While beef consumption is in decline in Argentina, I meet some butchers who beg to differ.
The art of butchery
Author: Sorrel
Cafayate goes craft
Craft brews need H20. Cafayate means ‘water box’ in Quechua. They team up to create the Salta town’s first artisanal brewery, La Cervecería Cafayateña.
Argentina’s Blue Route
This Patagonian province is home to a plethora of maritime and terrestrial fauna and flora; discover how best to explore the mysterious Chubut.
Volunteering in Buenos Aires
Travelling to Argentina? Donate your time to some of these worthy charities.
Comilona hits London
Argentina’s top chefs head to the UK capital for Comilona, a week of ‘nueva cocina argentina’.
Roca and roll — the encore
Top sommelier Josep Roca scouts out Argentina’s sweet terroir ahead of El Celler de Can Roca’s second Roca & Roll World tour, which hits Buenos Aires this August.
Back to La Bourgogne
The swanky Alvear Palace gives its French restaurant a nip and tuck.
The expat: Jeff Mausbach
Meeting his porteña wife in an Italian hotel back in 1991 was the start of a long relationship with Argentina for Nebraska transplant Jeff Mausbach, who is a co-founder of Manos Negras winery.
K-Food Fest in Buenos Aires
Did you know Koreans say ‘kimchi’ when taking a photo?
Chile’s larder: chefs share their favourite ingredients
Rodolfo Guzmán, Carolina Bazán and Ciro Watanabe – three chefs working in Santiago who rank among Latin America’s 50 Best Restaurants 2014 – select one ingredient that they couldn’t cook without.