04 September 2026 · Vol. XXXVIII · № 13.760 Get the letter Search Saved

☰Menu

Home

Trade

Openings Chains Menus Delivery Grocery Brands Trends Prices

Field & Sea

Farms Harvest Fishing Olive oil Cheese Markets Producers Seasons

Dining

Restaurants Chefs Reviews Street food Cafes Bakeries Tasting menus Brunch

Kitchen

Recipes Techniques Baking Grilling Pasta Soups Salads Desserts

Drinks

Wine Beer Coffee Tea Cocktails Sake Whisky Cider

Wellbeing

Nutrition Gut health Protein Fermented Plant-based Mediterranean diet Sugar Hydration

World

Asia Europe Americas Africa Middle East Oceania Festivals Traditions

Maps Best Of Recipes Markets Saved Search Archive

THE APEXGASTRONOMY CHRONICLE

Food Trade Field & Sea Dining Kitchen Drinks Wellbeing World Maps Best Of Recipes Markets

LATEST

Reverse Ramen: Frozen Broth Shavings Over Hot Noodles●Amberjack sashimi, ham, figs and myrtle sauce●Chagee enters matcha scene through 'The Little Prince' collab●I tested ginger nut biscuits from Aldi, M&S and more●Sumitaba Japanese Kitchen reopens in Taman Desa, showcasing ‘live unagi’ and grilled items●The rise of the ‘fridge red’: Three red wines perfect for chilling (from $28)●Popular fried chicken restaurant opens new spot in a prime location in Calgary●The Best Types of Apples for Baking Apple Pie●Skip happy hour. These cocktail-inspired pizzas bring the bar to your kitchen●The orange juices of New Zealand supermarkets, ranked from worst to best●Make Southern Italy's Unique Iced Coffee With This Special Ingredient●King Ranch Chicken●Reverse Ramen: Frozen Broth Shavings Over Hot Noodles●Amberjack sashimi, ham, figs and myrtle sauce●Chagee enters matcha scene through 'The Little Prince' collab●I tested ginger nut biscuits from Aldi, M&S and more●Sumitaba Japanese Kitchen reopens in Taman Desa, showcasing ‘live unagi’ and grilled items●The rise of the ‘fridge red’: Three red wines perfect for chilling (from $28)●Popular fried chicken restaurant opens new spot in a prime location in Calgary●The Best Types of Apples for Baking Apple Pie●Skip happy hour. These cocktail-inspired pizzas bring the bar to your kitchen●The orange juices of New Zealand supermarkets, ranked from worst to best●Make Southern Italy's Unique Iced Coffee With This Special Ingredient●King Ranch Chicken●

The cuisine of Argentina

Its dishes, its recipes and what its kitchens are saying today.

Dulce de Leche Made from Coconut Milk and Smoked Over Cocoa Shells

Dulce de Leche Made from Coconut Milk and Smoked Over Cocoa Shells

Argentina's slow-cooked milk caramel remade with Thai coconut milk and finished in a smoker over cocoa bean husks. Dairy-free by accident, extraordinary on purpose, and the base of a dessert our kitchen cannot stop making.

Typical dishes

The recipes that define the table of Argentina

Dulce de Leche Made from Coconut Milk and Smoked Over Cocoa Shells

Dulce de Leche Made from Coconut Milk and Smoked Over Cocoa Shells

Recipe · Argentina

From the kitchens of Argentina

Chefs, markets, tables and traditions

At Crizia, Buenos Aires Finally Has a Great Restaurant That Looks to the Sea

At Crizia, Buenos Aires Finally Has a Great Restaurant That Looks to the Sea

Argentina · 28 Aug 2026

Oysters, Embers and a Garden Out Back: A Night at Crizia in Palermo Hollywood

Oysters, Embers and a Garden Out Back: A Night at Crizia in Palermo Hollywood

Argentina · 28 Aug 2026

Gabriel Oggero and the Long Argument With Fire

Gabriel Oggero and the Long Argument With Fire

Argentina · 28 Aug 2026