We Welcome You into the Los Pots Kitchen…
Don’t miss the opportunity to experience one of the most favoured Argentine national pastimes - eating and drinking.
Argentine Malbec is legendary and best enjoyed with the traditional ‘asado’ - a beef-based barbeque, often comprising many courses and often lasting many hours. Kevin doesn’t need much prompting to share his appreciation of Argentine wines - he often hosts informal and interactive wine-tastings. Likewise, our chefs, love to invite guests into the gorgeous farm kitchen to learn how to make traditional favourites such as empanadas and homemade breads and pastas. As with everything in Argentina food has its traditions, recipes have been handed down from generation to generation, nothing is written and no secrets are shared. Although we are known for our beef; empanadas, pasta and pizza play a big role in the country’s food and are a large part of our menu at Los Potreros.
Our dishes have been taken from some of the favourite and most popular recipes across the country and alongside European twists we have a menu which is constantly changing but some of our old favourites remain the highlights. Here we have decided to share with you a series of notes from inside the Los Pots kitchen.
Stories from the Los Pots Kitchen…
We have been welcoming guests to Los Potreros (The Enclosures) since the 1940s and our kitchen provides everyone who stays here with an insight into the delights of Argentine cuisine. Visitors discover the art of making and savouring traditional mate tea, the secrets to getting the best flavours from Argentina’s famous beef, and the family recipes behind the sumptuous cakes that are baking continuously in the original wood-burning oven. The kitchen is, without a doubt, the heart and soul of the estancia.The pleasures of Argentine food are also extended to the outdoors, with guests enjoying their meals under the shade of the verandah or a nearby tree. Their friendly chatter over the dining table is accompanied by the lively chirping of monk parakeets in the branches above.
Chimichurri is traditionally made of finely-chopped parsley, garlic, oregano, oil and white vinegar. Though there are regional variations, it is also a recipe which is usually kept as a closely guarded secret. Chimichurri is not a marinade as argentines tend to use salt as the only seasoning on a piece of beef but it is used as a condiment at any asado.
