From an interview with Argentine director Lucrecia Martel in Bomb Magazine:
“It doesnâ€™t matter how real or true the facts are; the issue is how something that somebody says is transformed into something that will change the world… I can say somethingâ€”it doesnâ€™t matter if itâ€™s true or notâ€”but your reaction and the emotion it generates within you are real. It happens a lot in loversâ€™ quarrels, where people say things that they probably donâ€™t even mean, but once stated, they are reacted to as if they are true. It is actually the person being spoken to who gives these words their power.”
“In Salta, repeating the lives of others is a goal. Establishing continuity gives security and prestige: the doctor who has a son who is a doctor, and who uses his fatherâ€™s office.”
One of the very best things about Buenos Aires is the robots in the architecture. These are some photos I took while I was there because I wanted to show you guys the robots. See?
In conclusion, robots are for me.
And in the category of Ads that Would Never Fly in the States:
I took that in Argentina, it’s an ad for Tang featuring two young children who have fashioned a beer bong for Tang delivery. Madcap! Bong imagery aside, to my jaded eye, it looks like they’re pouring vodka and Kool Aid into the funnel:
What are we teaching the children?
Kids, listen to Aunt Maggie.That’s no kind of way to treat vodka.
As some of you know, we lived in Buenos Aires for a month last December, and I still have lots to tell you. Here’s a primer on some of the more traditional foods you should try if you plan a visit:
Seven Things to Taste in Argentina
Churros at the Recoleta fair.
1. Dulce de leche Fresh dulce is practically sexual. You’ll be tempted to pinch a bit to slide between your thumb and forefinger. Instead, may I suggest pouring a gallon or so on the bed sheets and rolling around in it naked? …No? Well, you can also use it on ice cream, fruit, or toast if you’re concerned about the cleaning bill. Be sure to try a slightly crisp panqueque swelling with warm dulce filling. (Miranda’s makes a great one — calle Costa Rica 5644.) Also seek out the fresh, dulce-filled churros dipped in chocolate, which are available at the Recoleta fair on Saturdays and Sundays.
2. Matambre is a stuffed flank steak often served cold as an appetizer. The one we cooked was prepared and wrapped by our neighborhood butcher. It was rolled around carrots, onions, potatoes, a few hard-boiled eggs. Consequently, it looked like a severed limb wrapped tightly in plastic (for freshness!). The flavor was similar to corned beef, but with a more dense texture. Try it after midnight, when you wake up ravenous and still a bit fuzzy from the wine you had in lieu of dinner. One slice straight from the fridge is an excellent restorative.
Alfajores with various tea pastries.
3. Alfajores These small sandwich cookies taste nostalgic, like a part of your childhood you don’t quite remember. The fresh ones collapse in your mouth, giving you more time to ponder the slightly chewy dulce center. Each one is a small moment of peace, so have a cup of tea handy. Buy a few from the bakery on the corner of Santa Fe and Oro.
4. MatÃ© A traditional warm beverage made by steeping dried yerba matÃ© leaves. In the afternoons, Argentines gather on balconies and lawn sipping shared cups of matÃ© through bombillas (straws with filters on the ends). I found it bitter and grassy, but soldiered on anyway. Mate is the national drink, and these are the things tourists must do. We are also duty-bound to attend an overwrought tango shows wearing white sneakers, but I digress.
5. Chorizo Stop at every corner carnecerÃa and ask for a bit chorizo. Every butcher has a different take on this deep red pork sausage colored with peppers. For breakfast, fry it with some cubed potato, or add it to an omelet. You’ll find yourself reconsidering your blind allegiance to bacon. If you don’t have a stove, or the inclination to cook for yourself while you’re on vacation, the house chorizo at Don Julio is excellent.
6. Chimichurri This sauce is usually served alongside steak. It’s a mixture of parsley, oregano, garlic, peppers, and vinegar, and is best if prepared fresh. However, many restaurants simply add oil to a dried spice mix. Should you encounter the latter, politely scrape it from your tongue with the side of a fork.
7. Steak As you may already know, the cows in Argentina are grass fed, and their flesh is rich with the happiness of grazing on open hillsides. The steak here is so savory that it connects with the base of your brain, releasing a hormone that makes you instantly indifferent to the plight of cows. Argentine steak is the very best reason to have teeth.
More small differences between Buenos Aires and home:
-You leave your garbage on the curb in bags for pickup each afternoon.
-And yet, the garbage cans are wire boxes on poles, presumably so wild dogs and cats can’t reach the contents.
-I’ve seen at least three women in see-through white skirts wearing black G-strings.
-Milk for your tea comes steamed.
-Bookstores don’t have prices on the books, you have to ask.
-It’s unusually difficult to get change for large bills.
-They sometimes spray perfume on your purchases.
-Milkshakes are just milk blended with whatever flavor you’ve requested.
-At one local grocery store, there’s an express line for the pregnant and disabled.
-All the playground equipment here is still mildly dangerous. Working sea saws and merry-go-rounds, hard dirt ground so the pain shoots up your legs when you jump from the swing.