Author Archive

The Manchego from Tierra del Fuego »

Cheese made with sheep's milk in Tierra del Fuego Ok, not really. Spanish Manchego is protected under the Designation of Origin (DO) classification system and in order for a cheese to win that precious title, it has to follow all sorts of rules. One of which requires the cheese to originate from the region of La Mancha, Spain. Nor do the producers of this cheese I’m writing about try to market their product as such. Say, by labeling it with tipo Manchego, the regional equivalency of adding on flavored, type, style, etc. in order to skirt around the problems one may face when duplicating a product classified under DO. However, the cheese pictured below is made with sheep’s milk, has a semi-firm texture, and is probably aged from 3-4 months. So, I guess, one could say it is somewhat similar to a young Manchego cheese if you toss out all of the other rules.

Random Roundup: Asado Argentino Food Truck & Asado at the Masters »

Food trucks offering various cuisines from around the world appear to be popping up all over the place in the U.S. these days–some even fusing together the flavors of different cultures. If you live or work in or around Emeryville, California, there is now an asado argentino truck in your neck of the woods. After winning praise from friends for his backyard asado parties, Javier Sandes, originally from Argentina, decided to take his show on the road. Javier’s main specialties include slow-roasted free range chicken and grass-fed tri-tip (colita de cuadril) served up with some tangy chimichurri. You can compliment those meats with mashed sweet potatoes with spinach or empanadas stuffed with chicken or vegetables. Although he hopes to open a restaurant one day, for now you will just have to follow his Twitter or Facebook feed to learn where he decides to park his truck.

Website (under construction): Primo’s Parrilla
Twitter: @VamosPrimos
Facebook: Primo’s Parrilla

From The Past: Asados and the Peon Way of Eating Meat »

Quite some time has passed since my last “From The Past” post, so I decided to jump back into the news archives at Google for any interesting articles that may have been missed or added since. With this latest search I found that Argentinean asados might have been a somewhat popular topic back in the early 1960. I have no concrete proof of this of course, since I was born a decade later, but due to the number of articles found, asados were at least a novel curiosity at the time. The interesting topic to note are the repeated descriptions of how peons-a term still used to this day in Argentina in regards to those who work on estancias, consume their roasted meat by biting and slicing off morsels of meat. The tradition dates back to the era of the gauchos and how they roasted and ate freshly slaughtered cattle with nothing more than their trusty facónes, or gaucho knives. For the journalists who witnessed this act during their journey to Argentina, it must have been quite the spectacle.

Recipe: Chilean Sea Bass a la “Tia Elvira” From The Restaurant Tia Elvira In Ushuaia »

I was asked recently if I could provide a recipe that matches or comes close to some of the cream-based seafood dishes found in the finer restaurants of Tierra del Fuego. While most are rather simple, consisting of nothing more than cream, butter, parmasean cheese, and perhaps a few signature herbs and spices, I decided to pass along a more complex recipe that was submitted to a local cookbook by the chef and owner of Tia Elvira restaurant in Ushuaia. Last November I was able to finally enjoy a meal at Tia Elvira for the first time and sample this dish, except with trout instead of Chilean sea bass (merluza negra aka black hake)–what the recipe calls for, but only after some recent research did I realize that the recipe has been available to me for the past few years. Part of the reason why is hinted at below but let me just say that overall, the edition in my hands, the 5th, is a bit lacking in all aspects.

Obligatory End of Year Holiday Gift and Cooking Guide for 2009 »

Well, 2009 is coming to an end and the webosphere is bursting at the seams with holiday guides tossing out ideas for those who are stumped on what to give or cook. Here’s my little contribution for those Argentinean flair to their holidays.

Custom Built Parrilla *Updated Again* »

Ken Barger, a nice gentleman in Panama, emailed me a while back with some questions about building a parrilla-smoker hybrid. Since I had never built a parrilla before, I could only offer a few tips and suggestions from what I have learned over the years in addition to some of the specs from my parrilla. […]

Marinated Olives, Sun-dried Tomatoes, and Roasted Red Peppers Recipe »

Marinated Olives, Sun-Dried Tomatoes, and Roasted Red Peppers As I have mentioned a few times before, it’s not surprising to see a few antipasto appetizers offered to those who need to calm their hunger pangs until the time comes to serve meat at an asado. Hard salami, artisanal cheese loaded with black peppercorns or ají molido, and pickled artichoke hearts are just a few. Pickled, brined, or marinated fruits and vegetables may even show up on the table to accompany the succulent meats. Their tart and salty flavors serve as a refreshing break from the constant flow of meat, offal, and sausage.

Gourmet and Artisanal Food Products in Argentina »

Hoisin Sauce & Wasabi Mustard Except for perhaps restaurant coverage, when the topic of food in Argentina is covered by guide books, travel articles, and blogs the authors usually stick to the usual suspects like beef and huge steaks, pizza, pasta, and empanadas. I guess I’m not helping too much with a site that is largely dedicated to cooking beef and asados but, you know, that has always been the mission of this site. Therefore, I’m going to go off topic here for a bit–like that has never happened before–and list some of the many gourmet and artisanal products that are produced by hard working small businesses around the country. Whether they were formed by families or friends, the visions were clear: to offer delicious gourmet products, inspired by regional cuisines from Argentina or around the world.

Know of a place that can offer Argentinean cuts of meat? »

Let all of us know! I have been thinking about building a directory list of sorts for some time but it has always been on the back burner (just like everything else!). Time to whip something up. So, if you would be so kind, help your fellow asado lovers out and let us all know […]

Buñuelos de Espinaca – Spinach Fritters »

Buñuelos de Espinaca - Spinach Fritters You might have a hard time finding buñuelos de espinaca on the menus of restaurants in Argentina but once in a while, for some, they can be part of a lunch or dinner or, simply act as a savory snack to kill the hunger. If you know someone who hates spinach, give them a taste of these and I’m sure they will change their mind.