Argentina
November 6-29, 2009
November 18: Campanario, Curanto and Colonia Suiza
Curanto
When we came back it wasn't long before the food was finished cooking. While Victor Goye and the other guy took off the soil, bags and leaves, 
a local musician entertained us with music and stories. There were quite a lot of people by now, most of them Argentinians. It was explained how the curanto was an excellent way to prepare food for large feasts because all the food could be prepped ahead of time and to feed more people, you just increase the size of the sand pit.
When the food was all uncovered we took our places inside and the food was served to us in several courses along with the live music. 
It took quite a while to get through all the food and we were worried that the kids (especially Christopher) would not last but they had fun and even joined in when everyone started clapping along to the music. We didn't understand all the Spanish but the atmosphere was absolutely amazing and it was a truly unforgettable experience!
It was almost 4pm by the time we finished eating. Most of the people were still sticking around for drinks and to relax but we decided to head out. After getting some people to move their car, we headed back to the hotel to relax and plan our next day's adventure.
We were worried that we'd stayed too long at the market but when we got back to the restaurant the curanto was still cooking with the dirt on top.
Inside the restaurant Tata Changa had set up and was entertaining the guests who were getting hungry.
A nice wooden table.
The little clay model of a curanto that the owners had used to explain the curanto to us.
The kids' curanto is also coming along nicely... ;-)
As the Goyes prepare to uncover the cooked food, Tata Changa takes the music outside so everyone can watch.
The smoke coming through the dirt indicates that the food should be ready. Time to dig!
Ta-daa!
Mmmmm, everything looks and smells delicious!
The food is put onto platters to take inside.
Victor Goye with a plate of chicken... some of the best chicken we've ever eaten!
The apples being loaded onto a platter.
The seasonings and the slow cooking method gave the meat an amazing flavour and tenderness.
The vegetable/corn stews in the pumpkins are also done cooking.
The food is served in courses. The waitress comes out with one type of meat and one type of vegetable at a time.
We've learned by now to pace ourselves!
Christopher really liked the sausage and potato and seems to be in a much better mood now that lunch is being served!
The chicken and apples... doesn't look that great in the picture but that was probably the best chicken we've ever tasted!
The pumpkin/corn/pea stew on the other hand was not one of our favourite things.
We never did figure out what all the cuts of meat were but we tried a bit of everything.
Despite our best efforts at pacing ourselves, we reached the point of being stuffed long before the meal was over.
The music was great too and Tata Changa had everyone clapping and singing along.
Our place mats featured a little mapuche language lesson. For example, "nahuel huapi" means "island of the tiger". Huh!
We had to buy our drinks at the bar and got a whole bottle of Fanta for our table.
(probably NOT the traditional drink to have with a curanto!)
Christopher still finds some room in the dessert section of his tummy for ice cream.
Back outside the rocks are cooling off.
A last glance at the restaurant as we drive off.
argentina menu: