AR Top 10 traditional Argentine recipes.

Ingredients

• enough empanada dough for serving or wrapping
• 1 lb / 450 g beef
• 1–2 cups prepared onion
• 2–4 egg
• 1 portion olives
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Empanadas and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Empanadas warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g beef ribs
• 1 lb / 450 g sausages
• 1 tsp–2 tbsp salt, to taste
• chimichurri, as needed
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the beef ribs with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Asado until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1–2 cups prepared parsley
• 1 tsp–2 tbsp garlic, to taste
• oregano, as needed
• 1 tsp–2 tbsp vinegar, to taste
• 1–3 tbsp olive oil
• chili, as needed
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Chimichurri and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Chimichurri warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g beef
• 1 lb / 450 g chicken cutlets
• 2–4 egg
• enough breadcrumbs for serving or wrapping
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the beef for Milanesa.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• provolone, as needed
• oregano, as needed
• chili flakes, as needed
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Season or marinate the provolone with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Provoleta until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• corn, as needed
• 1½–2 cups beans
• squash, as needed
• 1 lb / 450 g pork
• 1 lb / 450 g beef
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the corn and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• chorizo, as needed
• enough crusty bread for serving or wrapping
• chimichurri, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Choripán and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Choripán warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 portion cookies
• 1 portion dulce de leche
• 1 portion coconut
• 1 tsp–2 tbsp chocolate, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Alfajores, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• 1 portion dulce de leche
• enough pastry for serving or wrapping
• 1 portion cake base
• 1–3 cups cream
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Dulce de Leche Desserts and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Dulce de Leche Desserts warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g beef
• squash, as needed
• corn, as needed
• 1½–2 cups potatoes
• dried fruit, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the beef and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.