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.

Fig Jam

This easy fig jam recipe will show you how to make a delicious, sweet treat using fresh figs, sugar, lemon, and a hint of spices. Perfect for spreading on toast, serving with cheese, or using in your favorite desserts, this homemade fig jam is simple to prepare and makes the most of seasonal figs. Whether you’re new to making jams or a seasoned pro, you’ll love this simple fig jam recipe that’s full of flavor and texture.

Makes 3 jars

1kg figs (stems cut off, cut rest into 1/2 inch pieces, leave skin on)

350g caster sugar

60ml lemon juice

120ml water

2 tbs fresh lemon juice

Add figs and sugar to a heavy sauce pan.

Heat on a medium heat for 15 minutes. The sugar should be almost dissolved. Stir occasionally to avoid sticking to pan.

Add the water and both lemon juices. Heat on the same temperature for 30 minutes. Again, stir occasionally.

Add to sterilised jars when still hot.

Tips and tricks:

Avoid scaling up and putting in the same pan, as burning the pan is very easy.

To sterilise jars:

1. Put jars (without lids) into the oven on a high heat for 10 mins

2. Take out the jars, one at a time and fill to the top

3. Wipe the lids with alcohol to sterilise and screw onto the filled jar

4. Turn jar upside for 24 hours to properly seal

Lemon, Ginger & Mint Lemonade

3 Lemons or Limes, peeled

1/2 root of ginger

2 tsp honey

Sugar and Water - added to taste

In a food processor blitz the lemons and ginger with a splash of hot water and two teaspoons of honey until it makes a paste, add a splash more water.

Sieve into a jug over ice and top with water, add sugar according to taste.

Serve cold with sprigs of fresh mint.

January in the Los Pots Kitchen

January at the Los Pots Kitchen is a celebration of the summer season and the joys of outdoor dining. As the days grow long and warm, we invite you to indulge in the flavors of Argentina with traditional asados, fresh local ingredients, and perfectly paired red wines. Whether gathered around the grill or dining under the wide, open sky, our summer mealsoffer a memorable experience that’s a true taste of Argentine hospitality.

Milanesas

Milanesas are simple but delicious, and found across Argentina - a thin slice of marinated beef, fried in hot oil and served with a variety of accompaniments. Every Argentine will tell you that the best milanesas are found at home cooked by their mothers! The dish is similar to an Austrian schnitzel but the roots of the milanesa stem’s back to Italy and more specifically Milan and the famous “Cotoletta alla Milanese”. The most simple version is served with a squeeze of lemon juice, and a side of creamy mashed potatoes or french fries, but it can often be served a caballo (on horseback) where a fried egg is served on top of the meat or a milanesa a la napolitana, which has a topping of tomato salsa, ham, and mozzarella cheese.

Serves 6

900g rump beef, thinly sliced (1 cm thick)

2 eggs, beaten

450g breadcrumbs

2 garlic cloves, diced

3 tbsp parsley, chopped

Vegetable oil (for frying)

Salt and Pepper

Slice the beef into cm thick steaks.

Cut off all the fat and trim the cutlets.

Tenderise the meat with a mallet until it is half a cm thick.

Whisk the eggs with chopped garlic, parsley, salt and pepper. 

Marinade the meat in the egg mixture for at least half an hour, storing them in the fridge during the process. 

Pour the oil into a deep frying pan and heat it up until a cube of bread dropped in starts to fry immediately. 

Coat the beef in breadcrumbs and fry them on both sides and then place on a paper towel to remove excess oil.

* They are traditionally served with a mixture of the following; french fries, mash potato, green salad, coleslaw or in a bread roll with tomatoes, lettuce and mustard. 

Fig Chutney

This is the perfect recipe to use unripe figs combined with ripe figs. Ensure you cook them for long enough to soften.

100g light brown soft sugar

100ml apple cider vinegar

50ml balsamic vinegar

300g chopped fresh figs

1 apple, peeled, cored and diced

2 onion, finely chopped

2 sprigs of thyme

1 tsp flaky sea salt

Put all the ingredients in a pan and bring to a gentle simmer for 1 hour, stir the pan occasionally to ensure the mixture doesn’t stick to the bottom of the pan. 

Once the mixture has become sticky and jam-like, remove from the heat and place into sterilised jars with the lids tightly closed. 

Turn the jars upside down and leave for 48 hours. 

Summer Fruit Sponge Cake

Afternoon tea first started to become popular in Argentina during the 19th century, it is thought that the  British immigrants brought  with them the tradition. In the melting pot of Buenos Aires, and with strong Italian and Spanish influences, this soon morphed into the very Argentine custom of “Merienda”, which is a tradition we on the estancia enjoy every afternoon before we head out for a beautiful afternoon ride. Our chefs take turns to delight us with delicious biscuits and cakes and one of our favourite summer cakes is a simple victoria sponge topped with fruits straight from the orchard at Loza. 

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

100g butter, softened

140g icing sugar, sifted

Vanilla extract

Strawberry jam 

Heat oven to 190ºC/370ºF.

Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl, beat caster sugar, softened butter, beaten eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

To make the filling, beat 100g softened butter until smooth and creamy, then gradually beat in the sifted icing sugar and a drop of vanilla extract.

Spread the buttercream over the bottom of one of the sponges. Top it with strawberry jam or layers of fresh fruit sliced up and placed in a thin layer and sandwich the second sponge on top.

Dust with a little icing sugar before serving. 

Keep in an airtight container and eat within 2 days.