In 1902, Juan A. Alsina Printing House Issued by Manuel Bilbao “Buenos Aires. From its foundation until today “, a history book, which focuses especially on the period of XVIII-XIX centuries. An interesting volume was preceded by a letter from Vicente Fidel Lopez.

“Reading many works and publications on Buenos Aires prompted me to write this book,” Bilbao said. He continued: “In this work the reader will find much that has not been published, the fruit of family tradition and the author’s own knowledge.”

One of the chapters, dedicated to ancient Buenos Aires, a colonial village with tiled roofs and rainforests, tells the story of the Creoles, all good silversmiths and lumberjacks, or manufacturers. Lomils or chairs for riding. Several other professions were making plates, metal utensils and even soaps.

Until 1830, carts and chariots were the means of transportation in the city of Buenos Aires. Horse-drawn bungee carts later appeared.

Straw and clay ranches were the first buildings in the city. Its very wide walls were from half a meter to one meter.

“Our grandparents’s Creole cuisine did not have the resources of a modern kitchen or its elements,” Bilbao writes. Favorite dishes of those centuries consisted of stewed with pepper and tomato sauce, fried, humita, river tarpon, turkeys, cockatoo, carbonada, fruit cakes, corn cakes, lokro.

From Cordovan’s empanas he recalled “his delicious minced meat and onions.” Some of these delicacies can be seen in the sad mourning of Martin Fiero when he, like Dante, recalls happy times in distress: “The meat was followed by the skin, / delicious carbonate, / well-grated porridge, / cakes and excellent wine”. As for desserts, rice pudding and cinnamon, peach apricots, fried cakes and tomato sweets, sweet potatoes and pumpkin.

The Bilbao text is divided into 152 itself, which includes the old districts of Buenos Aires. Back then there were famous houses and villas. Ladislao Martinez (1822), owner of “all kinds of vegetables”, appeared in the retro among the “past cottages”.

Salt Houses were established in Barracas, on the coast of Riachuelo. Jerk was made in their establishments, the amount of which was exported to Brazil. In the chapter “Meat trade” the author blames the butchers for being “Referees impose not only butchers and cargo recipients, but also ranchers when buying and selling haciendas”. It was quietly established that none of the recipients could buy property from people and companies outside the guild. Thus, the ranchers were deprived of the protection of their interests because the sales took place secretly and without their intervention.

Dr. Vicente Fidel L ლოpez described the paper, which he prefaced, as deserved, useful, and well-calculated.