Ways to Experience Mendoza...for Travelettes

Check out these ways to experience Mendoza in my article published on Travelettes!

 

When Even Takeout is an Adventure

$3.50 Cevichoco

Meaning ceviche (raw fish cooked in salt and lime) and chocho (tough little white beans with the same preparation). The fish and beans swim in a potent lime and chile broth that leaves you sweating and refreshed at the same time. You may notice the glass of homemade passion fruit juice at its side. So many intense flavors at one time...Dorothy you're not in Argentina anymore!

Color and Carnage in Bolivia's Central Marketplaces

Mercado Centrales are quickly becoming my favorite part of Bolivia. These bustling centers of commerce pump and pulse with merchandise, foods --sweet and savory, raw meet, and rainbow colored produce. Cows' heads and pigs' feet, pyramids of multi-colored puddings, juice and fruit salad stations, yogurt dolled out of gigantic tubs, mountains of spongy cheese.

Eatin' on the Streets: Bolivia for Nomadik Nation

Bolivia, if you know where it is (South America, dummies) you know that there’s more to the county than llamas and traditional woven cloths. They also have streets and food. Hence ‘street food’.

Travel writer Gwynne takes us on a quick trip through the streets of Bolivia to show us Bolivian street food culture 101.

To read the whole article as published on nomadik nation click.

Middle of Somewhere: Angostaca

A two-hour bus ride from Cafayate, along a winded dirt road through devastating landscape, leaves me at the corner of the dusty little plaza in Angostaca, Salta. Population: 1,200. Number of restaurants: 3. Hotels: 2. Gas Stations: 1. No: Internet, Cell Service etc... The kind of town where even the dogs know you're not from around.

Cheese Me in Tafi

 

The delicious day took me on yet another bus outside of the little mountain town of Tafi del Valle. Tafi is now the summer escape for lowlanders driven out of the city of San Miguel de Tucuman by the intolerable heat. But originally, Tafi was founded by Jesuits with a ferocious desire to make cheese. A half and hour outside of the town by bus, you'll find Estancia las Carreras where the descendants of the original owners have been cheesing it up since 1779.