>Is Argentine food spicy like what we think of >as "Mexican" food here? (Which is mostly "New Mexican" >or "Tex-Mex.") >WW

No, Argentine food is a mix of european tastes, mainly Italian, Spanish and French, with touches of German, Arabian, Russian and British, in that order. Native cuisine is very simple and not spicy except some small northern regions influenced by Peru and Bolivia. We have a tradition of natural, non-industrialized food that is still not broken by corporations despite their efforts. The bad side of local food is that excess of fat I mentioned, which contributes to raise coronary diseases to the first cause of death in the pampas. I believe that the problem is the same in USA and less in Europe.

I recently discovered Mexican chile that was sold as a curiosity in the supermarket, brought it home and was delighted (in minimal amounts) while my wife and sons looked at me, terrified.

Onions and garlic are much more accepted than chiles. In any way, it's advisable to not talk very close to us (or to listen to us singing) when we have just finished dinner. :) escamillo@ciudad.com.ar