Repulgue – Empanada Folding Technique

One of the specialties of the Argentina cuisine is the empanadas. There are many varieties of this simple to make turnovers to satisfy all kind of preferences. In addition to “locro” and “tamales”, the empanadas take part on the typical and most traditional dishes of the northwestern part of the country. The filling, seasoning and [...]

The history of Mate and how it came to be a National Argentine Drink

History says that a man named Irala, who was on several expeditions throughout South America at the time, saw this drink that we call Mate in Argentina for the first time in 1537 on the native Indians from the land. It was only really confirmed when in 1544 another man named Hernando Arias de Saavedra [...]

The Argentine Asado – The Argentine BBQ

In Argentina the best known and key ingredient to our meals is cow meat or red meat. It’s also well known that  Argentine meat tastes and looks different then in the rest of the world since cows here are grass fed and allowed to graze the land for at least 4 – 5 years. History [...]

Chimichurri – Basic Ingredients, Intense Flavor

Chimichurri Marinade When it comes to spices, some of us, Argentines will be the first to admit that the bulk of our traditional dishes lack intense flavors.  Chimichurri is certainly an exception. Since the 1800s it has been the official steak accompaniment at Argentine asados (barbeques) from marinade to dipping sauce.  Place a few spoonfuls [...]

Argentine Pastries “Facturas”

Ask any Porteño and they’ll tell you…Sundays when you visit anyone at their home in the late afternoon at mate time you have to stop at the local “panaderia” (bakery) of choice before and get them some “facturas” as your treat. Facturas I guess would be the american equivalent of pastries. Facturas are a little [...]