« previous next »
Pages: [1]

Author Topic: Argentine Bakery Talk  (Read 2802 times)

Offline Jeffsayyes

  • Mayor
  • *******
  • Posts: 1957
    • View Profile
    • Jeffrey Tastes
Argentine Bakery Talk
« on: October 07, 2014, 04:28:55 AM »
I'd like to write a primer on Argentine (and Uruguayan) bakeries for my website. I typically go to Cafe la Nueva, Rio de la Plata on Corona Ave, and once in a while Grand Uruguaya. There is a lot of stuff in there which I am sure many people don't take advantage of, I know I don't. Would love to hear what you get when you go, things to look out for.


Just had a great empanada from Rio de Plata, btw.
Logged

Offline jeanette

  • Mayor
  • *******
  • Posts: 1091
    • View Profile
Re: Argentine Bakery Talk
« Reply #1 on: October 07, 2014, 04:31:20 PM »
I used to go to La Gran Uruguay a lot. I believe many of their foods are European influenced, a la Italy and Germany. They sell a tart, as does La Nueva, that is very similar to Italian/ricotta cheescake. They also have these great frittatas, with either spinach, zuchini, or potato. The best thing is the pizza--I love Argentine pizza--no grease, no meat, very much like I remember buying in Italian villages (except there's no fish on them). The onion one is called fugazza. The pastries are Italian influenced, a little too much on the sweet side for my French tastes.
Logged

Offline jeanette

  • Mayor
  • *******
  • Posts: 1091
    • View Profile
Re: Argentine Bakery Talk
« Reply #2 on: November 25, 2017, 10:59:22 AM »
Quote from: Jeffsayyes on October 07, 2014, 04:28:55 AM
I'd like to write a primer on Argentine (and Uruguayan) bakeries for my website. I typically go to Cafe la Nueva, Rio de la Plata on Corona Ave, and once in a while Grand Uruguaya. There is a lot of stuff in there which I am sure many people don't take advantage of, I know I don't. Would love to hear what you get when you go, things to look out for.

I thought this article about Argentine/Uruguayan pastries was interesting. i usually just point and say esta or esa. I am going to try using the names mentioned in the article.

http://www.bbc.com/travel/story/20171101-the-surprising-origin-of-argentinas-brazen-pastry-names

I posted back in 2014 my thoughts on La Gran Uruguay, and they line up well with what is referenced in the article. I am surprised no one else had anything to add.

The last time I was in the store, the ricotta pie was heavily dusted with something so I didn't buy. I recommend it anyway, just don't how much the dusting changes it.
Logged

Offline jeanette

  • Mayor
  • *******
  • Posts: 1091
    • View Profile
Re: Argentine Bakery Talk
« Reply #3 on: November 26, 2017, 08:04:41 PM »
So I went tonight to La Nueva (Uruguayan) and asked for bombas and canones. Doing so struck up a few conversations. South America is so diverse, especially Argentina [Jews and Italians (Italian-Jews?)], but also Peru (Japanese) and Columbia (Arabs).

The Italian still holds and in fact the boss man at La Nueva speaks Spanish with Italian accents on some consonants.

The final note on this mini project is that the Uruguayans supposedly never used the propaganda names, but they did and still do in Argentina. Yet all the folks I chatted with knew exactly what I was talking about and admitted using these names, and a Colombian gentleman believed the croissant (myth) was fashioned after the Red crescent.

It was fun.
Logged

Offline JA

  • Citizen
  • ****
  • Posts: 63
    • View Profile
Re: Argentine Bakery Talk
« Reply #4 on: November 27, 2017, 09:57:51 AM »
Bizcochos all day.
Logged

Offline JHMNY

  • Council Member
  • ******
  • Posts: 422
    • View Profile
Re: Argentine Bakery Talk
« Reply #5 on: November 28, 2017, 11:37:50 AM »
I was recently introduced to ham Miga Sandwiches.  Based on the simple appearance, I didn't think I would enjoy them as much as I did.  Also, the sandwiches I've tried have butter rather than mayo on the bread.  This works well on this type of sandwich.
Logged

Offline dssjh

  • Mayor
  • *******
  • Posts: 5314
    • View Profile
Re: Argentine Bakery Talk
« Reply #6 on: November 28, 2017, 01:03:28 PM »
the butter really is a nice touch. ham and butter on a thin baton of bread is also a staple of rustic French eating.
Logged

Offline jeanette

  • Mayor
  • *******
  • Posts: 1091
    • View Profile
Re: Argentine Bakery Talk
« Reply #7 on: December 22, 2017, 05:10:00 PM »
Please, treat yourself this holiday season to a Massini at Gran Uruguaya, a cream puff square topped with creme brulee.
Logged
Pages: [1]
« previous next »