Innholdsfortegnelse for Taste of Argentina i Delicious

Milanesa is a dish that originated in Italy but has become popular in many Latin American countries, particularly Argentina. It consists of a thinly sliced piece of beef or chicken that is typically pounded to make it even thinner, then coated in breadcrumbs and fried until golden brown. To prepare Milanesa, the meat is first seasoned with salt, pepper, and other spices, then dredged in flour, dipped in beaten eggs, and finally coated with breadcrumbs. The breaded cutlet is then fried in hot oil until it is crispy and golden brown on the outside, and cooked through on the inside. Ingredients: • 4 thin slices of beef or chicken (about 4 ounces each) • Salt and pepper • 1/2 cup of flour • 2 eggs, beaten • 1 cup of…

Fainá is a type of flatbread that is popular in Uruguay and Argentina. It is made from chickpea flour, water, and olive oil, and is typically seasoned with salt and sometimes herbs such as rosemary or oregano. The batter is poured into a greased pizza pan or skillet and baked until it forms a thin, crispy crust. The finished fainá is cut into wedges and served as a side dish or snack. Ingredients: • 1 cup chickpea flour • 1 1/2 cups water • 3 tablespoons olive oil, divided • 1 teaspoon salt • 1 teaspoon dried oregano (optional) Instructions: 1. In a large mixing bowl, whisk together the chickpea flour, water, 2 table spoons of the olive oil, salt, and oregano (if using) until the batter is smooth and…

Guiso de lentejas, or lentil stew, is a hearty and flavorful dish that is popular in many Latin American countries, such as Argentina, Mexico, Peru, and Colombia. Lentil stew typically consists of lentils, vegetables, and meat or sausage, all cooked together in a savory broth. The basic ingredients for guiso de lentejas include lentils, onion, garlic, carrots, celery, tomatoes, and potatoes. The lentils are first soaked overnight, then drained and rinsed before cooking. The vegetables are chopped and sautéed in a pot with oil, before adding the lentils and broth or water. The mixture is then simmered until the lentils are tender and the flavors have melded together. Ingredients: • 1 cup dry lentils, soaked overnight and rinsed • 1 onion, chopped • 3 cloves garlic, minced • 1 carrot,…

Ensalada Rusa, or Russian Salad, is a traditional dish that is popular in many Spanish-speaking countries, especially in Latin America. It is a type of potato salad that is made with boiled potatoes, carrots, and peas, along with other vegetables and mayonnaise. To make Ensalada Rusa, the potatoes, carrots, and peas are first boiled until they are tender but still firm. Once cooked, they are allowed to cool and then cut into small pieces. Other ingredients like hard-boiled eggs, pickles, and canned tuna may also be added to the salad. Ingredients: • 4 medium-sized potatoes • 2 medium-sized carrots • 1/2 cup frozen peas • 2 hard-boiled eggs, chopped • 2 tablespoons chopped pickles • 1/2 cup mayonnaise • 1 teaspoon mustard • Salt and pepper, to taste • Chopped…

Bife de chorizo is a popular dish in Argentina that consists of a thick, juicy sirloin steak, usually grilled or seared in a hot skillet. The name “chorizo” actually refers to the shape of the steak, which is long and sausage-like, and not to any actual sausage in the dish. The steak is typically seasoned with salt and pepper and sometimes garlic, and cooked to the desired level of doneness. It is usually served with a variety of sides, such as french fries, roasted vegetables, mashed potatoes, or a simple green salad. Ingredients: • 4 sirloin steaks, about 1 inch thick • Salt and pepper to taste • Olive oil for cooking • Optional: minced garlic, fresh herbs such as thyme or rosemary Instructions: 1. Take the steaks out of…

Asado is a traditional South American barbecue dish that typically consists of various cuts of meat, such as beef, pork, or lamb, that are slow-cooked over an open flame or hot coals. The meat is often seasoned with a blend of spices and herbs, and sometimes marinated in a flavorful mixture before cooking. Asado is typically cooked on a grill or in a pit, and the cooking process can take several hours to achieve the desired level of tenderness and flavor. The meat is often cooked with wood or charcoal, which imparts a smoky flavor to the meat. Ingredients: • 2 lbs of beef short ribs • Salt and pepper to taste • Chimichurri sauce (optional) • Grilled vegetables (optional) Instructions: 1. Preheat your grill to medium-high heat or prepare…

Provoleta is a type of grilled cheese that is popular in Argentina and other parts of South America. It is made from provolone cheese, which is a semi-hard Italian cheese that is typically aged for a few months. To make provoleta, a thick slice of provolone cheese is placed on a hot grill or griddle until it is melted and browned on the outside. The cheese is often seasoned with oregano, chili flakes, and other herbs and spices. Ingredients: • 4 thick slices of Provolone cheese, about 1/2 inch thick • 1 teaspoon dried oregano • 1/2 teaspoon red pepper flakes • 1 tablespoon olive oil Instructions: 1. Preheat a grill or grill pan to medium-high heat. 2. Brush both sides of each Provolone slice with olive oil. 3. Sprinkle…

njoyed in many countries around the world. They are typically made from a dough consisting of flour, water, and salt, which is then piped through a starshaped nozzle to create a long, thin shape with ridges. The churro dough is then fried in hot oil until golden brown and crispy on the outside, while remaining soft and doughy on the inside. The finished churros are often dusted with sugar and cinnamon or served with a variety of dipping sauces, such as chocolate, dulce de leche, or caramel. Ingredients: • 1 cup water • 1/2 cup unsalted butter • 1 tablespoon granulated sugar • 1/4 teaspoon salt • 1 cup all-purpose flour • 3 large eggs • Vegetable oil, for frying • 1/4 cup granulated sugar • 1 teaspoon ground cinnamon…

Tartas, also known as savory pies, are a type of dish that typically consists of a pastry crust filled with a mixture of savory ingredients such as vegetables, cheese, meat, and herbs. They are similar to quiches but typically have a thicker, more substantial crust and a heartier filling. The crust of a tarta is usually made from a mixture of flour, butter, and water that is rolled out and placed into a pie dish or tart pan. The filling is then added on top of the crust and baked in the oven until the crust is golden brown and the filling is cooked through. Ingredients: • 1 1/2 cups all-purpose flour • 1/2 teaspoon salt • 1/2 cup unsalted butter, chilled and diced • 1/4 cup ice water •…

Rabas, also known as fried calamari rings, is a popular appetizer in many coastal regions of Spain and Latin America. It is typically made with squid, which is cut into rings and battered before being deep-fried until golden and crispy. To make rabas, the squid is first cleaned and sliced into rings. The rings are then coated in a batter made from flour, salt, pepper, and sometimes other seasonings like paprika or garlic powder. The batter helps to protect the delicate squid meat and gives the rings a crunchy texture when fried. Ingredients: • 1 lb squid, cleaned and sliced into rings • 1 cup all-purpose flour • 1 tsp salt • 1/2 tsp black pepper • 1/2 tsp paprika (optional) • Vegetable oil, for frying • Lemon wedges, for…

To make Ensalada de Choclos, you will need to start by cooking the corn until it is tender but still slightly firm. This can be done by boiling the corn on the cob or using canned or frozen corn. Once cooked, the corn is cut off the cob and allowed to cool. Next, red onion is thinly sliced and soaked in cold water for a few minutes to mellow out its sharp flavor. Meanwhile, tomatoes are chopped into small pieces, and cilantro is finely chopped Ingredients: • 4 ears of corn, shucked and cleaned • 1/2 red onion, thinly sliced • 2 medium-sized tomatoes, chopped • 1/4 cup chopped fresh cilantro • 2 tablespoons olive oil • 2 tablespoons freshly squeezed lime juice • Salt and pepper, to taste Instructions:…

Pollo al disco is a popular dish in Argentina and other Latin American countries, especially in the Andean region. It is a hearty and flavorful chicken dish that is cooked in a large, disk-shaped pan called a disco de arado. To prepare Pollo al disco, bone-in chicken pieces such as thighs or drumsticks are typically marinated in a mixture of garlic, paprika, cumin, salt, pepper, and lemon juice or vinegar for at least an hour, or overnight if possible. The marinated chicken is then cooked over a wood or charcoal fire in the disco de arado, which is typically made from a repurposed plow disc. Ingredients: • 4 bone-in chicken thighs or drumsticks • 2 cloves of garlic, minced • 1 tablespoon of paprika • 1 teaspoon of ground cumin…

Vacío is a cut of beef from the flank area of the cow, also known as flank steak. In Spanish, “vacío” means “empty,” which refers to the empty space between the cow's ribs and hips where the cut is taken from. Flank steak is a long, flat, and relatively lean cut of meat with a coarse texture. It is typically marinated before cooking to enhance its flavor and tenderness, and then grilled, broiled, or pan-fried. Ingredients: • 4 Vacío steaks, about 1 inch thick • Salt and black pepper to taste • 4 garlic cloves, minced • 1/4 cup olive oil • 1/4 cup red wine vinegar • 1/4 cup fresh parsley, chopped • Chimichurri sauce (optional) Instructions: 1. Preheat your grill to medium-high heat. 2. Season the Vacío steaks…

Choripán is a popular South American street food that consists of a grilled chorizo sausage served on a crusty bread roll, typically topped with chimichurri sauce, a spicy salsa, or other condiments. To make Choripán, chorizo sausages are first grilled over an open flame or hot coals until they are crispy and charred on the outside and juicy on the inside. The bread roll is then typically lightly toasted on the grill or in a pan, and the chorizo sausage is placed inside the roll. The sandwich is then typically topped with chimichurri sauce, which is a tangy and spicy sauce made from parsley, garlic, vinegar, and olive oil. Ingredients: • 4 chorizo sausages • 4 crusty bread rolls • Chimichurri sauce or salsa (optional) • Olive oil (optional) Instructions:…

Alfajores are a traditional Latin American sweet treat that consists of two buttery, crumbly cookies sandwiched together with a generous filling of creamy dulce de leche. The cookies themselves are typically made from a mixture of flour, cornstarch, butter, sugar, and egg yolks, resulting in a delicate and light texture that practically melts in your mouth. Ingredients: • 1 cup all-purpose flour • 1/2 cup cornstarch • 1/4 teaspoon baking powder • 1/4 teaspoon salt • 1/2 cup unsalted butter, at room temperature • 1/4 cup granulated sugar • 1 large egg yolk • 1/2 teaspoon vanilla extract • 1/2 cup dulce de leche, for filling • Powdered sugar, for dusting Instructions: 1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium…

Prosciutto is a type of dry-cured ham that originated in Italy and is now enjoyed around the world. It is made from the hind leg of a pig that has been salted and cured for several months, typically between 9 to 18 months depending on the region and specific method of production. During the curing process, the prosciutto is rubbed with salt and other seasonings, then allowed to air-dry in a controlled environment. The result is a firm, dry texture and rich, savory flavor that is prized for its delicate sweetness and distinct umami taste. Ingredients: • 4 cups arugula • 8 slices prosciutto • 1/4 cup extra-virgin olive oil • 1/4 cup balsamic vinegar • 1 teaspoon Dijon mustard • 1 teaspoon honey • Salt and pepper, to taste…

Arroz con pollo, which means “rice with chicken” in Spanish, is a classic dish in Argentine cuisine. It is a comforting and flavorful one-pot meal that is perfect for feeding a crowd or enjoying as leftovers. The dish typically consists of tender pieces of chicken cooked with rice and a variety of vegetables, herbs, and spices. The ingredients are often sautéed and then simmered together in a flavorful broth until the rice is cooked and the chicken is tender and juicy. Ingredients: • 4 chicken thighs, skin-on • 1 tablespoon olive oil • 1 small onion, chopped • 2 cloves garlic, minced • 1 red bell pepper, chopped • 1 cup long-grain rice • 2 cups chicken broth • 1 teaspoon smoked paprika • 1 teaspoon ground cumin • 1/2…

Ceviche is a popular dish in many Latin American countries, especially in coastal regions, and is typically made with raw seafood that is marinated in citrus juices, such as lemon or lime juice, along with other seasonings and vegetables. The most common type of seafood used in ceviche is raw fish, which is usually cut into small cubes and marinated in citrus juice for several hours until it becomes “cooked” by the acid in the juice. Other seafood like shrimp or scallops can also be used in ceviche. Ingredients: • 1 pound fresh fish fillets (such as tilapia, sea bass, or snapper), cut into small cubes • 1/2 cup freshly squeezed lime juice • 1/2 cup freshly squeezed lemon juice • 1 small red onion, finely sliced • 1 small…

Puchero is a hearty and flavorful meat and vegetable soup that is popular in several countries, including Spain, the Philippines, and some countries in Latin America. It is a stew-like dish that typically features a combination of beef, pork, or chicken, along with an assortment of vegetables such as potatoes, carrots, onions, cabbage, and green beans. Ingredients: • 1 pound beef shank, cut into large chunks • 1/2 pound pork belly, cut into large chunks • 1 onion, peeled and halved • 2 garlic cloves, peeled and crushed • 2 bay leaves • 10 peppercorns • 6 cups water • 2 potatoes, peeled and cut into chunks • 2 carrots, peeled and cut into chunks • 1 cup green beans, trimmed • 1 cup cabbage, chopped • Salt and pepper,…

Milanesa a la napolitana is a popular Argentine dish that consists of a breaded meat cutlet, typically made from beef or chicken, that is topped with tomato sauce, ham, and cheese. The dish is believed to have originated in Buenos Aires in the mid-20th century, and it has since become a staple of Argentine cuisine. Ingredients: • 4 beef or chicken cutlets, pounded thin • 1 cup of breadcrumbs • 2 eggs, beaten • Salt and pepper to taste • 1 cup of tomato sauce • 4 slices of ham • 1 cup of grated mozzarella cheese • Oil for frying Instructions: 1. Preheat the oven to 350°F (175°C). 2. Season the cutlets with salt and pepper on both sides. 3. Put the breadcrumbs on a plate and the beaten…