From: SAVEUR - Sunday Feb 18, 2018 03:15 pm
Saveur Recipe of the day
No images? View online
Saveur
Rib-Eye Steak with Chimichurri
February 17, 2018

Looking Back

The first time I went to Buenos Aires, I didn’t really have any information about where I was going. I arrived in August, which was the dead of winter in Argentina, but I hadn’t thought of that. I didn’t have a winter coat, and I had to run out right after arriving at my hostel to buy a pair of boots (which then lasted me for 6 years and many more travels, and still live in the back of my closet somewhere - I don’t have the heart to throw them out). I knew I’d need to speak Spanish, but I didn’t realize it would be such a beautifully fluid version, the kind that would change my pronunciation of the double L for the rest of my life.

But I pretty quickly figured things out. I learned which kiosk alfajores I liked the best. I discovered which parks were best for hanging out and drinking mate, I found a coffee shop on my block that made the best cortados, and I’d meet my Porteño friends at our favorite bar at least a couple times a week. I became a Boca fan. I had a routine and a rhythm, and after I left, I found myself wondering if I’d be able to slip back into these easy and comfortable things, or if the city would live up to my memories of it.

In a few weeks I’ll find out. I’m going back for a few days, and while I’m excited to see what has been happening in the 10 years since I lived there, I’m also a little nervous. I know a lot of the things I loved about it were the result of having a real life there, but now that I’m coming to visit, will I feel differently about it?

Even if I do, I’m sure there are things that will be as I remembered, like choripán and all of the weird and wonderful pizzas the city has to offer. Eh, on second thought, just take me back. I’ll figure it out as I go. —Katherine Whittaker, associate digital editor

sherry maker
Sherry Goes With Everything
In Jerez, a sherry maker and a criminologist have embarked on a quest to find the oldest, most potent casks of amontillado (and discover why it just makes food taste better)
pig trotters
The Case for Eating Pig's Feet
The trotter is the final frontier of nose-to-tail eating.
Lulu lunch
Lulu Peyraud, The Cooking Queen of Provence
David Tanis on the tireless home cook and her storied vineyard
cookbooks
Check Out The SAVEUR Cookbook Club
Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.
Saveur Subscribe Now