Sticking their hands inside the pens, little kids giggle as they try to pet a 500kg cow while their parents adoringly take pictures. A few feet away at a restaurant called ‘Las Razas’, hungry customers are busy ordering steak after steak. Some Argentines at the annual Buenos Aires agro-fair are probably even eyeing the prized cows for their next parrilla.

To most people, steak, mate and malbec are the bastions of Argentina’s gastronomy. Yet according to Slow Food, an international grassroots, eco-gastronomic non-profit organisation, the three bastions that truly demonstrate the country’s biodiversity are yacón, Andean corns and Andean potatoes.

Let’s say you base your consumption choices when travelling on misguided stereotypes. You would, therefore, step up to a bar and order Guinness in Ireland, Fosters in Australia, Stoli vodka in Russia, and in Argentina a…malbec?

Every 29th of the month, households remember their ancestors by eating ñoquis. These small potato dumplings you generally eat with tomato sauce or pesto followed the Italian immigration, and have now become part of the culinary offer in the country.

Nothing whets an architect’s whistle quite like a new type of architecture. Over the last few years winery design has boomed, and it has captured the imaginations of A-list architects around the world.

Narda Lepes is one of the most popular celebrity chefs in Argentina. Her travel/cooking television show on the cable channel Gourmet is only five years old and in that time her name has become commonplace amongst any Argentine interested in gastronomy. Her first book, ‘Comer y Pasarla Bien’ (Eat and Enjoy) was just recently published and has been a huge success.

Addiction is the little box I keep it in. Addiction is dreaming about it. Addiction is using it until I pass out or throw up. Addiction is the smile I get after the first one of the day.

Addiction is an alfajor. Addiction is like this.

Hidden in the labyrinth of Buenos Aires, there lies an enclave of Bolivian immigrants who have transformed four Argentine blocks with their vibrant culture and delicious foods. Unknown to even most porteños, the heart of this Bolivian community provides, among other perks, a relief to taste buds bored of parrilla and other sometimes-bland porteño cuisine.