Thousands of Peruvian migrants in Argentina have brought their tasty, affordable cooking with them. One dish in particular, the fish-based ceviche, is the “new sushi” of the foodie middle classes.
Tag: molecular gastronomy
BUENOS AIRES – Steak sushi (a sushi roll filled with cooked steak), served with grape leaves, quinoa and Malbec barbecue sauce. From the very first pages, the new authority on Argentine cuisine, entitled New Argentine Cooking, is provocative, to say the least. In this book of 224 recipes from 31 Argentine chefs, mountain empanadas made […]