Regional culinary traditions highlighted in Argentina and Mexico

In Bariloche, Argentina, the Bariloche a la Carta (BALC) gastronomic festival is celebrating its tenth anniversary. Cerveza Patagonia is participating with a specialized menu at its Circuito Chico location, featuring unique brews such as Chilly Merkén, a lager with smoky notes and Chilean merkén spice, and Munich Helles. The food offerings include chard fritters, a lamb and forest sandwich with 12-hour braised lamb, and a chocolate dessert with maqui and berries.

In Mexico, traditional atole champurrado is being highlighted for its nutritional properties when prepared using nixtamalized corn masa. According to researcher María del Carmen Valderrama Bravo from the Facultad de Estudios Superiores Cuautitlán, the nixtamalization process—cooking corn in water with hydrated lime—is essential as it increases the bioavailability of nutrients like calcium and potassium. The beverage is traditionally made with masa, water or milk, piloncillo, cinnamon, and table chocolate.