I’m back in Buenos Aires, and as is the custom, I have headed over to Nacho’s for my usual spot on the terrace. The last time I visited Nacho he had made a special dinner of boiled cow’s stomach (mondongo). This time he had gone for something a little different. There was some polenta in the fridge he had cooked 4 days ago, decided it was too salty, added loads of water to it, and then left. It had a strange consistency. He fried it in a pan until the bottom was black, then served it up. It was better than the mondongo. The next day he apologised. I can’t complain though, apart from his culinary skills the guy’s an absolute legend, who has always been more than happy for me to come and use his house as his own whenever in town.
Yesterday we tried to make dulce de leche. It didn’t work out quite right, ended up more like caramel, hence the naming as caramelo de leche. But it’s got a label, made by Los Balconcitos (the little balconies), it’s both worthless and priceless, and is 100% energy. Not bad! Here’s the end product:
That guy really can’t help but close his eyes when the camera flashes.