Our curated list of Argentine recipes brought to you directly from the fire, to platter.
Key takeaways Argentine chorizo criollo is a fresh sausage: not cured, not smoked, not Spanish paprika-forward. The default base is pork and beef with garlic, black pepper, oregano, sweet paprika, and white wine or Malbec. Nutmeg is optional but traditional in the Italian-Argentine tradition. The meat must be near-frozen before grinding. Fat smears if it […]
Key Takeaways Provoleta isn’t simply grilled provolone. Authentic Argentine provoleta uses a firm, aged provolone cheese that develops a crisp golden crust while staying soft and molten in the center. The cheese matters more than the toppings. Choose aged provoleta or provolone, never soft sandwich slices. The right cheese holds its shape long enough to […]
Key Takeaways: What Makes Authentic Argentine Empanada Dough Different? Empanada Dough Recipe: The Argentine Way (Baked or Fried) If there’s one thing I’ve learned after living in Argentina for more than twenty-three years, it’s that Argentines judge an empanada long before they taste the filling. They look at the repulgue first. Then they feel the […]
The empanada recipe most sites give you calls for butter dough and a few spices in the filling. It produces something edible. It is not Argentine. Argentine empanada dough uses beef tallow. The filling is 1:1 onion to beef by weight. It goes into the pastry cold: not warm, not room temperature. Anything above fridge […]
Mollejas are the thymus gland of the cow. Sweetbreads in English. In Argentina they are the cow caviar, the first thing off the grill at any proper asado. They need around 75 minutes over medium-high heat, cooked whole without pre-boiling. Most English-language recipes say 3 to 4 minutes per side. That is completely wrong. After […]
Few dishes capture the soul of Argentine grilling like Matambre a la Pizza. Imagine a thin, tender cut of beef sizzling over wood embers, topped with tomato sauce, ham, and bubbling cheese. It is the perfect fusion of Italian influence and Argentine asado heritage. In Argentina, matambre is more than just a piece of meat. […]
If you’ve never had an Argentinian appetizer, let’s fix that. Argentina isn’t just the land of steak and Malbec—it’s a food culture built on flavor, fire, and feeding people like you actually want them to stay a while. Whether it’s a backyard asado or a midweek gathering that “accidentally” turns into a 5-hour dinner, Argentinian […]
Key Takeaways When we think about Argentine Guiso de Lentejas, we immediately think of cold winter days, where a warm, maybe even spicy guiso de lentejas awaits us. Vegetarian or not, this Guiso Argentino is a recipe that shouldn’t be underestimated, filled with taste, texture, and character that is capable of warming the cockles of […]
In the world of culinary delights, few dishes capture the essence of comfort and sophistication like Osso Buco al Malbec. Originating from the Lombardy region of Italy, this hearty stew has found a passionate following in Argentina, where local flavors and traditions infuse new life into the classic recipe. Our latest YouTube video delves into […]
In the heart of Argentine culinary tradition lies a dish that’s lesser-known to the outside world, but beloved by those who’ve grown up with the smell of slow-cooked beef wafting from the kitchen on a Sunday afternoon. Matambre a la Leche, or flank steak cooked in milk, is one of those recipes that doesn’t just […]
it’s equally as delicious. A bit of garlic, herbs, and olive oil, and you’d be tasting something incredible. Preparing Argentine shrimp means trying sweet and tender food from Patagonia for an unforgettable occasion. Want to know how to prepare Argentinian shrimp? Have a look at my top 3 Argentinian shrimp recipes, prepared with my personal […]
If you’ve been following my blog, you know I’m passionate about all things Argentine asado. But Argentine cuisine is so much more than just grilled meats, and that’s why today, we’re stepping away from the grill to share another great recipe: bondiola (pork neck) a la cerveza negra. Whether you’re an experienced cook or just […]
