Here is a great alternative to delicious, but already familiar seafood dishes - oysters with champagne and mussels in their own juice, octopus in batter and crab salad: thick soup in which three kinds of fish are cooked with mussels and squid, seasoned with spices and spicy mariner sauce. When the Calderetta chowder is already on the plate, decorated with mussels on the shells and fresh parsley, and next to it is a glass of wisely matched wine soup, you feel like an incorrigible gourmet.

But this is not all, there is a sequel ahead: grilled lamb skewers, grilled with sweet peppers and onions. Features of cooking this dish is that first, the languages ​​are boiled, and only then they are roasted on an open grill. The result is something incredibly tasty. And what is interesting is that when the soup and shish kebab are served piping hot and beautifully served, and the table is decorated with a bouquet of agaves and berries, not only the mood changes. It seems that even the climate of our middle zone is changing to sunny, Argentine.

Marina Levina, "El Gaucho":“Argentina’s most European cuisine (of all Latin American countries) has very few native dishes. It combines Spanish culinary technology with local ingredients. The waters of the Atlantic, washing the coast of Argentina, are rich in seafood, which is why meat dishes are closely combined with Argentines on the table and fish. The recipe for Calderetta chowder presented in this issue is a classic recipe for Argentinean soup, thick and rich. Several kinds of fresh sea fish are used to make it, squids, mussels for crayfish The difference between this seafood soup and European counterparts is that Argentines add corn, sweet pepper and a huge amount of tomatoes to their stew. Soup must be bright in taste and in color (red-orange), which is typical of Latin American cuisine. Another typical Argentinean dish is the lamb tongue, which in Argentina is lovingly called the "Lenguita de Borrego" ("Lamb tongue"). It is cooked on a grill of a parilla, you must use South American oak char in no way do they lubricate the oil before frying (this is the essence of cooking languages ​​on the Argentinean grill). The shish kebab should turn out to be delicate in taste and unusually fragrant - smelling coal, bonfire, fried meat and - for people with good imagination - endless Argentinean pampas. Asta pronto. "

Wines from MB Impex Group. Thank restaurant El Gaucho for assistance in shooting.