Tortilla de Papas: The Humble Dish That Became a Spanish Icon

Simple ingredients often tell the most fascinating stories. Few dishes prove this better than tortilla de papas, the beloved Spanish potato omelette that has become a staple of homes, cafés, and family gatherings throughout Spain and much of Latin America.

Made with little more than potatoes, eggs, olive oil, and sometimes onions, tortilla de papas is celebrated for its simplicity. Yet behind this humble dish lies a rich history shaped by agriculture, necessity, and cultural exchange.

A Dish Born from Simplicity

The exact origins of tortilla de papas remain the subject of debate among food historians. What is widely accepted, however, is that the dish emerged in Spain sometime during the eighteenth or early nineteenth century.

Potatoes had arrived in Europe from the Americas in the sixteenth century, but it took many years before they became a widely accepted food crop. Initially viewed with suspicion, potatoes gradually gained popularity because they were affordable, nutritious, and easy to grow.

By the late eighteenth century, potatoes had become an important part of the Spanish diet, particularly among rural and working-class communities. Combined with eggs another readily available ingredient they formed the basis of a dish that was both economical and satisfying.

One popular story places the origins of tortilla de papas in the region of Navarra during the early nineteenth century. According to local tradition, a resourceful housewife prepared a meal using only eggs and potatoes to feed a travelling military officer. Whether true or not, the tale reflects the practical nature of the dish.

Tortilla de papas was never intended to be elaborate. It was a food designed to nourish families using ingredients that could be found in almost every household.

Its affordability made it especially important during periods of economic hardship, while its portability allowed it to be carried by farmers, labourers, and travellers.

A Symbol of Spanish Cuisine

Over time, tortilla de papas moved beyond its rural origins and became one of Spain's most recognisable national dishes.

Today it is found everywhere—from family kitchens and village festivals to bustling tapas bars in major cities. It can be served warm or at room temperature, as a main meal, a snack, or part of a larger spread of tapas.

One of the most enduring debates surrounding the dish concerns a seemingly simple question: should it include onions?

The discussion between supporters of tortilla con cebolla and tortilla sin cebolla has become a light-hearted cultural rivalry throughout Spain, with passionate defenders on both sides.

Like many Spanish culinary traditions, tortilla de papas crossed the Atlantic with immigrants who settled in Argentina during the nineteenth and twentieth centuries.

Spanish communities brought their recipes, customs, and food traditions with them, and the potato omelette quickly found a place on Argentine tables. It was affordable, easy to prepare, and perfectly suited to family meals.

Today, tortilla de papas remains a familiar sight in Argentine homes, cafés, and restaurants. While recipes vary from family to family, the dish continues to reflect its Spanish heritage while becoming part of Argentina's own culinary identity. The enduring appeal of tortilla de papas lies in its simplicity. It demonstrates how a handful of everyday ingredients can become something deeply meaningful. Across generations, the dish has been shared at family gatherings, packed into picnic baskets, served at celebrations, and enjoyed as comfort food during difficult times. Its story is not one of luxury or extravagance but of resourcefulness, tradition, and the ability of food to connect people across continents and centuries.

Few dishes have travelled so far while remaining so true to their humble origins. And perhaps that is why tortilla de papas continues to hold such a special place in both Spanish and Argentine food culture.

Why Argentines Eat Gnocchi on the 29th of Every Month

If you find yourself in Argentina on the 29th day of the month, you may notice something curious appearing on family tables, restaurant menus and social media feeds alike: gnocchi.

Known locally as ñoquis del 29, this beloved tradition is one of the country's most enduring culinary customs. More than just a meal, it is a ritual that connects generations, celebrates heritage and carries a hopeful wish for prosperity in the month ahead.

The Italian Roots of Ñoquis del 29

Like many of Argentina's most cherished foods, the tradition of eating gnocchi on the 29th has its roots in Italian immigration. Between the late nineteenth and early twentieth centuries, millions of Italians arrived in Argentina, bringing with them their language, customs and recipes. Among these was gnocchi, the humble potato dumpling that became a staple in homes across the country. Over time, the dish became woven into Argentine culture, evolving from an Italian comfort food into a uniquely Argentine monthly ritual.

A Saint, a Farming Family and Payday

The tradition is often linked to a legend about Saint Pantaleon, a Christian healer who travelled through northern Italy in the eighth century. According to the story, the saint was welcomed by a poor farming family and shared a simple meal of gnocchi with them. Before leaving, he predicted a year of abundant harvests. When the family later found coins beneath their table, the meal became associated with good fortune.

Another, more practical explanation reflects the realities of immigrant life. When most people were paid at the end of the month, the 29th fell just before payday, when money was tightest and the larder was down to little more than potatoes and flour. Gnocchi was filling, comforting and cheap to make. Whether rooted in legend or necessity, the tradition endured.

Money Under the Plate

Perhaps the most distinctive part of the custom is placing money beneath the plate. Many Argentines tuck a banknote under their plate or placemat before eating, believing it will bring prosperity and financial luck in the coming month. Some leave it there throughout the meal, while others carry it in their wallet afterwards as a symbol of abundance. For many families it is a playful ritual, but one observed with surprising consistency.

A Tradition That Brings Families Together

What makes ñoquis del 29 special is not simply the dish itself but the sense of continuity that comes with it. Grandparents pass the tradition to grandchildren. Families gather around the table. Restaurants create special menus. Friends send one another reminders as the 29th approaches. In a fast-paced world, these small rituals give us a connection to the past and a reason to pause and share a meal.

How to Make Traditional Argentine Gnocchi

Serves 6

Ingredients

• 5 large potatoes, as fresh as possible

• 4 eggs

• 3 cups of flour

Method

1. Wash the potatoes and boil them with the skins on.

2. Peel and mash the potatoes one at a time while still warm.

3. Spread the mash out on a large, flat surface so it cools quickly - the bigger the surface, the faster it cools.

4. Once cool, crack an egg into the centre and mix well.

5. Gradually fold in the flour, pressing and combining until the dough comes together. Keep adding flour until it is firm but still malleable.

6. Divide the dough into equal portions, roll each into a long sausage and cut into small pieces about 2cm x 1cm.

7. Make your sauce of choice while the water comes to the boil.

8. Cook the gnocchi in batches in boiling water. They're ready as soon as they float to the surface.

9. Keep an ovenproof dish warm for the cooked batches. Layer sauce on the bottom, add the gnocchi, then repeat with more sauce and the next batch.

Serve warm, and if it's the 29th, don't forget the money under the placemat.

Food Is About More Than Nourishment

Argentina is rich in culinary traditions, but few are as widely recognised as eating gnocchi on the 29th. Whether for luck, family history, nostalgia or simply a love of good food, millions of Argentines keep up the practice month after month. Food carries stories, memories, hopes and traditions that connect us to those who came before us.

So if you happen to be in Argentina on the 29th, don't be surprised to see a plate of gnocchi on the table - and perhaps a banknote tucked discreetly underneath.

A Taste of Los Potreros: Homemade Granola

There's no better way to start the day than on the veranda with homemade yoghurt, granola and fresh fruit. The atmosphere around the breakfast table is always a special one, the air full of excitement for the day ahead after a peaceful night's sleep. Here is our simple granola recipe - a firm favourite at breakfast on the estancia.

Why We Make Our Own Granola at Los Potreros

Like almost everything in our kitchen, our granola is made from scratch. Baking it ourselves means we know exactly what goes into it, we can toast it just the way we like it, and the kitchen fills with the smell of oats, honey and cinnamon. A big batch keeps well in an airtight jar, so there's always some ready for breakfast. It only takes a few minutes to mix together, and the oven does the rest while you get on with your morning.

Ingredients for Our Homemade Estancia Granola

• 415g oats

• 100g honey

• 100g almonds

• 50g sugar

• 1 tsp cinnamon

• 120g melted butter

How to Make It: Method and a Few Simple Tips

1. Preheat the oven to 160°C.

2. Add all the ingredients to a large mixing bowl and stir well, until the oats are evenly coated in the butter and honey.

3. Spread the mixture over a baking tray, pressing it down, and bake for 35-45 minutes until golden brown, stirring every 10-15 minutes so the edges don't catch.

4. Leave it to cool completely on the tray - it crisps up as it cools - then store it in an airtight container.

If you like big clusters, press the mixture down firmly and stir a little less often. For a looser granola, stir more.

Serving It the Los Potreros Way at Breakfast

At the estancia we serve it with homemade yoghurt and whatever fruit the orchard is giving us: apricots in spring, plums, peaches and mirabelles in summer, and figs as the season turns. A spoonful of fruit compote or a drizzle of honey on top never goes amiss. To make it your own, stir in a handful of seeds or some dried fruit once it has cooled.

Roasted Asparagus, Onion and Tomato on the BBQ

When most people think of a barbecue in Argentina, they picture sizzling cuts of beef over glowing coals. And while there's no denying the pleasure of a traditional asado, some of the most memorable dishes from the grill come straight from the vegetable garden.

Asparagus, red onions, and ripe tomatoes transform beautifully over fire. The heat caramelises their natural sugars, deepens their flavour, and adds a subtle smokiness that simply can't be replicated in the kitchen.

Whether harvested from the vegetable patch or picked up fresh from a local market, these seasonal vegetables deserve a place on the grill.

Cooking over charcoal isn't reserved for meat alone. Vegetables benefit from the same gentle smoke and high heat, developing rich, complex flavours while retaining their freshness. Asparagus becomes tender while maintaining its bite. Red onions soften and sweeten. Tomatoes blister and burst, concentrating their flavour into something intensely delicious.

Together, they make a colourful side dish or a light meal in their own right.

Ingredients

• 1 bunch fresh asparagus

• 2 red onions, cut into wedges

• 300g cherry tomatoes or 3 large tomatoes, cut into thick slices

• 3 tbsp olive oil

• Sea salt

• Freshly ground black pepper

• A handful of fresh parsley or oregano

• Crumbled goat's cheese or feta (optional)

Method

1. Prepare a medium-hot barbecue.

2. Toss the asparagus and onion wedges with olive oil, salt, and pepper.

3. Place the vegetables directly on the grill or in a barbecue-safe tray.

4. Cook the onions for 10–15 minutes, turning occasionally until soft and lightly charred.

5. Add the asparagus and cook for 4–6 minutes until tender.

6. Add the tomatoes during the final few minutes, allowing them to blister and soften without collapsing completely.

7. Transfer everything to a serving platter.

8. Scatter with fresh herbs and, if desired, a little crumbled goat's cheese.

9. Finish with a final drizzle of olive oil.

In many Córdoba gardens, tomatoes and herbs are among the stars of the summer harvest. Asparagus, once established, returns year after year, rewarding patient gardeners with tender spears each season.

There is something particularly satisfying about carrying vegetables from the garden to the grill within minutes of harvest. The flavours are fresher, the colours brighter, and the connection to the seasons stronger. Vegetables don't need to be an afterthought at a barbecue. In fact, they often become the dish everyone remembers. The next time the coals are glowing and friends gather around the fire, leave a little room on the grill for asparagus, onions, and tomatoes. You might discover that the best part of the barbecue wasn't the meat at all. Simple ingredients. A little smoke. Good company. That's what outdoor cooking is really about.

A Taste of Córdoba: Artisanal Charcuterie and Cheese

Argentina is often celebrated for its beef, wine, and asado culture, but tucked among the rolling sierras and fertile valleys of Córdoba lies another culinary treasure: artisanal charcuterie and cheese.

With a strong European influence, particularly from Italian and Spanish immigrants, Córdoba has developed a reputation for producing some of the country's finest cured meats and dairy products. From family-run establishments in the Sierras Chicas to renowned producers in the Calamuchita Valley, the province offers a rich gastronomic heritage that reflects generations of craftsmanship.

The Tradition of Charcuterie in Córdoba

Córdoba's cooler mountain climate provides ideal conditions for curing meats. Local producers have perfected traditional techniques passed down through generations, creating products that are deeply rooted in the region's culture.

Among the most popular are:

• Salame casero (traditional country salami)

• Bondiola (cured pork neck)

• Longaniza (seasoned cured sausage)

• Jamón crudo (dry-cured ham)

• Chorizo seco (dry-cured sausage)

Many small producers continue to use natural curing methods, carefully balancing time, temperature, and humidity to achieve distinctive flavors and textures.

One of the most celebrated destinations for charcuterie lovers is the Calamuchita Valley, where visitors can sample locally made salami and cured meats while enjoying the stunning mountain scenery.

Córdoba's Artisanal Cheese Culture

Alongside its charcuterie traditions, Córdoba is home to a thriving cheese-making industry. The province's dairy farms produce high-quality milk that serves as the foundation for a wide variety of cheeses.

Popular varieties include:

• Semi-hard cheeses similar to Tybo and Danbo

• Mild, creamy cheeses ideal for everyday use

• Aged cheeses with nutty, complex flavors

• Goat cheeses produced by small-scale artisan makers

• Smoked cheeses inspired by European traditions

Many cheese producers focus on traditional methods, emphasizing quality over volume and allowing the character of the local milk to shine through.

Creating the Perfect Córdoba-Inspired Charcuterie Board

A Córdoba-inspired board celebrates local flavors while keeping things simple and inviting.

Start with a selection of cured meats:

• Salame casero

• Bondiola

• Jamón crudo

Add a variety of cheeses:

• Semi-hard cow's milk cheese

• Aged cheese

• Fresh goat cheese

Complete the board with:

• Olives

• Roasted nuts

• Seasonal fruits

• Homemade preserves

• Rustic bread or crackers

Pair with a glass of Argentine wine or a local craft beer to create a memorable regional tasting experience.

Supporting Local Producers

Choosing locally made charcuterie and cheese helps preserve traditional foodways and supports family-run businesses that are integral to Córdoba's rural communities.

Whether purchased at farmers' markets, specialty food shops, or directly from producers, these products offer a genuine connection to the landscapes and people who create them.

Bringing Córdoba's Flavors Home

The beauty of Córdoba's charcuterie and cheese lies in its authenticity. These are foods made with patience, tradition, and respect for local ingredients.

Whether you're assembling a simple appetizer for friends or exploring Argentina's regional gastronomy, Córdoba's cured meats and cheeses offer a delicious reminder that some of the country's most remarkable culinary experiences are found far beyond the grill.

Exploring the Alfajor de Maicena: Argentina's Beloved Treat

Soft, delicate, and filled with silky dulce de leche, alfajores de maicena hold a special place in Argentine hearts. Found in bakeries, family kitchens, cafés, and celebrations across the country, they are among Argentina's most beloved sweet treats.

While there are countless varieties of alfajores throughout South America, the alfajor de maicena has become a true Argentine classic, recognised by its tender texture, generous filling, and signature coating of coconut around the edges.

More than just a biscuit, it tells a story of cultural influences, family traditions, and the country's enduring love affair with dulce de leche.

The origins of the alfajor can be traced back centuries to the Arab world. During the Moorish occupation of Spain, sweet confections made with nuts, honey, and spices became part of the culinary landscape. The name itself is believed to derive from the Arabic word al-hasú, meaning "filled" or "stuffed." As Spanish culture evolved, these sweets adapted to local ingredients and traditions.

When Spanish settlers arrived in the Americas, they brought many of their culinary customs with them, including early versions of the alfajor.

Over time, the confection evolved differently in each region. In Argentina, it eventually became something entirely unique. By the nineteenth and early twentieth centuries, alfajores had become increasingly popular throughout Argentina.

The country's growing dairy industry made dulce de leche widely available, and it wasn't long before bakers began sandwiching biscuits together with generous layers of the caramel-like spread.

The introduction of cornstarch (maicena) transformed the texture of the biscuit itself. Instead of being crisp or dense, the biscuits became exceptionally light, crumbly, and delicate—melting in the mouth with each bite.

This innovation helped create the version now known and loved as the alfajor de maicena. Part of the appeal lies in their simplicity. The combination of buttery biscuits, dulce de leche, and coconut is familiar, comforting, and nostalgic. For many Argentines, alfajores de maicena evoke childhood memories of birthdays, Sunday visits to grandparents, school celebrations, and afternoon coffee shared with family.

Unlike some commercial alfajores coated in chocolate, the maicena version often feels homemade and deeply connected to family traditions.

Many households have a treasured recipe that has been passed down through generations, with slight variations that make each family's version unique.

Across Argentina, alfajores de maicena are often enjoyed during la merienda—the afternoon pause for coffee, tea, or mateaccompanied by something sweet.

Whether served at a café in Buenos Aires, a bakery in Córdoba, or around a family table in the countryside, they remain a favourite choice for sharing and conversation.

Their delicate appearance and rich filling make them equally suited to special occasions and everyday moments.

Today, alfajores are one of Argentina's most recognised foods, often carried home by travellers as gifts and enjoyed by visitors eager to experience local flavours.

Among all the variations available, the alfajor de maicena remains one of the most iconic. It reflects the country's Spanish heritage, the importance of its dairy traditions, and the enduring popularity of dulce de leche.

Most importantly, it represents something that Argentines value deeply: the simple pleasure of gathering around a table to share something sweet.

Few treats capture that spirit quite as perfectly as an alfajor de maicena.

Sorrentinos and the Italian Influence on Argentine Cuisine

Few dishes are as distinctly Argentine and yet so deeply Italian as sorrentinos.

Found on restaurant menus from Buenos Aires to Córdoba, these generously filled rounds of pasta have become a staple of family lunches, Sunday gatherings, and neighbourhood pasta shops. Yet despite their unmistakably Italian name, sorrentinos are not actually Italian at all.

Their story is one of immigration, adaptation, and the creation of a unique culinary identity that continues to define Argentina today.

An Argentine Pasta with Italian Roots

While many assume sorrentinos originated in Italy, most food historians agree that they were actually created in Argentina, specifically in the coastal city of Mar del Plata. The pasta is believed to have been developed by Italian immigrants from the town of Sorrento, whose culinary traditions inspired the dish that would eventually bear their hometown's name.

Unlike traditional ravioli, sorrentinos are larger, round rather than square, and traditionally filled with ham and mozzarella. Their distinctive shape and generous filling made them both practical and satisfying, quickly earning them a place in Argentine homes and restaurants.

Several families from Sorrento are associated with their creation, particularly the Pérsico and Véspoli families, who settled in Mar del Plata during the great wave of Italian immigration in the late nineteenth and early twentieth centuries. Their stories remain intertwined with the history of the dish today.

The Italian Migration That Changed Argentina

To understand the popularity of sorrentinos, it helps to understand the extraordinary impact Italians had on Argentina.

Between the 1880s and the early 1900s, millions of Italians arrived seeking new opportunities. They brought with them not only their language and customs but also their recipes, cooking techniques, and food traditions.

These immigrants settled across the country, including the fertile plains of the Pampas, the growing cities of Buenos Aires and Rosario, and the agricultural regions of Córdoba and Santa Fe. Over time, Italian food became woven into everyday Argentine life.

Today, many of Argentina's most beloved dishes have Italian origins or influences:

• Fresh pasta

• Gnocchi (ñoquis del 29)

• Pizza

• Fainá

• Milanesas

• Homemade tomato sauces

• Ice cream and gelato traditions

What emerged was not a copy of Italian cuisine, but something entirely new: Argentine-Italian cuisine.

A Dish That Could Only Have Been Born Here

Sorrentinos perfectly illustrate how immigrant cooking evolved in Argentina. Inspired by Italian stuffed pastas such as ravioli and possibly ravioli capresi, the dish was adapted using local ingredients, local tastes, and the creativity of immigrant families building new lives far from home. The result was a pasta that Italians would not necessarily recognise as traditional, yet one that feels completely at home in Argentina.

This blending of cultures is a hallmark of Argentine food. Rather than preserving recipes unchanged, immigrant communities adapted them to what was available, creating dishes that honoured their heritage while embracing their new country.

More Than a Pasta

For many Argentines, sorrentinos are more than a meal.

They evoke memories of Sunday lunches, family gatherings, neighbourhood pasta shops, and handwritten recipes passed down through generations. They are part of the country's collective food memory.

Even visitors are often surprised to learn that this seemingly Italian dish is largely unknown outside Argentina. Food enthusiasts regularly remark that sorrentinos are one of the country's most distinctive contributions to the world of pasta.

A Lasting Legacy

The story of sorrentinos is, in many ways, the story of Argentina itself.

It is a tale of immigrants carrying traditions across oceans, adapting them to a new landscape, and creating something uniquely their own. It reminds us that food is constantly evolving, shaped by the people, places, and histories that surround it.

Today, whether served with tomato sauce, cream sauce, or a family recipe known only to a grandmother, sorrentinos remain one of the most beloved symbols of Argentina's Italian heritage and one of the most delicious examples of how cultures can come together around the table.

Salsa Criolla: A Fresh Argentine Kitchen Staple

Salsa criolla is a sauce that originated in Peru but has become incredibly popular within Argentine cooking. It's fresh and tangy, making it the perfect accompaniment to many beloved Argentine dishes. Quick and simple to make, and composed of ingredients you'd find in almost every kitchen, it's a staple in households across Latin America.

It's the perfect way to elevate a dish - whether that's steak, grilled vegetables, or simply enjoyed with tortilla chips. It can be adapted and adjusted to suit different tastes, and every family seems to have their own version, some heavier on the chilli, others leaning more towards vinegar or fresh herbs. There's no single "correct" way to make it, which is part of why it's traveled so well across the continent and found a permanent home on Argentine tables.

Like so much of Argentine cuisine, salsa criolla tells a story of movement and adaptation. Peru's version tends to lean more heavily on lime and fresh chilli, often served alongside ceviche or anticuchos, but as it crossed into Argentina it found a new purpose entirely, becoming the quiet companion to the country's most famous export: the asado. The vinegar-forward Argentine version we know today is a little different from its Peruvian ancestor, but the spirit is the same. A handful of humble ingredients, chopped and combined, turned into something far greater than the sum of its parts.

What makes salsa criolla such a natural fit for Argentine cooking is its role at the parrilla. Where chimichurri tends to get all the attention, salsa criolla brings something different to the table, a brightness and crunch that cuts through the richness of grilled beef in a way that feels essential once you've tried it. It's the kind of sauce you don't think much about until you're eating a steak without it, and then you notice exactly what's missing. The raw onion and pepper give it bite, the tomato adds a little sweetness, and the vinegar ties it all together with a sharpness that wakes up your palate between bites of meat.

In our kitchen at Los Potreros, it's become one of those quiet staples that appears alongside almost everything that comes off the grill. It takes minutes to put together, keeps well in the fridge for a few days, and somehow always tastes better the second day, once the onion has softened slightly and the flavours have had a chance to properly mingle. We've served it alongside slow-cooked asado, spooned over grilled vegetables from the garden, and even scooped up with tortilla chips as a simple snack before dinner. It's the kind of recipe that never quite leaves the rotation, because it works with almost anything.

Part of the appeal is how forgiving it is. If you don't have red wine vinegar, white wine vinegar or even a squeeze of lime will do the job. If chilli flakes aren't to your taste, leave them out, or add more if you like a bit of heat. The measurements below are really just a starting point. Once you've made it a few times, you'll find yourself adjusting it by eye and taste, the way most good simple recipes end up being made.

Here's the recipe for how we like to make it. It's simple enough to memorise after the first go, and forgiving enough that you can adjust the quantities to taste without worrying about getting it wrong.

This vibrant, tangy sauce is one of the easiest ways to bring an authentic touch of Argentine flavour to your table, and pairs beautifully with grilled meats and vegetables straight off the parrilla. Whether you're recreating a taste of the estancia at home or simply looking for a fresh, easy sauce to brighten up your next barbecue, salsa criolla is well worth adding to your repertoire.

Chimichurri: Argentina's Most Famous Sauce

Few condiments are as closely tied to Argentina as chimichurri. Bright, herby and full of character, this vibrant green sauce is a staple of Argentine cooking and the faithful companion to every asado. It's far more versatile than many visitors realise, too, and can turn grilled vegetables, roast potatoes or a simple piece of bread into something memorable.

Like many traditional foods, its appeal lies in its simplicity. Made from ingredients that often grow just outside the kitchen door, chimichurri celebrates fresh herbs, good olive oil and the pleasure of eating outdoors.

A Sauce with Mysterious Origins

Nobody can quite agree on where chimichurri came from. Some say the gauchos created it to flavour meat cooked over the fire. Others credit Basque settlers, who called a sauce "tximitxurri", meaning "a mixture of everything".

Our favourite story involves Jimmy McCurry, an Irishman who fought alongside General Manuel Belgrano in the nineteenth century. Asked to cook something different for dinner one evening, he made a herby sauce to go with the meat. "Jimmy's Curry" proved too tricky for Argentines to pronounce, and so chimichurri was born.

Whatever the truth, chimichurri is a product of the cultural melting pot that shaped modern Argentina, where Spanish, Italian, Basque and other immigrant traditions came together around the table.

Our Family's Chimichurri Recipe

Chimichurri isn't a marinade. Argentines season their beef with salt alone, and chimichurri is served alongside as a condiment. Every family has its own version, often a closely guarded secret, and this is ours.

Ingredients

• 2 large bunches of parsley

• 1 bunch of fresh oregano, plus any other fresh herbs you like

• 2 garlic cloves

• 2 tsp chilli flakes or fresh chilli (optional)

• 3 tbsp white wine vinegar

• Olive oil

• Salt and black pepper

Method

1. Rinse the herbs and twist off the thicker stems at the bottom.

2. Finely chop all the herbs. Traditionally it's just parsley and oregano, but add whatever you have.

3. Finely dice the garlic and mix it in with the chilli, if using. Traditional chimichurri isn't spicy, so this is up to you.

4. Add enough olive oil to coat all the herbs, then the vinegar. Mix well and season to taste.

5. Eat it fresh, or keep it in a sealed jar for up to a week - the flavour keeps developing. Top the jar up with olive oil so the herbs stay covered and it will last longer.

More Than a Sauce for Meat

Chimichurri is most often spooned over grilled beef, but in Argentine homes you'll also find it with:

• Grilled vegetables

• Roasted pumpkin and sweet potato

• Barbecued corn

• Fresh tomatoes and potatoes

• Sandwiches and empanadas

• Crusty bread

Its fresh acidity balances rich food and brightens simple dishes. For gardeners, it's also the perfect way to use up an abundance of parsley and oregano.

A Reflection of the Garden

Parsley grows readily across Argentina, oregano thrives in the warm climate, and garlic is a staple of many vegetable patches. Together they make a sauce that tastes of the season. Some families add fresh chilli, others prefer dried oregano or a squeeze of lemon. There is no single correct recipe - only family traditions and personal taste.

A Taste of Argentina

A bowl of chimichurri by the grill is a familiar sight at every asado, standing for hospitality, generosity and the simple pleasure of eating together. For many visitors it's their first taste of Argentina. For locals, it's something deeper - a taste of home.

Banana Bread with Dulce de Leche

Banana Bread with Dulce de Leche, Estancia Style

At Estancia Los Potreros we try hard to keep food waste to a minimum. Fresh fruit is a staple on the breakfast table, but there's always a banana or two left a little too long in the fruit bowl, slowly turning brown.

Luckily, the best banana bread is made with ripe bananas. So instead of being thrown away, they get whipped up into a delicious banana bread to enjoy on the veranda at afternoon tea.

What is so joyful is how versatile bananas are. Sometimes the loaf is baked simply, flavoured with sweet banana and vanilla and topped with fresh fruit. Sometimes it's mixed with dark chocolate chips. But the best marriage of flavours is banana bread with dulce de leche.

Why Ripe Bananas Make the Best Banana Bread

The browner the banana, the better the bread. As bananas ripen, their starch turns to sugar, so they become sweeter, softer and much easier to mash. They also bring plenty of moisture, which keeps the loaf soft for days. Speckled or even mostly black skins are perfect. If your bananas ripen faster than you can bake, freeze them whole and thaw them for the next batch.

Dulce de Leche, Argentina's Favourite Sweet Treat

Dulce de leche is made by slowly heating milk and sugar until it thickens into a rich, golden caramel. In Argentina it's everywhere, spread on toast at breakfast, sandwiched between alfajores and spooned over pancakes. Swirled through banana bread, it melts into soft, sticky pockets of caramel that go beautifully with the banana. You can read more in our post on the legend behind dulce de leche.

Our Banana Bread with Dulce de Leche Recipe

Ingredients:

• 140g butter, softened

• 140g caster sugar

• 2 large eggs

• 1 tsp vanilla extract

• 140g self-raising flour

• 1 tsp baking powder

• 2 very ripe bananas, mashed

• 80g dulce de leche

Method:

1. Preheat the oven to 180C. Line a 2lb (900g) loaf tin with baking parchment.

2. Cream together the butter and sugar until light and fluffy. Add the eggs and vanilla extract and mix until combined.

3. Fold in the flour, baking powder and bananas.

4. Spoon the mixture into the tin and dot the dulce de leche over the top. Swirl it with the end of a spoon to create a marble effect.

5. Bake for 50 minutes, or until a wooden skewer comes out clean. Leave to cool before serving.

Our Tips for Baking the Perfect Banana Bread

• Once the flour goes in, mix only until combined, or the loaf can turn heavy.

• If the top browns before the middle is cooked, cover it loosely with foil for the last 10-15 minutes.

• For a change, fold in a handful of dark chocolate chips or chopped walnuts.

• It keeps for up to three days in an airtight tin, or slice it and freeze it for later.

However you bake it, it's best enjoyed with a cup of tea on the veranda.

Fresh Fruit Grilled on the Parrilla

Grilled Fruit, the Perfect End to an Argentine Asado

A Sunday asado is a sacred ritual within Argentine culture. And who are we to go against this age-old tradition? There is nothing better than a long lunch in the garden under the trees with multiple cuts of beef, plentiful platters of charred fresh vegetables and an abundance of chimichurri. It is a special time, and often a highlight of the week.

Whilst sharing a drink before sitting down for lunch, it is a great moment to gather around the parrilla and marvel at what is about to come. But what is placed on the grill afterwards, when everyone is sitting enjoying the main course, is arguably just as exciting.

It is something so simple, and seems obvious once you know about it, but it doesn't seem to have hit the mainstream yet. And that is grilled fruit. Whether it's a peach, pear or banana, it is spectacularly delicious and the perfect end to any great asado.

The great joy of this is that it is so easy to replicate - all you have to do is place the fruit on the grill and let it char until it is golden and beautifully caramelised. To elevate this dish, you can marinate the fruit beforehand in some mint and sugar. At Los Pots it is served with azúcar mascabo, a dark unrefined cane sugar that melts beautifully into the hot fruit, and some cream to pour on top.

It is a massive crowd pleaser and a great way to enjoy local fresh fruit and make the most of the barbecue.

How to Grill Fruit on the Parrilla at Home

1. Choose fruit that's ripe but still firm. Peaches, nectarines, pears, figs, pineapple and bananas all work well.

2. Halve stone fruit and take out the stone, and cut pears in half. Bananas can go on whole in their skins.

3. If you like, toss the fruit in a little sugar and chopped fresh mint and leave it for 20 minutes.

4. Once the meat comes off, put the fruit cut side down over medium embers. Leave it for 3-5 minutes, until it has golden char lines, then turn it and cook for a few minutes more until soft.

5. Serve warm with a sprinkle of azúcar mascabo and a jug of cream.

Making the Most of the Fruit on Our Estancia

Our fruit trees set the menu. Apricots arrive first in spring, then the orchard fills up through the summer, and figs and quinces carry us into autumn. Grilled fruit is one of our favourite ways to enjoy whatever is ripe on the day, and anything we can't eat fresh goes into jams and preserves, like our fig jam. You can read more about how we use each harvest in summer in the Los Pots kitchen.

Choripan: Argentina’s Favourite Street Food

Arguably Argentina’s most iconic street food, choripan is a staple found across the country. Its name comes simply from its two main ingredients: ‘chori’ from chorizo, the sausage, and ‘pan’, the bread it is served in. In many ways, it is Argentina’s answer to the hotdog, although most Argentines would argue it is far superior.

The origin story of choripan lies within gaucho culture. When the Spanish introduced pigs to Argentina, sausages quickly became a practical and popular food to cook over open fires in the countryside. Gauchos, spending long days working cattle across the vast plains, needed meals that were simple, filling and easy to eat. Without plates or cutlery, the solution was straightforward: sandwich the grilled sausage between bread. Choripan was born.

Since then it has developed and been introduced into urban areas. Thanks to its simplicity and portability, it became a firm favourite among truck drivers. Even today, it is common to spot trucks parked up on the side of the road at lunch time, where the drivers gather around the parilla to claim their freshly grilled lunch. 

It is a staple and can be found in all corners of Argentina. The sausage is cooked over hot coals, then split open to create its characteristic butterfly shape. It is then tucked into a crusty roll and topped generously with chimichurri or salsa criolla.

At Los Potreros, we cannot think of a better picnic lunch after a morning of riding. Our choripan is usually served with a slight estancia twist. Perhaps some freshly picked lettuce from the vegetable garden for added freshness, or homemade sauces for guests wanting to experiment beyond the traditional toppings.

Cappuccino Cake: Perfect for Afternoon Tea on the Verandah

Cappuccino Cake 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 flavour, this cake is simple enough for everyday baking yet special enough to share with friends.

Afternoon Tea on the Verandah at Los Potreros

Afternoon tea is one of the quiet pleasures of estancia life. A pot of tea or freshly brewed coffee comes out onto the verandah with something just baked in our kitchen, from banana bread with dulce de leche to this cappuccino cake. Everything is made from scratch, and it's the perfect moment to sit back, swap stories from the morning and look out over the Sierras Chicas.

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

• Coffee beans to decorate (optional)

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 Cappuccino Frosting

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.

Our Tips for a Light and Moist Cappuccino Cake

• Use butter and eggs at room temperature, so they cream together smoothly.

• Add the eggs one at a time. If the mixture starts to curdle, add a spoonful of the flour.

• Let the sponges cool completely before frosting, or the frosting will melt and slide off.

• The cake keeps for up to three days in a tin somewhere cool.

The gentle coffee flavour 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

Gin & Tonic or Aperol Spritz? The Perfect Sundowner at Estancia Los Potreros

There are few better ways to end a day at Estancia Los Potreros than with a drink in hand as the sun slowly disappears behind the Sierras Chicas. After hours spent riding through rolling hills, exploring hidden valleys or simply enjoying the peace of the Argentine countryside, the evening ritual begins: gathering on the terrace to watch the sky transform into shades of gold, pink and orange.

While Argentina is renowned for its exceptional wines, two cocktails consistently compete for pride of place as our favourite sundowner—the timeless Gin & Tonic and the ever-popular Aperol Spritz.

The Classic Gin & Tonic

The Gin & Tonic is a drink that never goes out of style. Crisp, refreshing and wonderfully simple, it's the perfect way to cool down after a day in the saddle. Served over plenty of ice with a slice of fresh lemon, it offers a clean, citrusy finish that feels especially welcome after a warm afternoon outdoors.

At Estancia Los Potreros, we like to give this classic cocktail an Argentine twist. Our preferred gin is crafted in Argentina and features yerba mate as one of its signature botanicals. Known as the country's national infusion, yerba mate adds subtle herbal notes that complement the juniper beautifully, creating a uniquely South American take on a much-loved classic.

The Ever-Popular Aperol Spritz

If the Gin & Tonic is refreshing and understated, the Aperol Spritz is effortlessly sociable. Bright orange in colour, lightly sparkling and delicately bittersweet, it captures the relaxed spirit of long summer evenings.

Made with Aperol, Prosecco and sparkling water, it's a drink designed for lingering conversations rather than hurried moments. There's something about its vibrant colour that perfectly mirrors the glowing sunset over the Córdoba hills, making it an irresistible choice as the day draws to a close.

Whether enjoyed before dinner or while watching the horses wander back towards the paddocks, the Aperol Spritz has become a firm favourite among guests looking to savour every last moment of daylight.

An Argentine Sunset Worth Toasting

One of the greatest pleasures of estancia life is its slower pace. As the day's adventures come to an end, everyone naturally gathers together, swapping stories from the ride, sharing photographs and reflecting on another unforgettable day in the saddle.

It's a tradition that reminds us some of life's simplest moments are often the most memorable - a good drink, great company and an uninterrupted view across the Sierras.

So, which cocktail wins?

The Gin & Tonic is for refreshment, elegance and simplicity.

The Aperol Spritz is for long conversations, lingering evenings and celebrating the beauty of golden hour.

At Estancia Los Potreros, there's really no need to choose. The best answer is to try both and let the sunset decide.

From the Garden to the Pantry: Preserving Autumn's Harvest

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, from breakfast preserves to accompaniments for evening asado.

The climate here in rural Córdoba, Argentina, is ideal for growing fruit, and the surrounding vegetable garden thrives alongside it. The only real challenge each season is finding ways to use it all before it turns.

Preserving food is a tradition that stretches back centuries at Los Potreros, and jars of pickles and preserves fill much of our pantry year-round. 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 long after the harvest ends - particularly through the winter months, when fresh produce is harder to come by and the pantry becomes an extension of the garden itself.

A firm favourite in the Los Potreros kitchen is spicy tomato jam, made using tomatoes grown in our own vegetable patch and finished with a kick of fresh chilli. It's a simple recipe, but one that captures the balance of sweetness and heat our chefs love to work with.

Beyond the garden, the kitchen also draws on the wild herbs that grow freely in the Sierras Chicas. Fresh mint is picked for tea, while sage pairs beautifully with homemade butternut squash ravioli. Other plants found growing wild 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, much of what we serve comes from our own garden and the hills around us. 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.

Why not try a few of our favourite recipes;

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

Apricot Tart

Homemade Fig Chutney Recipe: A Taste of the Estancia

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

As the days begin to cool and summer slowly gives way to autumn, it's the perfect time to start preserving a little of the garden for the months ahead. Drying herbs is one of the oldest and simplest ways to capture the fresh flavours and aromas of the season, ensuring they're ready to enjoy long after the growing season has ended.

At Estancia Los Potreros, the herb garden is an important part of the kitchen. Fresh oregano, mint and bay leaves are picked throughout the warmer months, adding vibrant flavour to everyday cooking. As autumn arrives, we gather the final harvest and dry what we can, filling our pantry with herbs that will flavour soups, stews, roasted vegetables and slow-cooked dishes throughout the winter.

Drying herbs not only helps reduce waste but also preserves the essential oils that give each herb its distinctive taste and fragrance. It's a simple tradition that requires very little equipment and rewards you with homegrown ingredients that are often far more aromatic than shop-bought dried herbs.

How to Dry Herbs for Winter

YOU'LL NEED

• Freshly picked herbs

• Kitchen string or twine

• A warm, dry and well-ventilated space

• Airtight glass jars for storage

METHOD

• Harvest your herbs in the morning after the dew has dried but before the heat of the day.

• Rinse gently if needed and pat the leaves completely dry.

• Gather the herbs into small bunches and tie them securely with string.

• Hang the bunches upside down in a warm, dry, well-ventilated place away from direct sunlight.

• Leave them to dry for 1–3 weeks, depending on the humidity.

• Once the leaves feel crisp and crumble easily between your fingers, remove them from the stems.

• Store the dried herbs in airtight jars, keeping them in a cool, dark cupboard to preserve their flavour.

Our Favourite Herbs to Dry

Oregano is one of the easiest herbs to dry and becomes wonderfully fragrant. Sprinkle it over homemade pizzas, roasted vegetables, tomato sauces or grilled meats.

Mint retains its refreshing aroma and is perfect for herbal teas, desserts, fruit salads or adding a cooling touch to summer drinks.

Bay leaves are an essential ingredient in many slow-cooked recipes. Add a leaf to soups, stews, casseroles and stocks for subtle depth of flavour.

A Simple Seasonal Tradition

Preserving herbs is a small ritual that connects us to the changing seasons. Every jar represents a little of summer carefully stored away, ready to be enjoyed when the garden is resting.

There is something deeply satisfying about opening a jar in the middle of winter and finding the unmistakable scent of summer waiting inside. It's a reminder that the garden continues to nourish us long after the last harvest, bringing warmth and flavour to every meal.

Freshly Baked Bread: A Los Potreros Kitchen Tradition

At Estancia Los Potreros, the comforting aroma of freshly baked bread is never far away. With bread served alongside every meal, there is a good chance that, no matter what time of day you wander into the kitchen, you will be greeted by the irresistible smell of fresh break baking in the oven. It is one of the simple pleasures of estancia life and a tradition that has become an essential part of every guest's experience.

Bread is deeply woven into Argentine food culture and has long been a staple on family tables across the country. Whether enjoyed with homemade jams and dulce de leche at breakfast, served alongside a leisurely lunch, or used to mop up the last of a rich chimichurri during a traditional Argentine asado, bread accompanies almost every meal. Soft, light and wonderfully versatile, it provides the perfect complement to Argentina's fresh produce, locally reared beef and homemade dishes.

Argentina is one of the world's biggest consumers of bread, with it estimated that the average person consumes well over 100 kilograms of flour each year. Bakeries are found on almost every street corner, and fresh bread is often bought daily rather than weekly. From crusty loaves to flaky pastries and sweet treats, baking remains an important part of everyday life throughout the country and walking down the streets of Argentina in the morning you will see the bakeries buzzing with locals collecting freshly baked goods for the day.

Here at Estancia Los Potreros, our bread is made fresh in the kitchen using traditional techniques and simple ingredients. Every loaf is unique, shaped by experience rather than strict measurements. Like many experienced bakers, our chefs rely on instinct, adjusting the dough by touch, feel and the day's conditions rather than following a precise recipe. It is this hands-on approach that gives each loaf its rustic character.

Due to this, unfortunately we cannot share an exact recipe, however there are plenty of ways to recreate a little of the Los Potreros kitchen at home. Try topping your loaf with caramelised onions, sweet cherry tomatoes or freshly picked herbs before baking for a delicious finish. For a distinctly Argentine twist, swirl homemade chimichurri through the dough to create a beautifully marbled loaf with a fragrant, herby flavour that pairs perfectly with grilled meats and cheeses.

Of course, we haven't forgotten our gluten-free guests. While traditional wheat bread remains a favourite, we always prepare gluten-free alternatives, ensuring everyone can enjoy freshly baked bread alongside their meals.

Argentine Picnic Lunches: Estancia Life in the Open Air

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.

Two Los Pots Negroni's

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

A Los Pots Apricot Tart Recipe

This rustic apricot tart is a beautiful summer dessert that combines three classic elements into one elegant bake. It starts with an Argentine-inspired Pastafrola pastry, filled with a silky French vanilla pastry cream, and finished with caramelized apricots glazed in buttery brandy syrup. The crisp, buttery crust contrasts perfectly with the smooth custard and the sweet-tart fruit, making this tart ideal for afternoon tea, family gatherings, or as a stunning finish to a dinner party. While it looks impressive, each component is straightforward to prepare, and the tart can even be made in stages to make entertaining easier.

To make the Pastafrola pastry, mix 200g of flour with 80g of sugar and 100g of cold, cubed butter using your fingers until it resembles fine breadcrumbs or sand. Add one whole egg, one extra yolk, a splash of vanilla extract, and the finely grated zest of one lemon. Mix just until the dough comes together, taking care not to overwork it, as this will keep the pastry tender and crumbly. Wrap the dough and chill it in the refrigerator for at least 30 minutes. Once rested, roll it out on a lightly floured surface and carefully line a tart tin, trimming away any excess pastry. Prick the base lightly with a fork and bake at 180°C for around 20 minutes, or until the shell is lightly golden and crisp. Allow it to cool completely before adding the filling.

For the French pastry cream, gently heat 500ml of milk with a little vanilla until it is just about to boil. Meanwhile, whisk together four egg yolks, 100g of sugar, and 40g of cornstarch until the mixture is pale and smooth. Gradually pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return everything to the saucepan and cook over medium heat, whisking constantly until the custard thickens into a glossy, smooth pastry cream. Transfer it immediately to a clean bowl, press a sheet of baking paper or plastic wrap directly onto the surface to stop a skin from forming, and chill until completely cold.

The final touch is the caramelized apricots. Melt a generous knob of butter in a frying pan over medium heat and arrange your halved garden apricots cut-side down. Sprinkle over a spoonful of sugar and leave them undisturbed until they become beautifully caramelized with lightly charred edges. Pour in a splash of brandy and allow it to simmer for a minute or two until it reduces into a rich, sticky syrup that coats the fruit. If you prefer an alcohol-free version, simply replace the brandy with apricot juice or orange juice for a similar fruity glaze.

To assemble the tart, spoon the chilled vanilla pastry cream evenly into the cooled pastry shell and smooth the surface with the back of a spoon or an offset spatula. Arrange the warm caramelized apricots on top in any pattern you like, then drizzle over every last drop of the glossy brandy syrup. Garnish with a little grated lemon zest, toasted sliced almonds, or a few fresh mint leaves if desired. Serve slightly chilled or at room temperature for the best flavour and texture. Any leftovers can be refrigerated for up to two days, although the tart is at its finest on the day it is assembled.