Current Trends in Mexican Restaurant Cuisine
“Sooner or later change had to come,” says José Carlos Capel, in an article in El País. The tasty Mexican culinary repertoire, one of the most varied in the world,…
Read moreItalian-Argentine Cuisine: Pasta and Pizza
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…
Read moreSome Interesting Cultures for Milk
I’m posting this because I was clearing out my files and throwing away much that I had collected during my cheese-making phase. That is now over, partly because I’ve learned…
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