Brimming with vibrant flavors and rich culinary traditions, Argentina offers a feast for the senses that’s just waiting to be explored in your own kitchen. From succulent asado to decadent dulce de leche treats, our roundup of 18 authentic Argentine recipes brings the heart of South America to your table. Whether you’re craving comfort food or eager to try something new, these dishes promise to delight. Let’s dive in!
Empanadas de Carne
One of the most beloved handheld pies, empanadas de carne, offers a delicious blend of savory filling wrapped in a flaky crust. Perfect for any occasion, these empanadas are a testament to the joy of homemade pastry.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon salt, finely ground
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water, chilled to perfection
- 1 tablespoon rich extra virgin olive oil
- 1/2 pound ground beef, preferably 80/20 for juiciness
- 1 small onion, finely diced for sweetness
- 1 teaspoon smoked paprika, for a deep, smoky flavor
- 1/2 teaspoon cumin, freshly ground for aroma
- 1/4 cup green olives, pitted and chopped for a briny contrast
- 1 egg, farm-fresh for the wash
Instructions
- In a large bowl, whisk together the sifted all-purpose flour and finely ground salt.
- Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring with a fork until the dough begins to come together. Tip: The dough should hold together when pressed but not be sticky.
- Gather the dough into a ball, wrap in plastic, and refrigerate for 30 minutes to relax the gluten.
- While the dough chills, heat the rich extra virgin olive oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 8 minutes.
- Stir in the smoked paprika, freshly ground cumin, and chopped green olives. Cook for another 2 minutes to meld the flavors. Remove from heat and let cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
- Place a generous tablespoon of the beef filling onto one half of each dough circle. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
- Beat the farm-fresh egg and brush over the empanadas for a golden finish.
- Bake for 20-25 minutes, or until the crust is golden and flaky. Tip: Rotate the baking sheet halfway through for even browning.
- Let the empanadas cool for 5 minutes before serving. Tip: They’re even better with a side of chimichurri sauce for dipping.
Delight in the contrast of the flaky, buttery crust against the savory, spiced beef filling. Serve these empanadas de carne warm, with a side of tangy salsa for an extra kick, or pack them for a picnic to enjoy the perfect bite of comfort on the go.
Milanesa a la Napolitana
Now, let’s dive into the comforting world of Milanesa a la Napolitana, a dish that combines the crispiness of breaded steak with the rich flavors of tomato sauce, melted cheese, and ham. Perfect for a hearty dinner, this recipe will guide you through each step to achieve that golden, cheesy perfection.
Ingredients
- 2 lbs of thin-cut beef steaks, tenderized to 1/4 inch thickness
- 1 cup of all-purpose flour, finely sifted for a smooth coating
- 2 large farm-fresh eggs, beaten until uniform
- 1 cup of breadcrumbs, golden and crispy for the perfect texture
- 1/2 cup of rich extra virgin olive oil, for frying
- 1 cup of homemade tomato sauce, simmered with garlic and basil
- 1/2 lb of thinly sliced deli ham, for a smoky layer
- 1 cup of shredded mozzarella cheese, for a gooey melt
- 1/4 cup of grated Parmesan cheese, for a sharp finish
- Salt and finely ground black pepper, to season
Instructions
- Season the beef steaks generously with salt and finely ground black pepper on both sides.
- Dredge each steak in the sifted all-purpose flour, shaking off any excess.
- Dip the floured steaks into the beaten eggs, ensuring full coverage.
- Coat the steaks evenly with breadcrumbs, pressing gently to adhere.
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 350°F.
- Fry the breaded steaks for 3-4 minutes per side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
- Preheat your oven’s broiler on high and position the rack 6 inches from the heat source.
- Arrange the fried steaks on a baking sheet and top each with a generous layer of homemade tomato sauce.
- Add a slice of deli ham over the tomato sauce, followed by a sprinkle of mozzarella and Parmesan cheeses. Tip: For an extra crispy top, broil until the cheese is bubbly and slightly browned, about 2-3 minutes.
- Watch carefully to prevent burning, as broilers can vary in intensity.
Once out of the oven, the Milanesa a la Napolitana should boast a crispy exterior, a tender interior, and a beautifully melted cheese topping. Serve it alongside a fresh green salad or over a bed of fluffy mashed potatoes for a complete meal that’s sure to impress.
Asado Argentino
Venturing into the world of Argentinian cuisine brings us to the iconic Asado Argentino, a dish that embodies the spirit of communal dining and rich flavors. This guide will walk you through the process of creating this masterpiece, ensuring even beginners can achieve authentic results.
Ingredients
- 4 lbs of high-quality beef ribs, with a good marbling of fat
- 1/4 cup of coarse sea salt, for that perfect crust
- 2 tbsp of freshly ground black pepper, for a spicy kick
- 1 cup of rich red wine, to enhance the meat’s flavors
- 3 cloves of garlic, minced, for a pungent depth
- 1/2 cup of fresh parsley, finely chopped, for a herby freshness
Instructions
- Preheat your grill to a medium-low heat, aiming for a steady 250°F to ensure slow cooking.
- Generously season the beef ribs with coarse sea salt and freshly ground black pepper, covering all sides evenly.
- Place the ribs on the grill, bone side down, and let them cook undisturbed for 2 hours. Tip: Resist the urge to flip them too early to develop a crust.
- After 2 hours, flip the ribs and pour the rich red wine over them, allowing the alcohol to cook off and the flavors to seep into the meat.
- Sprinkle the minced garlic and finely chopped fresh parsley over the ribs, then cover the grill to trap the aromas. Cook for another hour.
- Check the ribs for doneness; the meat should pull away easily from the bone but remain juicy inside. Tip: Use a meat thermometer to ensure an internal temperature of 145°F for medium-rare.
- Remove the ribs from the grill and let them rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring every bite is moist.
Rich in flavor and with a texture that balances tenderness with a slight chew, Asado Argentino is best served with a simple side of crusty bread to soak up the juices. For an authentic experience, share it straight from the grill amidst good company.
Locro
Ready to dive into the heartwarming world of traditional stews? Locro, a hearty and comforting dish, is a perfect blend of indigenous and Spanish influences, offering a rich tapestry of flavors and textures that are sure to delight your palate.
Ingredients
- 1 cup dried white corn, soaked overnight for a tender bite
- 2 cups butternut squash, peeled and diced into 1-inch cubes for sweetness
- 1 lb pork shoulder, cut into 1-inch chunks for succulent meatiness
- 1/2 cup creamy cannellini beans, soaked overnight for a velvety texture
- 1 large onion, finely chopped for a aromatic base
- 2 cloves garlic, minced for a pungent kick
- 1 tsp smoked paprika for a deep, smoky flavor
- 4 cups chicken stock, homemade preferred for richness
- 2 tbsp extra virgin olive oil for sautéing
- Salt to taste, but start with 1 tsp for balanced seasoning
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
- Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
- Stir in the pork shoulder chunks, browning them on all sides for about 7 minutes to lock in juices.
- Sprinkle the smoked paprika over the meat, stirring well to coat evenly for that smoky depth.
- Pour in the chicken stock, followed by the soaked white corn and cannellini beans, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 1 hour, allowing the flavors to meld beautifully.
- Add the diced butternut squash, continuing to simmer uncovered for another 30 minutes until the squash is fork-tender.
- Season with salt, starting with 1 tsp, then adjust according to your preference after tasting.
Mouthwatering and robust, this Locro boasts a creamy texture from the beans and corn, with the squash adding a subtle sweetness. Serve it with a sprinkle of fresh herbs or a side of crusty bread to soak up every last drop of its flavorful broth.
Choripán
Choripán is a vibrant, flavorful sandwich that brings the zest of Argentine street food right to your kitchen. Combining juicy, spiced chorizo with crusty bread and a tangy chimichurri, it’s a dish that’s as fun to make as it is to eat.
Ingredients
- 1 lb fresh Argentine chorizo, casings removed
- 4 crusty French rolls, lightly toasted
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup rich extra virgin olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1/2 tsp sea salt
Instructions
- Preheat your grill or skillet to medium-high heat (375°F).
- Divide the chorizo into 4 equal portions and shape each into a patty slightly larger than your rolls.
- Grill the chorizo patties for 4 minutes per side, or until they reach an internal temperature of 160°F.
- While the chorizo cooks, whisk together the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, and sea salt in a small bowl to make the chimichurri.
- Place a chorizo patty inside each toasted roll.
- Generously spoon the chimichurri over the chorizo.
- Serve immediately, allowing the juices to soak into the bread for maximum flavor.
Perfectly balanced between spicy, tangy, and savory, the choripán offers a satisfying crunch with every bite. For an extra layer of flavor, consider adding a slice of ripe tomato or a sprinkle of crumbled queso fresco before the chimichurri.
Provoleta
Gather around as we dive into the delicious world of Provoleta, a mouthwatering Argentinean grilled cheese that’s perfect for any gathering. This dish is a simple yet flavorful way to bring a taste of Argentina to your table, with its gooey center and crispy edges.
Ingredients
- 1 lb. Provolone cheese, sliced into 1/2-inch thick rounds (look for a high-quality, smoky variety)
- 2 tbsp rich extra virgin olive oil
- 1 tsp crushed red pepper flakes (for a subtle heat)
- 1 tbsp fresh oregano leaves, finely chopped (for a fragrant touch)
- 1/2 tsp coarse sea salt (to enhance the cheese’s natural flavors)
Instructions
- Preheat your grill to medium-high heat, aiming for a temperature of around 400°F, to ensure a perfect melt without burning.
- Brush both sides of each Provolone slice lightly with the extra virgin olive oil, which will help achieve a golden crust.
- Sprinkle the top of each cheese slice evenly with crushed red pepper flakes, fresh oregano, and coarse sea salt, layering the flavors.
- Place the cheese slices directly on the grill grate. Grill for 2-3 minutes, or until the bottom is golden and crispy, but the cheese is just beginning to melt.
- Carefully flip each slice using a spatula. Grill for another 2-3 minutes, watching closely to prevent overcooking, until the cheese is bubbly and the edges are crisp.
- Remove the Provoleta from the grill immediately to stop the cooking process, ensuring it retains its gooey center.
Delight in the contrast of textures and flavors as you serve the Provoleta straight from the grill, perhaps with a drizzle of honey for a sweet and savory twist or alongside crusty bread to scoop up every last bit.
Humita en Chala
Creating a traditional Humita en Chala is a delightful way to bring the flavors of South America to your kitchen. This dish, wrapped in corn husks, is a comforting blend of sweet corn and creamy textures, perfect for any season.
Ingredients
- 6 fresh corn husks, cleaned and softened in warm water
- 2 cups fresh sweet corn kernels, cut from about 3 ears of corn
- 1/2 cup heavy cream, rich and velvety
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup finely chopped white onion, aromatic and crisp
- 1 tbsp granulated sugar, for a hint of sweetness
- 1/2 tsp salt, to enhance the flavors
- 1/4 tsp finely ground black pepper, for a subtle kick
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it with butter.
- In a large bowl, combine the fresh sweet corn kernels, heavy cream, melted butter, chopped white onion, granulated sugar, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- Lay out the softened corn husks on a clean surface. Spoon the corn mixture onto the center of each husk, dividing it evenly among them.
- Fold the sides of the corn husks over the filling, then fold the bottom up and the top down to enclose the mixture securely, creating a neat package.
- Place the wrapped humitas seam side down in the prepared baking dish. Cover the dish with aluminum foil to keep the moisture in.
- Bake in the preheated oven for 45 minutes, or until the humitas are firm to the touch and the aroma fills your kitchen.
- Carefully remove the humitas from the oven and let them rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
Great served warm, these Humita en Chala parcels offer a creamy, sweet, and slightly savory experience with every bite. Unwrap them at the table to enjoy the steam and aroma that escapes, adding to the dining experience.
Matambre Arrollado
Matambre Arrollado is a flavorful Argentine dish that’s perfect for those who love to explore the art of rolling and stuffing meats. Mastering this recipe will not only impress your guests but also give you a delicious, hearty meal that’s packed with layers of taste and texture.
Ingredients
- 1 large flank steak, about 2 pounds, trimmed of excess fat
- 1/4 cup rich extra virgin olive oil
- 2 tbsp finely ground black pepper
- 1 tbsp coarse sea salt
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, julienned
- 2 hard-boiled eggs, sliced
- 1 red bell pepper, thinly sliced
- 1 cup spinach leaves, fresh and tender
Instructions
- Lay the flank steak flat on a clean work surface. Using a sharp knife, make shallow cuts across the surface to tenderize the meat.
- Drizzle the olive oil evenly over the steak, then sprinkle with black pepper and sea salt, rubbing the seasonings into the meat.
- Spread the chopped parsley, oregano, and minced garlic evenly over the steak, creating a fragrant herb layer.
- Arrange the julienned carrots, sliced eggs, bell pepper, and spinach leaves in a neat layer over the herbs.
- Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to maintain its shape during cooking.
- Preheat your oven to 350°F. Place the rolled steak in a roasting pan and cook for about 1.5 hours, or until the internal temperature reaches 145°F for medium-rare.
- Let the matambre rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.
Zesty and vibrant, Matambre Arrollado offers a delightful contrast between the tender, juicy meat and the crisp, fresh vegetables inside. Serve it sliced to reveal the beautiful spiral of ingredients, accompanied by a simple salad or roasted potatoes for a complete meal.
Pastel de Papas
Ready to dive into the comforting layers of Pastel de Papas? This hearty dish, a beloved staple in many households, combines creamy mashed potatoes with a savory meat filling, baked to golden perfection. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.
Ingredients
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 4 tbsp unsalted butter, softened
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 lb ground beef, 80% lean
- 1 tsp smoked paprika
- 1/2 cup frozen peas, thawed
- 2 large farm-fresh eggs, hard-boiled and sliced
- 1/4 cup fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Place the quartered potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15-20 minutes.
- Drain the potatoes well, then return them to the pot. Add the warmed milk, softened butter, 1 tsp salt, and pepper. Mash until smooth and creamy. Tip: For extra fluffy potatoes, mash them while they’re still hot.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 8-10 minutes. Stir in the smoked paprika and season with salt to taste.
- Layer the meat mixture, peas, and sliced eggs in a greased baking dish. Top with the mashed potatoes, spreading evenly to cover.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: For a crispier top, broil for the last 2-3 minutes.
- Let the Pastel de Papas rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.
This dish offers a delightful contrast between the creamy potato topping and the savory, spiced meat filling. Try serving it with a side of tangy green salad to balance the richness, or enjoy it as is for a truly comforting meal.
Carbonada Criolla
Delve into the heart of Argentine cuisine with Carbonada Criolla, a hearty stew that combines the simplicity of home cooking with the rich flavors of the countryside. This dish is a perfect introduction to slow-cooked meals, offering a comforting blend of tender meat, sweet squash, and vibrant vegetables, all simmered to perfection.
Ingredients
- 1.5 lbs of beef chuck, cut into 1-inch cubes
- 2 tablespoons of rich extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and sliced into rounds
- 1 large sweet potato, peeled and cubed
- 1 cup of butternut squash, peeled and cubed
- 4 cups of beef broth, low sodium
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika
- Salt and freshly ground black pepper to taste
- 1/4 cup of fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
- Remove the beef and set aside. In the same pot, add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
- Return the beef to the pot along with any accumulated juices. Stir in the carrots, sweet potato, and butternut squash.
- Pour in the beef broth, ensuring it just covers the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Tip: Check occasionally to ensure the stew is at a gentle simmer, not a rapid boil.
- After 1.5 hours, stir in the cumin, paprika, salt, and pepper. Continue to simmer uncovered for another 30 minutes, or until the meat is fork-tender and the vegetables are soft. Tip: The stew should thicken slightly during this time; if it’s too thin, let it simmer a bit longer.
- Garnish with fresh parsley before serving.
Before serving, take a moment to appreciate the stew’s rich aroma and vibrant colors. The tender beef and sweet vegetables create a harmonious blend of flavors, making it ideal served over a bed of fluffy white rice or with a side of crusty bread to soak up the delicious broth.
Pizza a la Parrilla
Welcome to the world of grilling where flavors meet fire in the most delightful way. Today, we’re diving into the art of making ‘Pizza a la Parrilla’, a grilled pizza that combines the smokiness of the grill with the classic flavors of pizza, perfect for your summer gatherings.
Ingredients
- 1 1/2 cups of warm water (about 110°F)
- 1 packet (2 1/4 tsp) of active dry yeast
- 3 1/2 cups of high-quality all-purpose flour
- 2 tbsp of rich extra virgin olive oil
- 1 tsp of fine sea salt
- 1 cup of tangy tomato sauce
- 2 cups of shredded mozzarella cheese
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of grated Parmesan cheese
Instructions
- In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until frothy, indicating the yeast is active.
- Add the flour, olive oil, and sea salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your grill to medium-high heat (about 450°F) and lightly oil the grates to prevent sticking.
- Divide the dough into two equal parts. Roll each part into a 12-inch circle on a floured surface.
- Carefully place one dough circle on the grill. Cook for 2-3 minutes until the bottom is lightly charred and firm.
- Flip the dough over. Quickly spread 1/2 cup of tomato sauce, 1 cup of mozzarella cheese, and half of the basil leaves on the cooked side.
- Close the grill lid and cook for another 3-4 minutes until the cheese is melted and bubbly.
- Repeat the process with the second dough circle and remaining ingredients.
- Sprinkle each pizza with grated Parmesan cheese before serving.
Fresh off the grill, this Pizza a la Parrilla boasts a crispy crust with a smoky undertone, melty cheese, and vibrant basil. Serve it sliced with a drizzle of olive oil for an extra touch of richness.
Alfajores de Maicena
Perfectly tender and sweet, Alfajores de Maicena are a delightful South American treat that combines delicate cornstarch cookies with a luscious dulce de leche filling. This recipe guides you through creating these melt-in-your-mouth cookies with precision and ease.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar, fine and sparkling
- 2 large eggs, farm-fresh and at room temperature
- 1 teaspoon pure vanilla extract, aromatic and high-quality
- 2 cups cornstarch, finely sifted for lightness
- 1 1/2 cups all-purpose flour, unbleached and soft
- 1 teaspoon baking powder, aluminum-free for clean taste
- 1/2 teaspoon salt, finely ground
- 1 cup dulce de leche, rich and creamy
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the cornstarch, flour, baking powder, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Tip: Overmixing can lead to tough cookies.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will be soft but firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a generous teaspoon of dulce de leche on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
- Dust the assembled alfajores with powdered sugar before serving. Tip: For best results, dust just before serving to maintain the sugar’s pristine appearance.
Velvety and rich, these Alfajores de Maicena boast a tender crumb that contrasts beautifully with the creamy dulce de leche. Serve them alongside a cup of strong coffee or as a sweet finish to a festive meal for an unforgettable treat.
Dulce de Leche Pancakes
First, let’s dive into the world of sweet, caramelized goodness with these Dulce de Leche Pancakes. Perfect for a weekend brunch, this recipe transforms simple ingredients into a decadent breakfast treat that’s sure to impress.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 2 tbsp granulated sugar, for a subtle sweetness
- 1 tsp baking powder, to ensure fluffy pancakes
- 1/2 tsp salt, to balance the flavors
- 1 cup whole milk, for richness
- 1 large farm-fresh egg, lightly beaten
- 2 tbsp unsalted butter, melted and slightly cooled
- 1/2 cup dulce de leche, plus extra for drizzling
- 1 tsp pure vanilla extract, for aromatic depth
Instructions
- In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, beaten egg, melted butter, and vanilla extract until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. Tip: Test the skillet’s readiness by sprinkling a few water drops; if they sizzle, it’s ready.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
- Serve the pancakes warm, drizzled with dulce de leche. For an extra touch, add a dollop on top before serving.
Now, these pancakes boast a tender, fluffy texture with a rich, caramelized flavor that’s irresistibly delicious. Try stacking them high with layers of dulce de leche in between for an extra indulgent experience.
Chimichurri Sauce
How delightful it is to bring the vibrant flavors of Argentina into your kitchen with this homemade Chimichurri Sauce. Perfect for beginners, this guide will walk you through each step to create a sauce that’s bursting with freshness and zest.
Ingredients
– 1 cup fresh flat-leaf parsley, finely chopped
– 4 cloves garlic, minced to a fine paste
– 1/2 cup rich extra virgin olive oil
– 1/4 cup red wine vinegar, with a sharp, tangy profile
– 1 tsp coarse sea salt, for a crunchy texture
– 1/2 tsp crushed red pepper flakes, for a subtle heat
– 1 tbsp fresh oregano, finely chopped for an earthy aroma
Instructions
1. In a medium mixing bowl, combine the finely chopped parsley and minced garlic, ensuring they’re evenly distributed.
2. Slowly drizzle in the extra virgin olive oil while stirring the mixture to emulsify the ingredients gently.
3. Add the red wine vinegar to the bowl, stirring continuously to integrate the tangy flavor throughout the sauce.
4. Sprinkle the coarse sea salt and crushed red pepper flakes into the mixture, adjusting the heat level to your preference.
5. Fold in the finely chopped fresh oregano, making sure it’s well incorporated for that earthy depth.
6. Let the sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together beautifully.
Creating this Chimichurri Sauce is a simple way to add a punch of flavor to any dish. Its bright, herbaceous notes and slight heat make it an ideal companion for grilled meats or as a vibrant dressing for salads. Consider drizzling it over roasted vegetables for an unexpected twist.
Yerba Mate Tea
Always looking for a refreshing yet invigorating beverage to start your day or to enjoy during a quiet afternoon? Yerba Mate Tea, with its earthy tones and a gentle caffeine kick, might just be the perfect pick-me-up you’ve been searching for.
Ingredients
- 1 tablespoon of loose-leaf Yerba Mate tea (earthy and aromatic)
- 1 cup of hot water (just below boiling, around 175°F)
- 1 teaspoon of honey (raw and unfiltered for a natural sweetness)
- A slice of lemon (fresh and zesty)
Instructions
- Heat the water to 175°F, ensuring it’s hot but not boiling to preserve the delicate flavors of the Yerba Mate.
- Place the loose-leaf Yerba Mate tea in a tea infuser or directly into a French press for easy straining.
- Pour the heated water over the Yerba Mate leaves, allowing them to steep for 3-5 minutes depending on how strong you prefer your tea.
- While the tea is steeping, add the teaspoon of honey to your cup to melt slightly from the heat of the tea, enhancing its sweetness.
- After steeping, strain the tea into your cup, pressing lightly on the leaves to extract all the flavor without making the tea bitter.
- Garnish with a fresh slice of lemon, squeezing it slightly to release its juices into the tea for a bright, citrusy note.
Great for those who appreciate a beverage that balances earthy depth with a hint of sweetness and citrus. The Yerba Mate Tea offers a smooth texture and a complex flavor profile that can be enjoyed hot or poured over ice for a refreshing cold version. Try serving it with a sprig of mint for an extra layer of freshness.
Tarta de Acelga
Over the years, Tarta de Acelga has become a beloved dish for its simplicity and depth of flavor, perfect for those looking to explore the rich tapestry of Argentine cuisine. This step-by-step guide will walk you through creating this savory Swiss chard pie, ensuring a delicious outcome every time.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water, to bind the dough
- 1 large bunch Swiss chard, stems removed and leaves roughly chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup whole milk
- 3 farm-fresh eggs, lightly beaten
- 1/2 cup grated Parmesan cheese, for a nutty flavor
- 1/4 tsp freshly ground black pepper, for a slight heat
- 1/2 tsp sea salt, to enhance the flavors
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the sifted flour and chilled butter, using your fingertips to rub them together until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish, then trim and crimp the edges for a decorative finish.
- Blind bake the crust for 10 minutes with pie weights or dried beans to prevent puffing, then remove the weights and bake for another 5 minutes until lightly golden.
- While the crust bakes, sauté the onion and garlic in a pan over medium heat until translucent, about 5 minutes, then add the Swiss chard and cook until wilted.
- In a separate bowl, whisk together the milk, eggs, Parmesan cheese, black pepper, and sea salt, then stir in the cooked Swiss chard mixture.
- Pour the filling into the pre-baked crust, spreading it evenly. Tip: Tap the dish gently on the counter to remove any air bubbles.
- Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
Upon serving, you’ll notice the Tarta de Acelga boasts a flaky crust with a creamy, savory filling that’s both comforting and sophisticated. For an extra touch, serve it warm with a drizzle of rich extra virgin olive oil or a side of tangy tomato salad.
Revuelto Gramajo
Revuelto Gramajo is a delightful Argentine dish that combines the simplicity of scrambled eggs with the crispy texture of fried potatoes, creating a comforting meal that’s perfect for any time of the day. Ready to learn how to make this hearty dish? Let’s dive in.
Ingredients
- 2 large farm-fresh eggs
- 1 medium russet potato, peeled and julienned into thin strips
- 2 tbsp rich extra virgin olive oil
- 1/4 cup finely diced yellow onion
- 1/4 tsp finely ground black pepper
- 1/4 tsp sea salt
Instructions
- Heat 1 tbsp of rich extra virgin olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
- Add the julienned russet potato to the skillet, spreading them out evenly. Cook for 5-7 minutes, turning occasionally, until golden and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Remove the crispy potatoes from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, add the remaining 1 tbsp of olive oil and sauté the finely diced yellow onion over medium heat until translucent, about 2 minutes.
- Crack the farm-fresh eggs into the skillet with the onions, stirring gently to scramble them. Cook for 2-3 minutes until the eggs are softly set. Tip: For fluffier eggs, stir continuously.
- Return the crispy potatoes to the skillet with the scrambled eggs, adding the sea salt and finely ground black pepper. Gently fold everything together to combine. Tip: Be gentle to keep the potatoes crispy.
- Cook for an additional minute to warm through, then remove from heat.
Serve the Revuelto Gramajo immediately to enjoy the contrast between the creamy scrambled eggs and the crispy potatoes. This dish pairs wonderfully with a slice of crusty bread or a fresh green salad for a complete meal.
Panqueques con Dulce de Leche
Kickstart your morning with a delightful twist on a classic breakfast by mastering the art of making Panqueques con Dulce de Leche. This recipe guides you through creating thin, golden pancakes filled with the creamy, caramel-like sweetness of dulce de leche, perfect for a cozy weekend brunch.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 2 large farm-fresh eggs, beaten
- 1 1/4 cups whole milk, for richness
- 2 tbsp unsalted butter, melted and slightly cooled
- 1/4 tsp fine sea salt
- 1/2 cup dulce de leche, smooth and velvety
- 1 tbsp vegetable oil, for greasing the pan
Instructions
- In a large mixing bowl, whisk together the sifted flour and sea salt to ensure even distribution.
- Add the beaten eggs, whole milk, and melted butter to the bowl, whisking until the batter is smooth and free of lumps. Let it rest for 10 minutes to allow the flour to hydrate.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease it with vegetable oil using a brush or paper towel.
- Pour 1/4 cup of batter into the skillet, tilting it to spread the batter evenly into a thin circle. Cook for about 2 minutes until the edges lift easily and the bottom is golden brown.
- Flip the pancake with a spatula and cook for another 1-2 minutes on the other side. Transfer to a plate and repeat with the remaining batter.
- Spread 1 tablespoon of dulce de leche over one half of each pancake, then fold it in half and again into quarters for a neat presentation.
Unwrap the layers of flavor and texture in every bite of these Panqueques con Dulce de Leche, where the soft, tender pancakes meet the rich, gooey dulce de leche. Serve them stacked high with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.
Conclusion
Brimming with authentic flavors, our roundup of 18 Delicious Argentina Recipes offers a taste of Argentina’s rich culinary heritage right in your kitchen. Whether you’re craving savory empanadas or sweet dulce de leche, there’s something for every home cook to explore. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest!
