Colita de cuadril sandwiches

Joaquina's birthday dinner included these amazing little morsels. Sandwiches in small fresh buns with these tender slices of beef, called colita de cuadril, fresh tomato, lettuce and mayonnaise.
I love communal eating. Sharing of food, everyone helping themselves and, even with a slight language barrier in this case, the joy and comfort of this meal was clearly shared by all.

Alfajores

Oh the Alfajores, the reason my jeans seem to be getting tighter by the second. I am not usually a sweet tooth, much more a savoury girl, but these little treats are just too good to pass up on. This version of the national cookie originated here in Mar del Plata, and is sold widely in the country and overseas now. The alfajored is two biscuits, sandwiched together with dulce de leche (caramel), and covered with a thin layer of merengue (as shown) or dark chocolate. Both exceptionally good, however after some extensive research, I have decided I prefer the merengue coated version. 

I have been informed that the alfajores change slightly varying on which region you are in in Argentia. In Salta, in the North of the country, the biscuits were quite short tasting, I think there they are made with corn flour there, so are quite light and crumbly, and generally oated with icing sugar. The Havanna version here the biscuits are a little darker, and denser. So good it's bad.

Lomitos

Typical sandwiches eaten throughout the country, Lomitos are Argentina's version of the steak sandwich. These ones we had in Mar del Plata had very thin beef (lomo) steaks, ham, cheese, tomato and a fried egg (which I went without). They were delicious. They steak was really tender, the buns fresh, but they were enormous and we all needed a nap after.

Tacos de trucha, Copacabana

These little tacos where a real delight. Fresh trout for Lake Titicaca, cooked with vegetables and some mild spices (I think oregano, onion, garlic) wrapped in fresh tortillas and served with homemade guacamole and picante sauce of tomatoes and chilli. Delicious washed down with an icy cold local beer.

Treats of the Inca Trail

I have to admit I was a little concerned about the food we would encounter during the Inca Trail trek. I know now I needn´t have worried. The food was good, and in abundance. Our days started with pancakes, toast, porridge (quinoa and oatmeal), and coca tea. Lunch was a banquet including soup, then rice, a meat dish, chicken or fish, poatoes and salad. Always a few types of potatoes, always at least one thing battered and fried, always plenty for everyone. Lunch included a sweet of the likes of banana with dulce de leche, or a choclate soup one day (a bit weird, but good). 

We´d be greeted in the evening by hot chocolate or more coca tea, and mountains of popcorn and cookies, before repeating the a similar lunch time feast again for dinner. I haven´t seen so many types of potato dishes since I lived in Ireland.

All the food was well prepared, no one got sick, and somehow the porters managed to cart all the stuff up there for us. Amazing experience, and possibly the only 4 day hike I´ve ever done where I think I actually gained weight!

Chicha morale

I was a little dubious when our land lady, Gloria, produced this little concoction for lunch one day. Juice made from purple corn. However, it was delicious. Heavilt ladened with sugar and cinnamon, and smelling like my Mum´s house at Christmas. It didn´t even taste like corn.

There are other versions of Chicha around in Peru, but those versions are alcoholic that is a bit like a homebrew made and served for locals (I didn´t try that one however, as the versions we saw were kind of pink and fermented looking, sitting in gallon drums on the side on the Inca trail so we let that one go).

Ricotto Relleno (stuffed peppers)

Ingredients:

Diced onion

Minced beef

Garlic

Diced vegetables (peas, carrots, beans etc)

Flour

1 egg

Water

Oil

1. To prepare peppers, slice down one side only and remove seeds. Rinse for 1 minute in cold water then allow to dry fully on paper towel. 

2. Cook onion and garlic in some vegetable oil  until softened, then add beef and brown.

3. In a seperate bowl, combine about 1 cup of flour with one egg, then add small amounts of water until a thick batter has been formed (maybe about 1/4 cup in all). Season well with salt and set aside.

4. When beef is browned, add vegetables, season well, and cook for a further 2 minutes.

5. When filling in ready, spoon into peppers (they will loof like they have burst open but that is all part of the plan).

6. Heat a few centimetres of vegetable oil in frying.

7. When oil is ready, spoon the batter over the side of the pepper with the opening, and fry batter side down for 3-5minutes or until batter has become golden. Then turn and fry for a further few minutes.

8. Drain on paper towel, and then enjoy.

Note: This recipe came froma cooking class in Spanish, so quantities and direct ingredients are estimated.