Gastronomy Festival Abounds

2014.Mar.10 Monday · 4 comments

in Food & Recipes, Life

Just a quick look at this past weekend’s Abunda (“abounds”) food festival up in Vicente Lopez, just north of the city limits. Set along the Paseo de la Costa it was a lovely place for an outdoor food fest and attracted a whole lotta folk. I stayed for awhile, wandered around, checked out some of the food from a dozen or so neighborhood restaurants, and part of one of the presentations, and then it just got too crowded for my tastes and I headed back home.

Abunda Festival Gastronomia
Abunda Festival Gastronomia
Abunda Festival Gastronomia
Abunda Festival Gastronomia
Abunda Festival Gastronomia
When things got too crowded there was a beautiful spot overlooking the river to sit, relax, and eat something.
Abunda Festival Gastronomia
Marta Ramirez, chef/owner of Captain Cook, gave a presentation on using Asian sauces in traditional Argentine cooking to spice them up a bit. I still have to get to her new location, she made me promise. Of course, I made her promise to come check out Casa S one of these days too.
Abunda Festival Gastronomia
Sole ceviche was fresh, though lacking in chilies and with undercooked potatoes, I think it was from Casa Aristóbulo.
Abunda Festival Gastronomia
On the other hand, a prawn, corn and cherry tomato ceviche from Naná was zesty and delicious. And their crispy chicken sandwich rocked.
Abunda Festival Gastronomia
Braised veal cheeks over andean potatoes from Aquilino Bistro was a star as well.


{ 4 comments… read them below or add one }

Tobias March 10, 2014 at 13:40


I enjoyed the festival as well and I hope that they expand it next year, a few more restaurants and speciality sellers would have been nice.

I can recommend you check out Nana some time, I quite like it though last time I went they had Abadejo as a catch of the day which was very salty, even after sending back the first one. I had the mojellas this time and they where very nice.

Agreed on the rest, can you give me an insight on the corn of the sole ceviche? I had never seen it before and forgot to ask.



dan March 10, 2014 at 14:00

In Peru it’s called cancha, it’s a particular type of dried corn from the mountains that’s toasted in oil with salt and is a classic accompaniment for either ceviche or leche de tigre.

Tobias March 10, 2014 at 14:40

Where would I be able to get it in BA? In the Bolivian/Peruvian markets?

dan March 10, 2014 at 15:04

Yes, you can find the corn at the Liniers markets – also, if you have one of the Bolivian women who sell stuff on the street near you, ask her to bring you some the next day. Then you just give it a quick toast in a very little oil in a skillet and sprinkle with a touch of salt.

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