Argentinian Cuisine
Asado, empanadas, milanesas, choripán and dulce de leche.
Grilled Sirloin Steak with Roasted Red Pepper Chimichurri
When the fire crackles and the smoke mingles with the coals, the meat becomes a masterpiece. A thick sirloin steak, with a golden crust and a juicy interior that falls apart at the first bite, is the star of any Argentine grill. What gives it that unique character is the roasted red pepper…
Lentil Stew with Chipotle and Sun-Dried Tomato
When the broth begins to boil, the smoky aroma of chipotle mingles with the deep sweetness of sun‑dried tomato. That combination makes each spoonful a journey of flavors that awakens the palate. The lentils, cooked to perfection, retain a firm yet creamy texture that makes them ideal for soaking up…
Soy Noodles with Tomato Sauce and Crispy Basil
In Argentine cuisine, the combination of soy noodles with smoky tomato sauce and crispy basil becomes a dish that sparks curiosity and flavor at the same time. The pasta, light and slightly chewy, is coated with a sauce that carries the aroma of slowly cooked tomato with a hint of smokiness, adding…
Corn with Vegetables and Smoked Tofu
When the pot is filled with steam, the dish feels almost like a hug: a soft, fluffy rice that, on the first bite, reveals pieces of fresh corn and smoked tofu that melt in the mouth. The combination is not only delicious but also offers a balance of textures: the crunch of the vegetables contrasts…
Grilled Corn with Mushrooms
The corn, freshly taken off the grill, sizzles with a golden hue that beckons the palate. Instantly, the mushrooms, sautéed to perfection, release an earthy aroma that mingles with the smoky fire. That first wisp of steam, that initial crunch, already places us on the Argentine countryside, where…
Traditional Argentine Locro
Locro is a thick and flavorful stew made with corn, squash, potatoes, pork, and spices, cooked over low heat until the ingredients are tender and well combined. The creamy texture of the corn and squash combines with the richness of the meat and spices, creating a dish that is both comforting and…
Argentine Locro with Chorizo and Morcilla
Argentine locro, a dish that takes us to the very essence of Creole cuisine. A delicious, thick, and savory stew, with chunks of chorizo and morcilla that explode in every bite, accompanied by corn and tender zapallo, all cooked in a rich sauce that makes your mouth water just thinking about it. I…
Pumpkin and Cheese Revolution: Provoleta on the Disc with Cane Honey and Rosemary
Imagine a golden crust of cheese that cracks on the first cut, revealing a creamy heart of caramelized pumpkin that melts in your mouth. Rosemary perfumes each bite, and the dark, thick cane honey gives it that wild touch that makes you close your eyes. It’s like a grandmother’s hug, but with a…
Baked Chicken Breast with Cheese and Mustard Crust, Pampean Style
The first bite is revealing: the skin crunches like rice paper at the first cut, while the melted cheese forms a golden cloak that hides the spicy mustard. But it's inside where the magic happens, because the meat falls apart in juicy fibers, perfumed with garlic and rosemary, as if it had slept in…
Argentine-Style Grilled Pork Choripán
The aroma of sizzling pork sausage in the air fryer can be smelled from meters away; the crispy skin and juicy interior announce that the choripán is about to be devoured. Are you up for trying an Argentine version that respects the tradition of asado but adapts to modern cooking? The choripán, an…
Argentine Oven Roast
Argentine oven roast is the domestic version of the gaucho parrilla for days without a garden. Beef short ribs, criollo sausages, and blood sausages roast slowly until the fat sputters and the meat turns tender. Chimichurri — parsley, garlic, oregano, and vinegar — is the indispensable…
Argentinian Baked Empanadas
Baked Argentinian empanadas are the most classic snack and bite of the Río de la Plata: a flour dough with lard or butter, filled with seasoned ground beef flavored with paprika, cumin, onion, olives and hard‑boiled egg, and baked until golden. The braided crimp is the hallmark of each region, and…
Argentinian Cuisine: cooking guide
Argentine cooking revolves around the asado: specific cuts (asado de tira, vacío, entraña), wood or charcoal fire, chimichurri sauce and the social ritual around it. But there are also empanadas baked across all provinces, milanesas eaten at any time and dulce de leche appearing at breakfast, dessert and snack time.