Posts Tagged ‘food in Argentina’

Making Empanadas

December 28, 2018

Making empanadas for the whole family requires many hands.

Filling circles of dough with cooked meat, olives and boiled egg.

Folding the circle in half.

Closing them is the tricky bit!

We eventually got the hang of it!

Some people wanted fried and others baked… so we did both!

They were a hit!

Inside the box

May 26, 2012

Today we opened the big box.

There was a wheel… but it wasn’t a car.

And there was a frame… but it wasn’t a picture. 

 It was more like a giant puzzle.  Papi and I got handy with our wrenches.

In no time Papi was making the final touches to our own Argentinean Parrilla.

We already had the bricks and fire pit in place. Time to heat the coals and get the meat going.

Ribs and kumara. Cooked to perfection the Argentinean way right here in our Oregon backyard.

We got our parrilla made for us at Engelbrecht Grills in Illinois.

By Ana.

La comida 2

May 7, 2012

I’ve eaten so well this past week that my stories of Argentina aren’t complete without telling you about some of our meals.

Breakfast in Argentina is usually a little bite to eat with a good strong coffee.

Papi liked the Chipá with his coffee (made half and half with hot milk).

Chipá is a baked cheesy bread bun and they’re more common in the Northern part of the country, Paraguay and Brazil.  They are often made with cassava or corn flour.  If cooked right they are chewy and moist and delicious but because of the type of flour they use Chipá can be a bit rubbery if not properly made.

I preferred medias lunas.

Media luna literally means ‘half moon’ and they’re just like mini croissants but often have a sweet glaze on them.  Many Argentineans have them with dulce de leche or mermelada but they are already sweet enough by themselves.

Lunch is the main meal of the day which we usually have around 2pm (and yep, I’m starving by then!)

Mum likes guiso.

Guiso is a traditional stew that varies depending on the region and what’s in season.  Gauchos and farmers would cook up a guiso outside on an open fire for their group.  It only needs one pot and anything can go in it.  This one had beef, potatoes, kumara, pumpkin and cassava and was served with fideos (spaghetti).  We cook guiso at home quite a bit but Mum’s still trying to perfect her recipe.  She reckons the one we had at Tia Sofia’s was much tastier.

Papi and I are big milanesa fans.

Milanesa is schnitzel.  Milanesa napolitana which is schnitzel with ham, cheese and tomato sauce on top is also popular.  Notice the bottles of Quilmes and Fernet Branca in the background.  Papi also likes those (he drinks the Quilmes beer really cold and the Fernet Branca with coke) but I wasn’t allowed to try any.

I blogged about the asado we had on our first lunch here.  That was scrummy.  After that lunch Tia Sofia served panqueque dulce de leche which are pancakes that have been filled and topped with caramel.  Tia Sofia’s own touch is sprinkle desiccated coconut on top.

Mum thought I didn’t need a panqueque but fortunately my cousin Eli was happy to share a bit of hers.

Coffee or mate (traditional herbed tea) is taken around 5pm sometimes with a media luna or tostada (toast – typically served with cream cheese or jam).  Dinner isn’t served until 9pm or even 10pm and is usually a smaller meal than at lunch.

Empanadas go down well with everyone and were an easy takeaway option a few nights ago.

Empanadas are little baked pies but the dough isn’t as buttery.  (Some regions fry their empanadas instead of bake them).  We had one box of vegetarian empanadas and another box of meat ones that had egg and raisins in them too.  Papi washed them down with more of that Quilmes stuff.

By Ana.