Argentina

Empanadas are a popular type of pastry that can be found in different countries around the world. While the basic concept of the empanada is similar across these different countries, there are some variations in terms of the filling, dough, and cooking methods. 

In Chile empanadas are typically made with a yeast-based dough and filled with a mixture of ground beef, onions, raisins, and olives. In Mexico, empanadas are often made with a cornmeal dough and filled with a range of ingredients, including beans, cheese, and meat. In Spain, empanadas are typically made with a bread-like dough and filled with seafood, such as tuna or cod. These are just a few examples of the different kinds of empanadas that can be found around the world, each with their own unique flavor and cultural significance. 

In Argentina, empanadas are typically made with a flaky pastry dough and filled with a variety of ingredients, including beef, chicken, cheese, and vegetables.

Ingredients:

for the dough

1 1/2 cup of all purpose Flour

1/2 cup milk

60 g melted butter

salt

Warm the milk and add salt. In a bowl add the flour and the melted butter  and with your hand mix both until it resembles sand. Then add the milk. Mix both mixes. If sticky add flour. Knead into a smooth dough. Stretch it if possible up to 3 mm. then cut in circles of 10 cm of diameter.

for the filling

1 kg grounded meat 

1 kg white onion

salt

pepper

3 garlic cloves 

red bell pepper

The most important thing about the filling, is making it the day before. Yes, it should be in the fridge around one day. 

Cut onions and bell pepper into cubes. Sauté in a pan, then add the meat and the garlic. If you like garlic and have a garlic press you can add it like that, if you don't like garlic too much you can add the cloves and take them out of the mix before preparing the empanadas. Once cooked add salt and pepper and leave the mix on low heat with a lid for a 10 minutes. You can also have some fun and add any spice you like. We recommend chili powder, or papikra. Bay leaves can add some nice extra flavor as well (just remember to take them out).

Turn the heat off. But leave the mix there with the lid on until it cools. Then place it in the fridge, always with the lid, for at least 12 hours, if 24, better. 

Now you are ready to make the empanadas! go check some you tube videos for the perfect REPULGUE. 

Salsa criolla, which means "creole sauce" in Spanish, is a type of sauce  served with grilled meats and other traditional Argentine dishes. The sauce typically consists of chopped onions, tomatoes, and red peppers, seasoned with salt, pepper, and vinegar.

The origins of salsa criolla are not entirely clear, but it is believed to have developed in the late 19th or early 20th century, when Argentina was experiencing a wave of immigration from Europe. The sauce may have been influenced by Italian and Spanish cuisine, as well as the cooking traditions of the indigenous peoples of Argentina.

In addition to being a delicious accompaniment, salsa criolla is also seen as a symbol of Argentine culture and identity, and is an important part of the country's culinary heritage.

Ingredients:
1 large white onion
1 small red bell pepper (or 1/2 if it is very large)
1 small green bell pepper (or 1/2 if it is very large)
1 small yellow bell pepper (or 1/2 if it is very large)
2  tomatoes
1 green onion
1 cup olive oil
1/2 cup apple cider vinegar
Seasonings: salt, pepper, ground chili.

Chop the onion and the bell peppers very small. Remove the seeds from the tomatoes and also cut very small. In a bowl add the seasonings with the vinegar and stir well. Add the chopped vegetables and stir well. Add the olive oil and let it rest for at least 3 hours in the fridge before using it! Done! Super easy, see?

Chimichurri is a sauce that is made from a mixture of chopped parsley, garlic, olive oil, vinegar, and red pepper flakes. The ingredients are typically mixed together and then left to marinate for several hours, which allows the flavors to blend and develop.

The origins of chimichurri are not entirely clear, but it is believed to have originated in Argentina in the 19th century. Some sources suggest that the sauce was created by Argentine gauchos, or cowboys, who needed a flavorful and portable condiment to accompany their meals on the range.

Today, chimichurri is a staple of Argentine cuisine, and is widely enjoyed both in Argentina and around the world. The sauce can be used in a variety of ways, from a marinade for grilled meats to a dipping sauce for bread or vegetables.

The commonly cited explanation that the name "chimichurri" comes from the English phrase "give me curry" is actually a popular myth. While it's true that the name "chimichurri" has an unusual and somewhat mysterious origin, linguists and food historians have yet to find any evidence to support the claim that the name comes from an English phrase.

There are many theories about the origin of the name "chimichurri", but none of them are definitive. Some suggest that the name may have come from an indigenous language of Argentina, while others propose that it may have originated from a Basque word for "a mixture of several things".

Whether you prefer a spicy or mild version, there's no denying the delicious flavor and versatility of this popular sauce.

Locro is a traditional stew that is widely considered to be one of the national dishes of Argentina. The dish is typically made with a variety of ingredients, including corn, meat, beans, and squash, and is seasoned with a range of herbs and spices.

The exact recipe for locro can vary depending on the region and the cook, but it generally involves cooking a mixture of corn, beans, and meat (often beef or pork) in a flavorful broth. Other ingredients, such as squash, onions, garlic, and chili peppers, may also be added to the mix, and the stew is typically served with a side of bread or other starch.

Locro is deeply ingrained in Argentine culture and history, and is often associated with patriotic celebrations such as Independence Day (July 9th) and the Day of the National Anthem (May 11th). In many communities, preparing and sharing a big pot of locro is seen as a way to celebrate national pride and unity, as well as to honor the country's indigenous and colonial heritage.

Today, locro remains a beloved and iconic dish in Argentina, and is enjoyed by people from all walks of life. Whether eaten on a national holiday or on a chilly winter evening, there's no denying the delicious and comforting flavors of this classic Argentine stew.