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Dulce de leche, a very Argentinean tradition

Many have tried to dispel the myth that dulce de leche is an Argentinean invention. Some scholars in the field, argue that already in the colony was known a product of similar characteristics that came to the area of which - next to the Andes - from Chile.
What to see in El Chaltén in 3 days - routes for mountaineers and hikers

Wanting to see one of the most impressive mountain destinations in the world? Here you have everything you need. Hiking routes for all levels and physical forms, viewpoints, excursions, and a thousand plans and places to see and do in El Chaltén.
Regional curiosities of the Argentinean cuisine

Argentina is one of the largest countries in South America, after Brazil. It is made up of different provinces with their own identity and which, according to their geographical location, make up different regions with their respective traditional recipes.
Buenos Aires: a week in the Argentine capital PART I

What can we say about Buenos Aires? The capital of Argentina is one of the most important cities in all of South America, it is much more than the largest city in the country. Buenos Aires is very different from the rest
Best free tour in Buenos Aires, guided tours neighborhood by neighborhood

A comfortable and simple way to get to know the capital of Argentina without going crazy with maps and itineraries. We will make a neighborhood by neighborhood tour thanks to the best free tours in Buenos Aires. Get ready to walk!
The Iguazu Falls - the Argentine side

The Iguazu Falls are one of these beauties that are unique and everyone wants to see them sometime in their life they are one of the 7 natural wonders of the world. While you are there you will not be able to stop taking pictures
Argentinian Pionono, sweet or salty

How was the original pioneer born? It was in Spain where the history of this pastry dish began. It was conceived back in 1897 and its original version consists of a sponge cake well moistened in some sweet syrup, then rolled up and then its crown toasted. For whoever developed this dish, it seemed to resemble the silhouette of Pope Pius IX, hence the name.
A walk through the different cheeses produced in Argentina

Since the arrival of the conquistadors in America, the production of cows in Argentina did not stop growing, it seemed that the cows flourished as fast as the grass. However, this limited the diet of the inhabitants of these lands to a disproportionate consumption of meat, the rest of the sub products of the cattle were for export, we are talking about leather, the bait and the antlers.
The origin of the famous Argentine minutes

There is not an exhaustive definition of the dishes that should be considered minutes, but there is a common characteristic that defines them. They are dishes made up of the simplest and most popular Argentine foods.

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