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.

Argentina was in prehistory, a site heavily populated by dinosaurs.

Prehistoric Argentina, land of dinosaurs.

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.

Read also: Cueva de las Manos, a Cultural Heritage Unesco in Santa Cruz province.

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.

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.

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 .

About 30 sites with fossil remains were found in the Neuquén province.

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.

Read also: Argentavis is the largest flying bird ever discovered.

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.

In the province of Neuquén, for example, some 30 sites with fossil remains were found over the past three decades.

The gastronomy of Argentina combines influences of Creole food (due to the Spanish colonizers), the native one ―with its crucial contribution of corn, potato, sweet potato, cassava, tomato, mate―, sub-Saharan African (like the consumption of achuras and tripe) as a consequence of the people taken as slaves from Africa to the territory that is currently Argentina—, the Spanish and the Italian (as a consequence of the massive immigration of that origin to Argentina in the late nineteenth and early twentieth centuries).

Argentine cuisine is characterized by the prevalent use of meat and wheat flour.

Typical dishes and foods of Argentine gastronomy.

A determining factor for its gastronomy is that Argentina turns out to be one of the largest agricultural producers on the planet, with a wide range of foods of all kinds at relatively low prices.6 It is a large producer of wheat, beans, corn or corn, meat (especially beef), milk and, since the 1970s, also a large soybean producer, although this legume has not achieved popular acceptance.

Chili pepper from Chicha (Ajies con Chicha).

Chicha is a drink widely consumed in South America and Central America. In general, it is a drink made by hand, with a mild to medium alcohol content. By extension, the term chicha is also used in some countries of Latin America to refer to non-alcoholic beverages, such as chicha criolla in Venezuela or chicha morada in Peru, and other fruit juices.

Northwest.

Food that is prepared with broth, belly, chili and potato.

Wheat locro (Locro de trigo).

The wheat locro is a variety of the classic Argentine locro. This traditional dish of the gastronomy of the southernmost country has become one of the richest and most anticipated of the national dates.

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.

Locro is an essential traditional cooking recipe for national holidays as well as any Sunday in winter since, due to its ingredients, they make it an ideal dish to go through cold days.

This cooking recipe is ideal for those who are not very fond of white corn. Its main ingredients are corn, meat and beans.

Caramel cookie (Alfajores).

In Latin America, the alfajor is a sweet dessert, which shares its origin with its Andalusian namesake, a traditional delicacy of the Al-Andalus gastronomy, although it bears more similarities with the alajú, in terms of its configuration.

Alfeñiques.

Pampean area.

They are not only eaten in Argentina, but also in Peru, Colombia and Mexico, where there are two types: those made with water and those produced with egg white.

Dessert formed by spheres of a thick syrup with lemon juice or anise or mint.

The newspaper La Gaceta de Tucumán, the epicenter of the sugar industry, tells that the alfeñiques “are made with cane honey, sugar and glucose.

They are cooked in a pan until they form a paste or a dough. When it is just the right point, and it has a dark color, it is cooled a little and begins to stretch it and knead it continuously until it acquires the lightest color, typical of this special candy.

Once the dough is ready, it is separated into strips and the classic knots of the shank are made ”.

White carob beer (Aloja). 

The pods are ground and fermented with water in a knockout (leather lagarcillo) or bilqui (large jar cut in half).

The most common form of lodging is an alcoholic beverage prepared by the "carob" or "carob" (Prosopis alba or Prosopis nigra).

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.

Corn house (Mazamorra).

The stepped corn is boiled with pieces of orange peel, clove, etc. taking care not to rock (unlike the mazamorra, for example).

Mazamorra is a popular corn-based food, which is prepared in many Hispanic countries (Argentina, Chile, Colombia, Peru, etc.).

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.

Ancacho.

Ancacho is a traditional dish that has ingredients that are easily available and we can prepare it in our kitchen. In Folk Race! We bring you this traditional recipe so you can try something well of ours.

Argentine Northeast (Salta).

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.

With these aboriginal and creole roots, the typical dishes of the North of Argentina offer a peculiar mixture of flavors and aromas, loaded with a lot of history and culture. One of these traditional dishes is ancacho.

This dish, traditionally prepared with cornmeal and lamb's blood, is typical of the province of Catamarca and is one of those recipes that has been handed down from generation to generation since colonial times.

Popcorn (Palomitas de maiz).

Popcorn is an appetizer (sweet or salty) made from some special varieties of corn, for example pisingallo corn.

Central area of the country (Cuyo).

In a saucepan with hot oil, place the corn, removing it as it opens. It is served sprinkled with sugar.

In Mexico, they were prepared at the moment, putting corn in very hot clay pots, or putting grains on burning ash. In the Yucatan peninsula, the Mayans also used popcorn for ritual and gastronomic purposes.

Christopher Columbus noted that the natives made hats and bodices with popcorn, which they sold to sailors.4

Around the year 1612, French explorers documented that the indigenous Iroquois exploited corn in clay pots, using burning sand. They also reported that during an Iroquois dinner, beer and soup made from popcorn were consumed.


In Chile, in the 18th century, the indigenous people also produced popcorn with the sand technique in order to grind it and, later, produce a flour that was consumed as a fresh or hot drink.

Grilled corn on the cob.

I have the feeling that in our country it seems that corn is only consumed in salads, at least in general - and with exceptions, of course

Corn grains are a very nutritious food that deserves to be claimed from time to time in our kitchen.

Center and northwest.

. But recently I began to remember the grilled cob stalls that are still served at fairs in many towns, including also in Switzerland, and I decided to prepare grilled ears of corn at home.

The truth is that corn grains are a very nutritious food that deserves to be claimed from time to time in our kitchen, much better cooked at home. This time I have simply served it with good coarse salt and a touch of peppers to enhance the flavor, and the truth is that it may surprise those who are used to the sweetness of preserves a bit.

Anchi.

Anchi is a very popular dish in the Northwest region of our country, especially in the province of Salta.

Northwest (Salta).

Food made with yellow semolina, water, sugar and lemon. Cane honey is usually added.

Ice cream? Chocolate? Cakes? Let's break the routine and try new things. A great alternative for dessert is Anchi, a traditional Argentine recipe that few know and that can revolutionize the table.

It is simple, inexpensive and something very important, very nutritious and the good thing is that everyone can do it to their liking. This dessert is based on corn grits, sugar, lemon and a touch that you give it, such as cinnamon.

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.

Buenos Aires is a city that breathes literature.

Buenos Aires, the eternal city of Jorge Luis Borges, is a city that breathes literature. 

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.

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

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!

As a Shakespeare in Stratford-Upon-Avon or Kafka in Prague, Jorge Luis Borges will offer a museum that recurs in the place where he was born.

Without further ado, let’s start!

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.

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.

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.

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

La Biela’s history is rather remarkable, which is of course why it’s visited by porteños and foreigners alike.

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.

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.

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!

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.

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.

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!