Red Wine

Grilled Ribeye Steak

Garlic Bread

Crispy Chicken Wings

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Pasta Carbonara

Grilled Chicken

Choripán

Grilled Octopus

Pina Colada

Mushrooms filled with cream cheese and herbs.

Stuffed Mushrooms

Flan

Empanadas

Asado

Picanha

Classic cheesecake with a graham cracker crust.

Cheesecake

Chocolate Fondant

Pasta Primavera

Served with mustard mayo, egg yolk, and capers.

Beef Tartare

Grilled ribeye steak served with chimichurri.

Ribeye Steak

Grilled lamb chops with rosemary and garlic.

Lamb Chops

Toasted bread topped with tomatoes and basil

Bruschetta

Juicy grilled steak served with side salad

Grilled Steak

Chorizo

Select and harvest ripe Malbec grapes from the vineyard, ensuring they are free from rot or disease.

Harvest the Grapes

Using a grape crusher, crush the harvested grapes to release the juice. Collect the juice, skins, and seeds in a fermentation vessel.

Crush the Grapes

Sprinkle the wine yeast over the crushed grape mixture. This will initiate the fermentation process.

Add Yeast

Allow the mixture to ferment at a controlled temperature of 20-25°C (68-77°F) for about 1-2 weeks. Use a hydrometer to check the specific gravity.

Monitor Fermentation

Once fermentation is complete, press the mixture to separate the liquid wine from the solids, including skins and seeds.

Press the Wine

Add the sulfites to the pressed wine to stabilize it and prevent unwanted bacteria from developing.

Add Sulfites

Transfer the wine to oak barrels or stainless steel tanks for aging. Allow it to age for at least 6 months to develop its full-bodied flavor.

Age the Wine

Once the aging process is complete, use a corker to bottle the wine into clean wine bottles, sealing them with corks.

Bottle the Wine

Store the bottled wine in a cool, dark place to allow further maturation before serving.

Store the Wine

Malbec grapes

Yeast (wine yeast)

Sulfites

Water

Fermentation vessel

Hydrometer

Wine bottles

Corker

In a small bowl, mix together soy sauce, Worcestershire sauce, honey, and chopped fresh rosemary. Place the ribeye steaks in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for better flavor.

Prepare the Marinade (Optional)

If you are not marinating, pat the ribeye steaks dry with paper towels. Rub both sides of the steaks with olive oil, salt, black pepper, and garlic powder.

Season the Steaks

Preheat your grill to high heat, around 450°F to 500°F (232°C to 260°C). Ensure the grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Place the ribeye steaks on the hot grill. For medium-rare, grill for about 4-5 minutes on one side without moving them. Flip the steaks and grill for another 4-5 minutes. For medium, add an additional 1-2 minutes on each side.

Grill the Steaks

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C), and for medium, aim for 140°F (60°C).

Check for Doneness

Remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat for a juicier steak.

Rest the Steaks

Ribeye steak

Salt

Black pepper

Garlic powder

Olive oil

Soy sauce

Worcestershire sauce

Honey

Fresh rosemary

Preheat the Oven

In a medium mixing bowl, combine the softened unsalted butter, minced garlic cloves, chopped fresh parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Garlic Butter

Slice the baguette or Italian bread in half lengthwise, creating two long pieces.

Prepare the Bread

Spread the prepared garlic butter mixture generously over the cut sides of the bread, ensuring an even coating all the way to the edges.

Spread Garlic Butter

If using, sprinkle the grated Parmesan cheese evenly over the buttered bread.

Add Cheese (optional)

Place the bread halves on a baking sheet, cut side up, and bake in the preheated oven for 10-15 minutes or until the edges are golden brown and the butter has melted.

Bake the Bread

For a crispier top, switch the oven to broil and broil the bread for an additional 1-2 minutes, keeping a close eye to avoid burning.

Broil (optional)

Remove the garlic bread from the oven, let it cool for a minute, then slice into individual pieces and serve warm.

Slice and Serve

Baguette or Italian bread

Unsalted butter

Garlic cloves

Fresh parsley

Grated Parmesan cheese

Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Chicken Wings

In a large bowl, combine the salt, black pepper, garlic powder, and paprika. Add the chicken wings to the bowl and toss them until they are evenly coated with the seasoning.

Season the Wings

Place the seasoned wings on a baking sheet lined with parchment paper. Bake in the preheated oven for about 40-45 minutes or until the wings are golden brown and crispy, flipping them halfway through.

Bake the Wings

If desired, switch your oven to broil for the last 5 minutes to achieve extra crispiness.

Broil for Extra Crispiness

In a small saucepan over low heat, combine the hot sauce, butter, and honey. Stir until the butter is melted and the sauce is smooth.

Prepare the Sauce

Once the wings are done baking, remove them from the oven and toss them in the sauce until fully coated, if using.

Toss the Wings in Sauce (Optional)

Place the crispy chicken wings on a serving platter. Garnish with freshly chopped parsley and serve with celery sticks on the side.

Plate and Garnish

Chicken wings

Paprika

Hot sauce

Butter

Celery sticks

Brew 1 cup of espresso and let it cool slightly.

Brew Espresso

In a bowl, combine the brewed espresso, coffee liqueur, and granulated sugar. Stir until the sugar is dissolved.

Mix Coffee Liqueur

In a medium bowl, whisk together the egg yolks and 1 tablespoon of granulated sugar until thick and pale.

Whisk Egg Yolks

Gently fold in the mascarpone cheese until fully incorporated.

Add Mascarpone

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Whip Cream

Carefully fold the whipped cream into the mascarpone mixture until no streaks remain.

Combine Mixtures

Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them.

Dip Ladyfingers

Arrange half of the dipped ladyfingers in a single layer in a 9x9 inch dish.

Layer Ladyfingers

Spread half of the mascarpone filling over the ladyfingers.

Add Filling

Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone filling.

Repeat Layers

Cover and refrigerate for at least 4 hours, preferably overnight.

Chill

Before serving, dust the top with cocoa powder.

Serve

Brewed espresso

Coffee liqueur (e.g., Kahlúa)

Granulated sugar

Mascarpone cheese

Heavy cream

Vanilla extract

Egg yolks

Ladyfinger cookies

Cocoa powder

Fill a large pot with water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.

Boil the Water

Once the water is boiling, add 400 grams of spaghetti. Cook according to package instructions until al dente, usually around 8-10 minutes.

Cook the Spaghetti

Before draining the spaghetti, reserve about 1 cup of the pasta cooking water.

Reserve Pasta Water

Drain the spaghetti in a colander and set aside.

Drain the Pasta

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 150 grams of pancetta and cook until crispy, about 4-5 minutes.

Cook the Pancetta

In a bowl, whisk together 4 large eggs and 100 grams of grated Parmesan cheese until well combined. Season with 1 teaspoon of black pepper.

Beat the Eggs and Cheese

Add the drained spaghetti to the skillet with the cooked pancetta. Toss to combine, allowing the pasta to absorb the flavors.

Combine Pasta and Pancetta

Remove the skillet from heat. Quickly pour the egg and cheese mixture over the hot pasta, stirring continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Mix in the Egg Mixture

Serve the pasta carbonara immediately, garnished with additional grated Parmesan cheese and fresh black pepper, if desired.

Plate the Pasta

Spaghetti

Pancetta

Eggs

Parmesan cheese

In a large mixing bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, paprika, and cayenne pepper. Whisk until well combined.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F or 190°C).

Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist chicken.

Rest and Serve

olive oil

lemon juice

garlic

fresh rosemary

fresh thyme

salt

black pepper

paprika

cayenne pepper

chicken breasts

Slice the onions and tomatoes into thin slices. Set them aside for later use.

Prepare the Vegetables

If using homemade chimichurri, blend together fresh parsley, garlic, vinegar, olive oil, and spices to taste. If using store-bought, simply have it ready.

Make Chimichurri Sauce

Preheat a grill or skillet over medium heat. Add the chorizo sausages and cook for about 4-5 minutes on each side, or until they are browned and cooked through.

Cook the Chorizo

While the chorizo is cooking, slice the French bread or rolls lengthwise without cutting all the way through.

Once the chorizo is cooked, place one piece inside each bread roll. Top with sliced onions, tomatoes, and a generous drizzle of chimichurri sauce.