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arte rupestreFor the original peoples, rockart was a tool for communication, a way to transfer ideas, experiences and convictions, a way to reaffirm their own and to participate in other groups of that message put in the immensity of the landscape with the intention aware, that they will last in physical space and time.
In turn, it was a way of intervening territorially, especially when we understand the nomadic condition of its producers, making reference to its inter-related actions related to space: in territorial exploration, in the search for material resources and in ritualization in The geographical spaces.
Therefore, the human figure in rock art cannot be interpreted as an illustrative representation, it is much more than that. The worldview of the South American native peoples includes animated beings and inanimate elements, all of them forming part of an integrated whole that carries the character of sacred.
arte rupestre Talampaya_4
The human being was understood within that whole. That sacredness was rooted in the naturalistic and mystical thinking of the people that also hierarchized and deeply respected the characters of power within the community.
This hierarchy is evident in all rock art. Thus, certain human figures have the schematic simplicity and smaller sizes compared to those that show the attributes of power, differing both in the set.
But whatever its appearance, the human figure, in rock art, is always based on an idea conceived by the naturalistic thinking of the original peoples who considered those of their kind a part in nature and not the axis of the system; which is the most widespread conception in our western and contemporary thinking.

Human figure: hierarchical attributes.

Cuyana region
In Mendoza, they are chronologically attributed to the period between 400 and 600 years and are culturally associated with the Ovalle style of the Valley of Enchantment in Chile and the culture of El Molle (300 BC-700 AD). This, at later times, would be associated with the Aguada income and would result from an incorporation given by farming groups in the area, which allows us to propose a temporary projection until 900.
The rock manifestations have received different interpretations, predominantly those that emphasize the role associated with shamanic practices. In Mendoza, within the anthropic manifestations, those that refer to heads and mascariforms stand out, which by stylistic association allowed them to be linked culturally and chronologically, but that at the interpretative level led to postulate the representation of experiential experiences of ceremonies where the human head stood out as the center of power and possessor of special forces. These images would be enhanced as a result of experiences derived from the use of hallucinogenic substances, which, by altering the senses, would favor images in a trance state.

But the manifestations, along with representations of subjective experiences, are executed in an environmental context, resulting in their application, usually in stream headwaters, and pointing out their link with “passage rituals” from one place to another, as synonymy from one state to another, from one form of existence to another. Thus, the figures, as signifiers of subjective experiences, are understood in a context of social practices, where identities are constructed through such experiences, but shared around landscape referents. Landscapes that make sense from their materiality (geographical) but in a timeless (immaterial) linked to mythical times, further away from vital chronologies and associated with times that subsume present and past in the experience of the ritual, without referents of beginning and end clear. (Chiavazza 2012).
Representation of the human figure
The human figure is more frequent in the north of the region. In almost all cases they are recorded although we also see it painted, as in the peach eaves in San Rafael. The representation of some parts of the body is very frequent. In Malargüe the body appears but without head or heads without the body and also the imprint of the human foot. Other figures move away from a realism and become a different scheme in which the human figure is transformed into a symbolic element, for example the drawing of the head with upper and lower limbs - without the torso - with appendages that start from the same in radial form or with ornamentations in the superior part, as it is the case of the paintings of Los Morrillos and in the Colorados of San Juan and Tundunqueral, in the north of Mendoza. With variants, the head alone is presented with cephalic attributes or the head with ornamentations and the lower limbs (Tundunqueral, Mendoza and Los Colorados, San Juan). These designs were linked to the tiaras or mascariform heads of the Northern Chilean Boy.

Frequently the characters in rock art are accompanied by birds, felines, snakes and other animals that occupy primary places in the graphic set makes us think that they played an important role in their lives and were part of their rituals. The characters are also seen carrying camelids on a rope, or their stumps or pregnant females, which shows their status as hunter gatherers and the preponderance of these animals in obtaining resources.

The rock, in many cases, is part of the composition and the landscape participates as the setting for the unifying mother earth of "everything." This can be seen in some creations in which engraving and support make up the design, as is the case of the mascariform figure of Painted Stones in San Juan in which the oval shape of rock constitutes the contour of the mascariform.

Mascariformes: Painted Stones, San Juan. El Morro, Southern Mendoza.

Also in Alumbrera in San Juan, where the zigzagging line seems to reproduce the course of the river seen from the site and also the human figures are "standing" in a row on the edge of the rock.

Human figures "standing" on the edge of the block. San Juan.

The prototype of the human figure is founded on geometry and synthesis. The line is the recurring resource for these representations, sometimes the complete or partial filling technique has been used but it is not the most frequent. In many cases, eyes and mouth are included but the expression of affections on the face is rare.

Hands and feet with details are not visualized and the body, according to the hierarchy, is only a stroke or shows the clothing. The explicitly feminine figure is not common although in Río Castaño in San Juan, we find a figure with the breasts discovered while the male representation with its visible sex is very frequent. It is interesting to perceive the postural attitudes of the human figure in rock art. It is usually seen from the front and static but there are numerous representations of the character in an attitude of dance, career, with arms raised, carrying camelids with a rope, with one leg raised, with open arms in cross, etc. . What makes an active role explicit, a dynamic function to the character even when it is static, since that position was intentionally chosen before any other.

Human figure: dynamic attitude.

Surely, the compositional order in rock art must respond to an intention linked to the statement. The sets of motifs are grouped under an apparent chaos, however we cannot forget that in any composition, the location of each element has a / justification based on the reading of the visual language and is linked in turn, to the body scheme, to the motor skills of the human being and, in the case of prehistoric naturalism, in the observation of nature.
The scale and proportions are also related to the above, In general, in Whose the measurements of each graphic unit do not exceed 50 cm, while in other regions the dimensions over pass the natural size as is the case of geoglyphs and some paintings from the north of Chile, where the opening of the geographical space is enormous and the over-dimension is justified.

Human figure. Characters.

In Cuyo rock art, the lower-ranking characters are smaller and without elements in their heads. They are usually recorded linearly and occupy secondary locations in the set. Those of greater hierarchy have very varied attributes. You can see them with oversized eyes, or with a large head, expressive resource that is repeated in the northern part of the Cuyana region. Others, with extensions in the head - lines that arise as rays or antennas - that may indicate modified states of consciousness or trance or connection with the spirits as indicated by the shamanic theory applied to rock art, as well as the cane - symbol of power - It is one of the most representative elements of the hierarchy.
While there are representations that have certain similarities to each other. They look like adopted models or copies of others taken as an example. However, each drawing has its own certain features that exhibit the creative intention of its author. There is definitely no identical figure to another. This shows us that rock art was not made to achieve an aesthetic, however each artist knew how to make their mark creating their art in their own original way.

saltoencantadoThe Salto Encantado is one of the main natural attractions of the municipality of Aristóbulo del Valle, Cainguas Department, it is part of several jumps included in the Saltos y Cascadas Region.
The Salto Encantado, located about five kilometers from Villa Salto Encantado, between the cities of Aristóbulo del Valle and Dos de Mayo, on National Route 14.

Salto Encantado is part of one of the most interesting alternatives to visit, located in the center of the Province of Misiones, within a Provincial Park of 706 hectares crossed by the Cuñà Pirú Stream. Hiking trails and baths in a natural pool upstream of the Caña Pirú stream, are among the main activities in the jump.
The Park's new infrastructure, partially enabled, has been built by revaluing the landscape, using renewable materials and environmentally friendly technologies.
The jump is located within the Provincial Park Salto Encantado, within the department of Caiguás, 126 km from the city of Posadas and 240 from the Iguazu Falls.
The Provincial Park has an area of ​​706 ha. and it is covered by native forests of great diversity of flora and fauna.
The Caña Pirú stream forms the jump, falling from a height of approximately 60 meters. Walk the park from side to side in the middle of rock formations and walls, creating a landscape of unique beauty. The steam emanated from the waterfall and the cliffs create an environment conducive to the presence of the swift necklace, a bird similar to the swallow and of rare distribution.

The jump has a height of 60 meters and can be seen from its upper circuit and for the more adventurous from its lower base down steep stairs, in the middle of the rock formations and walls. It is common to see birds of different species in the environment, highlighting the benzene.
The park has an interpretation trail that leads to other very attractive minor jumps such as La Olla, Picaflor and Escondido Falls. In this crossing you can see trees that belong to the different native species of the Paraná jungle, such as the black parrot, white parrot, guatambú, cedar, cañafistola among others.
The Park is prepared to receive tourists with necessary infrastructure for a stay of more than one day, natural pool on the same Cuñá Pirú Stream, restaurant, ample camping space, quinchos, grills, toilets, etc.
The Park is controlled by the park rangers under the Ministry of Ecology, the entrance fee is in charge of the Municipality of Aristóbulo del Valle and the Subsecretariat of Strategic Management takes care of the organization for the attention to visitors.
A group of informants is responsible for indicating to tourists the places to go, the various places enabled and the catarteristics and attractions of the Park. Everyone is recommended to take care of the Park, wear comfortable shoes, provide water, special care for children on the trails and viewpoints, do not disturb animals, etc.

salto encantado 2

Salto Encantado by Rulo Bregagnolo

misiones salto encantado

misiones salto encantado1

misiones salto encantado2


Throughout the year the Tourism Entity of Buenos Aires offers free guided tours.

Each month a different theme is presented that follows the attractions of the city, such as tango, theaters, architecture, art and history among others.

Visits are made on foot and suspended by rain.

Retreat, a corner for art.


Large palaces and residences that coexist with art galleries and private collections, visiting the Museum of Hispanic Art "Isaac Fernández Blanco".

The Isaac Fernández Blanco Hispanic American Museum is located in the City of Buenos Aires, based in the former Noel Palace (Suipacha 1422) in the Retiro neighborhood. Its collection is based on artistic and decorative objects from South America from the period of colonial domination to the independent era.

The museum began its activity during the 1910s, in the mansion where Isaac Fernández Blanco lived with his family. It was the first private museum in Argentina, with a heritage formed by the private collection that Fernández Blanco had formed for several decades. The heritage began to expand with donations from several families of the Buenos Aires aristocracy who wanted to place their family objects of great value in a prestigious place.

When the Plaza Lavalle shelled in tangos.


Corners where the tango lived its time of glory, the memory of musicians, poets and singers.

Lavalle Square is a green space three blocks from the City of Buenos Aires, Argentina. It is located in the San Nicolás neighborhood, surrounded by Libertad, Lavalle, Talcahuano and Córdoba Avenue.

In the vicinity of the Lavalle Square are some of the historical, institutional and cultural sites of the City. Part of this square was located in the so-called hollow of Zamudio, a vacant lot where in the 18th century there was a lagoon. One of the streams that used to cross the city, the Third of the Middle, ran along Liberty Street and turned east on Viamonte; To cross it, a bridge known as Bridge of Sighs had been built. By 1822 an artillery park was installed, which owned a weapons factory and a powder depot, taking the name of Plaza del Parque.

Design, sculptures and museums (tour in English).

design, esculturas y museos

A residential area, that mixes french style architecture and Contemporary Art.

Novel lives.


A theater street; a corner of the film, visiting the Women's Museum whose objective is to participate, constitute and carry out:

  • Historical study and research actions that collaborate with the search for specific museological material;
  • exhibitions and displays, archives and libraries, courses, seminars, conferences, colloquiums, and other operational forms;
  • edit brochures and all kinds of publications;
  • sample exchanges and research with other similar institutions in the country or abroad;
  • organize, direct and manage instances of study and creation, and improvement of artistic and cultural disciplines.

Of skies, stars and secrets.


Discovering art in the dimension of space. Visiting the Planetarium Museum of the City of Buenos Aires "Galileo Galilei".

The Galileo Galilei Planetarium is located at the intersection of Avenida General Sarmiento and Belisario Roldán, within the Tres de Febrero Park, in the Palermo neighborhood, in the city of Buenos Aires, Argentina.

Its dome is 20 m in diameter. On it, 8900 fixed stars, constellations and nebulas can reproduce.

Its first function was carried out in June 1967 and in 2011 it underwent a series of major reforms.

Functions for the blind and the deaf.

The functions for the blind began in June 2001 and are unpublished in Latin America. It is estimated that until 2011, more than 2,500 blind people have enjoyed this experience. With the collaboration of the Argentine Library for the Blind (BAC), tactile celestial maps, relief graphics, a recorded story, music and sound effects are combined.
A large section of the Performance Hall has a magnetic ring to amplify the sound and facilitates the hearing (through the use of hearing aids) of the hearing impaired.

Both types of functions are free and free.

Corner bars, bohemian and evocations.

A tour of the historic corners of San Telmo, with its past of tango and payadores and its current history preserved.

Located in a traditional corner of San Telmo, this bar that opened its doors in 1864 is worthy of being among the “Notable Bars” since, as if it were a time warp, when visiting it one automatically feels at that time. What hits the most when entering is the bar, crowned by a wooden arch with vitraux details and an inactive clock in the middle.

It retains the original tiles in its floors, and is adorned with elements that emphasize, like few, the true Buenos Aires spirit: the fillets, the old tables, the wooden shelf with its collection of bottles, the cash register of yesteryear, and many others signs that transport us to the past.

Not only the place is traditional; The menu matches the modality perfectly: a Fernet, a Gancia or a craft beer; a sandwich, a tenderloin or a snack, these things well "from here", can be enjoyed at reasonable prices while resting or leafing through a book in the small library.

Argentina has proven to be, through the paleontological findings of Argentine dinosaurs, the promised land of scientists, paleontologists and lovers of the great saurians who once, more than 65 million years ago, absolutely dominated the planet for a period of time of more than 160 million years.
Argentina was in prehistory, a site heavily populated by dinosaurs. At present, the discovery of fossil remains has aroused the attention of paleontologists from around the world, as well as tourists from the country and abroad.
Parallel to the changes in living species, there were also great geographical and climatic changes. There was, at that time, a unique continent on the planet, known as Pangea. The Andes Mountains had not yet formed, allowing the sea to reach the current province of Neuquén.
Later, the waters receded leaving large lakes and lush vegetation in their path, constituting an ideal habitat for the development of dinosaur life. Over the course of the Jurassic period, the giants lived peacefully feeding on coniferous forests and large trees such as araucarias. With the formation of the Cordillera de los Andes, in the tertiary, there was a second invasion of the waters coming from the Atlantic Ocean.
This was particularly important for the paleontologists' current work, since the sedimentation processes, after these two seawater invasions, contributed to fostering fossil remains. It is believed that sedimentation processes would be the key to the conservation of fossil remains.
100 million years ago, the Patagonian territory consisted of meadows populated by forests cut by rivers and streams. The Andes Mountains did not exist, although there were active volcanoes. The Pacific Ocean reached this territory. With this soil and geographical features, the climate that presented itself was tropical or humid subtropical.
Among the Cretaceous vegetation, there were species of araucarias, ginkos and other primitive oddities. There were ferns under the trees, cicas and the first flowering plants made their appearance. In that period lived the largest carnivore found so far, the Giganotosaurus Carolini, whose dimensions were about 14 meters in length.

In the same environment, he lived with smaller carnivores and herbivores, highlighting the Andesaurus Delgadoi. The aquatic turtles, predecessors of the current ones, and primitive small mammals, as well as flying reptiles, an example of this was the pterosaur, and insects like dragonflies, although larger than those existing today alongside invertebrates, they were part of the prevailing ecosystem .

In the province of Neuquén, for example, some 30 sites with fossil remains were found over the past three decades. Some 40 species of dinosaurs distributed in the provinces of Salta, San Juan have been identified, especially in the Valley of the Moon (Ischigualasto), San Luis, Mendoza, La Rioja, Chubut, Neuquén, Río Negro, Santa Cruz and even in the antartida.
This would represent approximately 10% of the total species found around the world, so far. Which, gives us the pattern of paleontological relevance worldwide accredited by Argentina, in terms of prehistoric findings and as a cradle and primitive dinosaur ecosystem.
Throughout Patagonia, there are numerous frolil, "stone bones"; denomination that the indigenous people of the Mapuches gave to the fossil remains.

comidas criollas
Chili pepper from Chicha. Northwest
Food that is prepared with broth, belly, chili and potato.
Central and Northwest
It is prepared with wheat trodden and without cuticle, boiled with water and salt, to which onion, squash, pieces of goat meat are added and it is finished seasoning with saffron, fat refried and chili pepper.


Caramel cookie. Candy consisting of two small pieces of dough more or less circular, joined together with different types of sweets.
Dessert formed by spheres of a thick syrup with lemon juice or anise or mint.
White carob beer. The pods are ground and fermented with water in a knockout (leather lagarcillo) or bilqui (large jar cut in half). To shorten the operation, a little concho or stool is usually used as a yeast. A few hours later, it is a fresh and pleasant drink, after which it acquires a strong and nauseating taste and a smell of very pronounced horse urine; then you add more ground carob with water and salt and it is called lodge spicy sweet. Also prepared is molle, barley and corn.
aloja de maiz
Corn house.
The stepped corn is boiled with pieces of orange peel, clove, etc. taking care not to rock (unlike the mazamorra, for example). The water is removed since it starts to boil and adding more hot water at the same time. When the corn is white, it is taken out as whole and it is mixed with the water deposited in the jars where it remains three or four days, until it ferments. After the last water, the corn is washed with cold water, to separate the whole corn from the broken grains, straws, etc .; finally that whole corn is put in the water separated in the jars and contributes to the fermentation. It is usually taken with sugar or cane honey, with or without the grain, to taste.
Salta (Mills)
It is prepared with cornmeal kneaded with lamb blood, to which fat is added as for common tortillas and then cooked on the grill or boiled.
Central- cuyana
In a saucepan with hot oil, place the corn, removing it as it opens. It is served sprinkled with sugar.
Center and northwest
It is prepared with roasted corn that is previously ground.
Food made with yellow semolina, water, sugar and lemon. Cane honey is usually added.
Creamy Rice Pudding.
Cuyana Central
After soaking the rice for a few hours or overnight, it is cooked in milk, with vanilla, lemon peel and a pinch of salt. When cooked, the vanilla pod and lemon peel are removed; It can be served sprinkled with cinnamon.
Roasted with leather. In the Buenos Aires campaign the uncooked pieces were cooked, directly on the coals, then using iron bars; in the coast it was customary to skewer the meat on stakes of the thorny felling; in the northern regions and of which it is cooked in earth ovens. It is eaten only with a knife. Sacrificed the beef, opened it, taking out the achuras and disposing of it on pallets, ribs and quarters. The fire was prepared with white bone (clean of meat or tendons to avoid producing smoke). The meat was thrown on the live coals, so that it was roasting. When it was ready after long hours, the burned or charred pieces were scraped off with the knife and ready to serve. He preferably ate cold or as cold cuts.

asado con cuero

It is made with flour, egg and milk, adding to this dough chopped vegetables, anchovy, meat, etc. In the form of a candy, pieces of fruit are added to the dough.
Sauté in a saucepan with fat or oil, onion and diced meat. After sauteing, tomatoes, sugar, salt and condiments are added. Then the sliced ​​choclos, the potatoes, the sweet potatoes (in small pieces), the pumpkin in slices, the zucchini in quarters and the peeled and whole peaches are added. Finally the rice, in handfuls.
It is washed and then the meat is minced put it in a pot that has fried or only hot chili pepper, stir a moment, then add enough boiling water, the less, the better; done this, let it boil again. During this operation a shredded or chopped pumpkin and sometimes rice is added. An aggregate of chopped onion, mashed tomato and various vegetables can be made. In some cases the potato can substitute the squash and the same as the sweet potato. It is very common to call this preparation broth.


Brown onion and garlic in oil; then add the diced meat and sauté over high heat; chopped tomatoes, parsley, bay leaf and oregano are added, seasoning with salt and pepper; let it boil for a moment and add butter, sliced ​​carrot; cover and simmer slowly; then sweet potato, pumpkin and peeled and diced potatoes are added, boiling for a moment until cooked; add rice, corn (sliced), peas and peach syrup to the natural; Let it boil for a few minutes and then add peaches to the natural, cover and let it boil until the rice is ready. It should be thick but juicy.
Dried meat. Thin strip of meat, dry, without salt. The correntinos and entrerrianos make a braid with it and fry it with the same pringue that releases the meat, what they call chicharrones. Boiled or simply cooked, it serves to make the chatasca.
Refreshing drink that is prepared with wine, to which are added fruit, sugar and - to give it spherical - soda.
Yellow tamale, of Michoacan origin. It is made with corn, ash and salt.
Dish consisting of crushed corn to which pepper and sheep fat are added.
Chanfaina. Northwest
It is specially prepared with the small kid (kidneys, liver, heart and sweet gut) or lamb, which are fried with onion, chili, fat, pepper, tomatoes and wine or vinegar. The santiagueña and the tucumana are famous.

Charqui ajo

Slice of meat that is salted to consume after it has dried in the sun and air. Dead the animal, is deposited in large blankets; then they are carried under the ramada where they are crammed with layers of salt and taped well to extract blood and juices; After one or two days, they separate and tend to the sun until they dry and turn completely black. In this state they are conditioned in bundles, for consumption. It is very consumed by miners and sailors. It is eaten seasoning with chili pepper and put in hot water, making a kind of thick soup.
Food that is prepared by simply grilling or cooking the jerky, crushing it in a mortar until it is completely undone; chopped onion onion, brown the charqui, the broth and boil for a few minutes; then potatoes, beans, squash, etc. are added. Like a stew It is seasoned with salt and pepper. It is also called satasca and champagne.
Pork rind.
Residue of fried fat in the same fatness. It contains some part of meat. Its best flavor is achieved by roasting it well. Chicharrón cheese is made with pig fat and is very widespread in Argentina.
Chicharrón with hat.
Santiago del Estero
It is prepared with squash and pork rinds.
Chichoca or eggplant pond.
Cuyana Central
Eggplants cut into slices and salted on both sides with coarse salt, which are allowed to dry in the sun and stored in cans until they are used, at which point they are soaked. They can be used replacing fungi, in different sauces or stews. They are also made with tomatoes and zucchini.
Food prepared with roasted cornmeal, to which water is added. Sometimes and especially among the Puno pastors, they add sugar, thus taking a more pleasant taste.


Chipa. Currents
Bread made with cassava starch. Baked with grated fresh cassava starch dough, milk, eggs, salt, melted fat and some cheese. There is a lot of types. When there is no fresh starch or cassava for its elaboration, the tipirati is used, which is the bran of the grated cassava.
Dish that is prepared with roasted corn and flour.
Pacifier or Chupi.
Stew prepared with milk, corn, rice, potatoes and minced meat.
In general they are qualified as Creole empanadas and are prepared with both sweet and meat; in the latter case they are usually added onion, raisins, olives, chopped egg. The filling is contained by a thin mass cut into discs, which contains different fillings, depending on the area in which they are prepared.
Fried Creoles: In a pan add to the fat chopped onion, let cook and add chili, carnaza, sauté a moment, add paprika, remove from heat, put hot pepper, raisins, olives, seasoning and add chopped hard-boiled egg.
Brown large chopped onions in cow fat, add chopped tomato and sweet paprika; Stir and remove from heat, add previously buttered and diced veal buttocks, ground cumin, diced potatoes, flour and broth; place again on the fire and let it boil slowly, stirring so that it does not burn; remove after the fire, add chopped hard boiled eggs, green olives without the stone and raisins without seed; season with salt and ground hot pepper.
Jump Onions are fried in fat, adding hand-chopped veal. Boiled potatoes cut into small squares are added and seasoned, complete with the addition of hard-boiled egg pieces, olives and raisins.
Santiago del Estero.
Cook chopped onion in the fat and before it browns, add paprika, chili pepper, a stream of water and salt; boil for a minute, remove and let cool. Then cut into tender carnaza dices, without veins and once cut, quickly pass it through boiling water, then through a strainer and place it in a large, scattered dish, to cool. This done, it is seasoned with salt, ground cumin, vinegar and ground hot pepper. Prepare hard boiled eggs and raisins without seeds. Each pie is stuffed with meat, sprinkled with sauce.
The meat, cut into pieces by knife, is bleached with boiling water, in a colander. Once drained, season. The onion is fried, in fat, in a pan, adding broth and then the meat, which thus takes on the flavor of the condiments. Finally spicy ground pepper, chopped hard boiled eggs and raisins are added.


Little masita; They are a variant of empanadas but their filling consists especially of sweet cayote or arrope.
It is specially prepared with ground carob, corn and water.
Soak some ground carob in water and strain and boil; After it is strained again, it is made in another pot where corn frangollo is cooked. It turns out a kind of sweet soup.
Guatia or Huatia.
Sacrificed a veal, it will be undressed, room and its horns are cut. Then it is sewn to look whole. Then it is thrown into a ditch where there were only embers of wood that was burned two hours before. He puts a large can on top and covers it with it, throwing ash on it first and then dirt. After one hour the fully roasted animal is removed.
Stew. Currents
Tropero: It is prepared with charqui, cassava, etc. accompanied by gallet.
Guaicurú: It is prepared with charqui and mandioca base.
Huascha Locro. Simple dish that replaces the locro. It is prepared only with corn (which was previously soaked one day) boiled in water to which only salt and fat is added.
It is prepared with potatoes and meat.
Central and Northwest
It is shredded corn, mixed with milk and with a tomato preparation (peeled and seeded), onion and chopped chili previously fried. It is formed with a whole paste that finishes cooking in the oven. It can also be wrapped in the leaves of the cob (chala), so that it is tightly closed, so that the wrappings are not undone.The portions thus prepared are cooked in a water bath.
Stgo del Estero and neighboring
It is prepared with roasted cornmeal, to which chili, onion, pepper and salt are added.
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 it should be left to soak one day). It is ground in the mortar and after the detachment of the cuticle is soaked for approximately ten hours. Then it is boiled in water and salt, adding sweet potatoes, sausages, chunks of beef, gut, cabbage, charqui, etc. After about four hours can be considered cooked. As a last seasoning, paprika, chili and fried fat are added.
In Cordoba, together with corn, beans are soaked. When cooked in water, add chicken and squash cut into squares. To serve they are sprinkled with a sauce made with onion, tomato, peppers and parsley fried in fat.
Matahambre or slaughterhouse.
Slice of meat that is extracted between the leather and the ribs of the cattle. The most common way to prepare it is to spread the meat and on it place chopped parsley, carrot pieces, ground chili pepper, hard boiled eggs and season with a little oil and salt. Then it curls up and ties tightly. It is cooked by boiling it, although it can also be cooked in the oven.
It is prepared with cornmeal or simply broken corn (previously left to soak one day), with sugar and honey. Sometimes it is cooked with milk, boiled with sugar and vanilla (central-Cuyana region). In the northwest and especially in Santiago del Estero, it is also called api.
Mbaipi or Mbauipi. Currents
It is prepared with choclos, fresh meat or charqui, fat and pepper. It can also be made only with grated choclos, cheese, garlic and onion, as a complement to the roast. After browning the onion in the fat, the other ingredients are added.
It is prepared with cassava starch and water, although you can also add milk, egg and cheese to form the dough, which forms cakes that are cooked in a very hot oven.
Broth and stomach stew of beef cattle. Onions, chopped garlic, tomatoes and the boiled mondongo are fried and cut into squares; Cut carrots, water and beans are added half-cooked, seasoning with salt, parsley, bay leaf and oregano. Let it boil and after the mondongo and beans are cooked, cheese is added, continuing to boil until a thick broth is achieved.
Santgo del Estero
It is prepared with wheat flour base (sometimes mixed with corn flour) to which sugar, cinnamon, cloves and fat are added.
Child wrapped.
Dish made with meat turned on itself in a rolled or simply folded form, inside which a filling of chopped hard-boiled egg, garlic, onion, parsley and some more and variable ingredient is placed. To prevent it from unrolling, it is usually sewn.
Pirón or fariña.
Corrientes and Entre Ríos
Pirón or fariña: From Corrientes and Entre Ríos. It is prepared with the fat broth, onion and fariña. To the chopped onion and gilded in oil, the fariña is added, then soaking with broth until everything is cooked.
In the past it was also called boiled. In a pot filled with water, with onions, squash slices and choclos, a piece of pulp (tail or tail, chest grain, spine or needle or breast) is put in, boiling all until they are tender Season with mustard, salt and pepper.
It is prepared with cornmeal and honey.
Santiago del Estero and neighbors.
It is prepared in the form of alfajor, a paste made with wheat flour kneaded with fat and dried in the oven. Between two tapas honey, flour and cinnamon are added.
Sanco Northwest
It is prepared exclusively with cornmeal or thickened wheat and blood of meat animals.
Sasta Jump
The charqui is cut into pieces and ground; then mixed with pork rinds, also ground. Fry it all together in the pan, with scallions, oregano, salt and chili. Then add a ladle of broth and let it boil a little; In the end, a whole egg is added.
It is prepared with charqui and rice.
Paraguayan soup.
Chaco, Currents and Missions
It is prepared with cornmeal, eggs, cheese, milk and onion. Bake in oven approximately 45 minutes.
It is made with white carob, which is boiled. In that water the corn is cooked as for mazamorra.

tabletas mendocinas

Mendoza tablets.
They carry flour, cornstarch, egg, brandy, grain anise and ammonia carbonate. Powdered carbonate, flour, cornstarch and salt are made dough with beaten egg, brandy and anise, adding fat or margarine. With the dough bars are made that are then stretched to form the tablets.
It is prepared in various ways. In Catamarca: the corn is moistened until it can be broken in the mortar, leaving the closest thing to flour. It is moistened with enough water and salt, kneading it with the necessary amount of fat; You can add squash undone to the dough. In this the shredded meat (or charqui, if there was no meat) of cow or other animal is wrapped. This wrapping is placed on corn husks, fresh or dried or on ahira leaves, after which it is boiled.
Special meal that is prepared on the eve of the festival of San Santiago, with legs of lamb or cow, belly, corn on the cob, ripe beans, cabbage, cabbage, lamb head, etc.
The Pomas.
The cobs are removed with a row of grain so that the rest swell well when boiled until the space left is covered.
So that they do not burn, since they are cooked all night, they put the pots on slabs and arrange the embers around them, a little far away. So that the tistinchos are cooked well, the mouths of the pots are tied with a rag and mainly with a roasted lamb lamb. When the tistinchos are prepared, some special and separate pots are destined for the ears.
It is prepared with choclos only; On that occasion, dried beans are also cooked, but separately.
tortas fritas
Fried cakes.
Central and Whose
The discs that are fried, are made with a dough made with wheat flour, milk and fat. They are served sprinkled with sugar.
This is what the unleavened bread is called in the campaign, cooked on the embers.


The one with olive oil, apart from salt, has ground pork and fat; that of flour, salt and sufficient fat, the flour can be moistened with beaten egg. It is fried in fat or roasted on the grill or on the back.
From the northwest region. It is made with cornmeal base cooked in water, to which is added sheep fat (tallow) and salt. It is usually improved by adding chalona or charqui of sheep or goat meat. Season with ground pepper.
North and northwest
Fish soup mixed with wheat flour.
I for.
It is prepared with corn, charqui, cassava, sweet potato and beans. These, after soaking overnight, together with the corn, are cooked without salt. You add a sauce that is prepared by frying the onion with fat to which the sweet potato and cassava are incorporated into pieces and the shredded charqui. This sauce ends up cooking with corn and beans.
Stilt or Sanco.
It is prepared with roasted cornmeal to which "fat catfish", salt, cumin and onion are added.

Buenos Aires is a city that breathes literature. It is a constant part of the lives of many porteños, who sneak around the streets with books to read in cafes, by the river or in parks. One only needs to know where to look to find literary cafes, poetry slams and bookstores full of rich history all over town.

Many of Latin America’s’ greatest authors lived, at one point or another, in Buenos Aires. Perhaps the best known Argentine author internationally, Jorge Luis Borges, happened to have been a true lover of Buenos Aires, and saw the city through a very special lens, one we will try to look through today.

Borges was born the 24th August 1899 in Buenos Aires. He grew up in a middle class family of no considerable wealth, not rich enough to live in the downtown area of Buenos Aires yet not poor. He grew up in Palermo, at that time considered a poorer neighbourhood, not the lively, trendy one it is today. There he lived until 1914, the year in which his family emigrated to Switzerland.

I suggest following Borges’ footsteps through Buenos Aires and finding some interesting places along the way. This mini tour of Borges’ life in Buenos Aires will not start, however in Palermo but rather in Recoleta, another neighbourhood close to the author’s life. We will then walk a little through Retiro, see some of his homes, and then return to where it all began, Palermo, where we’ll have a drink and toast to Borges’ legacy!

Without further ado, let’s start!


1) The Jorge Luis Borges International Foundation and Borges Museum.
(Dr. Tomás Manuel de Anchorena 1660, C1425, Buenos Aires)

Founded by his widow, Maria Kodama, the foundation came into existence on the 24th of August 1988. What once was Borges’ family home, between the years 1938 and 1943, today is a museum dedicated to the author’s life and work. Here he wrote “Las ruinas circulares”, one of his better known short fiction pieces.

1. 2) Av. Pueyrredón 2190, Buenos Aires.

On our way to the Recoleta Cemetery (very much worth a visit in it’s own right), we will walk past one of Borges’ many homes in the city. On the fifth floor at 2190 Pueyrredón Avenue we can stop and appreciate, not only one of the most beautiful parts of Buenos Aires, but also where he lived from 1929 until 1939. A small footnote on our Borgesian journey.

2) The Recoleta Cemetery
(Junín 1760, C1113)

Arguably the most beautiful cemetery in the country, and for sure one of the most stunning in Latin America, the Recoleta Cemetery is home to many of the most illustrious argentine families. A history lesson hiding within, this place is very much worth a visit, especially for photography aficionados.
The cemetery hosts Borges’ family mausoleum, where his mother is buried. He himself lies in Geneva, having died there, continuing a somewhat sad tradition of national writers finding their final resting place abroad.

3) La Biela
(Av. Presidente Manuel Quintana 596, C1129ABO)


Photo Credit: La Biela Website

After a morning of heavy walking around Recoleta we will all be tired, so what better place to stop and have a coffee than La Biela, one of the most iconic (and yes, touristy) cafes in the city.
La Biela’s history is rather remarkable, which is of course why it’s visited by porteños and foreigners alike. Once a popular destination for the likes of Fangio and Borges, inside we will find a cacophony of portraits, photographs and statues, all celebrating their famous customers. Yes, it is ok to go ahead and take a photo with Adolfo Bioy Casares and Borges, we have all done it, no one is judging.

3. 1) Av. Quintana 222 and 263

On our way to our next stop we can walk through Quintana avenue and tick two of Borges’ other homes off our list. It is at 222 that Borges lived shortly after returning from Europe and at 263 where he resided from 1943 until 1946.

4) Plaza San Martín
(Maipú 1210, C1006)

Yet another place worth seeing on it’s own merit, Plaza San Martin, named after the General José de San Martin, was witness to most of Borges adult life. Walk around or sit on a bench and enjoy a good book, do it Borges style!

4.2) His final home in Buenos Aires

Borges spent his latter years on the 6th floor, apartment B, at 994 Maipu avenue. He moved here in 1944 and lived there with his mother until she died aged 99, in 1975. Here, most poetically perhaps, is where he eventually lost his sight, from a condition inherited from his father.

5) Back to Palermo

As mentioned above, Palermo is where it all started, so it is where we shall end our small tour. On the originally named “Jorge Luis Borges” street we can find another two homes. The first one is at 2135, where he spent his childhood, and the second one is at 2147, where his grandmother used to live.
If we are too tired to walk, the 152 bus should take us back to Palermo, just ask for the Av. Santa Fe 3901 stop.

6) Borges 1975
(Jorge Luis Borges 1975, C1414DGG, CABA)


For the end, a personal recommendation. On the same street at 1975, you will find a bookshop called Borges 1975. Regardless of whether during the day or at night, this is a nice place to visit: unpretentious and simple yet deeply porteño, this bookshop comes to life at night. Enjoy a pizza or a glass of wine with a new book or, if you’re lucky, take advantage of their live jazz shows and art exhibitions and relax after a very Borgesian day!

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