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As we are
asado Family roast Sundays Author: Exequiel Nacevich

An old custom that is maintained in most of the homes of Mendoza. The Sunday...

Business and Enterprises
CompraFutura Pay today, I consumed tomorrow Author: Exequiel Nacevich

The future purchase is one of the few tools that Mendoza stores have today to...

As we are
Mechi Mechi: “I like roast, disco chicken and alfajores” Author: Exequiel Nacevich

She's Colombian, but she's been living in Mendoza for 10 years. From Argentin...

Traditions
Fiesta-nacional-de-la-ciruela The Plum National Festival is coming Author: Exequiel Nacevich

The department of General Alvear, one of the largest producers of plums, orga...

As we are
vino-en-rio-de-janeiro “I am an ambassador from Mendoza in Rio de Janeiro” Author: Exequiel Nacevich

Everaldo Almeyda is a Brazilian who has tired of visiting Argentina: he has a...

Traditions
Parripollo Parripollos, rich and tasty Author: Exequiel Nacevich

On every corner of every neighborhood, you always have a parripollo at hand....

Traditions
Empanadas What's a pie? Author: Gabriela Saavedra

An empanada, for Argentines, is much more than a dish of food. It's part of o...

Gastronomía
Empanadas More than empanadas, enbolladas Author: Exequiel Nacevich

Empanadas are a national classic, but each region has its own particular reci...

Gastronomía
Todo-a-la-olla All to the pot Author: Exequiel Nacevich

Although it is more winter, meat a la olla, in Mendoza, is eaten all year rou...

How we talk
Introducción-al-vocabulario-salteño Introduction to the elementary Salteño vocabulary Author: Adrian Farina

If you go to Salta, you will listen to a set of words typical of the Salteño...

Gastronomía
trucha What a trout this food! Author: Exequiel Nacevich

For those who like it, here is the recipe of the typical Mendoza trout. In Us...

Gastronomía
Buen-Provecho Bon Appetit: Cordovan lomito Author: Bianca Ruggia

Between fernet and priteau, the Cordobeses have the palate well accustomed. T...

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