Argentine

Charred Squash with Sardo Cheese, Mint, and Fresh Greens

This shoulder season salad has one indispensable ingredient: fire. Regardless of time of year, the recipe takes full advantage of whatever gourds are available. Hot wood fire draws depth and texture from watery summer squash and cucumbers, which are cooked until just al-dente, while a longer roast turns starchier red kuri pumpkins creamy and tender. …

Charred Squash with Sardo Cheese, Mint, and Fresh Greens Read More »

Grilled Leeks with Red Chile Sauce Recipe

This vegetable side dish from Argentine cook Jorgelina Mandarina is the ideal accompaniment for any barbecue. Leeks are cooked down over the intense heat of a wood fire until they are soft and tender whilst still holding on to just the right measure of acidity. Peruvian chile panka, jalapeño, and curry leaves provide a welcome …

Grilled Leeks with Red Chile Sauce Recipe Read More »

Whole Grilled Fish Stuffed with Brussels Sprouts and Lemon

Sábalo is a fresh river fish native to the Paraná River and it is amongst these water’s most prized catches. Found from Paraguay down to the river’s end in the Argentine province of Entre Ríos, this bottom feeder prefers deeper waters that can elude even the most dedicated fisherman. To replicate the flavor, look for …

Whole Grilled Fish Stuffed with Brussels Sprouts and Lemon Read More »

Suprema Maryland (Argentine Chicken Milanesa)

Originally an extravagant treat in Buenos Aires’ white table clothed restaurants and adventurous home kitchens, the suprema Maryland is an exercise in umami and excess no matter where you eat it. As a rule, this Argentine chicken milanesa is always served with fried bananas and creamed corn, but it may also include shoestring french fries, …

Suprema Maryland (Argentine Chicken Milanesa) Read More »

Scroll to Top