Cappuccino Cake: Perfect for Afternoon Tea on the Verandah

Few things pair better with a quiet afternoon on the verandah than a slice of cappuccino cake and a freshly brewed cup of coffee. Light, moist, and infused with rich coffee flavor, this cake is simple enough for everyday baking yet special enough to share with friends.

For the Cake

• 200g unsalted butter, softened

• 200g caster sugar

• 4 eggs

• 200g self-raising flour

• 2 tbsp instant espresso powder

• 2 tbsp hot water

• 2 tbsp milk

• 1 tsp vanilla extract

For the Cappuccino Frosting

• 125g unsalted butter, softened

• 250g icing sugar

• 1 tbsp instant espresso powder

• 1 tbsp hot water

• 1–2 tbsp milk

To Finish

• Cocoa powder for dusting or chopped chocolate

Make the Cake

1. Preheat the oven to 170°C and grease and line two 20cm round cake tins.

2. Dissolve the espresso powder in the hot water and allow it to cool slightly.

3. Cream the butter and sugar until pale and fluffy.

4. Beat in the eggs one at a time.

5. Fold in the flour, then add the coffee mixture, milk, and vanilla.

6. Divide the batter between the tins and bake for 25–30 minutes, or until a skewer comes out clean.

7. Cool completely before frosting.

Make the icing

1. Dissolve the espresso powder in the hot water.

2. Beat the butter until smooth.

3. Gradually add the icing sugar.

4. Mix in the coffee and enough milk to create a light, spreadable frosting.

Spread frosting between the cake layers and over the top. Dust lightly with cocoa powder and decorate with coffee beans if desired.

The gentle coffee flavor and soft crumb make this cake ideal for long conversations, sunny afternoons, and those moments when there's nowhere else you'd rather be than sitting on the verandah with a warm drink in hand.

Aperol Spritz or Gin & Tonic? The Great Los Potreros Debate

There are few better ways to end a day at Los Potreros than with a drink in hand as the sun sets over the Sierras. Aside from the plethora of Argentine wines, there are two notable favoured drinks that always compete for pride of place: the classic gin and tonic and the ever-popular Aperol Spritz.

The G&T is a timeless choice. Crisp, refreshing and effortlessly simple, it’s the perfect companion after a day in the saddle. Served over plenty of ice with a slice of lemon, it feels clean and cooling after a thrilling day riding. The gin of choice at Los Pots is delightfully Argentine, featuring Yerba Mate as its signature botanical. 

The Aperol Spritz, on the other hand, brings a touch of Italian sunshine to the Argentine countryside. Bright, slightly bitter and lightly sparkling, it’s the drink of long, lazy afternoons - best enjoyed while watching horses graze and the sky turn pink over the hills.

So which wins? That depends on the moment. The G&T is for refreshment and simplicity; the Aperol Spritz is for slowing down and savouring the view. At Los Potreros, there’s really no need to choose - just try both and let the sunset decide.

An Ode to the Asado: The Heart of Argentine Life

There are meals, and then there is the asado.

In Argentina, an asado is far more than food - it is ritual, tradition, celebration, and connection. It is the slow gathering of family and friends, the smell of wood smoke drifting across the fields, the sound of conversation stretching long into the afternoon, and the quiet understanding that nobody is in a hurry to leave.

At Estancia Los Potreros, the asado is woven into the rhythm of life. Whether shared after a long morning ride through the sierras, prepared for guests under the shade of old trees, or enjoyed during a family Sunday lunch, it represents something deeply rooted in the Argentine way of life.

Unlike a simple barbecue, an asado is about patience. The fire is prepared with care, often using wood or charcoal rather than gas, and the meat is cooked slowly over glowing embers. There is no rushing it. The asador - the person in charge of the fire - takes on an almost ceremonial role, tending the grill with quiet authority and a deep sense of pride.

Beef, of course, is at the centre of it all. Argentina’s cattle culture makes this almost inevitable, and every cut has its place: ribs, vacío, entraña, chorizo, morcilla, and sometimes provoleta sizzling at the edges. Each arrives in its own time, never all at once, allowing the meal to unfold gradually, generously, and without formality.

But what makes the asado unforgettable is not only the food - it is the atmosphere. It is the way people gather around the grill before the meal even begins. It is the stories told between courses, the children running through the garden, the glasses of Malbec being refilled, and the understanding that the meal itself is only part of the occasion.

At an estancia, the asado carries even greater meaning. It reflects the relationship between the land, the cattle, and the people who care for both. It is a celebration of rural life and of the traditions passed quietly from one generation to the next. It is hospitality in its purest form.

Guests at Estancia Los Potreros often say their most memorable meals are the simplest ones: sitting outside, horses grazing nearby, the mountains turning gold in the late afternoon light, and a perfectly cooked asado shared at a long table.

There is something beautifully honest about it. No unnecessary ceremony, no complicated presentation just excellent ingredients, good company, and time.

Perhaps that is why the asado feels less like a meal and more like a way of understanding Argentina itself. It teaches patience, generosity, and the importance of gathering together.

It reminds us that some of life’s greatest luxuries are also the simplest: fire, food, friendship, and an open sky.

From the Garden to the Pantry

Gathering, preserving and enjoying fresh produce at Estancia Los Potreros

As we move into autumn, the trees in the garden at Estancia Los Potreros become laden with a wide array of ripening fruit. Crisp apples are ready to enjoy - if they haven’t already been snaffled by a passing horse - while juicy figs find their way onto our plates in many different forms.

The climate here in rural Córdoba, Argentina, is ideal for growing fruit; the only real challenge is finding ways to use it all.

Preserving food is a tradition that stretches back centuries, and jars of pickles and preserves fill much of our pantry at Los Potreros. As a working estancia that is self-sufficient in energy, producing shelf-stable goods is another way we reduce electricity consumption and food waste. Autumn is the perfect time for our chefs to make the most of this abundance, transforming fresh fruit into jams that can be enjoyed year-round - particularly through the winter months, when fresh produce is harder to come by.

A firm favourite in the Los Potreros kitchen is spicy tomato jam, made using tomatoes grown in the vegetable patch and finished with a kick of fresh chilli. Below is our recipe for you to try at home:

Jam Recipe

Beyond the garden, the kitchen also makes use of the wild herbs that grow in the Sierras Chicas. Fresh mint is used for tea, whilst sage pairs beautifully with homemade butternut squash ravioli. Other plants found in this area include chachacoma, traditionally used to help with altitude sickness, and carqueja, a herb commonly used to support digestion and liver health.

At Estancia Los Potreros, cooking with the seasons and using fresh, locally grown produce is at the heart of daily life. From garden-to-kitchen jams to wild herbs harvested in the Sierras Chicas, every ingredient reflects our commitment to sustainable farming and self-sufficient living. Guests visiting our Argentine estancia can experience authentic farm life, seasonal cooking, and the rhythms of rural Córdoba while enjoying the natural abundance of this special place.

From Garden to Pantry: Drying Herbs to Enjoy All Winter Long

As the days begin to cool, it's the perfect time to start preserving a little bit of the garden for winter.

Drying herbs is one of the simplest ways to capture the flavors and aromas of the season. Oregano, mint, and bay leaves all dry beautifully and become pantry staples for the months ahead.

🌿 How to Dry Herbs for Winter

• Harvest herbs in the morning after the dew has dried.
• Rinse gently if needed and pat completely dry.
• Gather small bunches and tie them with string.
• Hang upside down in a warm, dry, well-ventilated space away from direct sunlight.
• Allow 1–3 weeks for drying, depending on humidity.
• Once the leaves are crisp, remove them from the stems and store in airtight jars.

Oregano brings warmth to sauces and roasted vegetables, mint adds brightness to teas and desserts, and bay leaves quietly transform soups, stews, and slow-cooked dishes all winter long.

There's something deeply satisfying about opening a jar in July and finding the scent of summer waiting inside.

Freshly Baked Bread

With fresh bread paired with every meal, there is a good chance that at any point in the day if you enter the kitchen you will be greeted by the smell of baking bread. Bread is a staple within Argentine culture, and something we are happy to live by. Whether it is enjoyed with homemade jam at breakfast or bruschetta alongside a traditional asado, bread on the farm takes on many different forms and is well loved. Light, fluffy and sometimes with an array of exciting toppings, it is hard to turn down. 

Unfortunately it is not possible to share an exact recipe as all bread is made completely through feel but to replicate some Los Pots classics try adding caramelized onions, cherry tomatoes or fresh herbs on top of your loaf before baking. Or mix in chimichurri to create a beautifully marbled bread with a herby, slightly spicy flavour. 

For our gluten free friends - do not panic! Although you may not be able to enjoy the exact same treats as other guests, there are always gluten free options available!

A Picnic, Los Potreros Style

There are few better feelings than arriving at the cattle station after a long morning working with the cows. Horses untacked beneath the trees, the smell of meat and vegetables slowly grilling over the fire, and the sight of a fully stocked bar waiting in the shade - the perfect reward after a morning in the saddle.

At Los Potreros, we take picnics seriously. Forget soggy sandwiches and a slightly bruised apple. Here, lunch might mean lomitos - tender fillet steak sandwiches served in freshly baked buns with generous spoonfuls of homemade chimichurri, accompanied by fresh salads and a fruity sangria made with the finest Argentine wine. 

Enjoy the views of the horses happily rolling and grazing in the garden as everyone sits down at a long table under the trees and shares stories of their morning adventure. Perhaps the biggest challenge of the day comes in deciding which homemade sauce deserves pride of place on your plate. From fresh salsa criolla to a slightly spicy chimichurri and homemade mayonnaise, there is always plenty to choose from - although at Los Potreros, we firmly believe the more sauces, the better.

After a long, relaxed lunch, it only feels right to spend an hour or so stretched out in a hammock, surrounded by peacefully grazing horses and the sound of birdsong, before saddling up once again for the afternoon ride home on your trusty steed.

Whether it is homemade burgers with blue cheese or crispy milanesa sandwiches, there is something undeniably special about eating outdoors in the middle of the rolling hills, with lunch cooked just metres from the table.

A day spent riding, eating and unwinding in the countryside is one of the simplest pleasures here - and for many guests, our picnics become one of the most memorable parts of their stay at Los Potreros.

A Los Pots Negroni

The Los Potreros Negroni is a beautiful riff on the classic Italian aperitivo, swapping traditional London Dry gin for the earthy, herbal notes of Argentine Mate Gin. Using La Fuerza Red Vermouth crafted with Mendoza grapes and local botanicals adding a distinct Andean character that plays perfectly with the bitterness of Campari.

Preparation Steps

1. Chill Your Glass: Place a rocks glass (Old Fashioned glass) in the freezer for 5 minutes or fill it with ice while you prepare the drink.

2. Stir, Don't Shake: In a mixing glass filled with plenty of ice, combine the Mate Gin, La Fuerza Red Vermouth, and Campari.

3. The Dilution: Stir gently with a long bar spoon for about 20–30 seconds. You want the drink to be ice-cold and slightly diluted to open up the botanicals of the mate.

4. Strain: Empty the tempering ice from your rocks glass. Place one large, fresh ice cube inside and strain the mixture over it.

5. Express the Zest: Hold the orange peel over the glass and give it a sharp twist to spray the essential oils across the surface of the drink.

6. Finish: Swipe the peel along the rim of the glass and drop it in.

Why This Pairing Works

• Mate Gin: Unlike pine-heavy gins, Mate Gin brings notes of eucalyptus, peppermint, and grapefruit, which bridge the gap between the bitter Campari and the sweet vermouth.

• La Fuerza Rojo: This vermouth is made from Malbec or Cabernet Sauvignon grapes. It has a deeper, spicier profile than Italian sweet vermouths, providing a robust backbone to the cocktail.

• Orange Peel: The citrus oils are essential to brighten the deep, tannic notes of the yerba mate and the red wine base

Apricot Tart

This apricot tart is a rustic, three-step dessert that brings together an Argentine Pastafrola base, a classic French vanilla cream, and brandy-glazed fruit.

To make the Pastafrola pastry, mix 200g of flour with 80g of sugar and 100g of cold, cubed butter using your fingers until it feels like sand. Add one egg, one yolk, a splash of vanilla, and the zest of a lemon. Bring the dough together quickly without overworking it, let it rest in the fridge for 30 minutes, then roll it out and fit it into a tart tin. Bake the shell at 180°C for about 20 minutes until it is golden brown, then set it aside to cool.

For the French pastry cream, heat 500ml of milk with a bit of vanilla until it almost boils. While that heats, whisk 4 egg yolks with 100g of sugar and 40g of cornstarch in a bowl. Slowly pour the hot milk into the egg mixture while whisking, then put everything back on the stove. Cook it over medium heat, whisking constantly until it becomes a thick, smooth custard. Transfer it to a bowl, cover it so a skin doesn't form, and chill it in the fridge.

The final touch is the seared apricots. Melt a knob of butter in a pan and place your halved garden apricots cut-side down. Sprinkle over a spoonful of sugar and sear them until they are charred and caramelized. Pour in a splash of brandy and let it bubble for a minute until it turns into a thick, sticky syrup.

To serve, simply fill the cool pastry shell with the chilled vanilla cream, top with the warm apricots, and pour the extra brandy syrup over the top.

The Great Fernet Face-Off: Can an English Upstart Topple the Original Fernet Branca?

Fernet-Branca has ruled the world of bitter spirits for over 175 years with its secret recipe, but a new wave of craft distillers is finally challenging its dominance. While born in Italy, Fernet’s true cultural home is Córdoba, Argentina, where it is religiously mixed with Coca-Cola in a "70/30" ratio. This blind tasting of seven bottles aimed to see if the classic "king" could be toppled by modern contenders from Argentina and the UK.

The tasting revealed that while Branca remains the benchmark for its signature minty punch, Argentine challengers offer unique regional twists. Fernet Beney provides a raw, mountain-herb flavor from the Sierras, while Nero 53 offers a smooth, luxury experience. Buhero Negro is a punchy modern version designed specifically for mixing, and Fernet 1882serves as the classic, citrus-heavy rival for mass gatherings in Córdoba.

The most surprising entry was the English-made Britannica London Fernet, which avoids the aggressive "mouthwash" slap of traditional recipes. Instead, it offers a sophisticated, woodsy profile with notes of hazelnut and cacao. Ultimately, the tasting proved that while Fernet-Branca’s crown is safe, the category is expanding into a diverse world of flavors, ranging from rugged mountain herbs to elegant London botanicals.

Rosé Malbec of Argentina

Argentina, a land synonymous with the robust and captivating Malbec, has been quietly cultivating a delightful secret: Rosé Malbec. While the deep, complex reds have long held court, a new wave of vibrant, fresh, and irresistibly drinkable pink wines is emerging, showcasing the versatility and charm of Argentina's signature grape in a whole new light.

Forget everything you thought you knew about Malbec; Rosé Malbec is a revelation. It takes the beloved grape's inherent fruitiness, think ripe red berries, plums, and a hint of spice and transforms it into a lighter, crisper, and wonderfully refreshing experience. Perfect for a warm afternoon, a casual gathering, or simply as a prelude to a delicious meal, these rosés are quickly becoming a must-try for any wine enthusiast.

What makes Argentine Rosé Malbec so special? It's often crafted with a delicate touch, ensuring the vibrant fruit notes shine through without becoming overly sweet. The winemakers carefully control the skin contact during fermentation, allowing just enough time to impart that beautiful pink hue and a gentle whisper of the grape's character. The result is a wine that is both familiar in its Malbec heritage and excitingly new in its expression.

Here are a few of our favourites that perfectly capture the essence of this delightful Argentine trend:

Salentein Rosé Malbec: Hailing from the high-altitude Uco Valley, Salentein consistently delivers quality, and their Rosé Malbec is no exception. It's elegantly structured with bright red fruit aromas, a refreshing acidity, and a smooth finish that leaves you wanting another sip. A sophisticated choice for any occasion.

Crios Rosé of Malbec (Susana Balbo): From the pioneering winemaker Susana Balbo, Crios offers a vibrant and expressive Rosé Malbec. It bursts with notes of fresh strawberries and raspberries, balanced by a zesty acidity. It's a testament to Balbo's expertise, showcasing the grape's youthful exuberance in a beautifully crafted wine.

Posada La Matilde Rosé Malbec: For those seeking something with a touch more artisanal charm, Posada La Matilde offers a Rosé Malbec that truly speaks of its terroir. Expect a lovely balance of red fruit and floral notes, with a crisp, dry finish. It's a wonderful representation of the passion and dedication found in smaller Argentine wineries.

So, next time you're at Los Potreros don't overlook the vibrant allure of Argentine Rosé Malbec. It's a testament to the innovation and dynamic spirit of Argentine winemaking, offering a delicious and refreshing take on a beloved classic.

Discovering Argentina’s Red Wines

Discovering Argentina’s Red Wines: A Journey Through Malbec and Beyond at Estancia Los Potreros

Argentina is known for many things: breathtaking landscapes, passionate culture, and, of course, its world-class wines. At Estancia Los Potreros, we are proud to showcase some of the best red wines Argentina has to offer, particularly from the famous Malbec grape. Whether you're enjoying a glass by the fire after a day of horseback riding or sharing a bottle over dinner with new friends and our family, our selection is a true reflection of Argentina’s rich wine heritage.

At Estancia Los Potreros, we serve carefully selected Malbecs from both well-known estates and boutique organic wineries in Mendoza, allowing our guests to experience the incredible depth and character of the region’s wines. Whether paired with a hearty Argentine steak or a simple, rustic meal, these wines always leave a lasting impression.

In the heart of Argentina lies our province Córdoba, a region often overlooked but with a long and rich history in wine production. While the region’s modern wines have yet to reach the fame of Mendoza or Salta, Córdoba is quickly becoming a hotspot for organic, sustainable viticulture. The region's wines are characterized by their elegance and balance, with local Malbecs often exhibiting bright red fruit flavors, soft tannins, and a distinct sense of place.

At Estancia Los Potreros, we love showcasing different wines from Córdoba’s organic wineries. These wines often come from small family-owned estates, where traditional farming methods are used to preserve the region’s natural beauty and resources. By supporting these organic producers, we also contribute to sustainable farming practices and encourage guests to enjoy wines that are both delicious and environmentally responsible.

Empanadas: Argentina’s Iconic Delight

No visit to Argentina is complete without tasting an empanada, the beloved pastry that holds a special place in the hearts and those across the country. At Estancia Los Potreros, we serve our own version of this delicious treat, lovingly made in our kitchen using family recipes passed down through generations.

Empanadas are small, savory pastry typically filled with spiced beef, onions, olives, and hard-boiled egg—though every region, and every cook, has their own take. In Córdoba, you'll often find them with a touch of sweetness, while in the north, expect bold, smoky spices. Some are baked to golden perfection; others are fried for a crispy finish.

At the estancia, our empanadas are a guest favourite, whether shared around the fire with a glass of local Rose Malbec or served as part of a relaxed lunch.

So, next time you're with us, pull up a chair, grab an empanada, and taste a little piece of tradition.

Learning how to fill the perfect Empanada

Rolling the edges in the traditional style known as the ‘repulge’

Empanadas ready to go in the oven

The Asado

The Argentine asado (or barbecue) is more than just a meal; it is an essential part of Argentine life.

The default option for celebrating birthdays, special events, and holidays, or simply just an excuse to gather with family and friends. You cannot visit Argentina without enjoying an asado. They tend to be long, drawn-out meals stretching through the afternoon and into the evening. An asado is cooking in its purest most simple form. 

Argentines prepare the meat for an asado very simply; just with salt. They prefer not to use marinades. The asador will season the meat with coarse salt, but the true flavour of the asado comes from good grilling techniques and high quality beef. Most Argentines prefer their meat cooked medium well or well done and often like the fattier cuts of meat, as they typically have more flavour.

At a typical asado, at least three of the following items will be prepared. Sausages are served first, followed by other cuts of meat. The other cuts of meat could include;

• Chorizo (pork sausage seasoned with salt, black pepper, garlic)

• Morcilla (blood sausage)

• Salchicha Parrillera (thin sausage rolled  in a large spiral)

• Mollejas (sweetbreads)

• Tira de Asado (short ribs)

• Vacío (flank steak)

• Bife de chorizo (sirloin steak)

• Matambre (flank)

• Achuras (offal)

• Chinchulines (small intestines)

• Riñones (kidneys)

There may also be grilled chicken, pork or kid offered as well. At Los Potreros and across Argentina, a suckling pig is cooked on the parrilla on special occasions such as Christmas or New Year’s Eve. 

Argentine asado’s are all about the meat, but there’s usually at least one or two token vegetables or non-meat dishes on offer. Provoleta, a grilled, gooey slab of cheese seasoned with fresh herbs from the garden, makes the perfect start to the meal. Potatoes, sweetcorn or bell peppers roasted also feature regularly on the Los Potreros menu.  

Starting the fire with dry hard wood creates better coals. Light the fire around 11:00 for a 14:00 lunch or earlier depending on the number of coals needed for cooking and type of wood.

Keep adding wood and once you have good coals place them under the parrilla. 

Cook the meat on top - it takes a long time for well cooked meat so bare this in mind. Once you have coals under the parrilla you can test to see if it is hot enough for cooking if you can hold your hand above for more than 10 seconds it needs more coals. Another sign to listen for is if you can hear the meat sizzling when you put it on the grill.

Alfajores Marplatenses

Not a cake, or a biscuit, it is more of a sandwich cookie, a traditional argentine sweet and the perfect base for dulce de leche. With Arabian origins they were brought to Argentina by the Spanish, and have slowly evolved overtime and like most food in Argentina, they have been reinvented across the country and changing in many provinces. Alfajores Marplatenses are from the Buenos Aires coast and are the standard assumption of Alfajores.  An alfajor can combine chocolate, dulce de leche, meringue, coconut, icing sugar, jam and even mousse. 

340g Self raising flour 

160g cornflour

60g cocoa powder 

150g butter

2 eggs

Splash of milk

50g honey

1tsp vanilla extract 

A jar of dulce de leche

Cream sugar, butter and vanilla extract.  

Add egg and mix well using a fork.

Then add the milk.

Add dry ingredients in 2 stages, if necessary add a little more flour until becomes like pastry. 

Chill the mixture for a minimum half an hour. 

Roll out and cut into circles. 

Cook in an oven of 180ºC/355°F for 10 minutes or until the biscuits are firm but soft when pressed.

Once baked cooked leave to cool and then sandwich two biscuits together with dulce de leche. To finish can be finished dipped in a chocolate ganache or sprinkled with icing sugar. 

A Los Pots Asado

A Los Pots Asado is more than just a meal…

It’s an experience into the heart of Argentine culture. Indulge in the flavors of Argentina’s most iconic meal, expertly prepared by our chefs using locally sourced, premium meats. Enjoy the mesmerizing outdoor setting while watching the asado being cooked to perfection, offering an unforgettable taste of tradition, family, and hospitality.

Pizza a la Parrilla

This is a Los Potreros speciality, the smoky taste of the pizza base from cooking outside on the parrilla combined with four different cheeses from Argentina and a rich tomato sauce is a speciality and one of our most popular lunches. Alongside making it a meal, we often use it as a ‘picada’ before an asado. This traditional Argentine pizza is grilled to perfection, giving it a smoky flavor and crispy crust, all while using the finest, locally sourced ingredients. Perfect for an outdoor meal, this dish brings together the best of Argentine culinary traditions and the unforgettable flavors of the grill.

Serves 6

375ml tomato passata

Fresh basil and oregano

150g cheddar cheese, grated

150g blue cheese, crumbled

150g mozzarella

150g additional hard cheese (we use an unaged Parmesan)

2tsp dried oregano

2tsp chilli flakes

2 garlic, chopped

2 onions, diced

2tsp dried yeast

1 tsp sugar

450ml warm water

600g 00 flour, plus extra for dusting

1/2 tsp salt

2tbs olive oil

Preheat the oven to 200ºC/390ºF or light your fire if you are cooking on a grill or outdoor pizza oven.

To make the dough combined the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture with olive oil, and the warm water and knead for around 10 minutes until the dough is sticky and smooth and no longer sticks to your hands. If the dough is to sticky add more flour or water if it becomes to dry.

Using floured hands, transfer the dough to a lightly oiled bowl and cover with a tea towel and leave to sit for an hour until it has doubled in size.

Whilst you are waiting for the dough to prove, make the sauce by sautéing the garlic, onions and then adding the tomato passata, herbs and allow to cook through. Grate the cheese and leave to sit out of the fridge, this will help them to cook a little faster.

Divide the dough into two portions, on a lightly floured surface, roll and stretch out the dough to form a large thin circular or rectangle shape Transfer onto a lightly floured baking tray and repeat with the second.

If you are cooking on an outside grill, ensure you have plenty of coals and rub some olive oil into the dough to. make sure it does not stick and cook on each side. If you are cooking in the oven place the baking tray in the hot oven and flip the dough over as it starts to colour. This will happen quite quickly if the oven is hot! Otherwise transfer the dough into the pizza oven and allow the dough to go golden on each side. Remove from the oven and spread the tomato passata over the base and sprinkle with cheese and any remaining herbs. Argentines often add parma ham, onion or fresh olives as toppings. Once you have topped according to taste cook again long enough for the cheese to melt.

April in the Kitchen

April in the Los Pots Kitchen brings a bounty of seasonal ingredients and unique flavors that celebrate the changing seasons in Argentina. As we transition from summer to autumn, our kitchen team at Estancia Los Potreros prepares hearty, fresh dishes that reflect the rich traditions of Argentine cuisine. Experience the best of local, sustainable cooking, with ingredients sourced from our own gardens and local suppliers.