When you live somewhere, it's easy to overlook or become used to the things that make a city or environment unique. Every barrio (neighborhood) has it's own story and culture to go along with it. Buenos Aires has so much character and the city itself has so many different distinguishing landmarks and characteristics, it's hard to pick a place to begin. Jesse and I live in the heart of the city, and everyday we walk by old, carefully designed, absolutely gorgeous buildings. We've become used to strolling by some of these places without staring in awe. Yesterday, we strolled around the San Telmo market and took some pictures of some buildings in and around our neighborhood. We aren't entirely sure the significance of some of these buildings because there are historical buildings everywhere. You can literally just stroll down any old street and stumble upon some beautiful, early 20th century building - they're everywhere.
|The white building used to be a church that has now been converted into a museum at the top of Plaza de Mayo.|
We walk by these 3 clock tower buildings everyday.
|Teatro Colon - the famous theatre on 9 de Julio.|
|Another structure we see everyday. We don't know the history, but this building is now filled with offices.|
|Right up the street from our house, and across the street from the oldest church in Buenos Aires, you have the oldest book store in Buenos Aires. It's filled with books old (like hundreds of years old) and new.|
|We're not really sure of the significance of this church, but it's located in San Telmo, on Defensa St., where the market is every Sunday.|
Milanesas are basically breaded and fried meat. I know, what more explanation do you need?! They are very similar to a chicken fried steak...only their flavor and texture is much more delicate and subtle. You have to use the right type of breadcrumbs (finely ground stale french bread - nothing else will suffice), and milanesas are best when you use veal. First you buy a thin cut of veal, and then you pound it out so that it's extremely thin and very tender. Next, you lightly coat it with egg (lightly), lightly bread the meat (lightly), and then flash fry the meat in a pan. It's important that your pan is really hot, but not so hot that your breadcrumbs taste like ash afterwards. If your pan is too cold, you will have oil soaked milanesas...not a crispy milanesa.
Milanesas can come with many different kinds of toppings. One of our favorites in "milanesa napolitana," which is a milanesa topped with a slice of ham, a thin layer of cheese, and tomato. Jesse also really enjoys a milanesa topped with a fried egg. I made milanesas the other night for Jesse's birthday and I topped them with red bell peppers and olives. No, it's not traditional but it was freaking delicious either way!
|breaded and ready to be fried|
|Finished product. Crispy milanesa de ternera con aceitunas, morrones, y aji.|
(veal milanesa with olives, red pepper, and garlic)