Finding Pachamama in Argentina
My hands are clasped around a fired clay bowl, still warm, though I’ve finished the soft humita (corn stew) and tender ternera estofada (braised veal) it contained. The air is heavy with the rich scent of heat, and I can identify each spice—cinnamon, cumin, sweet paprika, pepper, salt, chili flakes, thyme—because I measured them into what we’re eating. I inhale...