It's Raining Ash... Hallelujah? Springtime in the Garden State of Argentina

When I initially received my assignment from Fulbright, I had never heard of Tucumán. As any self-respecting millennial would do, I immediately set out to snoop around with my Googling and Wikipedia-ing skills. The information available was scanty, but the nickname that kept popping up was El Jardín de la República ("The Garden of the Republic").  My first reaction? “Great, I’m going to live in the Jersey of Argentina.” To be fair, I have never been to New Jersey, but through various media outlets, I have gathered that it is the punchline of almost all New York jokes, and there is an explicable infatuation with jagerbombs, housewives, Zach Braff, and people with epithets like "Snooky" and “The Situation.” As yet, I have yet to see any references to actual gardening.

It was the same… ahem… situation when I initially arrived in the province. Apart from the green hills of Yerba Buena and San Javier nearby, there did not seem to be much in the way of flora or exceptional produce. Although it took nearly 6 months, Tucumán, at least, is finally beginning to live up to its nickname. Spring is in the air – birds are chirping, the days are longerl the stores are liquidating their winter collections; huge, plump strawberries are being sold by the kilo; and perhaps most notably, the flowers are in bloom.  Suddenly, the city has erupted in a burst of bright yellows, pinks, and oranges. Naturally, being from the Northern hemisphere (they refer to all Americans as yanquis, regardless of their actual home state), I mentally categorize these hues as “Easter colors,” despite the fact that it is September.  Some of the streets are lined with rows and rows of lapacho trees, creating an endless stretch of pink, which delights the girly girl deep inside of me (very deep). The end result is magnificent.

Additionally, in a stroke of administrative genius (rare in these parts), somebody had the brilliant idea to plant orange trees around the city. The oranges themselves are inedible, so my theory is that they were planted for the express purpose of providing citizens with enjoyment when the azahares (orange blossoms) bloom in the spring. These creamy white flowers emit the most intoxicating, mouthwatering scent – its’ like vanilla mixed with jasmine mixed with honey, and a hit of citrus. It’s romantic and sexy and spicy all at the same time. Every time I chance to stroll underneath its branches (which is easy for me, because I’m short), I close my eyes and inhale deeply.

So it’s probably no wonder that I have been hacking up a dry storm at night for the last couple weeks. You see, in addition to being the season for pretty flowers, pleasant outdoor constitutionals, and holding hands, spring is also the time that farmers prepare their sugarcane for harvesting. Tucumán is actually one of the largest producers of sugarcane in the world. So what is the fastest, most efficient way of processing large quantities of it? Why, burning acres and acres of field, of course.  As a result, even on the sunniest days, there is an unpleasant grey haze of dust and smoke that lingers in the air (I guess the Jersey metaphor goes both ways).

That's not precipitation or fog. That's smoke. 

On windy days, the particles in the air are painful to the point that people wear sunglasses and scarves to protect their eyes. On calmer days, the debris settles on the ground, sidewalks, windows, and cars creating an oppressive film of dust on every flat surface. It has become such a hazard that Weather.com sometimes lists the Tucumán forecast as “smoke.”

 An actual screenshot of a Tucumán weather forecast. 

As luck would have it, my body seems particularly sensitive to these climactic abnormalities.  There have been several nights where I’ve been racked with a violent dry cough that keeps me from falling back asleep. Some mornings, I wake up too congested to breathe comfortably, or I have a sore throat that results in my speaking in a husky, drag queen type voice. At first, I was worried that these symptoms might be indicators of a chronic cold or something, but without fail, they subside as the day goes on. It really is just worst at night and in the morning. As a by-product of trying to determine the initial cause, however, I have stumbled upon some consistent patterns that have proven to be reliable predictors of the weather. For example, congestion usually means a drop in pressure, likely indicating rain or a cold front coming.  Coughing means that I should prepare myself for a particularly intense day of smoke or dust, while sniffles just mean that there is crap in the air, but it will still be sunny and pleasant outside. It’s almost as if my overactive immune system has developed  Wolverine-like heightened senses.  So while it’s unfortunate that my last couple of months in Tucumán will be plagued with unpleasant side effects, my fantasy of having a mutant superpower has finally been fulfilled. It’s not nearly as glamorous as I would have hoped.

The Andes: So Much More than a Chocolatey Mint Thin

It´s a popular urban legend that Eskimos have a ridiculous number of words for snow. I am pretty sure that this myth was debunked in my Intro to Linguistics class, but the general idea is that cultures craft their language around what is important to them. Living in Texas, I never had a pressing need to develop a nuanced snow vocabulary. I have, however, attached certain connotations and feelings with it. For example, I have always been infatuated with kitschy snowmen and penguins during the wintertime - the campier and higher the likelihood that it makes it onto an ugly sweater the better. These guys remind me of Christmas, which is my favorite time of the year.

Another image that appears in my mind´s eye is that of a picturesque alpine lodge nestled in the mountains. I see a European style villa where you can curl up by the fireplace on a cozy bear rug sipping a mug of hot chocolate after a day of skiing. Resort towns like Aspen, Switzerland, and even Bariloche elicit an element of luxury and bourgeois privilege.

Finally, less often, I visualize a scene of kids riding a makeshift sled or skating on a frozen pond. Usually these pictures of childhood innocence are faded and grainy, in the style of a Norman Rockwell painting or Charlie Brown.

These are my sort of happy place idyllic connections with snow. I turn to them because they are comforting and pleasant. The reality, though, is that there is an entirely different side which I recently experienced firsthand in Patagonia. It started on a busride from Bariloche to the little hidden town of El Bolson, where we wanted to spend a few hours before taking an overnight bus to our next destination. To maximize our time in El Bolson, we left Bariloche on an early bus.

We were ready. The bags were packed and the clothes laid out the night before. After whipping up a quick breakfast and downing a morning tea, we were loaded onto the bus before 8AM. The sky was pitch black, and we were hoping to catch an Argentine sunrise. As we rolled out of the station, there were just three people on the bus, and I wondered whether the company was losing money on the trip. As it turns out, there were a number of smaller stops throughout the city, and we picked up some more commuters along the way. Once we were up to 12 or so, the bus driver turned off the lights and invariably, like obedient little Pavlovian dogs, we fell immediately asleep. As I place it, it was probably around 8:30 at that point. I remember merging onto a highway before drifting off. I woke up at approximately 9:20. Wow. What a difference and hour can make. White. To my complete shock, we were now rumbling through what appeared to be a blizzard in the arctic tundra. We were surrounded by trees and mountains to both sides. Everything was covered in a blanket of stark white, including the sky which had taken upon a nondescript milky, canvas color. No sun, no clouds. It was as if this sheet of white never ended.

Folks, this was not a winter wonderland. This was Mother Nature on steroids, and she was flexing. The forest was rendered unrecognizable underneath a coat of thick snow. Branches protruding from long dead trees were crystallized in ice, forming bizarre glassy sculptures. For miles and miles, there was no trace of life or civilization - no vehicles coming or going, no birds circling, not even the occasional flora to provide a little color. We were staring complete desolation in the face. The monochromatic scene was not quite beautiful, but nevertheless awe-inspiring in a hypnotic, terrifying way.

The snow that was falling outside the windows was not soft and powdery. It did not want you to make paper cutouts of its unique star-shaped snowflakes. It was not here to provide a playground for your winter sports entertainment. This was pellet-shaped, no-nonsense, "I will wreck your shit" snow. Think "Fellowship of the Ring" and the Misty Mountains. If the bus broke down, we would have been as helpless as Merry and Pippin (I´ll let you guys guess which one of us was which). This snow meant business.

For this reason, I sat with baited breath as the driver masterfully wove us through the switchbacks of the Andes. I watched in silence, transfixed, for about 20 minutes or so when all of a sudden, the entire scene just stopped as abruptly as it started. All of a sudden, there was color again: evergreens living up to their name, there were even occasional clumps of bright red berries popping against the shrubbery. It was like a scene from "Pleasantville." The snow was still falling, but not strongly enough to stick. As we exited the mountain pass, the first signs of civilization were these quaint little wooden cabins worthy of a St. Jude Christmas card. Between the smoking chimney, the cake icing-like snow frosting their roofs, and the clothes drying out in the backyard, the scene was downright cute. It would have been easy to be lulled into a false sense of security, but I wasn´t going to be fooled so quickly. After witnessing its capabilities, I knew the snow would turn on us at any given minute.

Sure enough, I started writing this post from the cafe of Esquel bus station, where we got stuck spending the night, hobo style, on the floor. The reason? Snow blocking the roads to Trelew.

World Cup 2010: Vamos, Vamos, Argentina!

On the 3-hour return flight from Ushuaia, LAN airlines made the genius, inspired decision to show a game-by-game recap of the 2010 World Cup finals. Eager for a distraction from the little girl who would not stop kicking the back of my chair, I plugged in my headphones to watch. To my amusement, it was a British sportscaster narrating the game recaps. It was delightful to hear his Anglophile renditions of names like “Xavi,” “Forlan,” and “Kaka.” To my horror, with each passing moment, I came to realize how fully I had invested myself into this sporting event. For starters, I had somehow found the time to watch every game in the knockout stage. Moreover, I hadn’t just watched them. I followed them. Religiously. I recognized the names of the star players (usually the “strikers”). Every night, I would faithfully log on to ESPN to filled out the results in my little bracket chart. From the highlight reel, I was able to relive some of the emotional highs and lows: My heart swelled with pride when Donovan scored the last minute go-ahead goal to push Team USA into the finals. It broke for Ghana’s overtime loss to Uruguay. I cringed as I was forced to re-watch Germany’s systematic disassembly of my beloved Argentina. And in the dramatic finale, when the camera zoomed in on Iker Casillas, the Spanish captain and goalie, weeping for joy at his country’s first title, I found myself shedding a tear for them as well.

It seems like only yesterday that in anticipation for this grant, I was asking my friends for a crash course on the rules of the game. The concept of “offsides” was particularly difficult to grasp. I remember being at a restaurant with Koci, who was moving salt shakers and napkin holders around the table. With Zack, we were at a tattoo parlor, so the only props available were his hands. Although their valiant efforts were unsuccessful, it all turned out to be unnecessary. As it turns out, I just needed to watch a couple actual soccer games. Once the Mundial started, it all clicked. By the end of the qualifying rounds, my Facebook status was dominated by shout-outs to Palermo and Maradona. Selene and I were fluently dissecting the different styles of play: Team Argentina’s flashy offense, Germany’s chilling scoring-efficiency, Spain’s intricate European formations, Team USA's clumsy ball-handling, Holland... just kind of being there. One of my prouder moments was maintaining a respectable conversation with a middle-aged Argentine banker regarding the differences between the European and Latin leagues. It is for all these reasons that I am convinced that the World Cup remains the single-most international sporting event, even surpassing the Olympic Games.

For example, I have found K'naan's stupidly catchy “Wavin’ Flag” song far more effective at rallying a crowd than any of Bono’s or Will.i.am’s UNICEF/Save the children/USO super-medleys. Just last week, the kickboxing instructor at our gym made us do about 30 lunges to this tune. I don't care how cheesy it is- even now, 3 months after the start of the tournament, the opening “Ooh-oh-oh-oh” riff still gets my blood pumping. There are several versions recorded to appeal to the various regional demographics (for a fascinating examination of Middle Eastern culture, check out the Arabic version featuring Nancy Ajram), but naturally I am partial to the Spanish version featuring David Bisbal:

One of my favorite memories of this season (and possibly my entire stay in Argentina) was the Argentina vs. South Korea game on June 17. Purely by chance, this game fell on the week of the Fulbright midterm conference, and we all found ourselves back in Buenos Aires. It was a double whammy-- not only was I reunited with my fellow ETAs, but we also had the unique opportunity to watch a World Cup game in the capital city. It was sure to be a memorable experience, possibly the only thing that would have roused some of us up before 8 AM. Meeting in the lobby, we were decked out in our various iterations of celeste and white: silly hats, bootlegged black market imitation jerseys, one particularly enthusiastic individual had draped himself in the Argentine flag.

Gringos united

We were headed to the Plaza San Martin in the heart of Retiro, one of Buenos Aires’ largest and most centrally-located districts. The expansive park features a sprawling, sloping lawn, perfect for an outdoor showing. Cold and still bleary-eyed from shenanigans the night before, we shuffled in silence. The streets around our hotel were fairly empty, or at least only just beginning to wake up. As we neared the plaza, however, the undeniable buzz of a gathering crowd became palpable. Our pace quickened as we followed the electric hum of people convening from all directions. Street vendors with horns, flags, and other miscellaneous memorabilia were beginning to pop up with increasing frequency. We started to see more wires and cords, eventually leading to A/V equipment. And finally, we saw the huge screen and knew we were in the right place.

Our party situated itself near an enthusiastic-looking group (per K'naan's instructions, there were lots of flags waving) - close enough to get a great view of the action, but safely out of reach from potential mosh pits up front. It turned out to be a good decision, since hidden amongst our neighbors was a little impromptu band featuring a drummer and an indefatigable trumpet player whose tunes kept us hopping and clapping the entire game.

And what a game it was. With each Argentine goal (there were 4… it was kind of a slaughter), the crowd reaction grew increasingly raucous and rowdy. By the third goal, we were hugging, screaming, and twirling our shirts over our head. Confetti was raining, and those horribly obnoxious horns that sounded like dying elephants were blaring non-stop. By the end of the game, our throats were hoarse from cheering, our feet were tired from jumping, and our shoulders were sore from waving our arms. It’s one of the best feelings in the world. It’s like that adrenaline high that you feel after leaving a rock concert or a really badass nightclub. Everything is little muted because your ears are ringing, but you really don’t care because you’re in such a giddy mood. Nobody’s really talking to eachother, but there’s a little skip in everybody’s step as you’re walking back home (or in this case the hotel). Even in typing this entry, I am just hit by a wave of nostalgia for Texas football games at Darrell K. Royal Stadium… the Godzilla-tron, the incessant drum cadences, surprise appearances by Matthew McConaughey, and those coupons for 5 free wings at Plucker’s every time the Longhorns won. As stoked as I am about football, however, my first experience following the World Cup has finally converted me into a soccer fan. Although I’m unlikely to follow the regular season with any consistency, I will probably find myself falling in love all over again in four years. That is, if I’m not actually in Brazil.

In the meantime, a personal note to Coach Brown: How about ordering 100,000 vuvuzelas for DKR? Combined with “Texas, Fight!” our defense would be unstoppable. And we would still be less obnoxious than Red Raiders fans…

Dinosaur suit = best. costume. ever

Giant bouncy ball

 

Argentine flag wavin'. Caution: NOISY

Platos Estereo-Tipicos: Top 5 Argentine Regional dishes

It is difficult to quantify Argentine food since so much of it is regional, depending on availability and freshness of ingredients. For example, at home I usually stick to staples like beef and chicken, and occasionally pork on special occasions. While we have been traveling through Patagonia, however, there has been a greater abundance of fish and lamb. There are undeniable Italian, Arabic, and Spanish influences, as demonstrated by the prevalence of pastas, pizzas, and egg dishes. Nevertheless, the food endemic to the Andean Northwest is often credited with being the most "authentic" regional cuisine that can be attributed to the Prehispanic civilizations as demonstrated by their indigenous names. Indeed, some of our visiting Fulbrighters have confessed that they have never tried some of these dishes. As luck would have it, Tucumán is smack dab in the nexus of it all, giving me the false sense of authority to pick what I feel are the 5 stereotypical plates.

5. Minutas: This item really is really more of a category than an actual dish, but it was a convenient catch-all for several variations of what I consider the same thing. Literally "minute dishes," they essentially occupy the place between fast food and "special of the day" at a casual dining restaurant. Most restaurant keep minutas on the menu for people who want something cheap, hearty, and difficult to mess-up. A rough equivalent might be the "burgers and sandwiches" section you would find at a restaurant comparable to Chili´s or Friday´s. The three basic meat options are lomo (steak), milanesa (a thin, breaded piece of beef), and a suprema (a thin, breaded piece of chicken). These meats can be eaten in sandwich form (more common in street vendors) or as an entree. Naturally, the most common sides are fries or mashed potatoes. If you´re feeling fancy, these dishes can be embellished with a few different sauces: Portuguesa (chunky tomato), Napolitana (marinara and mozzarella), or Suiza (ironically a slab of cheese that is rarely Swiss). If you don´t care about your blood pressure, you can layer it with "the works": ham, cheese, and a fried egg, which is inexplicably named the Mexican.
   
4. Tamale: Although the geographically disinclined tend to make the sweeping generalization that all food south of the Rio Grande is "Mexican," I will concede that the tamale is pretty similar in appearance and taste. It involves cornmeal and shredded meat boiled in a dried corn husk called a chala. Although the dish is fairly common, it does not seem to possess the same ritual and significance as in Mexico.
   
   


3. Humita: On the outside it resembles a tamale, but the inside is a creamy filling of sweet corn (choclo), onion, and usually goat cheese. I get the impression that humitas are much more popular than tamales, especially as comfort food or special occasions. A particularly rich variation is humita en olla (in a pot). Rather than wrapping it in a corn husk to be eaten as a dish, the filling itself is spooned out as a hearty, stick-to-your-ribs soup.
   
   

   

   Humita unwrapped



2. Locro:I tasted locro for the first time in Cafayate, when we had just started our culinary adventures. The notes of my journal read "a big bowl of love." Pretty much, it is a meat stew with a choclo base. The meat can be any combination of beef, chicken, goat, sausage, tripe, and whatever other leftovers the chef decides to throw in the pot. Nationwide, it is traditional to eat it on special holidays such as 25 de Mayo or 9 de Julio, and each region, indeed each household, prepares locro a little differently. Most versions that I´ve tried have included vegetables such as canneloni beans or squash to give the stew a thicker, chunkier consistency. Any other identifying ingredients end there, and I would probably rather not know them, since I suspect that locro also functions as a convenient dumping ground for getting rid of leftover meat. All I know is that there is nothing better on a cold day than a steaming bowl of locro and a basket of bread.
   
   


1. Empanadas: They are the epitome of street food, but they are so prevalent that even high-end restaurants serve some version of them on their menu. Eat them as a snack, appetizer, or stuff yourself silly for a satisfying meal. Reheat them in the morning to nurse a hangover. Buy them to go, and eat them on your walk to work. You would be hard-pressed to find a more versatile food. In fact, it might rival pizza for the best food to accompany beer and a day of football (both versions).
   
   These dumplings come in a variety of shapes, sizes, doughs, and a wide array of fillings. The most popular savory flavors are meat, chicken, cheese, and ham and cheese. Some of the more original ones I have tried include caprese, lamb, tuna, and a weird fake cordon bleu. Within these subcategories, I have devised my own criteria for evaluating their qualities, which I will reveal when I finally complete the Ruta.
   
   

Rebuilding the Food Pyramid: A Primer to Argentine Food Groups

Part II: Food Groups in Perceived Order of Importance

1. Meat: Everything you have heard about the meat here is true. The grilled steaks that I have eaten here are some of the finest specimens of cow that I have ever had the pleasure of enjoying. That said, keep in mind that the filet is just one part of the cow. Given the price and quality of the cut, it is usually reserved for special occasions. On a day-to-day basis, the meat you would find in a typical sandwich, sausage, or milanesa (breaded meat, similar to chicken fried steak) will be a much lower quality of meat. Additionally, a traditional parilla (a restaurant that specializes in grilled meat) features food that some may feel less inclined to try. In Argentina, any part of the animal is literally, fair game. The offerings range from more benign offal such as kidneys, liver, and stomach to less common parts such as brain or even cow udders. To my knowledge, my most ambitious sampling has been blood sausage. That said, we’ve sort of adopted a “Don’t ask, don’t tell” policy regarding the mystery meat found in some regional dishes, so it is quite likely that I have unknowingly tried more exotic.
   
2. Bread: Argentina is a carb-tastic culture. Very recently, we watched in horror as two elderly ladies single-handedly destroyed a basket of at least half a dozen croissants. Lunch and dinner almost always comes with a basket of rolls or crusty bread. Between these larger meals, coffee and merienda comes with toast points, croissants, tortillas, cookies, and pastries. On top of that, there are additional sources of grains such as pizza, pasta, and rice, but good old white bread seems the most prevalent. Indeed, the lack of variety leaves something to be desired. It is not uncommon that a panaderia, literally a self-described “bread store” does not offer any type of grain or wheat bread, since there is such a low demand for them. Even at a supermarket, there is a high likelihood that the best offering would be the rough equivalent of artificially colored white bread.
   
3. Fruit: Although it is by no means a staple of the Argentine diet, the fruit offerings have always been fairly solid. Naturally the availability and quality depends on the season and region, but usually there are a fair number of offerings. Most of the juices are freshly squeezed, and licuado smoothies provide a lighter option at merienda.  Fruit salads are almost always items on the dessert menus, and they are more substantial than your elementary school lunch jello cup. Usually involve a combination of canned and freshly chopped fruit served in a glass of orange juice. Finally, a few of the desserts which featured cooked fruit (poached apples with cream, for example) have been delicious. The only thing to look out for is that the “juice” offered in some kiosks are really just sodas with the “sabor de” fruit.
   
4. Dairy: It seems that most Argentineans get their calcium intake from cheese, ice cream, and possibly the little splash of milk they use in café de leche. Yogurt is also fairly widespread – it is common to eat it with cereal. It’s probably some combination of lack of pasteurization and a disinterest with breakfast, but milk does not seem to be on anybody’s radar. Indeed, ordering a glass of milk with dessert would probably elicit the same reaction as ordering tap water. That said, if it weren’t for the lack of actual milk, dairy products would probably have edged out fruit for #3. They really, REALLY like cheese and ice cream.
   
5. Vegetables: On the whole, Argentine cuisine does not feature much in the way of veggie sides. Easily the “vegetable” of choice is potato. Restaurants take Bubba Blue-shrimp style pride in the “variety” of sides offered, including French fries, mashed potatoes, potatoes gratin, or roasted potatoes. One meal, I kid you not, featured an entrada of French fries followed by another serving of Spanish potatoes. That’s a lot of starch.
   
   On the off chance that there is an actual vegetable option, the most common method of preparation is boiled to the point of nursing home blandness. Similarly, a typical salad would be some iceberg lettuce and a sliced tomato. If you are lucky, they may throw in a shredded carrot or boiled egg. Although some upscale restaurants offer salad mixtos that are a little more interesting, they are few and far between. On the whole, somebody needs to teach these guys to do a proper sauté. Seriously, a little olive oil, garlic, and salt can do wonders. Which brings me to my final point.

I can´t rightly categorize it as a food group, but I feel that the seasoning and heat level (or in this case the lack thereof) is worth mentioning. Many people are surprised to discover that Argentinean food tends to be horribly underseasoned for American tastes. It lacks the bold, spicy flavors that we attribute to other Latin cuisines, such as Mexican, Caribbean, or even Brazilian (but shhh... don´t tell anybody I said that). I have been told that Argentineans take such pride in the quality of their meat, that they believe it should be enjoyed in its pure unadulterated form. Admittedly, the meat is quite tasty on its own. It´s disappointing and somewhat frustrating, however, that this mentality has extended to all other food groups. For example, the typical accoutrements to a salad are salt, oil, and vinegar. No dressing, no vinaigrettes, no lemon juice. Moreover, no pepper. I guess I took it for granted, since it´s a given that salt and pepper is a natural pair, like black/white, ebony/ivory, chocolate/vanilla and Brangelina.  But that has not been our experience. In fact, the use of pepper is relegated to the special occasions in which a “picante” option is offered, and usually the actual level of spice is laughable by American standards.

I generally like a little bit of kick to my food, but I´ve never been able to handle red-alarm levels of spice in cuisines such as Thai, Indian, or even Tex-Mex. I am very much a yellow curry, salsa verde, pico de gallo type of girl. That said, I have found myself sneaking dried chilis in every dish I cook, just because it is the only spice with any semblance of heat available. In visiting fellow Fulbrighter’s pantries, the prevalence of hot sauce and dried aji powder leads me to believe that I am not alone. For this reason, when Selene recently had the opportunity to return to the United States, I gave her an extensive grocery list of spices to bring back to Tucumán. On the whole, I adore Argentinean cuisine, but I would recommend that any visiting Americans come well equipped with a couple packets of black pepper. You´ll have no idea how much you´ll miss it.