Jules Charles Thays (1849-1934), better known as Cárlos, born in Paris on August 20, 1849, was the creator of many Estancia landscapes in Argentina.
Architect, naturalist, landscaper, urbanist, writer and journalist, was nationalized Argentine. Also he was disciple and secretary of the famous architect Edouard Francois André (the great nineteenth century French landscaper)
He arrived from Paris in 1889, and adopted Argentina as his country: He went in a tour across all over Argentina looking for native species in order to decorate walks, parks and squares. He brought from the north and acclimatized tipas, jacarandas, lapachos, ceibos and “palos borrachos”, devoted to his promise not to leave any Buenos Aires street without trees or without flowers.
In the following years he produced hundreds of projects: the Centenario square, Lezama park, Patricios and February 3 parks; Bosques de Palermo (which expanded and remodeled) and Barrancas de Belgrano; the Constitution square, Congress and May Square; including 69 squares and public walks attributed in Buenos Aires, and 16 in the interior of Argentina.
“Thays always incorporated water, either in the form of lake, creek, pond or fountain. After adding sculptures, pergolas, and open spaces to see the nearby fields…”
“Around the main house of the estancia landscapes, the garden was French, rigid and geometric style, while the rest of the park get into the nature of the environment being more free and with wild design.”
In pampa Estancias like La Candelaria, Lobos (with a French chateau style), Thays landscaped 100 hectares and introduced 240 species such as pine, palm trees, ombúes, or casuarinas pines.
In La Porteña Estancia, in San Antonio de Areco district, that used to belonge to Manuel Güiraldes (and where his son Richard wrote the Don Segundo Sombra gaucho book), Thays planted eucalyptus trees, cedars of Lebanon, oaks and an avenue of access with a tree native to the Mediterranean, the hackberry (Celtis Australis). Also in Areco: the gardens of the traditional gaucho Estancia “El Flamenco” that belong to Jorge Castex.
He himself designed and directed his estancia landscapes and park projects personally and worked tirelessly around twenty hours a day. He was the author of the first Argentine book on landscaping.
He founded the Buenos Aires Botanical Garden to develop and adapt plant species for scientific, recreational and landscape projects. Opened on September 7, 1898, it became internationally renowned scientific center.
He designed with ingenuity, creativity and love for native species.
Extracted from Teresa Bausili, published in “La Nacion”: Thays, el apellido detrás de los grandes parques y estancias
You can enjoy our countryside and Estancias in this Full Day Tour to the Estancias and gaucho town
Gaucho Tradition Day Festival 2020: “81st FIESTA de la TRADICIÓN”
Special Celebration of the 81st Anniversary of the “Fiesta de la Tradición” : 1939/2020
This is the oldest and more prestigious gaucho festival in Argentina, that takes place every month of November in San Antonio de Areco Town, that ends in a Sunday with a large parade of gauchos and horses going through the parks and streets of the Town.
There are gauchos from all over Argentina gathering here with their families and horses for an entire week of different events: folkloric music, dances, fairs, large barbecues, cultural events, arts expositions and gauchos´ rodeo.
Official Program of the National Tradition´s Day: Gaucho Tradition Day Festival 2020
From Friday November 6th to Sunday November 8th, 2020
Friday, November 6th:
Friday Nov. 6th:
- “Fogón Surero”: Social gathering for Traditional gaucho folkloric music event, at “Pulpería la Blanqueada”
Saturday Nov. 7th:
Sunday Nov. 8th:
- Gaucho & Horses Parade.
- Gaucho rodeo: Demonstration of gaucho skills in the El Parque Criollo.
- Awards ceremony.
• Traditional Fogón in the Quinta de Guerrico. Organized by the Asociación de Amigos del Parque Criollo.
• Tribute to Jose Hernandez with gauchos on horseback. In the Güiraldes monolith.
• Opening of the Rawhide (Guasquería, Soga) Crafts Exposition. Dedicated to Maestro Luis Flores. At the Museum Las Lilas.
You can enjoy part of this unique program by booking this Tour: Tradition Day Gaucho Festival in San Antonio de Areco Full Day Tour with Estancia
For more information: Origins of gaucho criollo horses in Pampas and Estancias in Argentina
If you prefer to enjoy all this gauchos´ activities and events during the week of Gaucho Tradition Day Festival : Best gaucho experience hotel in the Pampas near Buenos Aires
Also if you are just looking for a transfer between Buenos Aires and San Antonio de Areco: Arecobus
Exporting Argentine Asado : The argentine chef Francis Mallmann develop a fancy way of the typical Argentine asado, and he did it for two another celebrities: David Beckham and Guy Ritchie in Ashcombe, in England.
Francis create a dome where there are hanging pieces of meat, vegetables and fruits, surrounded by wooden coals on fire set in a pit.
He name it: cooking “al hilo” and he has being producing it in restaurants, events and Estancias all over Argentina.
David Beckham and Guy Ritchie BBQ
Francis called this last event: “Early tease of coals and smoke at Ashcombe. A fire palace of grace, taste and hope. @guyritchie @davidbeckham The busy bee has no time for sorrow.”
And Beckham answer “Thank you to Mr Francis Mallmann for an unforgettable and never done before BBQ… Also to Mr Ritchie for always being the graceful host… Lovely day in the country.. Btw don’t try this at home it was carefully watched by Francis and his amazing team…”
David Beckham and Guy Ritchie BBQ
Francis Mallmann: Born in Buenos Aires, Argentina, the work of his father took him to live in Patagonia, where he fell in love with the kitchen. He began his culinary training in France with the nouvelle cuisine. Years later he returned to Argentina, and for several years devoted himself to different projects between Europe and Buenos Aires.
Finally, in 1983 he opened his first venture: a restaurant at night and cooking school day. Gradually, he abandoned the foundations of nouvelle cuisine to devote to the rustic kitchen, which is the return to basic, everyday ingredients, simple utensils and classic preparations, combined with the passion for the combination of flavors and a gourmet twist.
He is also the creator of “Siete fuegos”: This proposal is for lunches or meals outdoors with a tour through seven fires cooking techniques like a sophistication of the original Argentine asado. The same can be done in the pampa fields, desert, snow or at the beach. For them it requires adequate space where they can ignite fires using firewood and charcoal. These techniques were inherited from some ancestors of the native peoples of South America and other ones in the life of the gaucho and the European migrations in Argentina.
You can enjoy your real gaucho asado in this Tour in the Pampa Argentina and Estancias: Estancia and gaucho town San Antonio de Areco
More about Gaucho culture: The Gaucho Experience in Spanish
Pasajes a San Antonio de Areco en bus: Arecobus
You can check more than 500 5 stars reviews in Tripadvisor here: Tripadvisor reviews for Buenos Aires Gaucho Tour
Empanadas recipe: can be as varied as the imagination allows in Argentina, but there are a serie of traditional fillings which should be taken into account.
And just as fillings are a multitude, basic empanada pastry is reduced to two versions: for baking and for frying. While both these versions sometimes suffer minor variations, it is of interest to master both for true authenticity.
Dough for frying:
- 3 cups of basic flour
- 1 cup shortning, preferably lard
- 1 beaten egg
- 4 tablespoons slightly salted water
Mix flour and shortning and then te beaten egg and the water, a little at a time. Knead until a smooth, elastic dough is obtained. Let stand 30 minutes.
Because the amount of water necessary can vary, blend in the egg first, before adding the water. When ready roll out into a thin, flat sheet and cut into rounds with a wide-mouthed pastry cutter.
When filled and closed, the empanada should be fried in very hot fat, two or three at a time, and placed on absorbent paper to drain. (The hotter the fat, the drier the empanada on emerging). The empanada should be just browned, not over-fried.
Standard beef filling of the empanadas recipe:
- ½ kg lean beef, preferably hand chopped into very small cubes
- ½ cup lard or shortning
- 2 finely chopped onions
- 2 scallions, finely chopped
- 2 tablespoons flour
- 1 tablespoon paprika
- ½ cup boiling broth (or water)
- Raisins, chopped olives and hard boiled egg as necessary
Heat lard very hot in heavy iron skillet. Brown onion, add beef and stir until pink colour has gone. Add flour and continue stirring until beef is lightly browned.
Now add scallions, paprika and broth to form a thick mixture. Mix well and cook for no more than five minutes. Season to taste with salt and pepper and oregano. Remove from heat and cool. Add some raisins chopped olives and slices of hard boiled eggs to taste.
Place a little of this mixture in center of each round of dough, fold over and seal by wetting edges with water and pressing with fingers or a fork.
Once made, before trying them please take into account the empandas etiquette
If you are visiting Argentina you can find Empanadas en San Antonio de Areco
This empanadas recipe was extracted from “El gaucho gourmet” by Derek Foster: Buy the book Gaucho Gourmet
You can enjoy your own empanadas while in one of these Tours in the Pampa Argentina and Estancia: Estancia and gaucho town San Antonio de Areco
The gaucho empanadas etiquette: Enjoying an empanada in Argentina involves more than just biting into one and receiving satisfaction.
According to the experts, an empanada should be eaten correctly to be properly enjoyed:
– Empanadas are finger-food if ever there was. The whole idea of an empanada is to be able to eat something with ones fingers without getting those fingers dirty or sticky.
– Hold your empanada by one tip and cautiously bite off the other tip. This is important, because if the empanada is really hot and juicy, a puff of hot steam will spurt out and could burn your tongue or lip.
– Wrap a napkin around your wrist so that the hot juice which should run in a tour out of your empanada does not cause any damage. Empanada stains are hard to remove.
– While empanadas are enjoyable anywhere and at any time, they seem to taste better when eaten standing up and out of doors, in an Estancia, preferably along-side a sizzling, enticing Argentina parrillada (barbecue)
– An empanada is best washed down with a nice glass of red wine, Argentine preferably.
Gaucho empanadas etiquette also includes how many empanadas a host or caterer should provide depends as much upon the size and filling and the occasion.
When the empanada is served us as an appetizer before a meal, it is usual to calculate one or two normal sized empanadas per person. If it is to be the main player in a meal, five or six are considered normal.
With a genuine regional empanada from an Estancia in Buenos Aires, it is essential to wrap a napkin. True conaisseurs like gauchos would shake their empanada before taking the first bite, thus evenly distributing the juice over all the filling.
Beef is not the only filling used, although it is the most popular. Other meats, such as chicken and lamb and even pork can be used, while other popular fillings include mozzarella, cheese and onion, humita (creamed corn), and almost anything fertile imagination can think up.
Extracted from “El gaucho gourmet” by Derek Foster: Buy the book Gaucho Gourmet
You can enjoy your own empanadas while in one of these Tours in the Pampa Argentina and Estancia: Full Day Tour Estancia and gaucho town San Antonio de Areco
Pampa nature: “The land is the most beautiful and gentle place I have ever thought of, nobody can get tired of looking at the land and at its beauty.” Pedro Lopez de Souza
All grass and sky, and sky and grass, and still more sky and grass, the pampa stretched from the pajonales (scrubland) on the western bank of the Paraná right to the stony plain of Uspallata, a thousand miles away.
Through all this ocean of tall grass, green in the spring, then yellow, and in the autumn brown as an old boot, the general characteristics were the same.
A ceaseless wind raffled it all and stirred its waves of grass, Innumerable flocks and herds enamelled it, and bands of ostriches (“Mirth of the Desert”, as the gauchos called them) and herds of palish.yellow deer stood on the tops of the cuchillas and watched you as you galloped past.
Down in the south, the Patagonian hare, mataco, and the quirquincho scudded away or burrowed in the earth. Towards the middle region of this great galloping ground, the greatest that God made, -perhaps
He could not possibly made a better, even had He tried- great armadillos and iguanas showed themselves, and in the north, around the deep metallic toned islands of hard-wood montes, flocks of macaws –red, yellow, and bright blue- floated like butterflies.
Up in the north, anteaters and tapirs wandered, looking as if they had escaped from out the Ark.
Over the whole extend of the pampa nature, the teru-teru hovered, screamed, whistled, and circled just above your horse´s head. From every monte and from every maize field flew chattering flocks of parakeets.
Tigers and pumas inhabited the woods. In all the rivers nutrias and carpinchos with their great red teeth, swam whit their heads awash, laid flat upon the stream, just like a seal at sea.
Viscachas burrowed, and wise, solemn little owls sat at the entrance of their burrows making pretence to guard them, as does a sentinel before a palace door.
(R. Cunninghame Graham, extracts from South America Sketches
For more information about the Pampa Nature visit: The Gaucho Experience