Rachel Laudan

My instinctive reaction to pasta dishes in Buenos Aires is that the pasta is more varied, chubbier, more likely to be filled, less shiny, and softer than the pasta you get in the United States.
More varied: Perhaps it’s just that the names are different, perhaps it’s because dried pasta is less common and gnocchi-style [...]

Or, more accurately, Italo-porteño cuisine, the Italian cuisine of Buenos Aires.
Just consider the following:

Argentine cuisine is “Italian” cuisine if you leave aside empanadas (pasties) and parilla (grilled meats) and some regional cuisines.
Pasta and pizza are the everyday dishes for everybody
The cheeses of Argentina are overwhelmingly of Italian ancestry
The charcuterie of Argentina is overwhelmingly of Italian [...]

If you’re in Mexico, here’s a great-looking series on Latin American food coming up on the History Channel. It should be interesting, given how little known these cuisines are outside the region. I’ve no idea whether it will be shown in other countries or whether it will be translated into English.

Thanks to Cristina [...]