Traditional Argentinian pastry filled with a variety of ingredients.

Empanadas

Hearty sandwiches featuring Argentinian meats and fresh toppings.

Argentinian Sandwiches

A flavorful sauce made with parsley, garlic, vinegar, and olive oil, perfect for dipping or topping.

Chimichurri

A rich caramel-like dessert made from sweetened milk.

Dulce de Leche Dessert

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Dough

In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and bell pepper, cooking until softened. Stir in the chopped eggs, olives, cumin, paprika, salt, and pepper. Remove from heat and let cool.

Make the Filling

Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles, about 4 inches in diameter. Place a tablespoon of filling in the center of each circle, fold over, and crimp the edges to seal.

Assemble the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown. Serve warm.

Bake

All-purpose flour

Unsalted butter

Salt

Cold water

Preheat a grill or skillet over medium-high heat. Grill the chorizo sausage for about 5-7 minutes, turning occasionally until browned and cooked through. Remove and set aside. Season flank steak with salt and black pepper, and grill for about 4-5 minutes on each side for medium-rare. Once cooked, let it rest for a few minutes before slicing.

Cook the Meats

Slice the tomatoes, avocado, and red onion. Tear the romaine lettuce into bite-sized pieces. In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to make a simple dressing.

Prepare the Vegetables

Cut the baguettes in half lengthwise. Layer the bottom half with slices of grilled flank steak, followed by chorizo, provolone cheese, lettuce, tomato, avocado, and red onion. Drizzle with the dressing before closing the sandwich.

Assemble the Sandwiches

Cut the sandwiches in half, if desired, and serve immediately, enjoying the hearty flavors of Argentinian cuisine.

Serve

Chorizo sausage

Flank steak

Fresh baguette

Provolone cheese

Romaine lettuce

Tomato

Avocado

Red onion

Olive oil

Vinegar

Black pepper

Finely chop the fresh parsley and garlic cloves.

Prepare the Ingredients

In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.

Combine Ingredients

Stir the mixture until all ingredients are well combined.

Mix Well

Allow the chimichurri to sit for at least 30 minutes at room temperature to let the flavors meld.

Let it Rest

Serve as a dipping sauce or drizzle over grilled meats and vegetables.

Fresh parsley

Garlic cloves

Red wine vinegar

Red pepper flakes

In a medium saucepan, combine the sweetened condensed milk, whole milk, granulated sugar, and a pinch of salt. Stir well to combine.

Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent burning. Bring it to a gentle simmer.

Cook Over Medium Heat

Continue to cook the mixture for about 30 to 40 minutes, stirring frequently, until it thickens and turns a golden caramel color.

Simmer and Stir

Once the desired color and thickness are achieved, remove the saucepan from heat. Stir in the vanilla extract and unsalted butter until fully incorporated.

Add Vanilla and Butter

Allow the dulce de leche to cool slightly before transferring it to a jar or serving dish. Serve warm or at room temperature.

Empanadas

Argentinian Sandwiches

Chimichurri

Dulce De Leche Dessert