The Argentine Experience suggests an immersion in the Argentine culture and gastronomy for four hours. Empanadas, picadas, mate and meat classes and tips to understand the porteños.
Guests arrive at half past 7 pm and go slowly breaking the ice with a round of cocktails based on Malbec, pisco, lime and apple juice. Then, you wear a cap and apron and sit at the table. Thus you will start a single evening in which you will learn from how to prepare empanadas to the cooking point for a steak, what is “mate” or how it is said, without opening your mouth, "what's wrong".
In short: a basic survival kit to walk the streets of Buenos Aires and meet, very close, its culture, winks and secrets.
In 2011 three partners and friends created The Argentine Experience, which grew to what it is today: a proposal that calls for more than 7,500 travelers a year, from many different world coordinates. "At first we thought as a hobby to entertain friends who came to Argentina, we did it in an apartment," says Alex Pels, manager of The Argentine Experience. By word of mouth it spread in such a way that it began arriving queries from unknown people and wanted to participate in this kind of "argento" baptism. "We had to move to a space in Palermo, in Fitz Roy and Soler, where you can only enter with reservation."
In the lounge there are two imperial tables with capacity for 28 people. After the cocktail and apron, begins fun. The first activity is a kind of empanadas class, given by three guides-waiters who speak English and Portuguese. After learning the basics to make a good empanada, guests are encouraged to own versions, giving free rein to creativity to give them different shapes.
The next step is shaped like a picada. The guides explain why it is so important to the locals as they invite provoletas, sweetbreads and chorizo tasting. Each specialization comes with its sauce that includes ingredients like paprika, torrontés and yellow pepper, to give an international touch to the experience. The wine is also star of the evening; a Torrontés a blend and a viognier fill the cups of visitors at different times.
"One of the funniest moments is the Argentine gesticulations class: we show them how to say 'ojito','qué te pasa' or 'tenés cuiqui? (fear in slang)," says Alex. So much sign language is a good introduction to the culminating moment of the night: the main course. An unmissable portion of the best Argentine tenderloin, served with vegetables on the flames. Sure, there are also veggie options for those who request it.
When it comes to sweet, what better choice than one of the Argentine desserts? Travelers can try the classic “vigilante” in two forms: cuartirolo cheese and dulce de batata, and also combined with Jacaratia, which is an edible timber. When they are told the story of this Misiones plant, they get really surprised!
The plan is to have fun and have a good time
The end is bitter-sweet because it includes matte and cornstarch alfajorcitos, made by themselves. By that time it is eleven o'clock at night and they have already lived a good summary of how to eat, how to drink and how to speak in Argentina. "Once came the Cirque du Soleil, which began to pirouette around the room, "remembers Alex.
When they arrive home the guests already have recipes of the night in their mailbox. The experience ended, but the feeling of being a local lasts forever.
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