño pepper. If you love spicy hot empanadas, just use a hotter chili such as a serrano. Empanadas make great appetizers, finger foods, lunches and meals on the go.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 cup Mexican blend shredded cheese
1 cup cooked chicken (cooled, shredded or finely diced)
1 jalapeño pepper (diced)
3 large garlic cloves (peeled and minced)
1 tablespoon dehydrated onion flakes
1/2 teaspoon ground cumin
salt and pepper to taste
1) In a bowl, combine all ingredients and thoroughly mix them together. You may refrigerate the filling until you are ready to assemble the empanadas.
2) Place the filling by the spoonful into your prepared empanada dough, or store bought discs*.
3) Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
4) Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
Recipe : Dulce De Leche
Dulce de leche is a sweet prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Literally translated, it means "candy of milk" or better "candyof milk", "milk candy", or "milk jam" in the same way that "dulce de frutilla" is strawberry jam. It is popular in South America, notably in Argentina and Uruguay. In Chile and Ecuador, it is known as manjar. In Peru, Colombia and Venezuela, it is referred to as manjarblanco or arequipe, depending on regional variations. In Brazil, it is known by its Portuguese name doce de leite. It's in birthday cakes, ice cream, pastries, cookies and more. Recipes vary by region, but the basic procedure is to boil milk and sugar until the mixture is a thick, golden caramel sauce. It's a slow process that is worth every minute.
It's easy to find commercially prepared dulce de leche, but homemade is much, much better. So get out a spoon, listen to the soccer match on the radio, and count how many times you here "Goal!" before your dulce de leche is ready.
Prep Time : 5 minutes
Cook Time : 45 minutes
Total Time : 50 minutes
1 (14 ounce) can of condensed milk (about 1 1/2 cups)
1 (12 ounce) can of evaporated milk (about 1 2/3 cups)
1/2 teaspoon baking soda
Generous pinch of salt (optional)
Cinnamon sticks (optional)
1 tablespoon corn syrup
1 teaspoon vanilla
1) Place the evaporated milk and the condensed milk in a heavy-bottomed pot. Add the cinnamon sticks, baking soda, and pinch of salt if desired. (Salt is not exactly traditional but helps intensify the flavor).
2) Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the mixture stays just barely at a simmer.
3) The mixture will slowly begin to thicken and darken slightly in color. Keep stirring - this takes patience!
4) Cook and stir until the mixture is making big slow bubbles and is very thick. Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom. The mixture will have been simmering for 30-45 minutes.
5) Remove from heat and let cool for 5 minutes. Remove cinnamon sticks, and stir in the vanilla and corn syrup.
6) Let cool completely and serve.
Tip: If the mixture starts to stick to the bottom of the pan and burn, you can quickly change to a fresh pan. If there are burnt pieces already mixed in, strain the mixture through a fine mesh sieve into the clean pot, and continue cooking and stirring.
Around The World : Restaurant Menu Items
Menu Item : Sea Bass in Black Butter: Kaupé
Spiced butter with capers
Menu Item Review
“We disembarked in Ushuaia from a cruise through Patagonia. Judging from appearances - the very touristy main drag - I did not expect much from dining during our stay. Kaupe was a very pleasant experience. Located on the hill above town, it offers a lovely view of the harbor. We ordered crap crepes for a shared starter. For entree, I had bass in black butter and it was quite good. My husband had a crab entree which he enjoyed. THe bread was the best we had in 2 weeks of travel. The service was attentive. The prices reflected the careful preparation and may have seemed high for such a town, but would not have been so by US standards. Our entrees were about $25. Wine was reasonably priced by the glass or bottle.”
Menu Item :Duck Confit: Brasserie Petanque
Is a French dish made with the leg of the duck. Well-browned and crisp, prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then poaching it in its own fat.
Menu Item Review
“We were back to Buenos Aires and went again to visit one of our favorite place Brasserie Petanque, we choose to go on Sunday and eat the plate of the day, duck confit...absolutely fantastic, my husband choose an onion soup and then beef bourguignon as a main course...all our dish were delicious with autentic flavors, simple and cocked perfectly, the service was friendly and the ambiance incredible....thanks Petanque for this wonderful lunch....”
Menu Item : Ginger Salmon : Liv Lounge Restaurant
Menu Item Review
“Having lived in Brasília for twenty years I have had the chance to experience a bunch of its good restaurants and leisure spots. Well, after having visited Liv Lounge I confess that my standards changed. That place is absolutely amazing. Perfect service, breath-taking lake view, beautiful people, inspiring lounge music, terrific food and cocktails combined to an unforgettable sunset made me come back over and over again. I definitely recommend for couples as well as partying friends. Do not miss! It's a must-see in the Capital. Liv Lounge, that's the place to be.”
Liv Lounge Restaurant
“Man hath no better thing under the sun, than to eat, and to drink, and to be merry.”
Around The World : Drinks
Mate (Spanish pronunciation: [ˈmate], Portuguese pronunciation: ['matʃi]), also known as chimarrão or cimarrón, is a traditional South American infused drink, particularly in Argentina, Uruguay, Paraguay, southern states of Brazil, south of Chile, the Bolivian Chaco, and to some extent, Syria, Lebanon and other Brazilian regions. It is prepared from steeping dried leaves of yerba mate (llexparaguariensis, known in Portuguese as erva-mate) in hot water.
Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla in some Latin American countries, a bomba in Portuguese, and a bombija or, more generally, a masassa(type of straw) in Arabic. The straw is traditionally made of silver. Modern, commercially available straws are typically made of nickel silver, called Alpaca; stainless steel, or hollow-stemmed cane. The gourd is known as a mate or a guampa; while in Brazil, it has the specific name of cuia, or also cabaça (the name for Indigenous-influenced calabash gourds in other regions of Brazil, still used for general food and drink in remote regions). Even if the water is supplied from a modern thermos, the infusion is traditionally drunk from mates or cuias.
1 liter of hot water (not boiling)
Yerba Mate (fill gourd 2/3'rds full)
(gourd and bombilla)
Preparing yerba mate in a gourd is an art.
1) Fill the mate gourd with a daily serving of Guayakí Yerba Mate.
2) Gently shake the gourd so that the yerba mate is on one side, leaving an open area on the other side.
3) Insert the filtered end of the bombilla into the bottom of the gourd.
4) Gently pour a little cold water into the open area to moisten the yerba mate. This protects the flavor and health properties. Leave the mate gourd tilted until the yerba mate has absorbed the water.
5) Add hot (no hotter than150 degrees F.) water until it reaches just below the top of the yerba mate. Sip from the bombilla until all the liquid is gone, then add more hot water. The first few drinks are strong; the flavor will soften as more water is added for each drink.
6) Now that the gourd is prepared, drink it, add more hot water and serve your friends one at time in a circular fashion. Basically, pour, pass, sip. Let them know not to move the bombilla, as to not disturb the yerba. - Before using the gourd, read the curing and caring section.
7. The mate gourd can be refilled 15-20 times.
Drink : Batida
This mix of cachaça, fruit, ice and lots of sugar is a favorite in the kiosks that line the Brazilian coast. You name the fruit – maracujá (passion fruit), coco (coconut), morango (strawberry). In fact, caipirinha is just one more type of batida.
4 ozfresh chopped mangos
2 tsp granulated sugar
1 cup crushed ice
1) Place all ingredients into a blender. Blend well, pour into a wine glass, and serve.
Drink : Pineapple Garapa
For those with a sweet tooth, the sugar cane juice is available in street markets practically everywhere in the country. Sometimes lime or pineapple are added to the beverage.
2 Quarts Drinking Water
1 Cup Sugar or Equivalent Sweetener
1) Wash the pineapple under running water scrubbing the peel clean
2) Peel the pineapple (reserve the pineapple for the other uses, like cutting into cubes and freeing to serve once the drink is ready).
3) Rinse the peel again
4) Put the pineapple peel in a pitcher big enough to fit the water and peel
5) Cover and leave outside until you notice some froth on the surface.
6) Refrigerate for 3 to 4 days or until you notice bubbles stuck to the sides of the pitcher
7) Strain and pour the liquid into another clean pitcher. Add sugar to taste, ice and frozen pineapple cubes (optional)
"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."
Around The World : Wine
Wine :'Catena Malbec' : Catena Zapata 'Catena
The dense black fruit aromatics and a smooth, lengthy finish of the Catena Malbec has become the family's trademark characteristic. Catena Malbec is composed of 100% varietal wines blended from the family's high altitude vineyards in Maipú, Lujan de Cuyo, Tupungato and San Carlos, each at different altitudes. Each vineyard is specifically farmed in preparation for its role in the final blend. From the marriage of these historic parcels emerges a wine of unique character that has natural balance, concentration and a distinct varietal identity.
Wine : Cheval des Andes 2002 : Cheval des Andes
Wine critics and enlightened enthusiasts from around the world have raved about the 2002 Chevel des Andes. The nose opens out on to warm notes of tobacco, red berry fruit macerated in brandy., cherry stones and home-made jam, with aromas of cedar-wood, and bay leaves coming through. Silky tannins mingle harmoniously with the oak, making this wine a truly great vintage, beautifully rounded off by a full, long finish.
Cheval des Andes
Wine :'Cobos' Malbec : Vina Cobos
A deep, rich burgundy discover shades of blue, violet aromas of currants as exalted and exquisite plum at its maturity. Structured and bulky with round tannins frame the elegant face, decorated with fine spices, espresso and mocha memories. His final refined, silky and persistent with us and remember its elegance.
“Beer is proof that God loves us and wants us to be happy.”
Around The World : The Beer
Beer :Quilmes Crystal : Quilmes
Quilmes Cristal is a classic lager Argentina most consumed and present in over 30 countries worldwide. It stands out as a beer balanced and refreshing. Made with the noblest mast and meeting the highest standards to ensure quality. It tastes clean, and a balance between a soft bitterness and intense flavor. Like all Pilsener beer tends to be lighter in color and malt flavor, and more balanced between bitterness and aroma. Excellent companion to meals and more choice for families or groups of friends. Quilmes Cristal is truly balanced and refreshing.
Beer: American Lite Lager :Cerveceros Caseros
Back in 1998 a small group of people who in one way or another trying to make beer at home, following a bit the idea resurfaced in the old continent, the U.S. and Canada, making beers like "was done before" , playing traditional recipes and techniques of each style. And thanks to this nascent activity, there were bars and pubs as well as specialized providers were developed inputs and raw materials, which hitherto did not exist.
The American Lite Lager Very refreshing and thirst apagadora with little or no malt aroma, although it can be sweet or corn-like if present. Hop aroma may range from nil to light, spicy or floral.
Beer : Antares Kolsch : Antares
Antares name refers to the brightest star in the constellation Scorpio which was used for centuries by navigators to guide offshore destinations. In compliance with this traditional style born in Cologne, Germany, Kölsch Antares enjoys a lively fruity flavor. It is golden, fresh aroma, with a dry hop finish last.
“The tango is really a combination of many cultures, though it eventually became the national music of Argentina.”
Around The World : The Music
The music of Argentina is known mostly for the tango, which developed in Buenos Aires and surrounding areas, as well as Montevideo, Uruguay. Folk, pop and classical music are also popular, and Argentine artists like Mercedes Sosa and Atahualpa Yupanqui contributed greatly to the development of the nuevacanción. Argentine rock has also led to a defiant rock scene in Argentina.
Folk music—called músicafolklórica or folklore in Spanish, from transliteration of the English folklore—comes in many forms, developed in different parts of Argentina with different European and indigenous influences. Among the first traditional folk groups to record extensively in Argentina, three of the most influential were from the northwest: Los Chalchaleros and Los Fronterizos from the Province of Salta and the Ábalos brothers from Santiago del Estero Province. Becoming nearly instant successes following their first albums around 1950, they inspired a revival of the genre in Argentina.
Music : Manda La Lluvia : Justo LamasBirth Name : Justo Lamas
Origin : Buenos Aires, Argentina
Justo Lamas is an Argentine singer. He was born in Buenos Aires and tours the United States singing for middle school and high school Spanish students to inspire them to learn more about the language and culture. Most notable is his song SiemprePorSiempre." He has released six albums: Vivir, Justo Para Ti, Un Día Especial, Creo En Ti, Justo En Vivo, Vida Nueva, and, most recently, Sueños. Lamas was recently voted one of the "200 Hottest Argentine Singers."
Lamas sings about peace, love and happiness. He sings some songs by a legendary Argentine singer and composer Sergio Denis. Justo Lamas received the National Culture through the Arts Award from the New York Association of Foreign Language Teachers (NYSFALT).
Birth Name: Juan Carlos Jiménez Ruffino
Born :11 January 1951
Origin : Córdoba, Córdoba, Argentina
Occupations : Singer-songwriter, musician
Juan Carlos Jiménez Rufino (born January 11, 1951), known as La Mona Jiménez, is a cuarteto singer. He was born in Córdoba, Argentina.When he was a child, Jiménez used to play Tarzan with other kids. His parents often told him he resembled Tarzan's chimpanzee companion Cheeta. This is allegedly how he got the nickname La Mona ("the monkey"). He started singing with CuartetoBerna when he was 15 years old after winning a contest among 40 other singers. With this group he recorded five albums.His first hit was La flaca Marta ("Skinny Marta") from the album Para todaAmérica ("For All America"), released in 1984. His success allowed him to buy three brand-new cars and a house in the barrio of Cerro de Las Rosas, and to pay off a mortgage.In 40 years of musical career Jiménez has recorded more than 75 CDs and sold more than 3 million copies all over Argentina. His 62nd CD, titled Beso a beso con La Mona ("From kiss to kiss with La Mona") sold more than one hundred thousand copies just in Córdoba. He received the Platinum Konex Award for best Cuarteto soloist/band of the 1985-1995 decade in 1995 and of the 1995-2005 decade in 2005.
Birth Name : María Laura CorradiniFalomir
Born : June 25, 1975
Origin : Mar del Plata, Argentina
Genres : Latin, pop, R&B, pop/rock
Instruments : Vocals, Piano
Years Active : 2002–present
María Laura CorradiniFalomir, popularly known as Chenoa (born June 25, 1975 in Mar del Plata, Argentina, but raised in Majorca, Spain) is a famous Argentine-Spanish female music artist who became successful after appearing on the TV contest OperaciónTriunfo. Her music style could be described in the United States as pop. Most of her music is in Spanish, although a few tracks on some albums were recorded in English. Although her albums are not readily available in the U.S. record shelves as they are in Spain and Latin America, they can be found on the Internet. She has sold more than 1,000,000 records since 2002.
In April 2005, the Spanish Radio and Television Associations Federation awarded her the Micrófono de Oro 2005. Venezuela has also awarded Chenoa in 2005 with the Mara de Oro 2005 for the best new international artist of the year.
Chenoa's third studio album Nada esigual was released in November. Produced by Dado Parisini (Laura Pausini, Nek, Tears for Fears), and recorded in Milan, this pop-rock album explored a new direction in Chenoa’s music. Nada esigual was not only a sample of her musical evolution, but also of her new personal challenge. Rutinas was the first single, which again reached number one in the Spanish charts. The album sold more than 100,000 copies in Spain after 21 weeks in the top 100 and was also promoted in Mexico and other Latin-American countries. The following singles were Tengoparati and Dondeestés. 2006 finished with a Spanish tour of more than 40 locations. Me enamorodel dolor was covered in English by Maria Arredondo and is called Even When You're With Me.
On October 9, 2007, Chenoa released her fifth studio album called AbsurdaCenicienta, for which she wrote all the songs herself. The first single was Todoirábien. The album peaked at number one in the iTunes Latin Albums and went to the number two position in the Spanish albums charts. It also received Gold certification in its first week in the Spanish album chart. The single Todoirábien has topped the charts in Puerto Rico, Costa Rica, Spain, etc. and a total of 12 countries.
On July 25, 2009, Chenoa's new single "Duele" from her upcoming album, Desafiando la gravedad, premiered for the first time on Cadena Dial.
She was selected to join Italian tenor Andrea Bocelli in his 2011 World Tour.
“The earth belongs to the living, not to the dead”
Around The World : The Land
Argentina may be divided into six geographical regions—the Paraná Plateau, the Gran Chaco, the Pampa, the Monte, Patagonia, and the Andes Mts. The Paraná Plateau in the extreme northeast is an extension of the highlands of S Brazil. It is the wettest part of Argentina and has a dense forest cover; tobacco, timber, and yerba maté are the chief products there. The spectacular Iguaçu Falls are in a national park located at the point where Argentina, Brazil, and Paraguay meet.
The highest point above sea level is in Mendoza province at Cerro Aconcagua (6,959 m (22,831 ft)), also the highest point in the Southern and Western Hemisphere. The lowest point is Laguna delCarbón in Santa Cruz province.
The major rivers are the Paraná (the largest), the Pilcomayo, Paraguay, Bermejo, Colorado, Río Negro, Salado and the Uruguay. The Paraná and the Uruguay join to form the Río de la Plata estuary, before reaching the Atlantic. Regionally important rivers are the Atuel and Mendoza in the homonymous province, the Chubut in Patagonia, the Río Grande in Jujuy and the San Francisco River in Salta.
Around The World : Restaurants
Restaurant : The Butterfly Group
The small dining room has room for just six tables each of which look out over the terrace on to the great lake NahuelHuapi, just twenty metres away. Inside there is an air of space and light coupled with beautiful works of art by the renowned Patagonian painter Egon Paul Hoffmann.
“My wife and I dined at Butterfly on February 28, 2011. I guess we were lucky to get a table, but with just 4 - 5 tables and seating for 20, max. From the start, we were made to feel extremely welcome and special. In all we were assisted by 4 different people. All were sincerely warm, friendly and attentive. We were unaware that our meal would be a set 7 course extravaganza. We added the superior wine pairing and off we went. Every course was exceptional. It just got better and better. Memories of the carpacio of octopus and the Gnocchi are very clear. Other courses had small tastings and fantastic surprises. The chef here is truly talented. Sebastian spent much time with us and he could not have made the evening any better. He guided us with champagne, wines, and surprising beer pairing with a Thai inspired dish. I can't recall a better prepared meal anywhere. Along with the atmosphere and service, this was a remarkable evening. Don't miss Butterfly. “
The Butterfly Group
Restaurant : Chez Manu
Based on the season and using only the freshest products in the area, the Chef suggests a gastronomic treat inspired by the roots of traditional French cuisine with the natural ingredients of Tierra Del Fuego and Patagonia. Delicious flavors and a breathtaking panoramic view of the Ushuaia Bay, guarantee an unforgettable moment.
“I was staying at Hotel Del Glaciat which is just crossing the street from Chez Manu restaurant. I went at night, you will usually find foreign people. The view was marvelous and the food exquisite. I ordered Centolla and a delicious ice cream. At the middle of my dinner the light went off in all Ushuaia, since the restaurant doesn't have back up, some customers have to pay in cash until the light came back. I will define tu came back to this awesome restaurant.”
Restaurant : Spettus Steak House
With a contemporary setting, the Spettus Derby was the first restaurant group Spettus. Today there are ten houses in Brazil and two in Argentina. Working with rotation system, the house has the flagship high-end meats, served in more than 22 cuts. The restaurant, located on the main avenue of Recife, is a ideal setting for lunch and happy hour. The space has large comfortable lounges, piano bar, playground and a complete infrastructure to make your event.
“Ever been to a Brazilian steakhouse in the states, Fogo de Chao, or something similar? This place is like that, only much much better. Let me explain, in case you haven't been to one. First, it's an amazing salad bar. Not just salads, mind you, but everything you could possibly dream of eating from a salad bar, appetizers, cheeses, breads; fantastic. Then it's back to the table where an endless supply and assortment of meat come to your table. The best meat you will ever eat in your life; with service millionaires expect. But you don't need to be a millionaire to enjoy this place, you don't even need to be rich. We had two buffets and they're most expensive bottle of Pinot Noir (40 pesos) for a grand total of 100 pesos, that's about $33 US. Forget the wine and that's $20 US for two people. Sit back, relax, and stuff yourself in the steakhouse the world should envy.”
Spettus Steak House
Around The World : The Resorts
Resort : Caesar Park Buenos Aires
If you're looking for hotels in Buenos Aires, Argentina, stay at the Caesar Park Silver Buenos Aires Obelisco and travel back to the 1920s in an authentically restored and refurbished period building. Conveniently located in the cultural and financial heart of Buenos Aires, the hotel is situated opposite the Obelisk and two blocks from the Colon Theater. Also close-by is Avenida Corrientes, famous for its variety of entertainment options, and just a few blocks away is Calle Florida and the GaleriasPacifico shopping mall, which is well known in the city. In a classic and informal setting, the Caesar Park Silver Buenos Aires Obelisco offers its guests high technology and elegant interiors in its 74 rooms, as well as a magnificent and incomparable view of the Obelisk, one of the city's icons. The quality and service that characterizes the Caesar Park brand can be seen in all the details.
Agraz is a restaurant that serves contemporary Argentinean food. The inviting interiors of its different spaces under a European Chill-out ambience create the ideal scenario for hosting lunch or dinner for the most demanding clients.
“Very nice hotel in downtown BsAs.Really centrally located. We booked a standard room, my partner and I, and we were kindly upgraded to a bigger room, with Obelisco view. The room was spacious and very clean, with a classic decor. Breakfast was standard, simple but good. The service was excellent, specially the front desk staff. I definitely recommend this hotel and I will certainly stay there again in my next trip to Buenos Aires.”
Caesar Park Buenos Aires
Resort : Llao Llao
Every space in the hotel is both beautiful and functional, creating the most unique blend of the highest standards, elegance and Patagonian majesty. Its exclusive services, the Conference and Convention rooms, Business Center, four top restaurants, 18-hole golf course, Lobby Bar, Spa and the two wings of the hotel - AlaBustillo and AlaLago Moreno – will make the LlaoLlao Experience an unforgettable one.
Four choices of the best kitchens make the Llao Llao experience be fulfilled with the most delicate and varied flavours. From the Patagonian lamb up to the most delicate International Cuisine; the classical Llao Llao Tea and the evening Happy Hours, all of them enjoyed in warm and relaxing atmospheres.
“I stayed here for 8 nights in March 2012. I stayed in a Moreno Lake View Suite. It was a free upgrade from the Moreno Lake View Studio which is what I had booked. Excellent room! Very spacious and with a deck with a great view of the lake and mountains. Also there was an excellent spa bathtub in the room. The resort is fantastic and is in a location with stunning views! The resort had complimentary activities like archery, fly fishing, walks, hikes, rappelling, and Pilates classes. They also had canoes and kayaks for you to take out on the lake. It is like an adult summer camp! Awesome! The archery was a lot of fun and the daily hikes and walks were to different places around the hotel so you got to see something different every time. Also the rappelling was a lot of fun too. The spa was also fantastic. They have a great deep tissue massage that they offer there. Everyone that worked there was very pleasant and helpful. The complimentary breakfasts were great as well. You could get freshly made omelets and waffles. The only thing that I would change is to add more options to their room service menu. The food was excellent but they didn't have too many options on the room service menu. And after a long day of being outdoors I just want to relax in my room and order room service. Overall an excellent resort which I would recommend!”
The Pan American Hotel Buenos Aires is located on Avenida 9 de Julio, just opposite the Obelisk and the Teatro Colon in the downtown of the capital city of Argentina. The vibrant nerve center of Buenos Aires, a city with European soul and Latin fervor. Buenos Aires is Puerto Madero, with its restaurants and the Puente de la Mujer, Santiago Calatrava. But it is also Boca, with the "Bombonera" and Caminito, San Telmo with its fair, antique and airs of tango, the South Coast, with the source of Lola Mora, and the Plaza de Mayo, with the Cathedral and the Casa Rosada. Buenos Aires is Palermo with its Planetarium, the Hippodrome, the Zoo and the Generic Floralis, steel flower Eduardo Catalano. Buenos Aires is tango and Maradona soccer but also the pole, skill and pure adrenaline.
The Tomi restaurant is the icon of the Argentinean high cuisine opens its doors after a careful remodeling that changed it completely. The multi-award winning restaurant of the sisters Ada and Hebe Cóncaro faces a new season of successes with a menu that is periodically changed and is always offering all kinds of delicacies and a careful selection of wines from all over the world including labels from the best Argentinean vintages.
“I was surprised about many things starting with the location. The hotel is situated in front of the Obelisk few steps away from the famous Teatro Colon, the very active Avenida Corrientes and Recoleta world famous for the luxury shopping. The spa and the Gym are located on the 23rd floor with the most spectacular view of the city ever. The hotel has been renovated recently, the rooms and suites have great design, huge bathrooms, very sunny with great views”
Panamericano Hotel and Resort