2005.Jul.09 Saturday · 6 comments

in Drink, Life, Restaurants

LocroBuenos Aires – No, not “loco”… Locro is a delicious stew of corn, potatoes, squash, and a bit of meat, all marinated and slowly braised. It is classic cuisine from the north of Argentina, and also from the surrounding areas. (More as I get a chance to research it.) We dropped in at a little hole-in-the-wall, Ña Serapia, Av. de las Heras 3357, enroute to the Japanese Garden, to have a bite of lunch. Not, according to Henry, a particularly good locro, but I enjoyed it thoroughly. Somewhere along the line here I’ll play with some recipes and come up with one to share!

Friday night we were invited over to the home of my new Peruvian friends. Dinner was simple takeout “Peruvian chicken”, basically a roast chicken that is basted with soy sauce (big Japanese population in Peru). We also opened and shared a bottle of Finca la Celia Cabernet Franc 2001. This is a winery I wasn’t familiar with, so, finally, something completely new! The wine was powerful and delicious! The current release is apparently 2003, so it was nice to try one with a couple of years of age on it – given it’s depth, I’d guess the current release is way too young to drink.Henry, Elisabetta & Carlos

A cozy but inviting and warm apartment, which my friends kept pointing out to me was very small and cost them lots of money for what it is. An interesting note… I always hear as I travel about how Americans constantly talk about money – what they make and such. Interestingly, that seems to be one of the major criticisms of us here in Argentina. Strangely though, virtually all the locals I’ve encountered, both on this visit and my last, talk about little else than how hard they work and how little money they make. Maybe the difference is that in a culture where the economy is so depressed, when we talk about it, it seems like bragging?


{ 4 comments… read them below or add one }

Federico September 12, 2011 at 00:50

I’ve never had the locro at Ña Serapia, but trust me when I say that their Tamales are some of the best in town. Much better than the ones at El Sanjuanino.

tom roth September 19, 2011 at 23:54

Try 1810 @ Guatemala and Julian Alverez. Locro is great, tastes a lot like casole (sp. french baked bean dish). Tamales are excellent also.

dan September 20, 2011 at 08:49

Yes, I’ve been to 1810 a couple of times, though not tried the locro in particular. Locro and cassoulet are similar in many ways (slow cooked legumes with sausages and meats) and different (primarily in the corn and squash versus bean base, and spices) , though, I suppose one could say that of a variety of dishes from around the world when it comes down to that, no?

Tom Roth September 20, 2011 at 13:42

Sure. In a stew paprika means Hungarian, Cumin makes it Mexican and Currie powder gives you Indian.

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