{empanadas}
I ate lots of great Argentinian food. The problem for this post, is that most of it was sweet. I will do a separate post on South American sweets as there are a lot of ideas shared across the continent and not specific to one country. As for savoury in Argentina, I still managed to sample some goodies. The tasting plate of empanadas above had delightful vegetarian flavours such as goat's cheese, tomato and basil; corn, goat's cheese, onion and capsicum; blue cheese, tomato and garlic; and my favourite roasted vegetable, goat's cheese and torrontes wine. Goat's cheese and torrontes were local specialties of Cafayate where we visited this casa de empanadas (empanada house).
{humita}
Humitas seem to be native to Northern Argentina, Northern Chile and South Bolivia alike. I also tried one in Chile that was baked like a tamale in a corn husk, but this one was more photogenic and delicious, with mashed pumpkin mixed with roasted, mashed corn and baked with cheese and basil. Mmmm.
{pan relleno}
Only saw these guys in Buenos Aires. It literally means stuffed bread and they are filling street food. Multiple vegetarian options including caprese on the left (tomato, cheese and basil) and mushroom and capsicum on the right. Expect doughy bread casing rather than pastry.
{vino}
Argentina. Wine. Need I say more?
No comments:
Post a Comment