July 2019

The best in Paraguayan gastronomy

Paraguayan gastronomy has its origin in the fusion of the Guarani indigenous culture and the Spanish heritage, combining the Hispanic culinary techniques and the use of native products, such as legumes, corn, and cassava, and others introduced and acclimatized by the Spanish colonizers, such as different vegetables, rice, and beef.

The main ingredient in Paraguayan cuisine is corn, which is used ground, cooked or fermented to prepare different dishes. Some typical dishes of the country are chipa (similar in appearance to bread, but prepared with cassava starch, cheese, milk, eggs, butter and salt), Sopa Paraguaya (a sponge cake with cheese, onion and milk) and chipá guazú, which is very similar to the Sopa Paraguaya but prepared with corn.

One of the most famous products is Terere, considered part of the cultural heritage of Paraguay. This is a typical drink whose main ingredient is yerba mate, a cold tea widely consumed in Paraguay.

Paraguayan cuisine has developed in recent years maintaining the base of traditional cooking but merging the local ingredients with well known international ones – putting it on a level with some of the best in South America.

Tierra Colorada restaurant

The name of this restaurant relates to the characteristics of Paraguayan soil. This place invites guests to experience a unique combination of flavours of Paraguay, with a simple menu, but with a few delicate dishes of contemporary Paraguayan food, where the tradition of Paraguayan cuisine merges with creativity and modern cooking techniques.

Tierra Colorada restaurant entered the list of the 50 best restaurants in Latin America in 2016, becoming the first restaurant in the country to receive this distinction.

Email Martin Travel today at incoming03@martintravel.com.py for more information on trips to explore and experience the best of Paraguay.

Experience world-class steak and wine in Buenos Aires

Fogón restaurant Buenos Aires

Discover the Asado tradition, served with a twist, in a memorable evening beyond the usual steakhouse experiences.  Fogón is a closed-door dining experience that explores new ways of serving the famed Argentine Asado (BBQ). While seated at a counter surrounding the grill, guests will see, feel and experience the different techniques of cooking over wood and coals, up close and personal, whilst chatting to the cook and learning what makes the Argentine Asado special.  Argentines prefer their beef to arrive on a plate pretty much as it left the cow, with the sole intervention of direct heat, either al carbon (charcoal) or a la leña (wood). The Asado is Argentine’s most popular method of consuming beef and is reminiscent of their gaucho past. 

Every Argentine’s Asado is unique but always includes the best cuts of meat available and fire-roasted seasonal vegetables. The chefs at Fogón have designed a tasting menu to combine new grilling techniques with traditional Argentine recipes, which elevates the Asado to new heights.

Commonly accompanying the beef is the chimichurri (spicy sauce), and guests at Fogón will be able to quickly learn to prepare it!

For more information on trips to Argentina or the best restaurants to experience an Argentine Asado contact our partners ATP DMC info@atpdmc.com

Delectable Uruguayan cuisine

The parrilla or grilled meats are the most famous food in the Uruguayan diet and when eaten with a glass of Tannat wine, it’s an experience not to be missed.

A traditional parrilla is made up of different cuts of beef, grilled on an iron grill construction made specifically for cooking. This age-old secret to cooking is that it allows the juices in whatever is being grilled to remain in the meat, thus preserving the individual flavours and characteristics.

Uruguayan wines are excellent for pairing with a parrilla dinner. Amongst the many wines available in Uruguay, Tannat often stands out as the wine of choice. Often defined as intense and bold, this variety of grape is originally from the southeast of France and was introduced to Uruguay around the 19th century. Since then it has had much success in Uruguay where it has been produced to worldwide recognition.

The dairy industry has been very developed in Uruguay for a long time and it’s because of this that you can find dairy products of excellent quality. Of the most celebrated dairy products in Uruguay, dulce de leche is often the first mentioned. This sweet, caramel-like spread, adored by children and adults alike is often used in a variety of desserts, making it the most important ingredient for sweets in Uruguay. Visitors who get to try this sensational spread will find its smooth and creamy attributes hard to forget; these are the characteristics that make dulce de leche unique and distinct from other similar spreads elsewhere in the world.

Email Bueme’s for more information about arranging a trip to Uruguay for your clients – acambon@buemes.com.uy.

A taste of Brazilian culinary heritage

For those “foodies” who relate travelling to the flavours of the local gastronomy, BE Brazil invite you to a Brazilian cooking lesson at a local´s home, starting at a local street market where your chef will show you how to choose the best and freshest ingredients for the recipes to be cooked. Participants should be prepared to taste lots of tropical fruits, Brazilian market vendors are proud of their produce and constantly offer you a slice to prove theirs is the sweetest.

The heritage of Brazilian culinary traditions can be traced back to ingredients and cooking methods used by the natives, African slaves, and European immigrants, all fused into a vibrant array of flavours and aromas. After the market, your host will take you to their charming home to give you a hands-on introduction to Brazil’s rich cuisine, while preparing dishes with fresh produce, herbs, and spices typical of Brazil. Learn how to cook Brazilian recipes in a very joyful way and taste a delicious homemade meal.

You will also learn how to prepare the famous Brazilian caipirinha, the original version is with lime, and the more exotic version combines different fruits and herbs.

Cooking tours can be taken in Rio de Janeiro or Sao Paulo. If you would like more information on these tours please contact Anna Nagy at BE Brazil annanagy@bebrazildmc.com.br

Peruvian Seabass Ceviche at its best

If you’re a fan of ceviche then you’ll enjoy this fresh and zingy recipe from Martin Moralas – one of our favourite Peruvian chefs in London.


  • Amarillo Chili Tiger’s Milk
  • 1/4 inch (5 mm) piece fresh ginger, cut in half
  • 1 small clove garlic, cut in half
  • 4 roughly chopped cilantro sprigs
  • 8 limes, juiced
  • 1/2 teaspoon salt
  • 2 teaspoons of amarillo chile paste
  • Ceviche
  • 1 large red onion, very thinly sliced
  • 1 1/3 lb (600 g) sea bass fillet (or other white fish), skinned and trimmed
  • Amarillo Chili Tiger’s Milk (above)
  • A few cilantro sprigs, leaves finely chopped
  • 1 limo chili, seeded and finely chopped
  • 1 sweet potato, cooked and cut into small cubes
  • Fine sea salt


  1. To make the tiger’s milk: Put the fresh ginger, garlic, cilantro sprigs, and the lime juice in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add salt and amarillo chili paste and mix well. This will keep for 4 hours in the fridge.
  2. To make the ceviche: Rinse the onion and then leave it to soak in iced water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp.
  3. Cut the fish into uniform strips of around 1 1/4 by 3/4 inch (3 by 2 cm). Place in a large bowl, add a good pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to “cook” in this marinade for 2 minutes.
  4. Add the onion, cilantro, chili, and sweet potato to the fish. Mix together gently with the spoon and taste to check that the balance of salt, sour, and chili is to your liking. Divide among serving bowls and serve immediately.

Crillon Tours new Sky Lounge Explorer is open for bookings.

Crillon Tours has launched its new ‘Sky Lounge Explorer’, a mobile lounge designed to offer first-class food and beverage service in the middle of the Uyuni Salt Flats. The lounge is on board a Deluxe Airstream Camper, which means it can be relocated anywhere on the Salt Flats, to provide your clients with the best experience and views. During the night, the panoramic glass ceiling will allow your clients to do stargazing of the southern skies and learn about Andean Cosmovision.

The ‘Sky Lounge Explorer’ aims to enhance your client’s Deluxe Camper Experience on the Uyuni Salt Flats at no extra cost, with the best exclusive service throughout the whole year, in the middle of this natural treasure of 10,000 Kms². Featuring a solid and aerodynamic design, the solar-powered “Sky Lounge Explorer” offers all the facilities and services a traveler might desire while exploring the Salt Flats.

The upgraded Deluxe Airstream Camper Experience is the only way to guarantee exclusivity, safety and the indispensable protection against the cold and strong winds of the area. Your guests will also have their experience complemented by a private chef for making divine cocktails at sunset and serving up delicious a la carte meals on request.

In addition, the Deluxe Airstream Camper experience includes the private service of a guide, a chauffeur and a concierge.

The Sky Lounge Explorer is operating now and will even operate during the rainy season on the flooded Uyuni Salt Flats (the largest natural mirror in the world).

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