Rachel Laudan

I’m firing up to write about Italian, Spanish, and English traces in the food of Argentina. Until my vast experience a week or so gels, though, here’s a link to an amusing essay on Argentine food that nicely sums up how Americans (me included, pretty much) perceive it.

Here’s a miscellany of food things that have caught my eye in Argentina.
Nifty Product: José tea bags

4 packets each of yerba mate, yerba mate with ginger, black tea with rosehip, black tea with cinnamon and clove, perpermint with melissa, corinader, and lemon verbena. Delicious.
Over-enthusiastic labeling?Do I really want to know the dairy vaccination schedule [...]

For a couple of years, I’ve been interested in the ensaimada (the en-larded), a sweet bread associated with Mallorca and Minorca in Spain that also crops up in the Philippines.
This afternoon, trotting into a confitería in Buenos Aires, in search of sweet things for my husband, I spotted, lo and behold, a shelf of ensaimadas. [...]