Como Sur | South American Gastronomy

All posts tagged #food

What’s Going On

Fuego Bendito | Curicó, Chile [Patrick Hieger]

Fuego Bendito | Curicó, Chile [Patrick Hieger]

Famous Chefs Give Advice To The Next Generation [Thrillist]
God’s Country: Lake Titicaca [Outside]
Pisco Promoted On European Tour [Peru This Week]
La Comida Chilena Antes De Chile [La Tercera]
What Your Wine Choice Says About You [Harper’s Bazaar]
Chelsea’s Oscar On São Paulo [Guardian]
Brasil Aparece Na Lista De Melhores Bares de Cerveja do Mundo [Estadao]
Best Barbecue Restaurants In The World [Travel + Leisure]
Ron Diplomático Y Su Concurso Coctelero [El Trinche]

What’s Going On

Maribérico | Santiago, Chile [Patrick Hieger]

Maribérico | Santiago, Chile [Patrick Hieger]

Drink, Drank, Drunk: A Lesson In Wine Grammar Using Stock Photos [Vine Pair]
Cocina, Agente de Transformación [Tiempo]
Beer Innovators: Meet The People Impacting The Beer World [All About Beer]
7 Spots In Chef Diego Oka’s Miami Black Book [Food & Wine]
El Origen Del Cacao [The Gourmet Journal]
Red Gold [Munchies]
Grotesque Portraits Of People Wearing A Junk Food Face Mask [Feature Shoot]
El Aire Helado Me Recordaba Que Para Compartir, El Callar Es Arte [La Nación]
Café Colombiano, Gana Múltiples Reconocimientos [Revista DC]
La Gastronomía Del Coco Atrae Turismo [Diario Libre]

What’s Going On

El Ajibe | Santa Cruz, Bolivia [Patrick Hieger]

El Ajibe | Santa Cruz, Bolivia [Patrick Hieger]

Our Future Will Be Powered By Wine [Munchies]
Iron and Flour [American Way]
5 Restaurantes De Autor En Mendoza Que No Podés Dejar De Conocer [Planeta Joy]
Argentina and Chile’s 17 Best Values [Food & Wine]
Cocina Porteña A Diez Manos En Mirazur [Zarpado]
Restaurante El Panóptico [Gastroactitud]
Bebel Gilberto: My Favourite Places In Rio De Janeiro [Guardian]
The World’s Oldest Restaurants [Condé Nast Traveler]
Tropical Orchids, Trippy Roses & Carnivorous Plants [Academic Troll]
The Wild’s Calling: Patagonia and Peru [Wildland Adventures]

A Heated Debate Is Brewing In São Paulo About Eating With Your Hands (PO)

By Patrick Hieger

[Raquel Cunha / Folhapress]

[Raquel Cunha / Folhapress]

Being caught in the cross hairs of an argument between a Mexican and a Brazilian over whether or not tacos should be eaten with your hands doesn’t sound like fun. However, it appears that the debate is brewing within restaurants throughout São Paulo, and very firm lines are being drawn.  According to Folha, Hugo Delgado, the Mexican owner of taquería La Sabrosa, last week had a heated argument with a customer in front of his store when she refused to eat with her hands.  And Delgado isn’t the only one.

Restaurateurs around the city serving everything from empanadas to sushi are starting to clash with their customers over not simply having a fork and knife, but whether they’re even available.  Both have very clear opinions, to a point where customers are leaving if they can’t have their utensils..  Chefs are arguing that eating with your hands is more of an experience. Picky customers don’t seem to care.  And this just as São Paulo is undergoing a huge street food boom.

Have an opinion?  Let’s hear it in the comments below. 

What’s Going On

El Secreto | Curicó, Chile [Patrick Hieger]

El Secreto | Curicó, Chile [Patrick Hieger]

Extra Virgin Olive Oils From Argentina [The Real Argentina]
How To Brew Coffee That’s Just Strong Enough [FWx]
Ask Andrew W.K.: Pizza Is Healthy [Village Voice]
World Tourism Day: 9 Reasons To Visit Peru Now [Only In South America]
The Best Wine Hangover Recovery Guide Ever [Wine Folly]
Four Wines To Put A Spring In Your Step [The Vines Of Mendoza]
Food Photography Tips For Instagram and Smartphones [Condé Nast Traveler]
Three Lies About Breakfast In Buenos Aires [Eat Drink Travel]

What’s Going On

Jardín De Asia | Santa Cruz, Bolivia [Patrick Hieger]

Jardín De Asia | Santa Cruz, Bolivia [Patrick Hieger]

La Propuesta De Los Restaurantes De Comida Vegetariana [CNN Chile]
The Art Of The Argentine Cow [Oasis]
When Gluten Sensitivity Isn’t Celiac Disease [NYT]
En Providencia Hacen Fiesta Con El Pez León [El Tiempo]
Sacred Grounds [The New Yorker]
El Secreto De Un Buen Ceviche [El Nuevo Herald]
“Si un político dice que no, puede ser sí; si un cocinero dice que no, es no.” [La Republica]
Peruvian-Cuban Chef Exposes D.C. Area To New Tastes [NBC]
Lecciones Para El Cacao Del Perú [Correo]
This Ridiculous Food Porn Video Is All About Sriracha [Food Beast]

The Anatomy Of A Salteña (plus Eating Instructions)

By Patrick Hieger

[photo: Allie Lazar]

[photo: Allie Lazar]

Across Latin America, a wide variety of foods served in pocket form have been part of fast food culture for years.  In Colombia and Venezuela, you’ll find corn arepas stuffed with a variety of ingredients including ham, cheese, and even chicken.  In Argentina and Chile, the empanada reigns king, stuffed with everything from lamb to beef, cheese, seafood, and vegetables.  Mexico has the quesadilla, and even the tlacoyo, always oozing with cheese and sometimes fresh vegetables like squash flowers, peppers, and more.  In Bolivia, though, from the heights of La Paz to the steamy lowlands of Santa Cruz, it’s the salteña that has people’s hearts, and with good reason. 

What’s Going On

The Singular | Santiago, Chile [Patrick Hieger]

The Singular | Santiago, Chile [Patrick Hieger]

A Dummy’s Guide To Aging Wine [FWx]
Lo Artesanal Necesita Una Definición [Beer Geeks]
A Blend Of Tannins And Travels [Sorrel Moseley-Williams]
Chile Marks Two Decades Of Carmenere Wines [India TV News]
Vertical Integration In The Coffee Supply Chain [The Specialty Coffee Chronicle]
In Chile, An Animal Whose Numbers Please No One [NYT]
¿Por qué Ahora Los Vinos Rosados Son Más Ricos? [Planeta Joy]
Lessons From Latin America [Chef’s Blog]
Chef Criollo En Madrid [Tal Cual Digital]
“La cocina regional es la base para generar estrategias políticas.” [Caminos y Sabores]