Leftover Closeup
Buenos Aires - A couple of folk who didn’t make it to the party - either you just didn’t show up, or maybe you’re living in Sweden or something - wanted a better look at some of the food. So why not, I’ve still got tons of leftovers. So, here’s my lunch today - clockwise from the top right: Papas a la Huancaina which would normally be garnished with a black olive and a slice of hard-boiled egg, sorry, out of both; a tamal which our friend Javier made - made with ground maíz, not polenta, and stuffed with chicken, eggs, and olives, accompanied by a little of the green chile, raw egg, oil, and salt hot sauce we whipped up; and the mixed seafood ceviche with a batata (yam) to its left and a mandioca (yuca, cassava, tapioca root) to its right.
March 2nd, 2008 at 9:59 am
[...] past posts that we often split these lengthwise into quarters or sixths, to accompany things like a ceviche. They can be cut into french fry shapes. Or, like here, they can be cut in disks… or, well, [...]