“If someone came into El Hipopótamo and asked me for a Frappuccino, I’d tell them to go to the Starbucks down the road—or more likely tell them to fuck off.”
Julián Díaz opened a speakeasy on a $7,000 budget in 2004. “It was also my home,” he remembers. “The bar’s bathroom was also my bathroom so most mornings I’d find vomit everywhere.”
In Argentina, cooking asado barbecue is a guy job—women get to dally about with lettuce and wash up. But at a restaurant in Mendoza, lady griller Virginia Lázaro is changing all that.
Brennan Firth moved to Mendoza from the US nine years ago to work the grape harvest and never went back. He now works nonstop in the Maipú region as a small-lot wine producer.
The day starts well before the crack of dawn when dozens of lorries drop off cattle at the village-sized market in Buenos Aires' “abattoir” neighbourhood.
The isolated coastal village of Cabo Raso is home to Sal de Aquí, Argentina’s only salt production business. “I’d go surfing here as there are good waves and because it's so remote, we used to stay a few nights. That’s how we found salt,” explains co...
“Both surfing and winemaking connect your senses a lot so there are certain similarities,” says Jean-Charles Villard, a winemaker and surfer whose 40-hectare Chilean winery produces acclaimed Pinot Noir and Syrah.
Twenty years ago, Gustavo Mizushima, whose family moved from Japan to Bolivia in the aftermath of World War II, discovered giant clams on his fish farm. No one knows how they got there, but the mollusks are now in demand from specialist Santa Cruz...
Produced at the Frigorífico Anglo Del factory on the banks of the River Uruguay, Fray Bentos steak and kidney pies were the tinned precursor to microwave dinners in 1960s Britain.