The matambre arollado is an Argentine beef classic. Each Christmas, this savory dish can be found in many households across Argentina and beyond. What makes this recipe very different to any Argentine recipe is that generally this “Matambre Arollado”, which means beef “Rolled Rose Meat”, is eaten cold! Yes, you heard it, it’s a cold […]
I have been going to the carnicería on Avenida Santa Fe in Buenos Aires for fifteen years. Every Friday before an asado the butcher, a third-generation Italian-Argentine who inherited the shop from his father, hands me the chorizos wrapped in white paper and always says the same thing: no los pinches. Do not prick them. […]
Corn on the parrilla is one of the underrated pleasures of a long Argentine asado. While the vacío and tira de asado take hours, an ear of corn in foil takes twenty minutes. It goes on the grill during the main cook, comes off as the meat is resting, and lands on the table at […]
On a Sunday in Buenos Aires, the fire goes on at noon. The vacío will not come off the grill until late afternoon. Between those two points, nobody rushes. The choripán comes first, while the coals develop. Then the mollejas. Then the tira de asado. Then the vacío. Then the provoleta, melting in its pan […]
Argentina eats approximately 500 million choripanes a year. That number becomes easier to understand the first time you smell chorizo smoke outside a Buenos Aires football stadium, or arrive at an asado and find the first thing off the grill waiting for you on a piece of toasted French bread before the main cuts are […]
Most pan-seared ribeye recipes do the same thing: salt, pepper, hot pan, butter, thyme, done. That works. But it is not what I use. After 23 years of cooking steak in Argentina, the seasoning I reach for is mustard seeds, dried chimichurri, and marine salt — a combination that builds a crust with a depth […]
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 […]
Fernet Branca is the only drink I’ve seen served in every possible setting in Argentina: at a Sunday asado in the suburbs of Buenos Aires, in a Cruz del Eje bar held together by paint and nostalgia, and most memorably drunk from a cut plastic bottle on the back of a World Cup victory bus […]
Key Takeaways: Argentine Short Ribs (Tira de Asado) 1. Tira de asado is cross-cut beef short ribs, not a full rack.Unlike costillar (full rack), tira de asado is cut across the bone into thin strips, allowing it to cook in about 45–60 minutes over embers. 2. Grill meat-side down first over steady embers — not […]
What Is Tereré? Tereré is the cold, refreshing cousin of the traditional mate. Born in Paraguay and adopted across northern Argentina, it’s a drink that perfectly embodies summer: ice-cold water, fragrant herbs, and that unmistakable taste of yerba mate. When I was 9 years old and arrived in Argentina, late October 2002, the summer had […]
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. […]
