Cataratas del Iguazu

Iguazu Falls

Another marvelous place we visited was "Cataratas del Iguazu"(Iguazu Falls). The falls are spectacular, almost indescribable! The sound of the water was extremely relaxing and stirred our emotions in ways that we could hardly believe. It brought some of us to tears. The Iguazu Falls are one of the 7 Natural Wonders of the World.http://gosouthamerica.about.com/cs/southamerica/a/IguazuFalls.htm

"Taller than Niagara Falls, twice as wide with 275 cascades spread in a horseshoe shape over nearly two miles of the Iguazu River, Iguazu Falls are the result of a volcanic eruption which left yet another large crack in the earth. During rainy season of November-March, the rate of flow of water going over the falls may reach 450,000 cubic feet (12,750 cubic m) per second." 

We also adventured through the tropical forest, taking advantage of the several opportunities for sightseeing such as zip lining, rock climbing, and hiking the trails.

“The falls are part of a singular practically virgin jungle ecosystem protected by Argentine and Brazilian national parks on either side of the cascades. Two thirds of the falls are on the Argentinian side of the river where you can also tour Iguazú National Park where there are jungle trails and bird hikes.”  http://gosouthamerica.about.com/cs/southamerica/a/IguazuFalls.htm

The regional pride is the Yerba mate. Wherever you go you see people holding their mates and drinking their Tea.

Just as in every place I visit, I was in the search for regional food, and I found it in the "chipa" a small cheese bread. This type of bread is traditional from the North of Argentina and Paraguay.

Chipa:

• 2 1/4 cups tapioca flour (500g) or 2 1/4 cups tapioca starch (500g)
• 4 eggs
• 3/4 cup butter (200g)
• 2 teaspoons salt, to taste
• pepper, to taste
• 1/2 lb parmesan cheese (grated, 250g)
• 1/2 lb mozzarella cheese (250g)
•  1/2 lb any other hard cheese (250g, chopped into small squares)

Directions:

Put the tapioca in a big bowl , along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.

Start mixing the ingredients by hand until the dough is somewhat formed.

Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).

Refrigerate for 30 minutes .

Take small pieces of dough and form little balls with it.

Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside.