gauchos

Who are the Gauchos? How did they come about? How many types of gauchos were there and do they still exist?

Even though it has been used all through the Rio de la Plata region and even in Brazil there is no true knowledge regarding the origins of the word “gaucho.” It is very likely that the word was transformed from a “quechua” (the quechuas were indigenous of the Rio de la Plata region) word: “huachu” – that means orphan and/or vagabond) by the Spanish conquistador who used it to call “guachos” to the orphans and “gauchos” to the vagabonds.

The Argentinean Gauchos

There is also the theory that the “criollos” and the “mestizos” begun to pronounce as “gaucho” the word “chaucho“, introduced by the Spaniards as a modification of the original arabic term chaouch or animal herder.

Argentinean Gaucho - La Doma

Argentinean Gaucho

The name was used to denominate from an ethnic (not racial) standpoint, the people bred from Spaniards or criollos and the offspring of Spaniards with indigenous population or mestizos as well as the children of European immigrants, blacks and mulatos that accepted their standard of living.

The gauchos lived in the plains that extend from the Patagonia up to the oriental confines of Argentina, all the way up to the border with the Estado de Rio Grande do Sur in Brasil where they were called gaúchos.

Who are the gauchos, then?

The evolutionary process of the gaucho and the use of that word was developed without interruption. Different types of gaucho existed in Argentina before 1810, that is before being known by that name. Field laborers existed since the first estancias began to form , even if they were few at first. The third type – which then was called gaucho alzado – existed in small numbers. But they were not the pawns nor the primitive “outlaws” who gave the gaucho characteristics strong enough to draw attention.

Undoubtedly the gaucho type that had really peculiar physiognomy – the first to be named – was the nomadic gaucho, not a criminal, it was implicit in the eastern Gaudério s. XVIII. This gaucho was more than just a bum. Acquired in Argentina, along the s. XIX well-defined traits. And when enough spread – ie, as the population grew rural – was called gaucho, as also had called the eastern countryman s. XVIII.

Skilled horsemen and breeders, they were characterized by their physical prowess, their pride, their reserved and melancholy character traits.

Almost all tasks were performed on horseback, and this animal was always his best mate and all his wealth. The throwing of the lazo, the dressage and the rodeo, the voyages made ​​by these riders, who made of the horse their best instrument. This Criollo (Creole) horse not only helped them fulfill the daily chores but helped them participate in the struggle for independence, immortalizing their name with legions of Güemes centaurs.

The gaucho was the man of our land, main stage of his legendary and real life. Always a solitary life be it in group tents like the nomadic tribes or be it in isolated rancheríos as in southern pampas.

Argentina is known to produce some of the worlds best quality meats. At any given time there are around 50 to 55 million cattle heads in Argentina, meaning that the country has more cows than people. About 70% of all of Argentina cattle is bovine: Shorthorn, Heresford, Aberdeen Angus and Holando Argentina. Bovine meat production is an activity with a long history in Argentina, and one that is filled with tradition.

Argentina - Asado - Parrilla - Barbeque

Argentina – Asado – Parrilla – Barbeque

Argentina’s red meat is well known all around the world for its high quality. It has a color and taste distinctive from all others, a result from the treatment that the cattle receives. The cattle lives on wide and fertile fields, mostly in the Pampas region of the country, eating only the green pastures without additional hormones stimulation their growth. Walking across the open landscape, the cattle receives constant exercise giving the meats a low fat content. It also has a very tender texture because it is not allowed to reach full adulthood.

The Argentinean meats is high on Omega 3, a fatty acid that protects the heart; and another fatty acid called conjugated linoleic acid or CLA, that has been studied as a cancer preventing substance and it is related to the reduction of body fats.

For these reasons, Argentina’s red meat is very sought after. It is less fat, has less cholesterol, and is also a good source of proteins and minerals essential for a good development.

If you happen to visit Argentina, one of the must-do’s is eating in one of Argentina´s restaurants or the typical “parrillas” (BBQ) to taste the now so classic “bife” or the more traditional “asado,” a favorite of any Argentinean wishing to eat good red meat, and a “plato tipico” (typical dish) for any reunion.

Cattle - Pampas Argentina

Cattle – Pampas Argentina

Argentina’s capital lacks in offerings like solar energy and green architecture, but it compensates with extensive recycling and reusing.

Argentina’s capital lags behind other major metropolises in offerings like solar energy and green architecture, but it compensates with several earth-saving customs (often prompted by necessity) that are ingrained in the city’s daily life. Thousands of scrap recyclers known as cartoneros salvage enormous heaps of material as their primary income; and pretty much anything—from shoes to disposable lighters—is repaired or refilled at a cost amenable to the customer. Overall, the extensive recycling and reusing means far less gets trashed in the capital affectionately known as BA, one of the few grand cities where the American greenback still packs a punch.

SEE

Buenos Aires is one of Latin America’s most park-filled capitals. Palermo is the city’s grandest, but another standout is the Ecological Reserve along the Rio de la Plata. The Botanical Garden, just off

Palermo - Plaza Italia

Palermo – Plaza Italia

dapper Santa Fe Avenue, is an oasis of winding red-brick paths, exotic flora, and hundreds of stray cats that call the garden home. For cultural offerings, don’t miss Gallery Nights (below right; artealdia.presencia.net/gallery), a walking tour of the city’s top art spots, or the popular film-under-the-stars series Proyeccine (proyeccine.blogspot.com), which benefits nonprofit ProyectArte.

TASTE

The land of the Gauchos isn’t just for grill-loving carnivores anymore. Organic stalwart La Esquina de las Flores (esquinadelasflores.com.ar) packs in health-conscious boutique shoppers who flock to Palermo Soho. Just a few blocks away, diminutive Krishna is a popular afternoon café and restaurant. For a unique dining experience, hit meatless speakeasy Casa Felix (left; diegofelix.com). Using indigenous South American products, young and talented Argentine chef Diego Felix and his girlfriend, Sanra, prepare delicate multicourse meals behind the unmarked door to their home. But for those who can’t resist the urge for one of those renowned Argentine steaks, hit classic La Brigada (labrigada.com) steakhouse in Buenos Aires’ picturesque San Telmo district. Hugo, the owner, is an undisputed master in all matters meat-related and serves only top-of-the-line, strictly grass-fed beef grilled to sublime perfection.

Buenos Aires Apartment Building

Buenos Aires Apartment Building

STAY

Booming tourism has resulted in bountiful options for visitors, but few if any are eco. Jet-setters flock to Faena Hotel + Universe (above; faenahotelanduniverse.com); boutique hotel junkies like Home (below; homebuenosaires.com) and 1555 Malabia House (malabiahouse.com.ar); and thrifty visitors hit hostels like El Aleph (hostelaleph.com) or Palermo House (palermohouse.com.ar). But a popular alternative is to book an apartment. You’ll get more space and many of the same hotel amenities for far fewer pesos. Plus, even if the listings aren’t eco, at least they’re local.

BUY

Grab a tome from Eloisa Cartonera (eloisacartonera.com.ar), an innovative nonprofit publishing house that teaches cartoneros how to turn their recycled cardboard into beautiful books. Clean up with handmade soaps from Sabater Hnos (left; shnos.com.ar), a third-generation suds maker in Palermo Soho that crafts inventive and all natural varieties. Finally, nobody should leave Buenos Aires without a gourd and bombilla for sipping verdant, smoky yerba mate. The custom is de rigueur for locals—and mate is touted as quite the health tonic, too. Pick one up at the weekend crafts fair at Plaza Francia. Mate is also known around town as unos verdes, making this drinking vessel the ultimate green souvenir.

Story by Fernando Cwilich Gil. This article originally appeared in Plenty in August 2008.
Copyright Environ Press 2008.