Recipes

Savoury Pionono Recipe: An Argentinian Party Roll for Summer
A home-style savoury pionono with a thin sponge and ham-and-cheese filling. Learn rolling, Australian ingredient options and safe summer serving. Read more...
Tarta Pascualina Recipe: Spinach, Ricotta and Egg Pie
Make a home-style pascualina with spinach or silverbeet, ricotta and eggs. Includes two-crust assembly, drainage advice and Australian kitchen notes. Read more...
Fainá Recipe: Chickpea Flatbread for an Argentinian Pizza Night
A home-style fainá chickpea flatbread guide with metric batter, hot-tray technique, Australian flour notes and the difference from empanada pastry. Read more...
Chipá Recipe: Tapioca Cheese Bread with Australian Ingredient Notes
Make home-style chipá cheese bread with tapioca starch, cheese and eggs. Learn what to buy in Australia, how the dough should feel and how to avoid dry centres. Read more...
Corn and Cheese Empanadas Recipe: Humita-Style Filling Without Leaks
A home-style corn and cheese empanada recipe with a thick, cooled filling, baking instructions and practical fixes for leaking pastry. Not corn-husk humita. Read more...
Chicken Empanadas Recipe: A Juicy Filling That Seals Properly
Make baked chicken empanadas with a cooked onion and capsicum filling. Metric recipe, cooling, sealing and troubleshooting, plus a ready-to-cook alternative. Read more...
Empanada Dough Recipe: Baked Pastry, Resting and Sealing Explained
A home-style baked empanada dough recipe with metric quantities, resting, rolling, sealing and troubleshooting. Not puff pastry or Argentum's production recipe. Read more...
Chocotorta Recipe: A No-Bake Argentinian Cake for Australian Kitchens
Make a no-bake chocotorta with chocolate biscuits, dulce de leche and cream cheese. Includes Australian ingredient swaps, layering and chilling advice. Read more...
Regional Empanadas of Argentina: A Practical Guide
Explore regional Argentinian empanadas from Salta, Tucumán, Mendoza, Patagonia and beyond, including fillings, folds and cooking traditions. Read more...
What Does Carne Cortada a Cuchillo Mean in Empanadas?
Carne cortada a cuchillo means beef cut with a knife rather than minced. Learn why the technique matters in Argentinian empanadas and how it changes texture and flavour. Read more...
Panqueques con dulce de leche recipe — Argentinian dessert crepes
Panqueques con Dulce de Leche Recipe: Argentinian Dessert Crepes
The Argentinian dessert crepe. Thin pancakes rolled around dulce de leche, dusted with sugar or flambéed. The after-asado sweet that takes ten minutes. Read more...
Salsa criolla recipe — Argentinian fresh tomato, onion and capsicum condiment
Salsa Criolla Recipe: The Argentinian Fresh Tomato Sauce
The traditional Argentinian salsa criolla recipe. Finely diced tomato, onion, capsicum, and parsley in vinegar and oil. The condiment that goes on everything at an asado. Read more...
Flan con dulce de leche recipe — Argentinian caramel custard dessert
Flan con Dulce de Leche Recipe: The Argentinian Dessert
Silky caramel custard topped with dulce de leche and whipped cream. The Argentinian asado dessert, made the day before. The recipe every grandmother knows. Read more...
Dulce de leche recipe — homemade Argentinian caramel
Dulce de Leche Recipe: From Scratch the Argentinian Way
The traditional Argentinian dulce de leche recipe. Milk, sugar, vanilla, bicarb. Three hours of slow stirring for a caramel deeper than any supermarket jar. Read more...
Stack of traditional Argentinian alfajores filled with dulce de leche and rolled in coconut
Alfajores de Maicena Recipe: Argentina's Favourite Sweet
The real Argentinian alfajor recipe. Cornflour shortbread sandwiched with dulce de leche and rolled in coconut. Argentina's most beloved sweet, made properly. Read more...
Medialunas de manteca recipe — Argentinian sweet croissants
Medialunas de Manteca Recipe: Argentinian Sweet Croissants
The traditional Argentinian medialunas de manteca recipe. Smaller and sweeter than French croissants, glazed with sugar syrup. The breakfast of Buenos Aires. Read more...
Pan casero recipe — Argentinian home-style bread, golden crust
Pan Casero Recipe: Argentinian Home-Style Bread
The traditional Argentinian home-style bread recipe. Simple, forgiving, and reliable. A single-rise recipe that produces the bread every abuela has in the oven. Read more...
Torta frita recipe — Argentinian fried flatbread, rainy day comfort
Torta Frita Recipe: Argentinian Fried Flatbread
The traditional Argentinian torta frita recipe. Fried flatbread, traditionally eaten on rainy afternoons with mate. Simple, nostalgic, perfect. Read more...
Pastelitos criollos recipe — Argentinian fried puff pastries with quince paste
Pastelitos Criollos Recipe — Argentinian Fried Pastries
The traditional Argentinian pastelitos recipe. Fried puff pastry with quince or sweet potato filling, glazed in sugar syrup. May 25th holiday classic. Read more...
Humita recipe — Northern Argentinian steamed corn parcels in husks
Humita Recipe: Northern Argentinian Corn Parcels
The traditional Argentinian humita recipe. Grated sweet corn, onion, capsicum, and cheese, wrapped in corn husks and steamed. Northern Argentina classic. Read more...
Empanadas Salteñas recipe — northern Argentinian style
Empanadas Salteñas Recipe: Northern Argentinian Style
The traditional salta-style empanada recipe. Hand-chopped beef with potato, cumin, and spring onion, baked in a juicy parcel. The northern Argentinian classic. Read more...
Vitel toné recipe — Argentinian cold veal with tuna sauce
Vitel Toné Recipe: Argentinian Christmas Classic
The Argentinian vitel toné recipe. Cold sliced veal with creamy tuna and anchovy sauce. Made the day before. A Christmas and New Year staple. Read more...
Ensalada rusa recipe — Argentinian potato salad
Ensalada Rusa Recipe: Argentinian Potato Salad
The traditional Argentinian ensalada rusa recipe. Potato, carrot, peas, and mayo. The asado side everyone expects and no one thinks about. Read more...
Tortilla de papas recipe — Argentinian potato omelette
Tortilla de Papas Recipe: Argentinian Potato Omelette
The Argentinian potato omelette. Thicker than Spanish tortilla, served warm or room temperature with crusty bread. A staple of Argentinian picnics. Read more...
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