Tip:
You can also bake it with cream and cheese for a delicious crab au gratin version.

(Cantore Bautista, Broqua Mariano, Paletta Josefina y Cortéz Pilar)

Kids love to dip the french fries into the egg yolk and eat with their hands.

Members: Benjamin Perez Piñol;Tomas Montes de Oca;Victoria Brocca;Azul Mouro;Tony Rossi

This communal dish is a must during national holidays (such as May 25 or July 9) all over Argentina, but in the North, it has a special character, featuring local variations like the huascbalocro from Jujuy or the pulsudo locro from Santiago del Estero

(Borges, Cabado, Carabajal y Makaric)

(Borges, Cabado, Carabajal y Makaric)

This area has a cold climate, constant wind, and wide natural fields, which allows the animals to feed on wild grasses, without chemicals or industrial food.

Why is it so special?

It has:

•Unique flavor: the native grasses and herbs (such as coirón or wild thyme) give it a soft, natural, and slightly smoky taste.

•Tender and juicy meat: the lambs are young (less than one year old), which makes the meat soft and easy to cook.

•Natural production: they are raised freely, without stress or confinement, which improves the quality of the meat.

•Worldwide recognition: it has a certificate of origin and is exported to countries such as the United Kingdom, France, and the United States.

To cook it, you need hese

ingredients:

•1 whole Patagonian lamb (around 10–12 kg)

•Coarse salt (as needed)

•Salte water or brine for basting (optional)

•Patagonian herbs: rosemary, thyme, or bay leaf (optional)

2- Drain and mash them with butter, milk, salt and pepper until you have a creamy mashed potatoes.

Dont add too much milk, you dont want this preparation to be liquid

3- In a large skillet, sautee some chopped onions together with minced garlic and 1kg if ground beef sprinkied with paprika, cayenere pepper, salt and pepper.

This will be the filling of your pastel

4- Finally, in a big and deep baking dish, spend half of the creamy mashed potatoes every layer. Next, add the spiced meat mixtule as the second layer, spreading it are ovenly

5- Before adding the rest of the mashed potatoes, sprinkle some shredded mozzarella chesse over the meat. Bake it for 20 minutes and it will be ready to eat.

The best pastel de papa you have ever tasted, its delicious.

The calafate is a regional fruit of a delicious taste as well as a patagonian symbol.

Igredients: calafate fruit 1kg, green apples 1/2kg, sugar 700grs, water (necessary quantity)

Preparation: in a deep pot put the water and maje the calafate boil together with the peeled and cut apples, cook until the fruit is consumed: at this pointextract with the simplest possible method the maximun of the obtained juice, then pour this jelly in another bowl, add 700g of sugar, and cook (medium flame) until obtaining the desired consistence

Broqua, Cantore, Cortes y Paletta

You can eat it as it is, just as the fisherperson brings it in and it’s also ver common to cook it on a very hot iron gridare with just a little lemon juice and white wine.

For centolla gratinade: place the fresh in a oven dish and season with milk, salt and pepper. Grate a generous portation of cheese on a top and cook in the oven on a high heat for 10 minutes

For 6 to 8 servings, the recipe typically includes 500 g of beef, 300 g of pork, one large onion, one leek or green onion, and 2 tablespoons of oil or fat. Seasonings like salt, pepper, cumin, and paprika are added to taste. About 500–600 g of dough, either puff pastry or homemade, is used to fully cover the meat. The meat is cut into pieces, sautéed with the onions and spices, wrapped in the dough, and baked until golden.

Felipe amarilla

Enzo selmo

Antonela días

Camila sacchi

Here’s a recipe to make them at home:

Ingredients

For the filling:

½ kg (1.1 lb) of tender beef (rump or round), finely chopped by hand

½ kg (1.1 lb) of onion, finely chopped

2 large potatoes, boiled and cut into small cubes

5 hard-boiled eggs, chopped

100 g (3.5 oz) of pitted green olives, chopped

Raisins (optional)

A pinch of cumin

A pinch of sweet paprika

Salt and pepper to taste

Tomato purée (enough to give juiciness)

For the dough (makes 3 to 4 dozen):

1 kg (2.2 lb) of wheat flour

200 g (7 oz) of melted beef fat (preferably grasa de pella)

½ liter (2 cups) of warm water

25 g (1 tbsp) of salt

Preparation

The filling (el recado)

Sauté the onion: Finely chop the onion and cook it in a pot with a little fat or oil until translucent.

Cook the meat: Add the hand-chopped beef and cook until it changes color.

Season: Add the paprika, cumin, salt, and pepper. Stir well so the meat absorbs all the flavors.

Add the tomato purée: Pour in a bit of tomato purée until the filling is juicy but not overly liquid.

Cool: Remove from heat and let the mixture cool completely at room temperature before adding the remaining ingredients. (This prevents the dough from breaking when assembling the empanadas.)

Add the cold ingredients: Once cool, mix in the boiled, diced potatoes, chopped hard-boiled eggs, and chopped olives. If you wish, add raisins as well. Mix gently.

The dough

Form the well: Place the flour on a work surface in the shape of a crown (well).

Add the liquids: In the center, pour the melted fat and the brine (warm water mixed with salt).

Knead: Gradually incorporate the ingredients from the center outward until you obtain a smooth, uniform dough.

Rest: Cover the dough with a cloth and let it rest for at least one hour.

Cut the discs: Divide the dough into portions and roll each one out thinly. Using a cutter or a small plate, cut out empanada discs.

Assembly and cooking

Fill and seal: Place a portion of the cooled filling in the center of each disc. Moisten the edges with water and fold into a half-moon shape.

Make the repulgue (crimp): Seal the edges with the traditional repulgue by pressing and folding the dough with your fingers, or simply press with a fork.

Fry or bake:

To fry: Heat plenty of oil or fat in a pan over medium heat. Fry the empanadas until golden and crispy.

To bake: Place the empanadas on a baking sheet, brush with beaten egg, and bake in a preheated oven at 200°C (400°F) until golden brown.

Serve: Serve the Riojan empanadas hot and enjoy!

Ingredients:

• 16 servings

• 150 g. corn kernels

• 100 g. paraguayan cheese

• 150 g. beans

• 2 tosps oil

• 750 g beff, cut in medium pieces

• 1 bay leaf

• 1 tomatoe, chopped

• 1 Bell pepper, chopped

• 1 garlic Clove, chopped

• 2 buches Green onions

• 1 small bunch Fresh cilantro

• Salt and pepper to taste

• 350 g. pumpkin, diced

Preparation

Step 1

Soak corn kernels and beans separately overnight. Drain and rinse the next day. Set a side

Step 2

Saute garlic and onions; add beef and Brown. Add Bell pepper, tomatoe, Bay leaf, Salt pepper and tomatoe paste

Step 3

Add the pumpkin cubes and enough water or broth to cover everything. Cook over medium heat, stirring occasionaly

Step 4

Cook until the pumpkin softens and the stew thickens a bit. Ad just the Salt and add More Salt and pepper to taste

Step 5

Serve hot

(Bautista Juarez, Jacinta Pastorino, Keily Gatta Núñez Mateo León)

ingredients:

-1 ½ cups of flour

-4 eggs yolks

-¼ cups of water

-¾ cups of sugar

-½ teaspoons of salt

-1 egg

-6 eggs whites

-pink dye

Preparation:

Combine the flour, salt, egg yolks and egg in a bowl. Gradually add the water until you obtain an elastic and homogeneous dough.

Let it rest in the refrigerator for 1 hour, roll out the dough on a floured flat surface, cut circles and roll them into an alluminum foil cylinders. Fry in a pan with enough oil for 3 minutes or until crispy. Drain and set aside

(Andrea Bagliano, Camila Trösken y Martina Zunino)

Preparation:

1-Prepare the spice broth by placing the water and all of its ingredients in a saucepan and bringing it to a boil for a few minutes .

Tip: Keep in mind that this broth will be responsible for providing all the flavor to the dish, so don't deprive yourself of adding all the seasonings you want and like.

2-In another pot, hard-boil the eggs . Then, cool them, peel them, and slice them.

3-Wash the potatoes thoroughly and cut them into very thin slices.

Tip: You can use a mandolin or a very sharp knife.

4-Also wash and dry the spinach leaves very well .

5-Peel the onion and cut it into strips. Then, sauté it in a pan with 1 tablespoon of oil.

6-In the same pan, cook the beef steaks, turning them over . Remove from heat and cut into strips.

Tip: Don't overcook them so they're juicier and will finish cooking later.

7-Turn on the oven and begin assembling the dish. Choose a clay or Pyrex dish and begin layering the ingredients , as if making a lasagna: alternate the onion, meat, potato slices, hard-boiled egg, and spinach leaves, creating new layers until you've used up all the ingredients. In between the layers, smother the ingredients with the "spice broth."

8-Top with a row of bread slices and bake for 30-40 minutes, until the potatoes are cooked (remember the rest of the ingredients are already cooked). Then, remove the potatoes and top with the mozzarella . Bake for another 10 minutes, until the cheese is golden brown.

Tip: The idea of ​​cooking the potatoes at this point is to allow them to absorb all the cooking juices and absorb those flavors. If you want to speed up this process, you can pre-cook the potatoes before assembling the dish.

(Andrea Bagliano, Camila Trösken y Martina Zunino)

Pacu Fish Ribs with Citrus BBQ Sauce* (Serves 2)

A

Citrus BBQ sauce

1 cup orange juice 2 tablespoons grapefruit juice 2 tablespoons lemon juice 2 tablespoons lime juice 2 cups ketchup 2 cups white wine 2 cups brown sugar 2 tablespoons Worcestershire sauce 2 cups water

Lucia Piaggi, Victoria Giuliano, Guadalupe Canillas and Sofía Panuncio.

Is a large bowl, place joog of cajsava (Manioc or tapioca starch) and 1 teaspoon of salt mix well to combine.

Add 2 eggs and 100g of meltes butter,(or fat if you prefer&more traditional flavior mix with spoon or your, until the mixture becomes lumpy

Add 250g of grated or cubed criolla or mal del plata cheese. Mix overthing with your hands untill the cheeses arr evening distributes.

Gradually add 100ml of milk, knealding until the dough becomes soft,smooth and no langer sticks to your fingers.

From the dough into big or small Horseshoes (the size of a iandono or a little larger).

Place them on an ungreased baking sheet and beaked in a preheated oven a 180° for 20-25 minutes, until golden brown on the outside and soft on the inside

A rustic spoon whipped by argentina fisher any home cooks, chupin is a packes with meary pieces of fish, tender potatoes and lots of vegetals.

INGREDIENTS:

-6(5 ounce 140g) porrions firm flashed white fish,such as snapper, sea bass, orcat fish

-Kosher of fine sea sair

-All purpose flour, for disgusting (about ½ cup)

-½ cup (120ml) neutral oil

-1 large yellow onion (283g)

-medium carrot (115g)

-medium redbell pepper(115g)

-¾ cup(200ml) dry withe wine, such as churdonay

-1 (411g)wholed peeled tomatoes or crushed

-1/2 spoon dried oregano

-½ teaspoon smokeul pupnika

-¼ teaspoon round cumin

-2 cups veyerable stock,fish stock or water

-750 g russet potatoes

-2(100g) frozen pleas (see noses).

CHORIPAN: SAUSAGE SANDWICH

This is a typical Argentinian sandwich. If you go to a football stadium, you’ll inevitably want to feast on a “choripán” (short for chorizo sandwich). These sausages are grilled and served inside bread and seasoned then with some spicy sauce.

How to prepare it:

1. Fire up your grill or stovetop griddle to medium-high heat to begin preparing your choripán! Then, follow these steps:

2. Place the chorizo sausages on the grill and cook until they’re nicely browned and have those alluring grill marks.

3. While your chorizos are grilling, take some crusty bread and slice it open. Add some chimichurri sauce for more flavor.

4. Once your choripán are grilled to perfection, simply combine them by placing the grilled sausages inside the sliced bread.

5. Serve your choripán hot and relish its delicious combination of flavors and textures.

   (alderuccio,Bilbao,Spotti,szraka y tomellini

DULCE DE LECHE

This is the most popular sweet in the country. There is no dessert or cake that does not have added dulce de leche. As its name indicates, the main ingredient is cow’s milk to which sugar is added as well as a touch of vanilla. Some people use a little baking soda to further enhance the caramel flavor.

HOW TO PREPARE IT

1. Pour 1 liter of milk into a heavy-bottomed saucepan. Add 300 gr of sugar, some vanilla extract and then place the saucepan over low heat, and stir the mixture continuously.

2. The key here is to avoid scorching the milk and never, ever stop stirring! This will take at least half an hour, so patience is the key.

3. As the mixture heats and thickens, you’ll notice it gradually transforming into the rich, caramelized delight that is Dulce de Leche.

4. Remove it from the heat and let it cool for a bit before transferring it to a clean jar or container. It will continue to thicken as it cools!

(Alderuccio,Bilbao,Spotti, szraka y tomellini)

. ASADO: The Heart of Every Gathering

It’s more or less like a BBQ, but it’s more than a BBQ. Asado is like the soul of an Argentine gathering. It’s an excuse to enjoy time together and share a meal.

Equipment: the containing itself (called parrilla in Spanish) that consists of a grill rack over a fire pit, and the asador (the person who grills).

Asado isn’t just about meat (though this is the best part); it’s about people! Friends gather to spend time and talk together, and at the end, everyone gives a round of applause to the grill master, or aplausos para el asador!

(Alderuccio, Bilbao, Spotti, szraka y tomellini)