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.

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. 

Fire, Flavour, Tradition - An Argentine Asado

A Los Potreros Asado: The Soul of Argentina on a Plate

A Los Potreros Asado is more than just a meal - it's an experience into the heart of Argentine culture. Indulge in the flavors of Argentina's most iconic meal, expertly prepared by our chefs using locally sourced, premium meats. Enjoy the mesmerising outdoor setting while watching the asado being cooked to perfection, offering an unforgettable taste of tradition, family, and hospitality.

In Argentina, the asado is not simply a way of cooking meat - it is a ritual, a gathering, and a language of its own. For generations, families and friends across the pampas have come together around the fire, marking celebrations, Sundays, and everyday moments with the same reverence. At Los Potreros, we bring that living tradition to our guests, inviting you not just to taste it, but to witness it unfold.

The asado begins long before the first cut of meat touches the grill. Our chefs tend the fire with patience, building a bed of glowing embers that will cook slowly, evenly, over hours rather than minutes. This is the essential difference between Argentine asado and Western-style barbecue: here, the fire is a craft, and the asador - the grill master - is as much a keeper of embers as a cook. There is no rush. The heat is coaxed, controlled, and respected, allowing the meat to develop the deep, smoky flavour and tender texture that define true asado.

The meats themselves are sourced locally, drawn from the same open plains that surround our estancia. Beef raised on natural pasture, prepared with little more than coarse salt, allows the quality of the ingredient to speak for itself. You'll find classic cuts like asado de tira (short ribs), matambre, and morcilla, each cooked over the open flame with unhurried care. The result is meat that is smoky, succulent, and unmistakably Argentine.

But the asado is as much about atmosphere as it is about flavour. At Los Potreros, the setting is part of the experience: an open-air parrilla beneath the vast sky of the Argentine countryside, where the crackle of the fire and the aroma of roasting meat mingle with the sounds of the estancia around you. Guests are invited to gather near the grill, to watch the process, to ask questions, and to feel the rhythm of a tradition passed down through generations of gauchos and ranching families.

This is hospitality in its most authentic form. An asado is never rushed, and neither is the company around it. Conversation flows as freely as the Malbec poured alongside each course, and the meal becomes an unhurried celebration of connection - between guests, between courses, and between past and present. It is a chance to slow down, to savour, and to feel, if only for an afternoon, part of the deep-rooted culture of the Argentine countryside.

A Los Potreros Asado is an invitation: to taste history, to witness craftsmanship, and to experience the warmth of Argentine hospitality exactly as it has been shared for generations - around the fire, under the open sky.

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.

Summer Asados, Outdoor Meals, and Red Wine

A Taste of Argentine Summer

January in Argentina means summer at its peak long golden evenings, warm nights, and tables set outdoors under wide skies. At Los Pots Kitchen, we celebrate the season the way Argentines have for generations: gathered around the grill, plates piled high with what's fresh, and a glass of red wine close at hand.

The Asado Takes Center Stage

No Argentine summer is complete without the asado. This isn't just grilling - it's a ritual. Slow-cooked over wood or charcoal, cuts like asado de tira (short ribs), entraña (skirt steak), and chorizo develop deep, smoky flavour that no indoor kitchen can replicate. We pair the meat with classic chimichurri, a bright, herby sauce of parsley, garlic, oregano, and olive oil that cuts through the richness of the beef. It's simple food, done with patience and care, and it's the heart of our January menu.

What's in Season

January sits squarely in the middle of Argentina's summer harvest, and our kitchen leans into it. Tomatoes are at their sweetest right now, showing up in salads dressed simply with olive oil and salt to let their flavour shine. Sweet corn, peppers, and eggplant come off the grill alongside the meat, taking on their own char and smokiness. Stone fruits peaches, plums, and apricots are abundant this time of year, and we use them in light, fresh desserts that end the meal without weighing it down. Melon and watermelon, chilled and simple, are a favourite way to cool off between courses on a hot evening.

Argentina's coastal and inland regions also bring us excellent seafood and fresh empanada fillings this time of year, giving diners lighter options alongside the classic grilled meats perfect for a long, leisurely lunch in the shade.

Wine Under the Open Sky

Summer asados call for red wine, and Argentina delivers with Malbec, the country's signature grape. Grown in the high-altitude vineyards of Mendoza, Malbec has the structure and dark fruit character to stand up to grilled meat, while still feeling right for a warm summer night. We pour it generously, the way it's meant to be enjoyed alongside good food and good company.

Dining the Argentine Way

More than any single dish, what defines January at Los Pots Kitchen is the pace: unhurried meals, shared plates, and conversation that stretches as long as the summer light does. It's a tradition built on fresh, seasonal ingredients and the simple pleasure of eating outdoors. We invite you to pull up a chair, raise a glass, and join us for a true taste of Argentine hospitality.

Milanesas: Argentina's Favourite Crispy Comfort Food

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

Serves 6

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

2 eggs, beaten

450g breadcrumbs

2 garlic cloves, diced

3 tbsp parsley, chopped

Vegetable oil (for frying)

Salt and Pepper

Slice the beef into cm thick steaks.

Cut off all the fat and trim the cutlets.

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

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

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

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

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

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

Merienda on the Estancia: Victoria Sponge

Merienda on the Estancia: Victoria Sponge with Fruit from the Loza Orchard

Afternoon tea first became popular in Argentina during the 19th century, brought over, it's thought, by British immigrants who settled in the country in search of new opportunities. Buenos Aires at the time was a melting pot of cultures, and as the British ritual of afternoon tea mixed with strong Italian and Spanish influences already shaping daily life, it slowly transformed into something distinctly Argentine: the ‘merienda.’

Today, merienda remains one of the most cherished rituals of Argentine life, and here on the estancia it's no different. Every afternoon, just before we saddle up for a ride through the Sierras Chicas, we gather for merienda together - a pause between the work of the day and the golden hours of riding still ahead. Our chefs take it in turns to spoil us with something sweet: warm biscuits fresh from the oven, delicate pastries, or, on the best afternoons, a cake still warm enough to melt the buttercream.

One of our favourite summer choices is a simple Victoria sponge, topped with whatever fruit is ripest that week in the orchard at Loza, plums in early summer, peaches as the season deepens, sometimes a handful of berries if the birds haven't beaten us to them. There's something wonderfully unfussy about a Victoria sponge: two soft layers of vanilla-scented cake, a good jam, and a cloud of buttercream in between. It travels well too, so if the ride runs long, there's usually a slice waiting when we get back.

If you'd like to bring a little estancia life to your own afternoon tea, here's how we make ours.

Ingredients

For the sponge

• 200g caster sugar

• 200g softened butter

• 4 eggs, beaten

• 200g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

For the filling

• 100g butter, softened

• 140g icing sugar, sifted

• Vanilla extract

• Strawberry jam

Method

Heat your oven to 190ºC/370ºF. Butter two 20cm sandwich tins and line the bases with non-stick baking paper, this makes turning the sponges out afterwards far less stressful than it sounds.

In a large bowl, beat the caster sugar, softened butter, beaten eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter with no lumps of butter left hiding at the bottom.

Divide the mixture evenly between the two tins and smooth the surface with a spatula or the back of a spoon, so both sponges rise level.

Bake for about 20 minutes, until golden on top and the cake springs back gently when pressed in the centre. Every oven runs a little differently, so keep an eye on it during the last five minutes.

Turn the sponges out onto a wire rack and leave them to cool completely before filling, a warm sponge will melt your buttercream into a puddle, however tempting it is to rush.

While the sponges cool, make the filling: beat the softened butter until smooth and creamy, then gradually beat in the sifted icing sugar along with a drop of vanilla extract, until light and fluffy.

To assemble, spread the buttercream generously over the flat side of one sponge, then top it with strawberry jam or a thin layer of sliced fresh fruit from the orchard. Sandwich the second sponge on top, flat side down, and dust the whole cake lightly with icing sugar before serving.

The cake will keep in an airtight container for up to two days, though on the estancia it rarely lasts that long. Serve it in thick slices alongside a pot of tea or mate, and you'll have everything you need for a proper Argentine ‘merienda of your own.

Homemade Guindado Recipe - Cherry Brandy

Homemade Guindado: A Traditional Argentine Cherry Liqueur from the Estancia

Some of the best recipes are the ones that begin with a little exploration, a seasonal harvest and a story passed down through generations.

This year, with a little more time on our hands, we searched across Estancia Los Potreros and discovered an abundance of wild cherries growing throughout the property. Gathering the fruit by hand, we collected basket after basket of these small, tart cherries, knowing they were the perfect ingredient for something special.

Rather than simply enjoying them fresh, we decided to make Guindado, a traditional cherry liqueur that has been part of the Begg family’s recipe collection for generations.

Guindado is a beautifully simple preserve made with sour cherries, sugar and alcohol. Traditionally, it is prepared using brandy or another spirit, allowing the cherries to slowly release their flavour, colour and sweetness over time. At the estancia, we add our own local touch by using locally sourced gin, creating a version with a subtle botanical character that pairs beautifully with the cherries.

Making Guindado is a lesson in patience. The ingredients need time to come together, with the cherries slowly infusing the spirit over several months. The result is a rich, ruby-coloured liqueur with a balance of sweetness, fruitiness and warmth - a wonderful reminder of the landscape from which it came.

For generations, preserving seasonal produce has been an important part of rural life. Whether making jams, chutneys, pickles or liqueurs, these traditions allow families to enjoy the flavours of the land long after the harvest has passed. Each bottle tells a story of the season, the place and the people who made it.

Estancia Los Potreros Guindado Recipe

Ingredients

• 500ml gin

• 600g fresh cherries

• 4 tbsp caster sugar

Method

1. Stone the cherries and pack them into a large sterilised jar.

2. Add the sugar and stir gently to coat the cherries.

3. Pour in the gin and seal the jar tightly.

4. Shake well to combine the ingredients.

5. Store the jar in a cool, dark cupboard for approximately two months.

6. Shake the jar occasionally to help the flavours develop.

7. Once infused, strain the liquid through a sieve lined with two layers of cheesecloth, muslin or paper towels to remove the cherries.

8. Pour into a clean bottle and store until ready to enjoy.

Guindado is wonderful served on its own as an after-dinner drink, poured over ice, or used to add a special touch to cocktails and desserts.

For us, this bottle represents more than just a homemade liqueur. It captures a little piece of estancia life - the wild cherries growing among the hills, the traditions shared around the kitchen table and the joy of making something by hand from what the land provides.

Maga beginning the task of de-stoning the cherries.

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. 

Argentine Wines

Argentina is the fifth largest producer of wine in the world. 

Argentina is a vast producer of wine and so throughout your stay in the country you are likely to try a number of different wines from different regions. Large areas of fertile vineyards stretch along the foothills of the Andes dotted with more than 3,000 wineries. The vineyards are based almost entirely on European grape varieties. The region is blessed with a combination of plentiful water from snow melt, sandy harsh soil, a dry a climate with year-round sunshine, which makes for enormous yields.

Cordoba has a wine growing tradition that goes back some centuries. Records show that 10,000 vines were planted the year after the foundation of Cordoba in 1574. The wine cellar of the Jesus Maria Jesuit farm was the largest in the Spanish colony of the River Plate. From this cellar, the very first bottle of wine from the Spanish Americas was sent to the king in Spain. This wine was christened "Lagrimilla" (tear drops), which we still drink as a dessert wine at Los Potreros today!

Wine production in Cordoba had a second wind when immigrants arrived from the region of Friuli Venezia Giulia in northern Italy. They founded "Colonia Caroya" in 1878 only 50 kilometers from Cordoba city in the heart of the old Jesuit country. The spirit of those pioneers still continues, as do some of their traditions and dialects.

Today riders, drivers, walkers and birdwatchers alike all enjoy the Cordoba wine produced by   Bodega La Caroyense among others. Trying the different wines of the region is great fun; La Caroyense offers us history, Bodega La Matilde organic and biodynamic wines, Terra Camiare fresh modern wines.

The popularity of Malbec and Torrontes grape varieties is now spreading all over the world and the Beggs are always keen to share informal wine-tastings with their guests. Mendoza, Cafayate and the end of the world, Patagonia, just but a few options at the Los Potreros table.  

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. 

Summer in the Los Pots Kitchen: Argentine Preserves

In the winter most of our fruit trees are dormant waiting for the spring and the first rains of the year, then they burst into life and by summer we have an abundance of produce marked by the sprouting of the wild asparagus on the hills.  

“Pick, prepare, preserve” is our ethos over summer. Our chefs are working hard on finding delicious new ways to preserve the harvest from the summer months to last us into the winter. 

In previous posts we have talked about our new efforts of smoking meats and this has been a great success and a step in the right direction. We are constantly finding new solutions. Throughout the last few months we focused on picking vegetables, preserving in flavoured oil alongside making jams, jellies and chutneys to last into the winter.

This year, like many years before we have had a bumper harvest of aubergines and have made “escabeche” or pickled aubergine a traditional antipasti, flavoured with chilli flakes, garlic and bay leafs.

The orchard at Loza is filled with plums, peaches and apricots and wild cherries. We began by filling jars with wild cherries and sugar to make a cherry brandy, that will be ready in just a few weeks time after three months of brewing. The ‘guindado’ is traditionally made with brandy but our estancia recipe has always used locally sourced gin. 

The soft summer fruits have been used in jams, poached in red wine and amaretto, or fruit compotes for topping yoghurt. 

We foraged the trees from the waterfall to pick the Mirabelles (a sweet yellow plum). The apples from Los Melados have also been turned into a vast array of jams.  

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.

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.