Tag: Argentina

Story of the week: Visiting places associated with Eva Peron in Beunos Airies, Argentina


She was the ultimate First Lady.

She secured the vote for the women of her country in 1947 and was feted as a saint after her tragic death from cancer at the age of just 33. The woman in question?

Eva Maria Duarte de Peron, better known as ‘Evita’.

Back in the headlines with a new production of the eponymous musical opening on June 2 at the Adelphi Theatre in London’s West End, the show features lyrics by Tim Rice and music by Andrew Lloyd Webber and stars Argentine musical star Elena Roger in the starring role.

In her home city of Buenos Aires the legacy of Evita lives on with her face adorning monuments and her name evoking displays of devotion and vitriol in equal measure.

City guide 

I joined a tour, arranged through Destino Argentina, to learn more about this special lady. A two-and-a-half hour jaunt, it’s a great way to get your orientation of the city as you can either hire a private guide, or do it independently by taxi or public transport.

I opted for the latter and started in the city’s western Palmero district at the Eva Peron Museum, which tells her life story through a series of exhibits and video montages.

A former shelter for homeless women and children, as bought by the Eva Peron Social Aid Foundation in 1948, it was shut down after the 1955 military coup, declared a national historic site in 1998 and reopened in 2002 as a museum and Eva Peron Historical Investigation Foundation, managed today by her grandniece, Cristina Alvarez Rodriguez.

The museum is split between two sections; a permanent exhibition of her life, and temporary exhibitions focusing on the political and social evolution of Argentina in the era of Evita. Video screens show some of her most rousing speeches while her huge collection of gowns, shoes and accessories is on permanent display.

Heading east along Avenida del Libertador, I follow the wide, European-style boulevards towards the downtown district known as the ‘microcentro’, the high-rise buildings bringing a modernist touch to the cityscape and well-dressed locals adding a hint of big-city bustle en route.

Plaza Ruben Dario is a small grassy park where Eva’s statue, crafted by Argentine sculptor Ricardo Gianetti, peers out across the Recoleta district. She and her husband, President Juan Domingo Peron, had a summer residence close by.

Private box

Jumping in a taxi, I headed along the city’s main thoroughfare to the Colon Theatre, where Evita had a permanently reserved seat in the presidential box.

Dating from 1908, it remains the most important classical music venue in South America and has hosted Richard Strauss, Rudolf Nureyev and Placido Domingo during its illustrious history.

Today there are guided tours on weekdays, visiting the two upper floors and three basements with access to the auditorium, white hall and golden room. The interior remains as impressive as ever with an opulent feel and two giant marble lions add a decorative flourish to the faded charm.

Passing the obelisk monument at the heart of the city, I weave through the backstreets, past colourful shops, al fresco cafés and modern hotels to Plaza de Mayo, where the façade of the Casa Rosada (Pink House) dominates the square.

This iconic symbol of Peron-era Buenos Aires was the location for some of her most memorable and moving speeches, her fist raised and her hair tied back in a strict bun.

This is where the citizens gathered to pay their respects amid a giant outpouring of national grief after her death.

The presidential offices are still housed here but, given their now rather stuffy atmosphere and faded charm, the president prefers to make the smart suburb of Olivos his home.

Resting place

Mid afternoon and another short taxi ride takes me into the heart of the city’s refined La Recoleta district and the Alvear Palace Hotel, a grand old building with a stately feel and chic location. This is where Eva would take afternoon tea and, even today, is where the beautiful people hang out in the Winter Garden lounge from 4pm.

Nearby is the Recoleta Cemetery, Evita’s final resting place. The first public cemetery in Buenos Aires, founded in 1822, it’s home to 4,800 vaults laid in traditional Latin American style with tombs built high and slots allocated in communal walls.

The cream of Buenos Aires society has been laid to rest here; politicians, statesmen and writers included, such as the writer Victoria Ocampos, the former president Domingo Sarmiento and the author of the words to the national anthem, Vicente Lopez y Planes.

Evita’s embalmed body was smuggled into the Duarte family vault, among the marble angels and black granite, under cover of darkness in 1974. Free guided tours run on Tuesday and Thursday mornings and her tomb is located on the left as you enter – just look for the flowers and hordes of tourists.

Evita died on July 26, 1952, having rejected the role of vice president one year previously.

Loved by the poor and loathed by upper classes, her legacy lives on amid the hustle and bustle of the city.

She arrived a struggling actress and died the wife of the president.

* This story was first published by the Daily Express in 2006. Liked this? Try this: In the footsteps of Che Guevara in Bolivia.

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Story of the week: The best steak in Buenos Aires


* This is the sixth post in a new weekly series, highlighting stories from my travel-writing archive – many with no link online. I’m running them here in full. Subscribe to posts at this website for more.

I’d just never cut it as a gaucho. While the notion of life as an enigmatic loner, wandering the Pampas of Argentina with only a sturdy knife and a trusty steed for company, may have a romantic frisson, in reality I’m useless on horseback, have no aptitude for cattle ranching and don’t cut an attractive figure in the traditional loon pants known as bombachas.

In one of the gaucho’s traditional skills, however, I do have a fighting chance of cutting the mustard: preparing a good steak.

Like any meat-eating male with a bag of briquettes and a penchant for scorching cocktail sausages to within an inch of their lives, I’m keen to my flex barbecue muscles come the first hint of summer.

Now, thanks to a trip to Buenos Aires and a crash-course in the fine art of the grill at a legendary steakhouse, I can hold my head up high as a bone-fide grillmaster, a skill steeped in the meat-handling heritage of Argentina’s gaucho tradition.

So it is on a sunny Saturday afternoon in Buenos Aires we gather at La Cabaña, located in the city’s fashionable Recoleta district, for the three-hour Argentine Barbecue Master course. This Buenos Aires institution, reopened in October 2003 having been acquired by hotel and leisure company Orient Express, last year celebrated the 70th anniversary of the opening of the original restaurant in 1935.

La Cabaña works with over 3,000kg of top-quality meat per month, sourced from 75 farms in the wet pampas region around the city. The meat is hung for 30 days to make it more tender and sealed in plastic wrapping before delivery to La Cabaña.

The most popular cut of steak in the restaurant is the Baby Beef (a 14oz cut off the rib, similar to a sirloin or Porterhouse), which retails for around £8.50. The King’s Beef, a new 43.9oz rib eye named after King Carlos of Spain, is now on the menu at £20.

Beyond the understated facade, an open kitchen gives way to an opulent dining room with a series of private rooms tucked away in discrete alcoves. Modern artworks adorn the walls and two giant cows guard the entrance, while the centrepiece is a traditional Argentine asado, an open fire of glowing coals over which cuts of meat are cooked on a spit.

While we prepare for class, the staff, attired in sleek, black uniforms and going about their business with a cosmopolitan air, busy themselves by preparing the covers for the evening service.

The course combines theoretical tuition on the different cuts of meat with a practical application of barbecue techniques. Hence, before we are let loose with a hot grill and a huge tenderloin, we first eschew the aprons for notepads and pens.

Grill chef Daniel Leguisamo starts by examining the 19 most commonly used cuts of meat used in Argentina (from a possible 27), far more than other meat-eating countries.

As we group around a pin-the-tail-on-the-cow-style display board, Daniel points out how several cuts would not even make it onto French menus while, in keeping with the gaucho tradition, every part of the animal in la Cabaña’s kitchen.

Different cuts have different flavours and the wood-fired oven, fired with quebracho blanco, a slow-burning wood from the northeast of Argentina, ensures that the meat cooks slowly, maintaining its flavour and absorbing some of the distinct perfume of the wood.

After a round of choripan, bread toasted over the grill, stuffed with a grilled sausage and accompanied by a glass of Argentina’s favourite varietal, Malbec, we wrap up with the ten commandments of a good grill, notably that the meat is cooked from room temperature and the embers moved to distribute the heat evenly during cooking.

Aprons on and hands scrubbed, we then start gently with the practical session, the preparation of the sweetmeats, kidneys and blood sausages to whet the appetite and test our ability to weather the furnace-like fury of the grill.

Suitably warmed up, head chef Damian Gelati rolls up his sleeves and takes me on one side. It’s time to go to work.

With the smell of sizzling meat whipping my gastric juices to a frenzy, we move onto the house speciality: the lomo, or tenderloin medallion, also known as the Argentine diamond. Under Damian’s watchful eye, I remove the fat with a viciously sharp knife, cut off a 400kg portion and pummel it furiously to soften the meat.

“Imagine it’s the face of someone you hate,” smiles Damian and he sets about the meat with bare knuckles and a vaguely demented look in his eye.

He continues: “There are two secrets to preparing the perfect steak. You have to maintain the temperature of the grill at a steady 120 degrees centigrade and only turn the meat once during cooking so as not to loose the flavour.”

The cooking itself is more straightforward. We first coat the grill in fat, rubbing the grease into the ridges to avoid sticking, and then sprinkle salt onto the meat. “The meat is cooked plain, not coated in sauces like they do in the United States,” he winks with a note of pride.

We cook the steak for five minutes per side before serving it on a thermal plate. Prepared and served in a few minutes, the simplicity of the process ensures it retains the very best of its natural flavour.

In fact, the only condiment is a dash of chimichuri, a lightly spicy sauce of wine vinegar, garlic, laurel leaves, oregano, parsley, paprika and dry pepper.

The taste? Melt-in-the-mouth delicious and cooked to perfection – even if I do say so myself.

I may never don a pair of chaps and rustle steeds in the pampas, but give me a knife, a slab of meat and a fine night in the back yard this summer and I’ll be the original lone-riding gringo gaucho.

* This story was first published in the Weekend Financial Times in 2006.