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Even though the directions aren’t very clear however, they are very attractive. The plan is to take us to a residence in Palermo Soho, Buenos Aires the coolest area, where we will be served an «knock-knock dinner» that is the Argentinian equivalent to pop-up meals. The only thing we’ll need with us is an appetite and a sense of excitement. It’s that easy. That is until we reach the destination. It’s quiet and dark, and seems to be some distance from the lights of Palermo’s Soho, cafes, restaurants, and shops. We look up the address. It’s there, but no door is accessible to knock. All we can see in the dusk setting is a wall, albeit it’s decorated with psychedelic art with swirls, fish colourful blocks of color and even a yellow submarine, but no door. The stomach of the fish is opened and it beckons. Gaspar Palacio, the host/maitre d’ for the evening. The awkwardness of being in an unfamiliar home is taken away by a flurry of introductions, with Gaspar explaining that his younger sister Lina 25, who is the chef, another sister, Julia, will be serving and cooking, and that the others relatives and friends can help out as required. He will sit at the table with us and talk to us about the food and the country before he dances. He moves about the living room, and there is no furniture in order to open up long tables filled with plates, condiments and bottles. Gaspar, who at 26 has become an engineer. Lina has also graduated from the university. Lina is a doctor however Lina as well as her brother have too much fun playing knock-knocks. Gaspar says. «You already know the process that a friend of a friend informs someone that they are friends, and another.» The atmosphere of the food that the Palacio family was cooking up at their home reached Trafalgar’s South American director, who obtained exclusive rights to the meal as part of the company’s Be My Guest experiences. The base recipe that earned the knock-knock dinner its reputation all around Buenos Aires is adhered to for international visitors, but visitors from the far reaches of the world are offered extra benefits such as the tango, a hands-on cooking lesson of the nation’s favorite pastry, the empanada, is another. Lina states. The four-hour program is packed with food. A portion of it is memorable. The laden platters are merely an appetiser. Three courses are offered — empanadas and a portion of thinly sliced sirloin steak cooked with sauteed mushroom and the red wine jus. the most decadent and delicious dessert I’ve ever eaten. The «staff» are eager to tell their tales of food and life in their hometown. As the evening progresses, we are able to get a feel for the way people live, work , and play in this beautiful city, that you won’t get in a real restaurant. They are also eager for us to tell them how much we like their food and will be delighted when we’re pleased and not annoyed by our reactions to one of their most loved beverages, yerba mate. It’s a strong herbal tea. I would describe it as non-drinking. It’s a taste that’s acquired, Gaspar laughs. It’s not the case with malbec, the grape of Argentina. The taste is evident from the first sip, is what the majority of people say. We’re so comfortable when dessert is served, we start to jostle to get a seat in the tiny kitchen to see Lina and her sister, the sous-chef make the dessert. Another national favorite dulce de leche is a must. It’s a sweet caramelized milk which can be found in every country’s pantry. Lina is known to spread a lot of it over the chopped up fruit, then adds the thick layer of whipping cream and then crumbles the meringues into puffs. It’s not for web treasurehunter the health-conscious however I’m still dreaming about it. Gaspar told me that he dances at the beginning of the evening. He didn’t mention that he was an expert in dancing, having been an instructor for more than six years. He takes up his position in front of us. His partner, Fiorella, who has been waiting on us, sits in his arms, and the music starts. For the first time since we met the previous day the raucous crowd is quiet. We are amazed by the grace and beauty of the people, the place, and the dance.