Foods I Miss Already

Foods I miss from the vacation so far are:

Cherimoya

Apparently during our vacation, it was cherimoya season so we had things like cherimoya mousse, cherimoya juice, cherimoya sorbet, and straight fruit. It was wonderful, one of the waiters described is as a custard apple. If anyone knows where I can find some in the Houston area, please let me know. I'd like to make the mousse again (it was my favorite, but that may be because that was also the free drink portion of the evening at one of the nice hotels in Argentina.)Here's the Wikipedia explanation of what exactly cherimoya is---

Cherimoya ( Annona cheirimola P. Mill. ) is an absolutely wonderful fruit which is becoming better known in the United States . It is now produced in limited amounts in Southern California . It is thought to be native to southern Ecuador and northern Peru , and is related to some fruits in the same genus which grow in more tropical areas. Cherimoya was probably taken to other parts of the world hundreds of years ago, so it is especially well known in Asia as well as throughout South and Central America . It is produced rustically in many parts of the world, but it is produced in commercial plantings only in semi-tropical areas of Spain , Chile , Peru , California , New Zealand , Australia , and Israel .

Some closely related species are produced in more tropical areas. Atemoya is an interspecies hybrid of cherimoya and sugar apple ( Annona squamosa ). The fruit has some qualities of cherimoya, and grows in hotter, more humid areas where cherimoya cannot be grown, in Florida , Hawaii , Australia , and Israel . Guanabana ( Annona muricata ) is grown throughout tropical South and Central America . It is larger than cherimoya, but has more fibrous flesh, and a very tart flavor. It is better suited to processing, especially into drinks, than to eating fresh. Paw paw ( Asimina triloba L.) is the only Annonaceae species native to North America, in valleys in the middle and eastern U.S.



I also miss:


Corn Empanadas

They made these empanadas with a really thick crust with a kind of cheese grits tasting filling. They grilled them over a fire and it was fantastic.

Pisco

Overall, this makes a really good mixed drink. It goes with Coke; it goes with something that makes it like a margarita, but with foam on the top; it is really strong.

Lesser foods that I miss:

Chupe de centolla

It's like a cheesy seafood stew/casserole. Centolla is king crab and this casserole just full of cheesy goodness. It was my favorite thing I had on the visiting penguins day. Of course it was about 20 degrees in the city closest to Antarctica, but it was perfect after a really windy day.

Argentine beef

It really is as good as they say it is. They don't age the beef, it is just tender and juicy wherever you go. It was better the further south that you go.

Manjar/dulce de leche

People in South America put this on their morning toast. It's a lot better than Vegemite, which is what the British and Australians put on their bread. It's caramel.