Bienmesabe means “tastes good to me” in Spanish — a name so direct it functions as both description and endorsement. The Venezuelan version is a thick coconut cream made from coconut milk, sugar, egg yolks, and sometimes cinnamon, cooked slowly until it reaches a dense, spoonable consistency. It is served chilled, eaten as a dessert […]

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Pastafrola is the Argentine name for crostata — the Italian shortcrust lattice tart that arrived in Argentina with the massive wave of Italian immigration between 1880 and 1930. At its peak this migration brought over two million Italians to Argentina, making Italian the second most spoken language in the country for several decades and permanently […]

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