I receive a paper every day and an extra one on Sundays, the Buenos Aires Herald.
You can check it online.
The BA herald has a special couple of pages fully devoted to analyze food, wine, restaurants and origins of certain articles used in cooking. Is quite interesting even when the writer sounds totally patronizing but he really knows what he talks about ( IMHO)
The Cheff who writes the column has travelled all over the world and I think is of Armenian origin, has tried food from almost everywhere and knows as many details as one can wonder.
The other paper, Clarin, has a column on the Sunday's magazine (errr Sundays'?) which has a couple of receipes but nothing you would be too interested in trying.