LosPotsKitchen
Los Potreros
The Asado
The Asado
LosPotsKitchen
Los Potreros
The Kitchen at the Heart of Estancia Los ...

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.

The Kitchen at the Heart of Estancia Los Potreros
LosPotsKitchen
Los Potreros
Our Family’s Timeless Chimichurri Recipe

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.

Our Family’s Timeless Chimichurri Recipe
Misc., LosPotsKitchen
Los Potreros
Summer in the Los Pots Kitchen: Argentine ...
Summer in the Los Pots Kitchen: Argentine Preserves
LosPotsKitchen
Los Potreros
Farm to Table: Sustainability in Our Kitchen

Every chef across the world, pays close attention to what goes into their food but here at Los Potreros we are also concerned about what our food is doing to the environment. Our chefs have always had a “no waste mentality” and now more than every they are minimizing what they throw out and developing a menu to ensure they can continue to cut down what little waste we still have, throughout the last few months we have begun to test out new ideas with great success.

Farm to Table: Sustainability in Our Kitchen

Bread

Pan Dulce: A Sweet Argentine Bread Tradition

One of our favourite sweet breads is pan dulce, the perfect accompaniment to some Argentine cheese and a treat often baked during our evenings in the kitchen. There's something wonderfully simple about the ritual of baking bread in the evenings on the estancia - the smell of it filling the kitchen, the kettle going for mate, and everyone gathering round to see how it's turned out.

Typically, we use dark muscovado sugar, a cane sugar containing molasses - the reason behind its dark colour and texture, which resembles wet sand. Muscovado sugar brings a deep, almost caramel-like richness to the bread that white or light brown sugar simply can't match, and it's part of what gives pan dulce its distinctive character.

A Bread Rooted in Tradition

Sweet breads like this one have long been part of Argentine baking traditions, often appearing at teatime, alongside a cheese board, or as a treat to share after a long day out on the land. While pan dulce is perhaps best known in its more elaborate, fruit-and-nut-studded holiday form, this simpler everyday version is just as beloved in kitchens across the country, and it's the one we return to again and again at Los Potreros.

Dried fruit, almonds, and hazelnuts give the bread texture and bursts of natural sweetness throughout, while a cup of mate cocido tea worked into the dough adds a subtle, earthy depth that ties the whole thing back to one of Argentina's most iconic traditions. It's a lovely example of how everyday Argentine cooking borrows from the country's broader culinary heritage.

Pan Dulce Recipe

Ingredients:

  • 500g self-raising flour

  • 1 egg

  • 25g butter

  • 1 cup mate cocido tea

  • 75g dark muscovado sugar

  • 150g dried fruit

  • 75g almonds

  • 75g hazelnuts

Method:

  1. Mix all the dry ingredients together, except the flour.

  2. Add the butter and egg, and mix thoroughly with your hands.

  3. Gradually add the flour and tea to form a dough - it's ready once it no longer sticks to your hands.

  4. Once the dough is ready, shape it and place it on a baking tray lightly sprinkled with flour to prevent sticking during cooking.

  5. Bake at 180ºC/355ºF until a skewer comes out clean, usually around 20 minutes.

Serving Suggestions

This rustic Argentine sweet bread makes a lovely addition to any tea table or evening spread. We love serving it warm, sliced thickly, alongside a good local cheese and a cup of mate, though it's equally delicious on its own the next morning with a little butter.

Like so many recipes passed down in the kitchen here, this one has been adapted and tweaked over the years by whoever happens to be baking that evening - a little more fruit here, a touch more sugar there - and that's really the spirit of it. Pan dulce isn't meant to be exact. It's meant to be shared.