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lago nimes flamencos Laguna Nimes is a wildlife refuge that is located just 1 km from the center of El Calafate and very near Lake Argentino.

This is an area with great variety of birds such as flamingos, black-necked swans, ducks, grebes silver, among others. It is an ideal place to visit during the summer, at dawn or dusk. In winter it is very busy because it becomes an ice rink. Walk about 500 m. more you reach the shore of Lake Argentino.

No other region of the Patagonian Andes like this around lakes Argentino and Viedma, provides as strong contiguity between each of the areas regularly visited by international tourists thanks to the beauty of the landscape and its previously unknown areas by climbers.

laguna mnimez mapa The boundary between the two is given by the same disposition of the territory, where the plains and the mountains, the plains and the rain forest, where lakes and glaciers are both obstacles and possible route of entry.

In this ecological environment designed a circuit with trails and educational posters that go a little over 2,500 meters. The guides await visitors at the door of the reserve to help them interpret the natural environment. Also in the area of ​​income is a complete herbal, by which people can identify native plants.

The reserve has good vantage points for observing how they feed the flamingos, geese, grebes silver, black-necked swans, storks, lapwings, ducks, coots, hawks, and chimangos, including 70 species on the reeds.

laguna nimez
Lago _Nimes_El_Calafate
lago nimes fauna
lago nimes flamencos
lago nimes panorana
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Laguna Nimez - valk
laguna nimez aves
Laguna Nimez patos
laguna nimez zancudas
laguna nimez1

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Patoruzú Patoruzú, created by Dante Quinterno in 1928, is one of the most important and influential cartoon Argentina.

Born as a secondary character in two short-lived comic strip, the chief Patoruzú-the last of the tehuelches, which the Spanish conquerors had seen at the time as giants endowed with prodigious strength-soon got his own comic, which would origin to the early sixties, one of the great landmarks of humor in Argentina.

Quinterno drew original stories intermittently for nearly forty years, and reprints were numerous. From the 40s and 50s of the twentieth century became one of the icons of popular culture Argentina.

quinterno The identity of Patoruzú underwent several alterations in the early years.

It started as a humble character, taciturn and ignorant by a tutor porteño more education; initial cartoons used this contrast to highlight the parallel difference in attitudes between the malicious guardian, which would eventually lead to another character lasting, Isidoro Canyons, and the kind and naive apprentice tehuelche.

Without losing the moral versus schematic, then retocaría Quinterno history Patoruzú transforming into a powerful but benevolent landowner. His generosity with money and greed of the wicked would be most of the time axis of the dynamics of the stories.

Since the beginning had prodigious strength, which would be supplemented in the course of its evolution with other superhuman senses and abilities, especially the fierce, super speed and smell. Patoruzú is the first superhero comic world.

The naive representation of indigenous status, their extreme nationalism and racism that manifested patent scarce foreign characters have been criticized in the comic strip has also criticized the simplicity of its plot, and the use of force and stereotyped money as a solution to problems.
Therefore, it has sometimes been close to the ideals of the military governments since 1930-strips that ambiguously praised the coup by General José Félix Uriburu against the constitutional government of Hipólito Yrigoyen-to-seventies when the bloody dictatorship in Argentina (1976-1983) took the pet home. In recent years, however, has been welcomed Magazine its influence on national cartoon, and the elegant simplicity of its design.
Dante Quinterno first introduced Patoruzú forward in a strip published in the journal Critique, called The Adventures of Don Gil Contento, formerly A porteño optimistic, whose protagonist was the title role; Quinterno had announced his arrival for two days through notices published together to the strip, which read:

"Don Gil Contento adopt the Indian [sic]-Curiguagüigua Curugua."
The newspaper's editor, Carlos Sáenz Peña Muzio, who seems to have been suggested to change the name to something more euphonious, his comment that "it must be something Creole and catchy, like licorice paste" (a popular sweet at the time ) gave rise to the name definitivo.2 In the strip, the change was explained by the same Gil Contento, who told him rebautizaría Patoruzú "because his name will descoyuntaba jaws."
In what would be the only appearance of Patoruzú in Review, he arrived in Patagonia accompanied by an ostrich, Carmela, occurrence in Buenos Aires the "last of the giants tehuelches" was explained by the death of his mentor and boss, Uncle Don Gil, who posthumously gave in to it. Little could develop the story, given the ephemeral nature of the strip, but this first episode of the much anticipated upcoming plot.
Patoruzú was as idiosyncratic, naive and noble Don Gil spends most of the 17 vignettes of this first issue to explain the operation of electricity, public transport and table manners, but, on learning that has Patoruzú in addition to your pet, a bag of gold coins, try to stay with them, explaining that in Buenos Aires "are useless."

His attempt failed, he laments that gold is in the hands of such ignorant and anticipates the adventures of Isidoro Canyons, godfather of tehuelche in final form, that constantly tries to exploit the generosity of it to finance their sprees.

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comidas criollas
Aji de Chicha. Northwest
Food that is prepared with broth, tummy, peppers and potatoes
Central and northwest
Made from wheat trodden without cuticle, boiled in salted water, to which is added onion, squash, diced goat meat and finish seasoning with saffron, and chili fried fat.
Alfajor. Candy consisting of two small pieces of dough more or less circular, joined together with different types of sweets.
Dessert consists of spheres of a thick syrup with lemon juice or mint or anise
Beer of the white locust. Grind the beans and put in a ferment with water Noque (lagarcillo leather) or bilqui (large jar cut in half). To shorten the operation often held up as a little yeast and dregs hosts concho made. A few hours is a cool drink and pleasant, after which acquired a strong taste and smell foul and a very sharp horse urine, then you add more carob ground with water and salt and so called spicy sweet hosts. Also prepares molle hosts, barley and corn.
aloja de maiz
Aloja de maíz.
The boiled corn trodden chip orange peel, cloves, etc. taking care not to rock (porridge unlike, for example). It takes out the water from start to boil while adding more hot water. When corn is white is taken as an integer and deposited together with the water in the jars where it is three or four days, until it ferments. The last water decanted, washed with cold water the corn to separate the whole grain corn matches, straws, etc..; Finally check that whole corn in water separated in the jars and contributes to fermentation. It is usually taken with sugar or molasses, with grain or not, to taste
Prepared with cornmeal mixed with sheep blood, which adds fat to common tortillas and cooked then grilled or boiled
In a pan with hot oil, place the corn, removing it as it begins to open. Served sprinkled with sugar
Central and northwest
It is prepared with roasted corn that was previously milled
Food made with yellow semolina, water, sugar and lemon. Usually be added molasses
Arroz con leche cremoso.
Central cuyana
After the rice soak for several hours or overnight, cooking it in milk, vanilla, lemon zest and a pinch of salt. When cooked withdraw the vanilla pod and lemon peel, can be served sprinkled with cinnamon
Asado con cuero. In the Buenos Aires province were cooked without cuerear pieces directly on the coals, using iron bars then, on the coast is used to thread the meat on cutting thorny stakes, in the northern regions and which is cooked in earth ovens. It is eaten with knife only
Slaughtered beef, is the opening, sticking out the innards and despostándola on pallets, racks and quarters. The fire was prepared with white bone (clean of flesh or tendon to be smokeless). On live coals was put meat, so that was roasting. When I was ready after long hours, scraping with the knife burned or charred pieces and was ready to serve. Preferably ate cold or stiff.
asado con cuero
Is made with flour, eggs and milk, adding to this mass chopped vegetables, anchovies, meat, etc. Candy shaped, the dough pieces are added fruit
Sauté in a pan with grease or oil, onion and diced meat. After you add saute tomatoes, sugar, salt and spices. Then added sliced ​​corn, potatoes, sweet potatoes (diced), sliced ​​squash, zucchini, quartered and peeled peaches and whole. Finally rice in handfuls
Wash and then finely mince the meat, put it in a pot that has fat chili and fried or just heated through, stir a moment, then add enough boiling water, less is better, done this, boil again. During this operation adds a shredded or chopped pumpkin and sometimes rice. It may be an aggregate of chopped onion, crushed tomatoes and various vegetables. In some cases can substitute potato squash and sweet potatoes the same thing. It is usual to call this preparation broth
Browns onions and garlic in oil, then add the diced meat and sauté over high heat; incorporates chopped tomatoes, parsley, bay leaf and oregano, seasoning with salt and pepper, boil a moment and add butter, sliced ​​carrots, cover and simmer slowly, then add sweet potato, pumpkin and potatoes peeled and cut into cubes, leaving a minute boil until cooked, add rice, corn (sliced), peas and syrup Peaches natural boil a few minutes and then add peaches raw, cover and simmer until rice is ready. It should be thick but juicy
Cecina. Thin strip of meat, dried, unsalted. The Corrientes and Entre Rios make a braid with it and fry it with the same loose meat drippings, what they call chicharrones. Simply boiled or baked, served for the chatasca hecer
Refreshing drink that is prepared with wine, which will add fruit, sugar and - to give esfervescencia - soda
Tamal yellow michoacano source. It is made from corn, ash and salt
Dish consisting of hominy that is added to chili and llama or sheep fat
Chanfaina. Northwest
It is prepared especially with the tiny kid (kidney, liver, heart and gut sweet) or lamb, which are fried with onions, peppers, oil, pepper, tomatoes and wine or vinegar. They celebrated the santiagueña and tucumana.
Charqui ajo
Lonja is room meat to consume after it has dried in the sun and air. Dead animal, is deposited into large sheets, then carried under the ramada which is crowded with layers of salt and tamped well to extract the blood and juices, past one or two days, are separated and lie in the sun until and put to dry completely black. In this state are packed in bundles, for consumption. It is consumed by miners and sailors. It is eaten with chili seasoning and put in hot water, making a kind of thick soup
Preparing food or cooking sanchochando just jerky, machacándose in a mortar until completely broken; onion is browning onions, adding the dried meat, broth and boil a few minutes, then add potatoes, beans, squash, etc.. as a stew. season with salt and pepper. Also called satasca and champicán
Residual fat fried in the same fat. Contains meat somewhere. Your best flavor is achieved toasting well. The cheese is made with pork lard and is widespread in Argentina
Chicharrón con sombrero.
Santiago del Estero
It is made with pumpkin and greaves
Chichoca o charque de berenjenas.
Central cuyana
Eggplant sliced ​​and salted on both sides with salt, which are dried in the sun and stored in cans up to be used, when it is soaked. They can be used replacing fungi in various sauces or stews. They are also made with tomatoes and pumpkins
Food prepared with roasted corn flour, to which water is added. Sometimes and especially among pastoralists Puno, they add sugar, thus taking a more pleasant taste
Chipá. Corrientes
Bread made with manioc starch. Prepare dough baked with fresh grated cassava starch, milk, eggs, salt, fat and a little melted cheese. Several types. When no fresh cassava starch or for processing, tipirati is used, which is the grated cassava bran
Dish prepared with roasted corn and flour
Chupé o Chupi.
Stew made with milk, corn, rice, potatoes and ground beef
Generally they are described as Creole pies and prepares both sweet meat in the latter case usually added to them onions, raisins, olives, chopped egg. The filler content by mass is cut into thin discs, which contain different fillers, depending on the area in which they are prepared.
Creole Fried: In a pan add chopped onion to the fat, add pepper and simmer, bait, sauté a moment, add pepper, remove from heat, put hot pepper, raisins, olives, spices and add chopped egg
Brown fat cow large onions, also add chopped tomato and paprika, stir and remove from heat, put bait buttock previously boiled beef and diced, ground cumin, diced potatoes, flour and broth; replace the heat and simmer slowly, stirring to prevent burning; withdraw after the fire, add chopped boiled eggs, green olives without the pit and seedless raisins, season with salt and crushed hot pepper
Salta. Fry onions in fat, adding the ground beef by hand. They add diced boiled potatoes and season, completing with the addition of pieces of boiled egg, olives and raisins UNVA
Santiago del Estero.
Cook onion in fat and before it browns, add paprika, pepper, a dash of salt and water, boil one minute, remove and let cool. Cut bait then diced tender, deveined and cut once pass rapidly boiling water, then through a sieve and accommodate in a large, sprawling, to cool. Done, season with salt, ground cumin, vinegar and chilli powder. Prepare after eggs and seedless raisins. Each pie is filled with meat, sprinkled with sauce
The meat, cut into pieces with a knife, is bleached with boiling water in a colander. Once drained, season. Sauté the onion in fat in a skillet, then add broth and meat, which takes the flavor and seasonings. Finally adds spicy red pepper, chopped hard boiled eggs and raisins
Small masita, are a variant of pies but its filling is especially cayote or syrup
Carob is prepared especially with ground corn and water
Soak in a little water and ground carob strain and boil, then strain again, it made another pot where cooking corn frangollo. It is a kind of sweet soup
Guatia or huatia.
Sacrificed a calf, it desviscera, room and cut off the horns. Then sew it to make it look full. Then he throws in a ditch where there were only embers of burning wood that was two hours earlier. He puts up a big can and lid with it, throwing ash over first and then land. After an hour the animal is removed completely roasted
Guiso. Corrientes
Tropero: Prepared with jerky, cassava, etc. accompanied by gallet
Guaicurú: Prepared with dried meat and cassava based
Huascha locro. Simple dish that replaces locro. Is prepared only with corn (which previously was left to soak for one day) boiled in water to which is added only salt and fat
It is prepared with potatoes and meat
Central and northwest
It grated corn, mixed with milk and preparation of tomato (peeled and seeded), chopped onion and chili fried previously. It is yet a finished pasta cooked in the oven. It can also be wrapped in the husks (chala), so that it is sealed, so it does not undo the portions envoltorios.Las thus prepared are baked in a water bath
Santiago del Estero and neighboring
It is prepared with roasted corn flour, to which you add pepper, onion, pepper and salt
It is prepared with cooked meat that is wrapped in flour and egg
It is prepared with white or yellow corn or wheat (if white should leave it to soak one day). They grind it in a mortar and after detachment of the cuticle is left to soak about ten hours. Then boiled in salted water, adding sweet potatoes, sausages, pieces of beef, tripe, cabbage, beef jerky, etc.. Elapsed about four hours can be considered done. As you add last condiment paprika, chili and fried fat.
In Córdoba, together with maize, beans are soaked. When cooked in water, add chicken and pumpkin despresado cubed. To serve drizzled with a sauce made with onions, tomatoes, peppers and parsley fried in fat
Matahambre or flank steak.
Lonja meat extracted from between the leather and the ribs of cattle. The most common way to prepare is to extend the meat and she put parsley, carrot, red pepper, boiled eggs and season with a little oil and salt. Then he rolled up and tied tightly. It is cooked by boiling, but also can be cooked in oven
It is made with cornmeal or simply cracked corn (previously left to soak one day), with sugar and honey. Sometimes they cook it with milk, boiled with sugar and vanilla (central-Cuyo region). In the northwest, especially in Santiago del Estero, also called api
Mbaipi or Mbauipi. Corrientes
It is made with corn, fresh or dried meat, fat and pepper. Also can be made only with corn grated cheese, garlic and onions to complement the roast. After browning the onion in the fat, add the other ingredients
It is prepared with cassava starch and water, although you can add milk, egg and cheese to form the dough, formed with cakes that are cooked in a hot oven
Soup and stew stomach of cattle. Fry onion, chopped garlic, tomatoes and boiled tripe and cut into squares, cut zanahoras added, water and half-baked beans, condimentándose with salt, parsley, bay leaf and oregano. Boil it and after being cooked tripe and beans, add cheese, continuing the boil until a thick broth
Santiago del Estero
It iaprepara with wheat flour (sometimes mixed with corn) to which you add sugar, cinnamon, cloves and fat
Niño envuelto.
Dish made with meat back on itself in a wound or simply folded, inside which makes a filling of chopped egg, garlic, onion, parsley and some ingredient and variable. To prevent unroll, usually sewn
Piron o fariña.
Corrientes and Entre Rios
Piron or farina: From Corrientes and Entre Rios. It is prepared with fat broth, onion and flour. The golden onion in oil, add the manioc flour, then soak in broth until everything is cooked
Formerly also called him hervido.En a pot with water, onions, slices of pumpkin and corn, gets a piece of flesh (tail or tail, grain chest, spine or needle or pechito), and boiled until all tender. Season with mustard, salt and pepper
It is made with cornmeal and honey
Stgo del Estero and neighboring
Is prepared in the form of gingerbread, a paste made with wheat flour mixed with fat and dried in the oven. Between two covers is added honey, flour and cinnamon
Sanco. Northwest
Prepared exclusively corn or wheat flour thickened and butchered animal blood
Sasta. Salta
Jerky is cut into pieces and grind it, then mixed with pork, ground also. Fry all together in the pan, with green onion, oregano, salt and pepper. Then add a ladle of broth and boil a little, in the end, you add a whole egg
It is prepared with dried meat and rice
Sopa Paraguaya.
Chaco, Corrientes and Misiones
It is made with cornmeal, eggs, cheese, milk and onion. It is cooked in oven about 45 minutes
Carob is made with white, which is boiled. In this water to cook the corn porridge
Tablets Mendoza.
They flour, cornstarch, egg, brandy, aniseed and carbonate of ammonia. The fact carbonate powder, flour, cornstarch and salt dough made with beaten egg, brandy and anise, adding fat or margarine. With the dough bars that are then stretched to form tablets
Is prepared in various ways. In Catamarca: corn is moistened up to break it in the mortar, being the closest thing to flour. This is moistened with water and enough salt, kneading it with the amount of fat needed, can be added to the dough pumpkin undone. In it is wrapped in shredded meat (or jerky, had it not meat) of cow or other animal. This package is placed in corn husks, or fresh or dried leaves Ahira whereupon boiled
Special food is prepared on the eve of the feast of St. James, with legs of lamb or beef, belly, corn cob, ripe beans, cabbage, kale, lamb's head, etc.
Las Pomas.
A cobs were removed a row of grain to swell the remaining well to boil until the space left tape
To prevent burning, as it is cooked all night, atanchan pots on slabs and have the coals around a bit remote. For the tistinchos tied cooked through the mouths of the pots with a rag and mainly with lamb cuerito fondled. When preparing tistinchos, some pots are used for special and separate the cobs
It is made with only corn, at that time also cooked dried beans, but separately.
tortas fritas
Tortas fritas.
Central and Cuyo
Discs that are fried, made with a dough made from wheat flour, milk and fat. Served sprinkled with sugar
So the campaign is called the unleavened bread cooked in embers
The of acemita besides salt and ground pork fat leads, the flour, salt and fat enough and can be moistened flour with beaten egg. Fry in fat or roasted on the grill or the embers
In the northwest region. is made from corn flour cooked in water, which is added sheep fat (tallow) and salt. Usually improved by adding beef jerky chalona or sheep or goat. Season with chili powder
North and Northwest
Fish soup mixed with wheat flour
It is made with corn, dried meat, cassava, sweet potatoes and beans. These, after being soaked overnight in conjunction with the corn was cooked without salt. It adds a sauce prepared with onions frying fat which incorporates the sweet potato and cassava chips and shredded beef jerky. This sauce finishes cooking with corn and beans
Zanco o sanco.
It is prepared with roasted corn flour to which is added "fat catfish", salt, cumin and onion

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