Como Sur | South American Gastronomy

All posts tagged #history

Origins: Cuy, How This Adorable Pet Ended Up On The Table

Today, we are excited to launch a new series called Origins. Although dishes like ceviche, arepas, and big fat pieces of Argentine meat have become popular outside of Latin America, there are a variety of other foods that have yet to be discovered. Our expert researcher and travel writer Joanna Marracelli will dig into the foods of South and Latin America, uncovering their history, and a little more about how they’re used. Enjoy. 

[Laurent Lhomond]

[Laurent Lhomond]

By Joanna Marracelli

Guinea pigs. Yes, I’m talking about those cute, cuddly creatures that are often found as domesticated pets in the homes of North American, European or Australian families. It’s what you do when your kid begs and pleads with you to get a cat or a dog yet you really don’t want to take on that extra added responsibility. Despite sincere promises of walking the dog or changing the litter box, you know deep down that your child will never do it.  But you hate to disappoint. So what’s the solution?  Why, strut down to your local pet store and return home with a guinea pig of course. 

For National Pisco Sour Day, A History Lesson and Debate

By Maribel Rivero

Pisco_sour_(buffet)

[Wikimedia Commons]

Each year, the first Saturday in February, Peruvians celebrate their national cocktail, the Pisco Sour.  This cocktail only gets one day of celebration unlike the “Semana de Chilcano,” a weeklong celebration of the other famous Peruvian cocktail, which happens in January. After asking local gastronomes why the more well-known cocktail gets less of a celebration, answers were inconclusive.  However, they did offer up quite a bit of feedback on the subject of what makes a good Pisco Sour.  The Union of Peruvian Sommeliers provided a lecture session presenting the history of Pisco and the Pisco Sour, the varietals of Pisco, and the art of making the perfect Pisco Sour.  Suffice it to say that with a room full of Peruvians there is as much pride that goes into the components of making a Pisco Sour as there is associated with creating Peru’s traditional dishes.

Listen To This Interview With Francis Mallmann (ES)

By Patrick Hieger

[Francis Mallmann]

[Francis Mallmann]

If you’re borderline obsessed like we are with Argentine chef Francis Mallmann and his multi-faceted career that has resulted in a return to one of the simplest forms of cooking, then you’ll definitely want to give a listen to this interview.  Hosted by Dorothy Cann Hamilton as part of the Chef’s Story series out of Brooklyn, Mallmann goes from talking about his youth spent living in Chicago, Patagonia, and even across California, to his time in France, and how he came to start use fire as his preferred source of heat.  For cooks looking for some inspiration, or anyone in love with the one-man revolution that Mallmann has been advancing for some years now, this interview is unmissable.  Enjoy.

Si están medios obsesionados como nosotros con el chef argentino Francis Mallmann y su carerra variada que ha resultado en una vuelta a uno de las formas más sencillas de cocinar, entonces seguramente vas a querer escuchar esta entrevista.  Presentado por Dorothy Cann Hamilton como parte de la serie Chef’s Story de Brooklyn, Mallmann va de hablar sobre su juventud que pasó viviendo en Chicago, Patagonia, y también en California, a su tiempo en Francia, y como llegó a usar fuego como su fuente de calor preferido.  Para cocineros buscando inspiración, o alguien más enamorado con la revolución de un hombre que Mallmann ha estado impulsando desde hace unos años, esta entrevista es imperdible.  Disfruten.

Los Nichos: A Piece Of Pisco History That Still Stands

By Lauren Barragan

[Lauren Barragan]

[Lauren Barragan]

Amidst the gorgeous and tranquil backdrop of the Elqui Valley’s hills and clear blue skies rests a little town that lies untouched by modern time.  Pisco Elqui draws visitors to it by way of many things, but the greatest of these would probably be pisco.  It should come as no shock that given the name of the town, there would be an abundance of pisco to explore, as this is in fact the region of Chile where most pisco is made.

[photo: ACCPF]

Expreso del Recuerdo, This Weekend!

Ever wanted to get a taste of what Santiago and Chile were like many years ago?  Well, this weekend is your chance, as the Expreso del Recuerdo embarks on another journey.  Guests aboard the train will make the trip from Santiago to San Antonio on Chile’s coast aboard train cars that date as far back as 1923.  Various accommodations all include breakfast and ‘onces,’ as well as an unforgettable trip through Chile’s history.

Trains will depart from Santiago’s Estación Central at 7 am with the sounding of the real whistle from the original trains.  Once in San Antonio, guests will have the chance to take a tour and get a deeper taste of Chilean history.  Return trips begin at 5 pm, making the day a long and unforgettable journey through a time long since past.  Toot toot!  [via ACCPF]