# data[].attributes.body
Tango

# data[].attributes.attachment_link.title
La Milonga de Buenos Aires: Javier Rodriguez & Fatima  Vitale,  Solo Tango Orquesta

# data[].attributes.body
Carnivals

The Humahuaca Carnival is a popular celebration held at the beginning of Lent (40 days before Easter) in the Quebrada de Humahuaca area, Jujuy province, Argentina.

Introduced by the Spanish to America, the carnival was fused with native rituals intended to celebrate the fertility of the earth and to honor the deity of Mother Earth, Pachamama, for the goods received. It is a short, adapted version of the Peruvian Kapaj Inti Rami festival.

A crowd celebrating the carnival at a boundary stone in Tilcara.

The celebration begins in each community with the unearthing of the devil, called Coludo or Pujllay, who symbolizes the celebration, of an apachetan 1 of stones, represented by a rag doll that was buried at the end of the last carnival. Repressed desires are released and during the celebration people can get drunk without restraint, moral precepts are left aside. The Catholic Church has been forced over time to participate in the “pagan” celebrations.

There is dancing and music played with native instruments such as erkenchos, anatas, charangos and drums. The inhabitants dress in colorful costumes using bells and masks to disguise themselves; they have fun covering their faces with flour and throwing talcum powder and streamers at each other while handing out sprigs of basil.

The tradition has indigenous, Spanish and Creole reminiscences. Furthermore, since the Quebrada de Humahuaca is an obligatory passage to Peru and Bolivia, it has assimilated the music and some characteristics of those countries.

The two Thursdays before the carnival, the comadres get together to celebrate the reunion, and the following Thursday it is the turn of the compadres, who entertain themselves with funny verses recounting what happened to them throughout the year. On the Saturday of the carnival, the comparsas get together.

It lasts eight days: with the sun the groups attend the invitations, dancing carnival in the streets, and at night they dance in the local clubs. The celebration ends on “Domingo de Tentación” (Temptation Sunday), with the “burial” of the Devil, in a hole that represents the mouth of the Pachamama, along with cigarettes, coca, streamers and chicha. Typical dishes such as empanadas, lamb, goat cheese are then tasted and, among other things, chicha is drunk, and among laments, people pray for fun again the following year.

In the small town of Tilcara is where this carnival reaches its maximum fervour.

https://youtu.be/AMqOLGy572M?si=AL4RD0gugUoX0PSN

# data[].attributes.body
Alfajor santafesino

# data[].attributes.attachment_caption
Salta's folk clubs, restaurants serving regional food and bars are located along the traditional Balcarce Street. If you want to experience Salta's folklore and dance, have fun to the sound of carnivals and Andean music, eat the most delicious empanadas in the world, La Balcarce has all that and much more. The night is lived in Salta's folk clubs.

# data[].attributes.body
https://youtu.be/Lz6MNV29fMI

# data[].attributes.body
The Santa Fe alfajor emerged in 1851 in a shop located a few meters from the Cabildo, its owner Hermenegildo Zuviría who was nicknamed "Merengo" , a nickname that gave rise to a brand that can still be found today in stores that sell alfajores in the city of Santa Fe.

https://youtu.be/lRbxKL3lSIo

# data[].attributes.body
The alfajor from Córdoba looks like a macaron, weighs between 38 and 42 grams and its dough follows old formulas that include honey, less egg and not as much milk as other types of cakes - explains Horwitz -. It is a combination of an alfajor and a morsel; the other difference is that it has a fruit filling and a sugary topping. Over time, dulce de leche was added.

https://youtu.be/1Pvoi4JEHzc?si=0PmtLwGFgZbYDJ1u

# data[].attributes.location_name
Mar del Plata, Buenos Aires Province, Argentina

# data[].attributes.headline
Mar del Plata, Buenos Aires Province, Argentina

# data[].attributes.subject
Mar del Plata, Buenos Aires Province, Argentina

# data[].attributes.body
Mar del Plata alfajores are a marvel of Argentine pastry that is distinguished by its artisanal production and irresistible flavors. They consist of two soft cookies joined by a generous filling of dulce de leche and covered with dark chocolate, giving rise to a perfect combination of textures and flavors that delight those who try them.

https://youtu.be/TDinmTCpzv8

# data[].attributes.body
Maicena Alfajores

Maicena alfajores are one of the most typical sweets in Argentina. The tops are made with Maicena (cornstarch), they are filled with dulce de leche and covered with grated coconut.

https://youtu.be/JGSuVkkZ0lw

# data[].attributes.body
Although Argentina has as many varieties of empanadas as it has provinces , it is undeniable that those from Salta have a reputation for being the most delicious.

Fried, juicy, with the meat cut with a knife, each one contains a secret between its details that makes it unique.

https://youtu.be/nNVVqiFqmjQ?si=a-xG4KSU8w5uquh3

# data[].attributes.body
Asado is without a doubt the most typical dish in the country and is prepared over charcoal with different cuts of beef or pork, accompanied by blood sausage, chorizo, ribs, among other similar meats. Asados ​​are more than just typical dishes, they are a whole ritual of Argentine culture .

# data[].attributes.body
Mate is the  traditional and favorite infusion  of all Argentines. It has a bitter taste but you can add any type of sweetener to taste, whether it be sugar, sweetener or honey. It is the ideal excuse to generate interesting conversations with those around you .

# data[].attributes.body
The popular and everyday dish on the table of all Argentines. It is a cut of meat or chicken coated in breadcrumbs and egg that can be cooked in two ways: fried or baked. In addition, there are varieties because there are many products that can be coated: soy, vegetables, meat, chicken and fish. It all depends on your tastes. Many people love to serve it with French fries and mashed potatoes, although another option is salad to cut down on the excess of fried food. Also, Argentines add lemon or dressings (mayonnaise, ketchup, mustard) to this dish.

# data[].attributes.body
This is a kind of thick soup made of corn, beans, potatoes and pumpkin with some meat seasoned with different herbs. The recipe varies according to the region, but it is a signature dish of the country that is eaten especially in the winter.

https://youtu.be/jBU-aa0h34E?si=nLNrhAan1Le_RQEx

# data[].attributes.body
Argentina stands out for being one of the main producers of excellent quality wine worldwide. Although they are distributed throughout the North, Patagonia, Córdoba and Buenos Aires, the largest number of vineyards are in the  Cuyo region , mainly in the province of  Mendoza. In fact, Argentina is the fifth largest producer in the world, after France, Italy, Spain and the United States.

Pinot Noir wine is produced there  , a red wine that stands out for its concentration, and  Malbec wine , characterized by its intense and fruity flavor. Continuing with the classic reds, you can also try  Bonarda , full-bodied and with a good fruity aroma. And another ideal option is Torrontés, which is the most famous white wine and can only be found in Argentina.

# data[].attributes.body
Patagonian lamb is one of the finest meats consumed in Argentina, it is of very good quality and has a designation of origin. Patagonian, regional cuisine, values ​​the products that have been developed in the area. It is a cuisine of sea and mountains, of roasts, vegetables and forest mushrooms.One of the best experiences offered is the curanto ceremony: an ancient method of cooking food used by indigenous peoples. It is prepared outdoors, in a hole dug in the ground and covered with stones that are heated over a fire.

As for the way it is consumed, the rib with loin is eaten juicy, that is, not overcooked, very red inside and golden around. The fattier cuts require longer cooking times.

This product is an excellent signature dish. It is usually eaten with vegetables and warm, homemade country bread. It is recommended to pair it with a delicious Merlot wine, a grape that grows very well in Patagonia.