Argentina recipes
Recipes from Argentina: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Argentine Empanadas: Golden Baked Half-Moon Meat Pies
How to bake Argentine beef empanadas at home: the beef, olive, and hard-boiled egg filling, a cold butter dough, sealing, oven temperature, regional differences, and storage.
Milanesa: Argentina's Thin Breaded Cutlet
How to fry Argentine milanesa thin and golden in a home kitchen: the local name, the cut of beef, how thin the crumb coating should be, oil temperature, how it differs from napolitana, substitutes, storage, what goes wrong, sandwiches, menu pairings and safe cooking temperatures, laid out so a first-timer does not get lost.
Revuelto Gramajo: Argentine Scrambled Eggs With Shoestring Potatoes
Revuelto gramajo is a beloved Argentine plate of eggs, ham, and shoestring potatoes. The oil temperature for lightly frying the potatoes, heat that keeps the eggs from setting too hard, substitutes with ham and frozen potatoes, how it is eaten in a canteen style, why it can't be made ahead, how to plan storage, and the pans to shop for.
Argentine Asado: Charcoal Grilled Beef at Home with Chimichurri and Salsa Criolla
How to recreate Argentine asado in a home kitchen: bone-in short ribs, skirt steak and chorizo, chimichurri, salsa criolla, managing charcoal or grill-pan heat, cut substitutions and storage.
Chimichurri: The South American Herb Sauce for Grilled Meat
How to make chimichurri, the Argentine herb sauce for asado: the ratio of parsley, oregano, red wine vinegar and garlic, how to chop, storage, using it on meat and vegetables, and easy substitutes for the ingredients.
Provoleta: The Grilled Cheese Argentines Cook First at the Asado
A recipe for provoleta, the grilled cheese starter of the Argentine asado, made with a thick slice of provolone, oregano, chile flakes and olive oil. Covers its Calabrian immigrant origin, drying the surface to stop it collapsing, and cooking in a cast-iron grill pan or skillet.