Como Sur | South American Gastronomy

All posts tagged #regional

Maracaibo, Venezuela’s Cuisine Will Be Given Cultural Heritage Status (ES)

By Patrick Hieger



Last week in Maracaibo, located in the Northwestern section of Venezuela, the City Council signed a decree giving cultural heritage status to the region’s cuisine.  As part of the decree, the Council will set forth a list of qualifications to ensure that local dishes, like tequeños, tumbarranchos, cachapas, and patacones use local ingredients and traditional techniques, in order to maintain a legacy of distinct regional cooking.  They will be working directly with the city’s mayor to encourage cooks, restaurants, producers, and others involved in the food chain to celebrate, preserve, and promote the region’s traditions.  [via El Universal]

La semana pasada en Maracaibo, ubicado en el sector noroeste de Venezuela, el Concejo Municipal firmaron un decreto otorga condición de patrimonio cultural de la cocina de la región.  Por parte del decreto, el Concejo establecerá una lista de medidas para que que los platos locales, como tequeños, tumbarranchos, cachapas, y patacones utilizan ingredientes locales y técnicas tradicionales, con el fin de mantener un legado de la distinta cocina regional.  Trabajarán directamente con el alcalde de la ciudad para impulsar a cocineros, restaurantes, productores, y otros involucrados en la cadena alimentaria para celebrar, preservar, y promover a las tradiciones de la región.  [via El Universal]

An Introduction To The Foods Of Northwest Argentina

By Joanna Marracelli

[Laurent Lhomond]

[Laurent Lhomond]

You can smell the asado wafting through the air, especially on Sundays when families typically gather together for this tradition.  The entire country of Argentina smells like asado.  It’s the country’s answer to BBQ but it is much more than just a simple BBQ.  Asado is prepared for hours while the coals are fussed over like little babies.  It’s a social tradition that dates back years in the country.  Meaty juices drip onto hot coals surrendering their seductive essence up to the heavens.  The scent lingers in the air from seemingly everywhere all over the entire country.

Dulce de leche filled pastries and alfajores advertise their sweet, gooey wares from every bakery window.  Beef and chicken milanesas are fried up from every restaurant you encounter. Groups of friends gather in plazas all across the country to share their maté.  Choripan is grilled up at practically every bus station in makeshift barrels converted to BBQ’s. These are the foods Argentina is most famous for.  However, little is known about the unique foods of the northwest of the country.  There is more than the asado cooking up in Argentina.

Buenos Aires Celebrates Cuyo This Weekend (ES)

By Sole Maquirriain

Screen Shot 2014-05-15 at 8.30.18 AMOn May 17 and 18, from 12 to 9 pm, Porteños will be able to enjoy various artisans and culinary offerings form Mendoza, San Juan, and San Luis, right in the middle of Buenos Aires.  At the event called Cuyo, they’ll find stands offering tourist information from each of the regions, and there will also be tastings, raffles, and live music, without having to travel to each region to experience it!  Finally, there will also be an artisan fair that will be offering products to try and to buy, making us feel like we’re right in their own town.  Cuyo will take place at Distrito Audiovisual, located at Zapiola 50.  We’re going, are you?!

[photo: Republica de Arica]

New Book Chronicles Valparaiso’s Regional Cuisine

In Sonia Montecino’s new book Patrimonio Alimentario de Chile, productos y preparaciones de la región de Valparaíso, you won’t find any deconstructed Chilean dishes or new spins on classic favorites.  Instead, you’ll find an in-depth look at what the coastal region has to offer, as well as some history behind many of the dishes that have stood the test of time.  You’ll also find a catalog of more than 40 ingredients from the region and their uses, as well as 119 recipes that make use of the region’s native ingredients.  This is one in a proposed larger series of books that will explore and highlight the regional cuisine of Chile.

Montecino spent more than a year working with culinary experts, sociologists and historians to assemble the list of ingredients that gets used in the book.  With this group, a sort of “scientific method” was used to determine what is to be considered part of the region’s heritage, and what is not.  What really sets the book apart is the photos, which highlight food that wasn’t prepared by culinary “professionals”, but by housewives and their neighbors who have been cooking the dishes for years.  It’s safe to say that this book is a legitimate portrayal of the region’s cuisine.

Books like this are an invaluable resource in the ever-growing Chilean culinary landscape.  Cooks and chefs in Chile are no longer content to simply use European techniques and ingredients to make tourist-friendly plates.  Chile, as a country, has enough biodiversity to sustain a sort of “new cuisine,” while still, and always, paying homage to the classics that have stood the test of time.  [via La Juguera]