Oh yeah, it's winter.


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Published: July 4th 2008
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We returned from Iguazu around noon on Wednesday to find a vastly different Buenos Aires than the one we left on Monday. It seems all of our good weather mojo had run out after our first week in the low 60s, and a fabulous Tuesday in Iguazu at ~75 degrees and sunny.

I think the high on Wednesday in BA was under 55, and the sun wasn't around much, which added to the briskness. It's about what we had expected when we arrived, so it's not exactly shocking, it was just that we'd become so used to the pleasantness. Anyway, after dropping off our suitcases we headed to the Museo Latinoamericano de Buenos Aires (MALBA). We figured it'd be as good a day as any to spend inside. The MALBA space is very bright and open, with three floors of exhibits on one end, and a glass paneled atrium on the other giving lots of natural light, even on such an overcast day. The exhibit space was significantly smaller than we had anticipated, but it still housed some interesting pieces from all around South and Central America. Most notable were a Diego Rivera and one of Frida Kahlo's more famous
Lobby of MALBA, looking up from the lobbyLobby of MALBA, looking up from the lobbyLobby of MALBA, looking up from the lobby

Only place cameras are allowed
self-portraits (the one with a parrot on one shoulder and a spidermonkey on the other).

Their main exhibit, a temporary collection, was a look at 30 years of Mexican modern art from 1968-1997. It was pretty cool. Afterwards we visited the Jardin Japones, by way of a cafe in Palermo Chico. These Japonese gardens were more expansive than the one in SF, but it had a lot less Japanese architecture and more local plants. Nothing too fantastic.

We then headed home and rested up for dinner at another neighborhood parilla close by. This one had a lot more of a local hang-out kind of vibe than the previous parilla we visited. Good food and good Malbec, although my steak was a tad over-cooked (not enough pink in the center, but Argentinians have a reputation for eating very well done meat, so I wasn't too surprised).


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