Travel Reference
In-Depth Information
Left
Provoleta
Center
Tourist drinking the ubiquitous
mate
Right
A box of
alfajores
Culinary Highlights
!
Provoleta
ingredients' purity and the heat's
modulation yield smooth, shiny
dulce de leche
The Swiss have their fondue,
Mexicans their
queso fundido
,
, doled out with
every conceivable dessert.
$
Sorrentinos
and Argentinians have
provoleta
.
An inch-thick disk of cow's or
goat's milk
is heated
over a grill, rendering it pliant
and crisp-skinned. It is eaten
with a steak knife.
@
Parrillada
(
provolone
)
Home-made pasta rules in
this city, where a third of the
population traces its
ancestry to Italy.
Sorrentinos,
a
staple of the Old
Country, are
popular in Buenos
Aires pasta
houses. These
round pockets of
dough are stuffed with
ham and mozzarella,
pumpkin and ricotta, or spinach
and parmesan, and topped with
a traditional cream sauce.
%
Ice Cream
Entrails,
sweet-breads,
sausages,
sirloin, and
chicken constitute
parrillada
, brought to
the table piled atop a
metal grill. You can
order the meat
Baked
empanadas
jugoso
(rare),
al
punto
(medium-rare), and
cocido
-
between medium-
well and well-done.
#
Dulce de Leche
somewhere
Argentinian ice cream
resembles Italian
Most Westerners would
recognize the end product of
boiled milk and sugar as caramel.
Not so in Argentina, where the
gelato
. Most
heladería
menus are divided
among
frutas
- fruit creams and
sorbets;
cremas
- comprising
the
dulce de leche
flavors,
sambayón,
and vanilla varieties;
and chocolates. If you share a
quarter kilo, you get three flavors
for US$5.
^
Empanadas
Resembling mini turnovers,
empanadas
are almost always
baked - in contrast to their fried
Caribbean counterparts - and
contain savory fillings such as
onion and mozzarella. Keep an
eye out for restaurants and snack
Parrillada
52
Preceding pages
Colorful El Caminito, La Boca
