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Red and White Claim Buenos Aires This Week

Delicious Peruvian Offerings in Buenos Aires (Photo: Gabriela Filgueira)

Spring made us wait in this city.  The sun was weak and we had torrential storms that seemed to never end.  On Sunday, November 3, however, the sky cleared and the sun made a visit, more radiant than ever.  There was a delightful warmth, appropriate for the season.  The Porteños, the people of Buenos Aires, came out into the streets to enjoy their city.

On Sunday, November 3rd, a very special week began.  It was important for the natives of Buenos Aires as well as for all the Peruvians who decided to seek new paths in this city.  Peruvian gastronomy continues to call attention in Buenos Aires.  This first week of the month this cuisine was launched in the most popular manner possible, in an open-air festival.

In Line for Anticuchos in Palermo (Photo: Gabriela Filgueira)
In Line for Anticuchos in Palermo (Photo: Gabriela Filgueira)

As a result, Armenia loaned the plaza that carries its name for a few hours to the Peruvians.  And the space filled with flags, garlands, and balloons, all in red and white.  The scent of cilantro and of anticuchos cooking over grills made a perfect atmosphere.  Within a tight radius you could taste a whole range of Peruvian cooking, from Creole, to Nikkei, and Novo-Andean.  The “sazón”—an almost untranslatable word that speaks of skill as well as taste, irremediably transported us to Peru and its kitchens in the heart of Palermo, a neighborhood known for gastronomy.  In the midst of trendy and exclusive restaurants, Peru set up shop.

Peruvian Turrones for Sale in the Plaza in Palermo (Photo: Gabriela Filgueira)
Peruvian Turrones for Sale in the Plaza in Palermo (Photo: Gabriela Filgueira)

Among all the stands Peruvians rubbed shoulders with Argentines who admired their cuisine, as well as Bonairenses who had never before tried Peruvian food.  Here they became aware of its art and taste.

You could hear commentaries from this last group, such as:  “papa rellena is such a delicious way of making potatoes”; “I ate raw fish”;  Doña Pepa has a turrón”;  “Who is King Kon”; and many other enthusiastic and cute comments.  People said “I found a stand where they make picarones that are like popcorn with a candied fig”.  We should clarify that popcorn called pochoclo in Argentina, has little to do with a picarón bathed in fig syrup, nevertheless that is what people said.

The week of Peruvian gastronomy consists in offerings from various restaurants.  They provide three different menus at favorable prices.  As you might imagine in this cybernetic age, you just have to go to the web page  www.hagaseperu.com.ar. There you choose a restaurant, choose the meal, and with a click you can reserves it so it is ready when you go to the Plaza Armeni.  Let’s eat.

Peruvian Flavor in Buenos Aires (Photo: Gabriela Filgueira)
Peruvian Flavor in Buenos Aires (Photo: Gabriela Filgueira)