Some say there are no real gauchos in the traditional sense—rebels who never settled down, who defied authority, ignored the law, and were so attached to their horses that when they finally dismounted, they walked with permanent bowed legs. “A man on foot is half a gaucho,” the saying goes, “because the gaucho and his horse are one.” But in Argentina, many proudly consider themselves gauchos and carry on gaucho traditions.
Each year, in early November, the Argentine pampa town of San Antonio de Areco holds a Dia de la Tradicion (day of tradition), which is actually a week-long festival of all things gaucho. We had planned to be there for the festival’s ending—a parade of gauchos—hundreds of them—through town, followed by displays of gaucho horsemanship. To our dismay, the festivities were cancelled at the last minute in response to reports of a gathering storm.
Nobody was happy with that decision, including the gauchos, especially when we arrived at San Antonio de Areco and the weather was picture perfect. So instead of the parade (and the crush of thousands of people that we were doing well to avoid, our tour guide assured us) we would tour the sleepy town itself, with visits to a famous gaucho bar, and shops crafting leather goods, handmade ponchos and silver knives.
Gauchos differ from American cowboys in many respects, including their rejection of guns. Instead, gauchos carry knives—long and sharp, with elaborately carved handles—which they stow at the back of their leather belts and employ for everything: cutting firewood, fixing saddles and lariats, making adobe bricks, skinning cattle, carving off chunks of meat at mealtime, and in the early days, occasionally as a weapon.
After our tour (and the spotting of a few gauchos who flaunted the festival cancellation and rode their horses around the town square anyway), we headed to a nearby estancia (ranch) where the first order of business (after a short trail ride on the ranch’s horses) was lunch. In the cookhouse, a hearty meal was being prepared: meat, meat and more meat—steaks, chicken and sausages—as well as other delectable salad/vegetable dishes and Argentine Malbec wine.
Once satiated, we gathered on the lawn outside the stone portico where lunch had been served to watch a demonstration of the bonding between a gaucho and his horse. Trained with respect and affection, our guide explained, the horse trusts his gaucho completely, and vice versa. The photos tell the story.
At a nearby field, another gaucho demonstrated a technique in which unbridled horses have been trained to shadow a “follow horse” led by the gaucho. It was like watching a school of fish moving as one, twisting and turning whichever way the gaucho led them.
Too soon it was time to start the 90-minute drive back to Buenos Aires.
Note: Yes, we missed the gaucho parade, but that’s not the end of the story. Stay tuned to successive posts, and you’ll find out why.
There & Back 