translated from Spanish: Chewing Roadmap: New, giver and gluten-free dishes

We are already going through the tenth edition of the Masticar Fair: until this Sunday, August 18, in the el Dorrego site (Zapiola and Matienzo, Colegiales), the event organized by A.C.E.L.G.A. (Asoation of Cooks and Entrepreneurs Linked to Gastronomy Argentina) was organized by A.C.E.L.G.A. (Asoation of Cooks and Entrepreneurs Linked to Gastronomy Argentina) you can visit between 12 and 23 hours. What’s up? From everything: dozens of sweet and savory dishes from some of the best restaurants in Buenos Aires, wine bars, beer yards, cooking classes and trade workshops, activities for boys, a huge market of producers from all over the country… And the list goes on. Now, how to be located inside the fair, which encompasses thousands of square meters? On the official page is the map and the detail of the programming, but if what interests you most is what to eat, we are with you: during the first day, we tour the menu and the stalls to make our own selection (which you will also be able to see on the Instagram of @filonewsok and @chegusanok). Don’t miss these hits:
The Language of The Butcher’s

Perlites of chefs and restaurants participating for the first time
One of the great novelties of this edition are the guests: many restaurant stalls that usually participate provide part of their space to other cooks, so that they can publicize their proposal and dazzle the crowds with their Specialties. In addition, the booth grid added new names rather than interesting ones. We recommend three dishes to take advantage of this year’s additions: Anafe’s braised cabbage (in the Alo’s food truck). Micaela Najmanovich and Nicolás Arcucci cook a dish that doesn’t look as tempting as how delicious it is: its braised cabbage carries toasted yeast sauce and Reggianito cheese and is accompanied with sourdough bread from Atelier Fuerza. You can’t imagine you’re going to like it that much until you try it. Price: $150.
The language of The Butchery (in the position of El Pobre Luis). One of the most traditional grills in Buenos Aires welcomes one of the new generation. In addition to choris and pamplonas, in the area of El Pobre Luis is Germán Sitz preparing his tongue with sweet potato, jalapeño and grapes that rank very high in our heart. Price: $150.
Proper’s custard. Leo Lanussol’s renowned restaurant premieres its own at the fair and does so properly: serving its classic custard of sweet milk. Silky texture, DDL post flavor and neutral chantilly cream that balances sweetness. Price: $150.

The Proper Flan

Winners for their price-quantity-quality ratio
Although with pre-devaluation frozen prices (dishes were set at $100, $150 and $200 before STEP and its later debacle), Chewing is not exactly cheap: entry costs between $160 and $200, and to that you have to add food consumption ($350 per head , minimum) and drink ($100 and above). As well, it is worth highlighting some surrendering options to not leave the salary without satisfying hunger: Chinchulines of kid of Don Julio. The fair has a good sector dedicated to embers, where you could not miss the grill chosen among the 50 best restaurants in the world. With many editions on top, Don Julio is characterized by serving rich cuts and achuras, abundant and without twists. Such are their goat chinchu, which can walk as an entrance to share between two people. Price: $150.
Great Dabbang lamb curry (in Elena’s post). Another wonder from the hand of infiltrating cooks. Mariano Ramón del Gran Dabbang knew what he was doing when he decided to bring his traditional curry: lamb, spices, coconut chutney, paratha bread and pure happiness. It is one of the most expensive dishes but, in turn, infallible and filling. Price: $200.
Chickpeas with sausage grill from Café San Juan. We went to look for this dish thinking about gluten-free alternatives (see next paragraph) but ended up surprising more for its bluntness. At Lele Cristobal’s – perhaps the most sympathetic space in the whole property – this chickpea stew from Pampas Grains is prepared with harissa, sausage parrillera, cabbage and yogurt, very powerful, warm and with a smoked left that can save any winter. Price: $100.

The Café San Juan stand

Options suitable for celiacs
It gets more difficult here: although many chefs and restaurants are involved at the fair, there is still not a great offer for culinary minorities (i.e.: vegans, celiacs, diabetics). Within this scenario, there are several gluten-free alternatives, although we cannot guarantee that there is no cross-contamination or use of products without the relevant certification. We advise to consult in each case. That said, let’s go with the artists: Niguiris from Club M Omakase. This dish falls into any category: it is exquisite, it is from a new restaurant in Masticar, it is advisable to order it for its price-quality and it is WITHOUT TACC. The niguiris portion of Club M Omakase (closed-door sushi in Palermo) includes a piece of smooth with huacatay, dill and aguaribay and another black sole with rocoto, coriander and umé. Fresh, tasty, dreamed. Price: $150.
Chipa So’o by Patricia Courtois (at BASA). At the end of last year, cook Patricia Courtois won the Baron B Prix for this recipe developed in the Esteros del Iberá. It is a chipa that does not look like the one we are used to: although the dough is corn and has cheese, the heart is meat and served with a creamy corn and lemon. A gluten-free rarity. Price: $150.
Churros de La Churrería Gluten-free. If you are celiac, you probably already know this undertaking: the cook Ale Temporini rescued the Argentine flagship bill and made it suitable for celiacs (100% reliable). He makes the churros with buckwheat flour and stuffed them with artisanal milk candy from Las Quinas. If you don’t like it with sweet, it can be with pastry (there are also savory variants). Price: 2 units for $100.

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Original source in Spanish

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