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German Torres gazes at a basket full of breads carefully considering each one before he grabs a loaf of rye. It is still warm from the oven and cracks loudly underneath his grip. “This is what we look for here,”

I could hear my dish pop and sear as it exited the kitchen. The waiter walked hurriedly across the dining room carrying a hot stone adorned with thick slabs of raw surubi. A cloud of white smoke billowed in his

Silvanit Méndez struggles to find the right words to explain what exactly guatita is when I point it out on the chalkboard menu. “It is the stomach,” she says searching for an adjective to describe its texture, “We cook it

Waitresses whizz past at full speed carrying dishes on either arm. The summer sun creeps in through the enormous windows and makes the big white dishes shine brightly. The room feels especially picturesque under the mid-afternoon light. Ham legs and

The powers that be have deigned to bless us with a few days of perfect weather and amazing shows, and it seems the directive is clear (celestially aligned as it is): get thee to see more bands. This week we …

A bottle of Valentina sits quietly amongst other hot sauces on a shelf off to the side of the room. Its orange top acts as a magnet that tunnels my gaze before I’ve taken in anything else around me. Paolo …

Thom Nguyen’s eyes race around the room. Before leading the kitchen as head chef of the newly minted Sáigon, a Vietnamese street food joint located in a corner spot of the Mercado de San Telmo, he was running a more

When we decided to start this column over a cup of coffee and heavy 2016 brainstorming one fateful afternoon at LAB, I wasn’t completely convinced that Buenos Aires had it in her to give us enough interesting content for a

From half a block away, the smell of cardamom and tahini wafts through the air and pulls you in. But if you don’t follow your nose closely, you are likely to walk right past. The only thing indicating that this

Nine months, thirty five articles, forty six restaurants and another inch around my waist. When we started The Clean Plate I was feeling reluctant. Is there really enough good food in Buenos Aires to fill up an in-depth weekly column?