After an unsuccessful attempt of asking an Argentinean restaurant to reveal their secret chimichurri sauce recipe, Linda Cicero of the Miami Herald turned to her friend Belen for a version that is probably much better. You can view the recipe that Linda came across here. One that uses the boiling water method, a common method [...]

This week’s “from the past” brings you a piece from…
“Across The Cordillera Of The Andes, And Of A Residence In Lima, Other Parts Of Peru, In The Years 1823 And 1824” by Robert Proctor, Esq.; Published in 1825.
On inquiring what could be had for supper, I found that a sheep had been killed, and as [...]

(I have a few news alerts set up with keywords related to the topics I write about here. This section will cover anything I find interesting which may, or may not, interest anyone who visits Asado Argentina.)
The Washingtonian posted a brief interview today with Gonzalo Di Laudo, the creator/partner of Pizza Zero in Bethesda, Maryland, [...]

This week’s “from the past” brings you a piece from…
“A Mining Journey Across the Great Andes; With Explorations In The Silver Mining Districts Of The Provinces Of San Juan And Menzona, And A Journey Across The Pampas To Buenos Ayres” by Francis Ignacio Rickard; Published in 1863
Having unloaded the mules, and given them water, [...]

For those in the U.S. and Canada looking for humanely-treated bovine products from start to finish and grass-fed beef, I found this great resource via Serious Eats via The Kitchn’s Good Beef: How to Find Local Meat. Eatwild Directory of Farms has an extensive list of farms that is, according to them, “the most comprehensive [...]

Wondering why banana, Húngaro, or some other name isn’t getting comfy between ajies and en in “ajies en vinagre”? Well, so am I. In fact, I wonder about this every single time I walk into a grocery store. Although improving, there is still widespread use of generic naming conventions throughout the food industry in Argentina. Sometimes our sour infused friends do not receive the descriptive “en vinagre,” just ajies.

(After snagging an edition of “Carpenter’s World Travels: The Tail of the Hemisphere - Chile & Argentina” by Frank G. Carpenter (You can view a photo from it here), I’ve developed an interest in how Argentina was viewed, in the days of old, by travelers, journalists, and writers. Particularly on the subject of asado and [...]

When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out the water

A few inquiries have landed landed in the inbox recently about specs or where to buy those crosses(asadores) that one can can use to roast a whole lamb, suckling pig, or ribs. I’ll cover the topic of cooking with one in detail at some point, but for now, here is a little info for those [...]

Arab empanadas, also known as fatay in Argentina. (Origins? Yes I know about sambusac) These flavorful treats hardly resemble their more famous half-moon shaped cousins, nor do they receive even a fraction of exposure. Quite a few pizza joints in Tierra Del Fuego bake them up but one place in particular, Expo Pizza in Rio Grande, does them really well (pictured).