This is a version of the dough developed by Chef Daniel Morduchowicz which produces a crunchy exterior and a supple interior.
Ensalada criolla is really tangy and so it goes very well as a counterpoint to the charred meats served in a traditional “asado”
This potato salad is present in most asados (barbecue feasts) in Argentina. With strong flavors, it stands up well to the meats.
The most traditional of Argentine sauces, chimichurri can be used on meats, fish, or simply enjoyed with a piece of crusty bread
Choripan has become the quintessential Argentine sandwich, present in most barbecue parties and also served as a street food
Chicken empanadas are not traditional but a good way to prepare them for those non vegetarians who do not eat red meat.
Beef empanadas are perhaps the most traditional in Argentina, with regional variations. It’s important to keep them moist and juicy inside.
Spinach empanadas are distinguishable by the crimping style similar to chinese dumplings . The right balance between the bechamel and the spinach is really important
There is no better way to end a Spanish meal than with a sweet flan. It stands up well contrasted with the very savory food.