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Last Frontiers Newsletter #19 September 2011
Welcome to an autumn update from Last Frontiers. In this issue: | Coast and art - Oli in Uruguay | Wildlife and adventure - Ed in the Brazilian Pantanal | Markets, haciendas and the Riviera Maya - Sue in Mexico | Jesuit missions - Ed in Paraguay | News from the office | Last Frontiers events - Chan... Read more»
The Salar de Uyuni - now in the middle of somewhere!
Towards the south-western tip of Bolivia, high in the Andes bordering Chile and Argentina, is some of South America's most captivating scenery, an otherworldly showcase of lunar landscapes, petrified forests, geysers and multicloured lakes all under huge aqua-blue skies. However, amongst the geologi... Read more»
Mexico highlights - Sue exploring Oaxaca, Chiapas and the Yucatan Peninsula
An overdue return trip to Mexico made me appreciate what a huge, diverse and wonderful country it is: friendly people, excellent food, amazing ruins and stunning beaches. After a day in Mexico City and overnight in the lovely boutique hotel Las Alcobas we set off for Oaxaca. I loved it, cobbled stre... Read more»
Ride and swim with the gauchos
A Gaucho is an equivalent of the North American "cowboy". In the 19th centuary, gauchos made up the majority of the rural population, herding cattle on the vast estancias, and practicing hunting as their main economic activities. One of the three great wetlands of South America (along with the Venez... Read more»
Argentine Recipes
All recipes were designed by Paula Mendez Carreras during an ATP gastronomic tour of Argentina. Ingredients: 1 egg 1 cup milk 1 tsp salt 2 tsp sugar 200g butter - melted 750g plain flour Instructions Beat the egg, milk, salt and suagr in a bowl until smooth. Gradually add the flour an... Read more»
Panama recipe: Charlie's Ceviche
Ceviche is nowadays a popular international dish prepared in a variety of ways throughout the Americas. The dish originates from Peru and is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. The greatest variety of ceviches are fo... Read more»
Ecuador recipe: Marco's Locro Soup
Our guide in Ecuador, Marco Toscano, shared this recipe for Locro soup with us. Enjoy! Ingredients: 10 medium-sized potatoes, peeled and cut into large and small squares 2 tablespoons canola oil or butter 1 white onion, diced 2 cloves garlic, minced 2 teaspoons cumin (if required) 1 teaspoon... Read more»
Brazilian wildlife and adventure - Bonito and the Pantanal
So there I was snorkelling down a crystal-clear river through virgin forest, capuchin monkeys in the trees, shoals of coloured fish all around when suddenly the fish scatter as a giant river otter breaks the water to my right - wow! Such is Bonito in southern Brazil, a picturesque area of forested h... Read more»
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