If you asked me 5 years ago whether I thought food would be a major factor in our lives in South America, I never would have considered it. Food was food. Sure there were things I liked to eat and I knew there would be things that I wouldn’t be able to find in South America, but I am here to tell you that our cooking and eating habits have changed and matured dramatically since we left the USA in early 2009.
In Uruguay, our major adjustment was that the dinner hour doesn’t start until about 8 PM (this is true in Argentina as well, with many restaurants hitting their busiest times around 10 PM). When we visited Uruguay in early 2008 during our exploratory trip with our infant daughter, this wasn’t an issue. We brought the baby with us in a stroller and she slept while we ate. Toddlers, unfortunately are not quite as flexible. We opted to make food at home whenever possible and more often than we care to admit, we would wait for the take-out pizza place to open at 7 PM so we could get our pizza, pizzeta (crust, sauce and toppings with no cheese) and faina.
Luckily, wherever we have lived in South America, there has been an ample supply of fresh produce and we could find the raw ingredients to make many things. On the other hand, the furnished rentals where we’ve lived have posed a challenge with the appliances/cookware provided. I started to cook in earnest, while not buying many durable goods because we’ve been moving frequently. Necessity is the mother of invention and I learned to make all the things that we might be craving: pad thai, fried rice, mac & cheese, lasagne, and all sorts of sauces, soups and spice blends from scratch.
I’ve always loved to bake, but I started experimenting with alternative flours (there are many gluten-free alternatives here) and I’ve had great success with everything from pizza crusts to moist fruit breads and crumbly scones.
I am going to start to include recipes and workarounds here, as a supplement to our travel blog. Food is a huge part of an experience in any country. While I sometimes like to cook North American food as a reminder of ‘home’, I use many international influences, all the while modifying recipes to fit with the foods we have readily available in central Argentina.