As some of you may have noticed, I have been throwing some español onto the site. I’m studying Castellano, a language that is used here in Argentina, Uruguay, and parts of Paraguay. I don’t want there to be any confusion, so anytime you see a palabra español and don’t know the meaning you can...

Down in the South we have more than salt and pepper on the table. Introducing, Tony Chachere’s, the spice of New Orleans. Tony Chachere’s Creole Seasoning is the #1 most common kitchen product throughout the state of Louisiana.  Many at home cooks will not season their food with salt and...

If you can prepare a milanesa you will have no trouble scoring an Argentine boyfriend. And ladies, don’t fear, a milanesa is simply a cutlet as we sudo-Italians like to say. Generally milanesas are of cow or chicken heritage and are 99% of the time served with potatoes that are...

Bollilo bread,  a popular Mexican bread with a crunchy crust and a soft inside similar to a french baguette. Most commonly used to prepare tortas (Mexican sandwiches) and molletes, a tasty breakfast dish that involves beans, chihuahua cheese, pico de gallo, and the option of crumbled Mexican chorizo. I’ll take...

If you’re wondering why all the mom and pop shops in Buenos Aires are closed throughout January and February it’s because they’re all at the beach for summer vacation.  And it’s very possible they’re at Valeria del Mar, one of the top beach destinations for us city folks. <3 <3 <3...

As most of you know Argentina is known for their asado.  These asados generally include-  chorizo, morcilla (blood sausage), chinchulin (intestines), giant chunks or beef, pork (if you’re lucky!) and maybe a classic Argentine salad of iceberg lettuce, tomato, and onion.  However if it’s a special occasion they might leave...