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. 

Parrilla Pizza: A Los Potreros Speciality

This is a Los Potreros speciality - the smoky taste of a pizza base cooked outdoors on the parrilla, combined with four different Argentine cheeses and a rich tomato sauce. It's one of our most popular lunches, and alongside serving it as a meal in its own right, we often use it as a picada before an asado.

This traditional Argentine pizza is grilled to perfection, giving it a smoky flavour 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 flavours of the grill.

Parrilla Pizza Recipe

Serves 6

For the sauce and toppings:

• 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)

• 2 tsp dried oregano

• 2 tsp chilli flakes

• 2 garlic cloves, chopped

• 2 onions, diced

For the dough:

• 2 tsp dried yeast

• 1 tsp sugar

• 450ml warm water

• 600g 00 flour, plus extra for dusting

• 1/2 tsp salt

• 2 tbsp olive oil

Method:

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

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

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

While the dough proves, make the sauce by sautéing the garlic and onions, then adding the tomato passata and herbs, and allowing it to cook through. Grate the cheese and leave it out of the fridge - this helps it melt faster later on.

Divide the dough into two portions. On a lightly floured surface, roll and stretch each portion into a large, thin circular or rectangular shape. Transfer onto a lightly floured baking tray and repeat with the second portion.

If cooking on an outdoor grill, make sure you have plenty of coals, rub a little olive oil into the dough so it doesn't stick, and cook on each side. If cooking in the oven, place the baking tray in the hot oven and flip the dough as it starts to colour - this happens quickly if the oven is hot. If using a pizza oven, transfer the dough directly in and let it turn golden on each side.

Remove from the heat, spread the tomato sauce over the base, and sprinkle with cheese and any remaining herbs. Argentines often add parma ham, onion, or fresh olives as toppings. Once topped to taste, cook again just long enough for the cheese to melt.

April Flavours of the Sierras Chicas

April in the Los Pots Kitchen brings a bounty of seasonal ingredients and unique flavours 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.

Here in the Sierras Chicas, autumn arrives gently - cooler mornings, golden light over the hills, and a landscape shifting from summer's greens to russet and amber. This is a season of transition in the kitchen too, as we move away from the bright, light dishes of summer toward the warmer, earthier flavours that define Argentine autumn cooking.

Our gardens are especially generous this month. Acelga (Swiss chard) and spinach come in thick, dark bunches, perfect for tartas and empanadas. Beets, turnips, and radishes pull from the soil with vivid color, while celery, fennel, and leeks add depth to slow-cooked stews and broths. Cabbage and Brussels sprouts, at their sweetest after the first cool nights, find their way into roasted side dishes alongside our grass-fed beef. Sweet potato - batata - becomes a kitchen staple, roasted whole in the coals or folded into warming purées.

Citrus is where April truly shines in the Sierras Chicas. Oranges, mandarins, lemons, and grapefruit ripen through the region this month, their brightness a perfect counterpoint to the richness of autumn cooking. We use them in everything from marinades for grilled meats to simple desserts finished with candied peel. Alongside the citrus, apples, pears, and quince come into season -the quince in particular destined for our own dulce de membrillo, a tradition we honor every year, simmered slowly and served alongside local cheeses.

Avocados, too, reach their peak in April, adding a creamy richness to salads built around our garden greens: watercress, escarole, and chicory, all harvested just steps from the kitchen door. And as the sierra nights grow crisper, we begin drawing on the region's walnuts and almonds, toasted and folded into salads or used to finish a dish with a bit of crunch and warmth.

What makes this season special is not just the ingredients themselves, but the rhythm they set. Cooking with what the land offers in a given month means every dish tells you exactly where you are in the year. An April table at Los Potreros might feature a chard and cheese tarta, slow-roasted root vegetables from our garden, grilled beef finished with an orange and herb marinade, and a simple dessert of poached pears with local honey. Nothing traveled far to reach the plate, and everything reflects this particular moment in the Sierras Chicas.

This commitment to seasonal, sustainable cooking is at the heart of what we do. It connects our kitchen to the land around us, honours the traditions of Argentine cuisine, and ensures that every meal - simple or celebratory - captures the true character of the estancia and the season we're in.

Lemon, Ginger & Mint Lemonade Recipe

Homemade Lemonade: A Refreshing Taste of Estancia Life

There are few drinks more refreshing than a glass of homemade lemonade on a warm Argentine afternoon. Simple, fragrant and naturally cooling, this traditional drink has long been a favourite at Estancia Los Potreros, where fresh lemons, aromatic ginger and garden mint come together to create the perfect balance of sweetness and citrus.

Life on an estancia revolves around the rhythm of the seasons. During the warmer months, days are often spent riding across the sierras, working with cattle or enjoying long lunches with family and friends. After hours under the Córdoba sunshine, a chilled jug of freshly made lemonade is the perfect way to cool down.

While Argentina is world-famous for its Malbec, mate and exceptional wines, homemade fruit drinks have always been part of everyday life. Citrus fruits grow abundantly across the country, particularly in the northern provinces, making lemons and limes a staple ingredient in kitchens throughout Argentina. Families often prepare refreshing drinks using seasonal fruit, serving them at lunch or alongside an afternoon snack.

Our version has become a favourite at Estancia Los Potreros thanks to the addition of fresh ginger, which gives the lemonade a gentle warmth and subtle spice. A touch of honey adds natural sweetness, while fresh mint from the garden makes every glass even more refreshing.

Whether you're remembering your visit to the estancia or bringing a little of Argentina into your own home, this recipe is wonderfully simple to recreate.

Estancia Lemonade Recipe

Ingredients

• 3 lemons or limes, peeled

• ½ root of fresh ginger

• 2 tsp honey

• Sugar, to taste

• Cold water

• Ice

• Fresh mint sprigs to serve

Method

Place the peeled lemons, ginger, honey and a splash of hot water into a food processor. Blend until smooth, adding a little more water if needed to create a thick paste.

Pour the mixture through a fine sieve into a jug filled with ice. Top up with cold water and stir well, adding sugar to your preferred level of sweetness.

Serve immediately with plenty of ice and fresh mint for the ultimate refreshing drink.

At Estancia Los Potreros, it's often enjoyed after a morning ride, shared around the table before lunch, or served as guests relax and take in the spectacular views across the Córdoba hills. Sometimes, the simplest recipes become the ones that create the fondest memories.

Quince Jelly and Dulce de Membrillo

Inside all bakeries in Argentina, there are glass display cases overflowing with coconut-rimmed tarts filled with glistening, red jam. These are all made using 'dulce de membrillo’, which is a quince paste.  The Begg’s fondly remember their grandmother, making quince jelly and paste at Potrero de Niz when they were children. Tying a tea towel around the legs of a chair she would construct a sieve to drain the quince separating the paste from the jelly. Inedible raw quinces look like a cross between a pear and a golden apple, once cooked they turn sweet, with a vibrant red colour and have an incredible floral smell and taste. 

Quince Jelly

1.5kg quince, chopped roughly

1 lemon, zest peeled into strips, juiced

900g sugar 

Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3 litres) and bring to the boil. 

Reduce to a simmer and cook for 90 minutes until the quince is very soft.

Line a colander with muslin cloth and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. 

Keep the pulp for making ‘dulce de membrillo’. Measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice. Bring to the boil over a low heat, stirring to dissolve the sugar. 

Bring to a rapid bubble and cook until the temperature reaches 105ºC/221ºF on a sugar thermometer. Remove from the heat and ladle into hot sterilized jars and seal.  

Dulce de Membrillo 

Making membrillo is extremely easy. 

Take the quince pulp from the jelly and blend until smooth. Weigh the puree then put it in a large pot. Add an equal amount of granulated sugar to the mixture and place over a low heat. Stir the mixture constantly at first to dissolve the sugar, keep cooking until the mixture becomes thick (approx 1-2 hours). Once the mixture has thickened, it will stick to a wood spoon. 

Line a baking dish or lightly grease before pouring in the quince mixture. Allow the paste to cool, before placing in the oven on the lowest heat, dry the paste out (this can take up to three hours, if it has not set keep it in the oven checking it regularly). The surface should be glossy and not sticky to touch. Put the dish in the fridge and refrigerate overnight. 

Summer in the Kitchen - Part 2: Stories from the Estancia

As the summer stretches on we begin to harvest the figs - found across the estancia from our cattle station to the garden at Potrero de Niz. Whilst they are sweet they work perfectly with cheese, meat and other savoury foods. This year we have made lots of fig jams and chutney and with the final harvest we are going to try out hand a honey poached fig with orange and spices.  

The quince is always the last fruit of the orchard to ripen, when they turn a golden yellow, and omit a floral scent, you know it is time to get picking. To preserve the quince we looked at lots of different ideas and followed the Mediterranean influence of cooking the quinces in a sweet syrup to be enjoyed on our homemade yoghurt or even on fresh cheeses like labneh (something Kevin has been learning to prepare). 

Of course, there is nothing more Argentine and traditional than making quince jelly and membrillo, which go together hand in hand. First you make the quince jelly, boiling the fruit with sugar and allowing the colour to turn from yellow to a rich reddish pink. Following in the footsteps of Louie Begg, we separate the quince through a sieve constructed by a chair turned upside down and a tea-towel tied around the legs. This divides the quince jelly from the quince paste (the membrillo). 

In the coming weeks the walnuts will be falling from the trees and the  artichokes “topinambur” will be ready to be dug up and stored for the winter. Throughout the year there is always something to do and ways to save the fresh produce for the months ahead. We are looking forward to continuing this research into preserving foods and how we can learn to use nature to help us in reducing our overall carbon footprint. 

Discover the Art of Homemade Pasta 7 & Recipe

At Los Pots Kitchen, we take great pride in creating dishes that highlight the flavours of Argentina, infused with rustic charm and the best local ingredients. This homemade pasta recipe is a perfect example of how simple, fresh components come together to create an unforgettable meal. Whether you're a seasoned cook or completely new to making pasta from scratch, our step-by-step guide will help you master this timeless craft and bring it into your own kitchen.

A Recipe Rooted in History

Argentina's love affair with pasta dates back to the late nineteenth and early twentieth centuries, when waves of Italian immigrants arrived on its shores and brought their culinary traditions with them. Over generations, these recipes wove themselves into the fabric of Argentine cuisine, blending with local ingredients and techniques until pasta became a true staple of the national table. Today, across the country, menus proudly feature an incredible variety of pasta dishes, each carrying echoes of that immigrant heritage while reflecting a distinctly Argentine character. From humble family kitchens to the finest restaurants, pasta night is a cherished tradition that brings people together.

Homemade Pasta Recipe

Serves 4-6

Ingredients:

• 400g 00 flour, plus extra for dusting

• 4 large eggs

• 1/2 tsp salt

• 1 tbsp olive oil

Method:

1. Pile the flour onto a clean work surface (or into a large bowl) and make a well in the centre.

2. Crack the eggs into the well, add the salt and olive oil, and beat gently with a fork.

3. Gradually draw the flour into the eggs, mixing until a shaggy dough forms.

4. Knead the dough by hand for 8-10 minutes, until it's smooth, elastic, and no longer sticky. Add a touch more flour if needed.

5. Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes - this relaxes the gluten and makes rolling much easier.

6. Divide the dough into portions and roll each one out thinly, either by hand with a rolling pin or through a pasta machine, dusting with flour as you go.

7. Cut into your desired shape: wide sheets for lasagne, ribbons for spaghetti, or squares for ravioli.

8. Cook fresh pasta in plenty of salted, boiling water for just 2-3 minutes, until it floats to the surface.

From One Sheet, Endless Possibilities

Here at our estancia, this history comes alive every day in our kitchen. There is something almost meditative about watching our chefs work the dough, kneading it with practiced hands until it reaches just the right texture, elastic yet tender. The rolling of the pasta is where the real artistry shines through. It takes years of practice to develop the feel for how thin to stretch the dough, how much flour to dust beneath it, and how to sense when it's ready to be shaped. Watching our chefs roll it out, layer by layer, is always a delight for guests, many of whom have never seen fresh pasta made entirely by hand.

From that single sheet of dough, an entire world of dishes unfolds. With a bit more thickness and careful layering, it becomes lasagne sheets, ready to be baked with rich sauces and melted cheese. Cut into wide ribbons or delicate squares, it transforms into fresh ravioli, filled with anything from ricotta and spinach to slow-braised meats sourced from our own land. Rolled thin and cut into long strands, it becomes spaghetti, simple yet endlessly versatile, equally at home with a rustic tomato sauce or a silky butter and sage preparation.

Italian Technique, Argentine Soul

What makes our approach special is the marriage of Italian technique with Argentine soul. We use eggs from free-range hens, flour milled with care, and seasonal vegetables and herbs grown nearby, all combined with the sauces and fillings that reflect our region's character, from grass-fed beef to sun-ripened tomatoes. The result is pasta that feels both familiar and entirely its own, a dish that tells the story of two cultures meeting on one plate.

We invite you to try your hand at this rewarding process. Making pasta from scratch is not just about the final dish, it's about slowing down, working with your hands, and connecting with a tradition passed down through generations. Follow our guide, be patient with the dough, and you'll discover just how easily the authentic taste of Argentina can find a home in your own kitchen.

Mate: The Heart of Gaucho Culture in Argentina

Few traditions capture the spirit of Argentina quite like drinking mate (pronounced "mat-aay"). More than just a beverage, mate is a ritual, a social glue, and one of the most authentic windows into gaucho culture you'll find anywhere in the country. Learning how to drink mate properly is something of an art - and once you understand the tradition behind it, you'll see why it's so deeply woven into everyday Argentine life.

What Is Mate?

Technically, "mate" refers to the pot or gourd the drink is served in - not the drink itself. The herb is called yerba mate, and it's this yerba that gives the drink its distinctive, earthy flavour and its reputation as an acquired taste.

The person who prepares and serves the mate is known as the cebador. They fill the gourd with yerba, add hot (never boiling) water, and hand it round for sipping through a bombilla, a metal straw with a built-in filter at the tip.

A Shared Ritual, Not Just a Drink

What makes the mate ceremony so special is how it's shared. One gourd, one bombilla, passed from person to person around the circle - family, friends, or complete strangers alike. It's an act of trust and hospitality, and for many Argentines, a mate session is as much about connection and conversation as it is about the drink itself.

This communal nature is central to Argentine mate tradition, and it's one of the first things visitors notice: walking through any Argentine town or city, it's completely normal to see people carrying a thermos of hot water under one arm and a mate gourd in the other hand, sipping as they go about their day.

Roots in Guaraní Tradition

Yerba mate grows wild in the subtropical jungles of Argentina, Paraguay, Uruguay, Brazil, and Bolivia. Its origins trace back to the Guaraní people, the native Indigenous communities of South America who first discovered and cultivated the plant for its energising properties.

The drink's popularity surged during Argentina's long fight for independence in the 19th century, and it was during this period that mate became firmly embedded in gaucho culture - adopted by the horsemen of the pampas as a daily staple, a source of energy, and a symbol of camaraderie out on the open range.

Why Argentines Love Their Mate

Mate is especially popular first thing in the morning, thanks to its naturally high caffeine content - a welcome jolt for anyone starting the day. But its appeal goes beyond the buzz: yerba mate is packed with antioxidants and vitamins, and remarkably, it contains seven of the nine essential amino acids.

Whether you're exploring the pampas, staying at a traditional Argentine estancia, or simply spending time in Buenos Aires, sharing a mate is one of the most genuine ways to experience local culture. It might take a few sips to acquire the taste - but once it clicks, you'll understand why mate remains an inseparable part of Argentina travel and everyday life alike.

Ñoqui del 29: Argentina's Gnocchi Day Tradition

If you're in Argentina on the 29th of any month, don't be surprised to find gnocchi on every menu in town. "Ñoqui del 29" - Gnocchi Day - is one of the country's most charming Argentine food traditions, and the story behind it is as simple as it is heartfelt.

Why Argentines Eat Gnocchi on the 29th

Back when most people were paid on the last day of the month, the 29th fell right before payday - the point when money was tightest and the larder was down to little more than potatoes and flour. Gnocchi (known locally as ñoqui) turned out to be the perfect solution: filling, comforting, and cheap to make.

Over time, the practical habit became a superstition for financial luck. To this day, many Argentines tuck a bit of money under the placemat while eating their ñoqui on the 29th, hoping to invite prosperity for the month ahead.

Italian Roots

Like so many beloved customs in Argentina, Ñoqui del 29 traces back to the wave of Italian immigrants who settled in the country during the 19th century, bringing their culinary traditions - and their gnocchi - with them. It's a lovely example of how deeply Italian heritage is woven into modern Argentine culture, from language and surnames right down to the dinner table.

How to Make Traditional Argentine Gnocchi

Serves 6

Ingredients:

• 5 large potatoes (as fresh as possible - one per person, plus three extra)

• 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 mashed potato out onto a large, flat surface to cool quickly - the bigger the surface area, the faster it cools.

4. Once cooled, crack one egg into the centre of the potato and mix well.

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

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

7. Prepare 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 oven-safe dish warm to hold the cooked batches. Layer sauce on the bottom, add the cooked gnocchi, then repeat with more sauce and the next batch as it's ready.

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

Chicken Asado

The asado originated in the 19th century with the gauchos, the word is used to describe both the occasion and the meat itself, traditionally wood from the White Quebracho tree would be used as it is relatively smokeless and produces good coals. Whilst beef is the focus of the asado many argentines also choose to cook chicken. Lunches at Los Potreros include both options but we particularly love a chicken asado. Chicken cooked on the parrilla marinated with lemon, onion, garlic, fresh herbs and olive oil. The preferred method is cooking the chicken as a whole butterflied. 

1 Chicken 

3 Onions

4 Garlic Cloves

Lemon Juice 

Fresh thyme & rosemary

Olive oil 

To prepare the parrilla for cooking you will need a lot of coals and a higher temperature than cooking beef, so ensure you light the fire around 30 minutes earlier than if you were cooking a normal asado. Light the fire around 11am to have sufficient time to begin cooking for a 1330 lunch. You will need minimum of one and a half hours to cook the chicken and must always put chicken on the parrilla for half an hour more than any red meat. Using a butterflied chicken place on the parrilla bone face-down and allow the chicken to start cooking. To check if the grill is hot enough hold your hand above it and if you can hold it for longer than 10 seconds you need to add more coals. Peel the onions and garlic and blend with the lemon juice and olive oil until it produces a thick paste and roughly cut the fresh herbs and add them to the mix. Brush the chicken with the paste whilst cooking, 3 or 4 times until serving, to ensure the chicken stays moist and does not become too dry. Turn the chickens regularly so they don’t burn and to allow for even cooking.

*   goes really well with a fresh salad and bread cooked on the parrilla. Top the bread with fresh tomatoes diced with oregano, diced onions and a little olive oil.

Pollo Al Disco

Food prepared “al disco” does not refer to a particular recipe but rather a cooking style. 

Traditionally farm workers would use the blade of their plough; flipped on its side, wiped clean and with a fire lit below - these days we use a huge iron plow disc heated over a wood fire, but you can recreate this in a heavy bottom pan. Discos provide a large surface area for cooking while remaining easily portable, they are particularly useful for preparing meals away from the kitchen. 

The following recipe for pollo al disco is using white wine, but this can be substituted with beer.

Serves 4  

3 x chicken breasts - either cooked whole or cut into chunks

2 onions

2 red peppers sliced

2 green peppers 

A handful of fresh herbs chopped

2 diced garlic cloves

Cream

Chilli flakes

Paprika 

2 bay leaf

White wine

Water

Olive oil

To prepare the chicken use breast meat or cut into chunks on the bone (if leaving pieces on the bone it will take longer to cook).  Once the disco is placed over the flames begin cooking immediately or it will burn and smoke. Add a splash of oil and sauté the chicken, stirring often until the chicken has colour all over. Once the chicken has begun cooking add the onions and garlic, allow to soften. Then add white wine, peppers, spices and herbs - flavor according to taste. Continue to add wine and water throughout cooking to ensure the meat doesn’t dry out. Stir often. Do not taste the sauce until the chicken is cooked. 

Once the chicken has been cooked, and you are ready to serve drizzle some cream over the chicken, as you plate it.  

The Legend Behind Argentina's Dulce de Leche

Eaten with almost everything in Argentina, dulce de leche is spread on toast, used to fill facturas, decorate flans, or simply eaten straight from the jar. It's one of the true icons of Argentine cuisine, and its origin story is just as sweet as the spread itself.

A Culinary Accident in 1829

As the local legend tells it, the birth of dulce de leche can be traced back to a culinary accident that occurred in 1829, during a turbulent period of Argentine history.

With the hope of ending a period of civil war in Argentina, the leaders of opposing political and military forces, Juan Manuel de Rosas and Juan Lavalle, decided to call a truce. Rosas invited Lavalle to sign the Cañuelas Pact at his headquarters on a large ranch called La Caledonia. Lavalle arrived at the ranch tired from the journey and decided to rest a while before meeting with Rosas - taking his siesta in the very tent where Rosas normally slept.

Meanwhile, one of Rosas' servants was busy preparing the "lechada" - hot milk with sugar - traditionally drunk as an accompaniment to mate during that period. When the servant went to bring some mate to Rosas, she found Lavalle asleep in Rosas' tent and panicked. Unaware of the planned meeting between the two leaders, she alerted the troops to the presence of the "enemy," leaving the lechada unattended on the stove amid the chaos.

When she finally returned, she discovered that the contents of the pot had transformed into a thick, gooey spread - what we know today as dulce de leche.

A happy accident born out of conflict and truce, this beloved Argentine staple has gone on to become one of the country's most cherished culinary traditions, enjoyed in kitchens and cafés across Argentina to this day.

Butternut Squash Sorrentinos with Blue Cheese Sauce

Argentines claim that there’s nothing in Italy quite like a sorrentino, making them an Argentine invention. Unlike their close relative the ravioli, which aims for a balance between dough and filling, sorrentino’s are plump and overstuffed. As with other stuffed pastas, both the sorrentino dough and the filling can be imaginatively flavoured to create an endless number of options. The choice of sauce also plays an important role in the dish. A favourite on the estancia is a butternut squash with a butter, sage and garlic sauce or for the more adventurous a blue cheese sauce.

Sage and Butter Filling - fresh sage, butter, garlic, dried herbs, salt and pepper

Blue Cheese - a strong blue cheese we like roquefort melted with a splash of double cream

Pasta Dough

To make the stuffing, cut the butternut squash in half down the middle and then roast in the oven, with garlic until it is soft and both will peel away from the skin. 

Mash the butternut squash, sprinkling in salt, pepper, finely chopped chives and a handful of chilli flakes.

Begin rolling out the pasta using a pasta machine or rolling pin. If using a pasta machine roll through until about 4mm.

Use this mixture to fill the raviolis, whilst the pasta is cooking make a simple sauce. 

For the sage and butter sauce, simply melt butter in a pan and throw in handfuls of fresh sage, dried herbs, chilli flakes and diced garlic.. 

If you want a blue cheese sauce, simply melt the blue cheese of your choice, with a piece of butter and a splash of cream. 

The Argentine Asado: A Gaucho Tradition at Los Potreros

An asado is never just a meal. In Argentina, it's a ritual - a slow, unhurried gathering built around fire, good meat, and even better company. At Estancia Los Potreros, the asado sits at the very heart of daily life, just as it has for generations of gauchos before us.

The Gaucho Origins of the Argentine Asado

The Argentine asado traces back to the gauchos who worked the pampas in the eighteenth and nineteenth centuries. With cattle in abundance and little else on hand, they cooked freshly butchered beef over open flames using nothing more than wood, embers, and simple iron crosses called asadores. There was no need to dress it up - the quality of the meat did all the talking.

From the Pampas to the Parrilla

As Argentina's cattle industry grew, so did the asado's place in national life. What began as a practical way for gauchos to eat became a cornerstone of Argentine culture, from Sunday family lunches to celebrations of every kind. The parrilla replaced the open pit, but the philosophy never changed: cook slowly, over embers rather than flame, and let the fire do the work. Patience is the whole point.

What Goes on the Fire: Cuts and Sides

A proper asado brings a full spread to the table - beef ribs, bife de chorizo, chorizo sausage, morcilla, and often sweetbreads, served alongside grilled vegetables, fresh salads, and crusty bread. Chimichurri finishes the plate without ever getting in the way of the beef itself.

Asado at Estancia Los Potreros, Córdoba

Here in the Sierras Chicas, the asado tradition is very much alive. Much of the beef we serve comes from cattle raised on the estancia using regenerative grazing, so what lands on your plate reflects the land it came from. Guests are welcome to watch the fire being built, take in the smell of wood smoke drifting across the yard, and pull up a chair for a meal that hasn't changed much in a couple of centuries.

Why the Asado Matters to Argentine Culture

For visitors, sharing an asado is one of the most genuine ways to understand Argentina - not through a museum or a guidebook, but through gaucho heritage, hospitality, and rural life as it's actually lived. Whether it's a family table or a working estancia, the asado remains what it's always been: good food, good company, and no reason to rush either one.

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Traditional Argentine Beef Empanadas (Empanadas de Carne)

Derived from the word “empanar” meaning to wrap or coat, we have the empanada - a stuffed or fried pastry traditionally filled with a combination of meat, vegetables or even dried fruits. Across the country they are a fast food staple and every region including Cordoba, prepares their own variation of a filling. Typical empanadas in Argentina are much smaller in size than those in Chile, normally fitting into the palm of your hand.

Empanada Pastry

2 cups plain flour

2/3 cups unsalted butter (cold)

2 tsp baking powder

To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. 

Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.

Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.

Roll out the pastry using a rolling pin or pasta maker and cut into large circles. 

A Traditional Argentine Filling

Empanadas in the Cordoba province are famous for being dulce salada, which means ‘sweet and salty’. You can use this recipe and by adding a couple more handfuls of raisins and a few teaspoons of white sugar they will become empanadas cordobesas. 

4 cups of ground beef or meat finely cubed  

6 white onions finely diced  

4 hard boiled eggs

1 can of tinned tomatoes 

1tbs paprika

2 handfuls of green olives

2 handfuls of raisins

A bunch of spring onions

1tbs chilli flakes

Salt and pepper 

Finely cube meat, or use ground beef sauté until cooked. 

In a separate pan sauté the onions until soft and then combine with the cooked meat, add the tomato sauce and season with salt and pepper. 

Add the remaining ingredients except the egg and allow the mixture to simmer and reduce down so that it is not-too liquidly. 

Allow the mix to cool completely. 

Roughly chop the eggs up and add with the spring onions and sliced olives into the mixture , stirring throughly. 

Fold the empanadas using the accordion fold and cook.

Place the assembled empanadas on a lightly greased baking sheet. Bake in an oven preheated to 180ºC/355°F for approximately 20 minutes or until the dough turns golden brown.

For a demonstration on folding empanadas check out our video here.

For a downloadable version click here.