Argentinian

A northern Argentine chicken dish built around an ají sauce, with a household red-chili recipe and rice and potatoes prepared separately.

Potato, carrot and peas make a familiar Argentine cold side. Cook and drain the vegetables separately, then coat gently in this four-serving ensalada rusa.

The Argentine beef cut, its tenderness stage and the heat needed to melt a pizza-style topping without losing the meat beneath it.

Make a lightly dressed Argentine ensalada criolla with matched vegetable pieces, and understand how it differs from finer salsa criolla preparations.

Build an Argentine picada with cured meats, cheese, bread and sharp accompaniments, or serve a separate grilled picada parrillera.

Fainá turns chickpea-flour batter into a thin golden slice. Explore its pizza pairing and compare recipe-specific rests, heated pans and thickness cues.

Argentine queso y dulce pairs cheese with a sliceable sweet. Choose quince paste, shape a balanced forkful and understand a warm provoleta variation.

Explore Argentine polenta with tuco through a family recollection and three serving textures, from a soft bowl to firm squares and an oven-melted cheese topping.

Explore Córdoba’s Argentine steak sandwich through its soft bread, thin beef and complete filling, with a practical lomito recipe for two.