3-Bites Friyay: Rice Paper Omelet, Mangoes For Humanity, Mate Era

Chew on this: a quick taste of what I’ve been into this week.

3-Bites is a quick, weekly taste of what I’m into and why I think you should be into it too. It drops most Fridays—hence the name “Friyay.”

Hola friendos!

It’s scorching in BA, and apparently, we’re under a heat dome—which, according to the news, is different from a heat wave. A heat wave is a localized burst of extreme heat caused by stalled high pressure, while a heat dome traps heat over a vast region for days (or even weeks), in case you were wondering. Whatever you call it, it’s hot as hell. I’ve been hunkered down indoors, trying to stay cool and praying the power doesn’t go out. The upside? It’s given me time to bring PUTF back to life—and I’ve got plenty to write about.

1. What I’m Cooking: Rice Paper Omelets

If you follow me on IG, you know my obsession with rice paper runs deep. It’s my go-to solution for quick, fresh summertime meals. A handful of salad fixings, and boom—delicious spring rolls in seconds. But the other day, faced with an empty fridge and a sad green onion, I played a Top Chef challenge (in my head) to test if I could make magic with almost nothing. The result? Rice paper omelets! I’ve been making them nonstop ever since because they’re simple, fast, and require just two ingredients—rice paper and eggs.

How you make it: Heat a pan with a drizzle of oil, place the dry rice paper in the pan, pour in the egg, and let it cook. Add your favorite fillings (or nothing at all). My recent experiments include leftover ground chicken, roasted eggplant, and random veggies—it all works. The result is chewy, crispy, filling, and ready in minutes.

The toppings: My go-to combo is chili crisp, hoisin, and Kewpie wasabi mayo. If your sauce game isn’t as extra as mine, soy sauce and hot sauce will do the trick.

Hot Tip:
Rice paper can be pricey, but Asia Oriental in Barrio Chino sells it for half the price of most supermarkets: [$2800 for small/$5800 for large].

2. What’s Giving Me Hope: Mangoes

Through the BA gastro grapevine, I heard Catalino restaurant was selling mangoes for just 500 pesos/kilo—a steal compared to the usual 3,000 pesos for one at most verdulerías. Intrigued, I messaged Raquel, one of the owners, who explained that hundreds of kilos of organic mangoes from Formosa were about to be thrown away for being 'too ripe'. Instead of letting them rot, they decided to sell them to the public at a very affordable price. The mangoes were delivered to the restaurant, hoping people would show up (otherwise, they’d be left with a mountain of rotting mangoes)

What happened next was beyond their expectations. Word spread fast, and soon a massive line formed outside the restaurant, selling out quickly. Raquel said the sense of community was incredible—strangers lending money to those without change, chatting while they waited. “It restored my faith in humanity,” she told me.

At a time when bad news dominates, this was a heartening reminder of collective kindness in action. It’s not every day you see a restaurant step in to prevent food waste, support a local farmer, and make organic produce both affordable and accessible. It felt like a glimpse of a brighter, more connected future—less waste, fairer prices, and stronger ties between the people who grow, sell, and eat our food.

I walked away with 3 kilos of delicious mangas* and a renewed sense of hope that people do care about delicious organic food. It also reminded me I need to visit Catalino soon. They’ve recently shifted their concept, lowered prices, and now aim to be more than just a restaurant—a cultural hub rooted in sustainability and community. I’ll head there soon to eat and report back.

*These are mangas, not mangos: they have an elongated shape, a sweeter, less acidic flavor, and smoother, less fibrous flesh. Perfect with a sprinkle of tajín.

3. What I’m Drinking: Entering My Mate Era

After 18 years in Argentina, many think that I have checked all the “Argentino” boxes. But recently, I stepped into the world of yerba mate, and it feels like unlocking a whole new chapter. The first week? Total mate shakes—I was wired and sipping like a junkie who didn’t know when to stop.

Thanks to Buenos Mates and Fronteras Yerba, I’m now stocked with more yerba than I know what to do with. I’ve got an arsenal of mate and am slowly learning the ropes. And I haven’t even scratched the surface of yuyos yet! (Burrito, cedrón, orange zest—people keep dropping recommendations like I’ve joined a secret society. Apparently, there’s an entire herbal art to mate I never knew existed.)

There’s so much to try, so many yuyo combos, and a proper mate tasting is definitely in order. Stay tuned for more on this wild yerba adventure.