Key Takeaways There is a particular kind of guilt among people who love Argentine food and live in a flat. No patio, no parrilla, no legal way to burn wood four floors up, and a craving for vacío on a Sunday. The usual advice is to buy a grill pan and make peace with it. […]
KEY TAKEAWAYS For years I treated a frozen steak as a mistake to be corrected. You forgot to plan, so now you stand at the sink running water over a vacuum-sealed brick and hoping for the best. Then I started testing it properly, and the conclusion was uncomfortable: a steak cooked straight from frozen, done […]
KEY TAKEAWAYS Argentinian Chimichurri Sauce: The Authentic Recipe and How to Use It Every asado in Argentina has a jar of chimichurri on the table, and almost none of them came out of a blender. That is the first thing to understand about authentic argentinian chimichurri sauce, and it is the thing most recipes outside […]
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 Few steak cuts have risen in popularity as quickly as coulotte steak. Ten years ago, most American grillers had never heard of it. Today, it is showing up in butcher shops, online meat retailers, barbecue competitions, and backyard cookouts across the United States. Search interest continues to grow as more people discover that […]
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 […]
Matambrito de Cerdo (Pork Rose Meat) Recipe Key Takeaways What Is Matambrito de Cerdo? Matambrito de cerdo is a thin pork cut commonly grilled during an Argentine asado. While many people outside Argentina are unfamiliar with the cut, it is considered one of the tastiest and easiest pork cuts to cook on the parrilla. The […]
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 […]
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 […]
