The celebration of the Christian Epiphany, known as El Dia de Los Tres Reyes Magos in Spanish-speaking countries, takes place on January 6th and marks an exciting end to the Christmas season for children in Argentina. This feast day commemorates the presentation of the baby Jesus to the Three Wise Men (or Magi) who traveled from afar to worship him and bring him gifts of gold, frankincense and myrrh.
The Argentine traditions of this holiday of El Dia de Los Reyes originate in Spain. Children write a letter to Los Tres Reyes Magos (aka, the Three Wise Men) with their list of wishes and then leave their shoes under the Christmas Tree or by the door or window on the Night of Kings (Noche de Reyes, January 5). They also put out some water and grass for the three kings’ camels before they go to bed. The next morning, the children awaken to find that the Reyes Magos have left them a gift on top of their shoes. The Dia de Los Reyes also marks the end of the holiday season when most families take down their Christmas trees and decorations.
The food most associated with the Dia de Los Reyes in Argentina is Rosca de Reyes, a ring-shaped ‘Epiphany cake’ that is often topped with custard cream, eggs, candied fruit and sugar. It can be found in bakeries across Argentina and on tables in every home during these holidays.
Yields 2 medium-sized bread rings
Ingredients
Sponge
1/4 cup bread flour
1 Tbsp. honey
2 tsp. instant yeast
1/3 cup warm milk
Dough
3 1/2 cups bread flour plus up to 1/2 cup bench flour
1/2 cup sugar
2 1/2 tsp. instant yeast
1/3 cup warm milk
1 Tbsp. lemon zest
1 Tbsp. vanilla extract
1 Tbsp. malt extract [optional]
2 eggs, lightly beaten
1 stick butter, softened
Pastry Cream
2 cups milk
1 whole egg
3 egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
1 tsp. vanilla extract
Other
1 beaten egg
red candied cherries
pearl sugar
For the glaze: [optional]
1 Tbsp. apricot jelly
1 Tbsp. sugar
1 Tbsp. water
HOW TO MAKE IT
To make the sponge, in a medium bowl, dissolve the honey in the warm milk, and then add the yeast and flour, stirring to create a paste. Leave the mixture, covered with plastic wrap, to rise and bubble for 2 hours.
For the dough, sift together the flour and sugar into a large mixing bowl, then make a well in the center. Dissolve the yeast in the milk. Add the lemon zest, vanilla extract, malt extract, eggs, butter and the sponge to the well. Slowly add the milk and yeast mixture to the well while incorporating the flour and sugar into the wet ingredients with a wooden spoon. Once the dough comes together into a ball, turn it out onto a lightly-floured work surface and knead by hand (the dough will be sticky). Use up to 1/2 cup of additional bench flour to knead the dough until it’s smooth and elastic and no longer sticks to your hands, about 10 minutes. Divide dough and shape into two balls. Place each ball of dough in a lightly-greased bowl and cover with plastic wrap. Allow dough to rise in a warm place, until it doubles in volume.
While the dough is rising, make the pastry cream. Scald the milk in a heavy saucepan (milk should foam but not boil). In a large mixing bowl, whisk together the whole egg along with the egg yolks, sugar and flour until smooth. Slowly incorporate the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Return the mixture to the saucepan, and whisking constantly, cook over medium heat until it just comes to a boil and thickens. Remove from the heat and stir in the vanilla extract. Transfer the pastry cream to a clean bowl (pass it through a fine-mesh strainer if you spot small pieces of curdled egg), and cool the pastry cream to room temperature.
Punch down the dough and form it into a ball. Place the dough ball on a baking sheet lined with parchment paper or a silicone mat, and make a hole in the center of the ball with your fingers. Carefully stretch and shape the dough into a ring. Insert a lightly crumpled ball of aluminum foil or an empty tin can in the hole. Repeat the procedure for the other ball of dough. Allow the dough to rise in a warm place for about one hour or until doubled in volume.
Preheat the oven to 350ºF.
Using a pastry bag with a star tip, decorate the rings with pastry cream. Brush the rings with beaten egg, avoiding areas with pastry cream. Place the candied cherries on top and sprinkle with pearl sugar.
Bake the rings for about 30 minutes or until golden brown. Transfer to a wire rack to cool.
Optional step: While the roscas cool, prepare the apricot glaze. Make as much glaze as you like, respecting the ratio between the 3 ingredients. Bring the apricot jelly, sugar and water to a low boil in a small saucepan over medium-low heat, stirring often. Let the glaze reduce until it has thickened slightly, about 2 minutes. Lightly brush the roscas with glaze to enhance their appearance and give them shine.
Share your favorite Rosca or other holiday cake recipe below.
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This thick, chowder-like stew has roots that run along the Andes mountain range and stem from a time when the Incan empire thrived in Peru, Bolivia, and northern Argentina.
Just as with many popular recipes, the Locro carries traditions that have crossed over international borders and date back for centuries. Because of this, there are countless varieties of this national dish. Most involve a theme of white corn kernels, white beans, cubed pork, stewing beef, and pancetta or sausage. In addition to - or instead of - the meat, chunky winter vegetables such as carrots, squash, potatoes and sweet potatoes give this stew its hearty consistency. Another ingredient that dates back to the Incan times is dried white corn (hominy) which needs to be soaked overnight before cooking, and adds a delicious richness to the mix. The addition of flavorful seasonings such as ground cumin, paprika and black pepper complete the unique flavor profile of the Locro stew.
Every region seems to hail their own version of Locro as the unrivaled best. Needless to say, the dish is much more than a simple soup – it’s a source of passion and soulful pride in Argentina.
Here's how you can make your own version, or just order a batch from our site to avoid the mess.
Gluten-free; Vegan (optional)
Serves 6-8
PREP IT
2 Tbsp extra virgin olive oil
1 cup dried white corn (hominy) [optional]
2 medium onions, coarsely chopped
2 cloves garlic, thinly sliced
2 - ¼" thick slices of smoked pancetta or slab bacon, cubed [meat version]
2 Argentine chorizos or other slightly spicy sausage, sliced
2 - 1" thick pieces of osso buco [beef shanks], or similar cut [meat version]
2 ears of fresh yellow sweet corn, cut the kernels off the cobs
1 tsp. ground cumin
1 tsp. paprika
2 bay leaves
salt to taste
½ tsp. freshly-ground black pepper
1 ½ cup butternut squash, peeled and diced small
1 ½ cup yams, peeled and diced small
1 large baking potato, peeled and diced small
2 plum tomatoes, cut in small wedges
Optional - a poached egg on top; fresh grated parmesan cheese; and/or chopped fresh Gaucha parsley salt for garnish.
MAKE IT
Soak the hominy in 2 cups of water overnight (a minimum of 12 hours). Not essential to the dish if not available.
In a large, heavy pot, heat olive oil over medium heat. Add the onion and sauté until softened and translucent, about 3-5 minutes.
Add the garlic, pancetta, chorizo, and preferred stewing meat [for meat version]. Cook over medium heat until meat is lightly browned on all sides. Add the fresh yellow corn, cumin, paprika, bay leaves, salt, and pepper. Continue to cook, stirring regularly, for roughly 10 minutes. Add the soaked hominy, including the soaking water. Add hot water to the pot to about 2 inches above the level of the ingredients. Add the remaining vegetables, stir, and bring to a boil. Reduce the heat and simmer, covered, stirring every 15-20 minutes, for at least 2 hours.
At this point, uncover the pot and remove the bay leaves. Remove the pieces of meat and discard any bones. Cut the meat into bite-sized pieces, and then return it to the pot. Continue to stir over low heat, and using the back of a wide spoon or spatula, press the ingredients up against the sides of the pot so that the starchy vegetables and tomato break down into the soup (the corn and meat will resist being mashed). As you continue to stir, mash, and cook, the soup should gradually thicken. Continue until the Locro reaches the rich consistency of a stew. Add salt to taste.
EAT IT
Heat again before serving, if needed. Can be made 1 day ahead. Serve in thick bowls or mugs, and garnish with chopped Gaucha parsley salt and grated parmesan cheese or a poached egg. Some rustic gluten free baguette wouldn't hurt either. Make it your own and enjoy!
* Tip: If crunched for time, buy pre-cubed butternut squash and sweet potatoes available in most grocery stores.
** Tip: If making a large batch, any leftover Locro can be frozen within 3 days of preparation.
Share your favorite version of this Locro recipe or your own in the comment area below.
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]]>Most would agree that Argentina is best known for its signature beef, but what some don't know is that pumpkins and sweet potatoes are key components to many of their traditional recipes.
Enter, sopa de calabaza (eng: pumpkin/butternut squash soup). This is an easy, healthy alternative to the heavier versions of pumpkin or butternut squash soup we may be familiar with. Leaving out heavy creams or cheeses, I have added my own fall twist to this recipe with seasonal pears and fresh rosemary. This combination gives it just a hint of woodsy and unique citrus taste to bring out the natural sweetness of the squash. A fragrant, creamy and delicately flavored soup perfect for a crisp fall day tailgate or as an appetizer/first course for your next neighborhood dinner party.
Here's how you can make your own, or order a batch ready to serve from our site.
Gluten-free; Vegan (optional)
Serves 6-8
PREP IT
2 Tbsp butter
1 Tbsp extra virgin olive oil
1 yellow onion, finely chopped
1 leek, washed and cut into thin slices using white and light green parts
1 butternut squash, peeled, seeded and cut into 1" cubes (about 20 oz/1 lb once cut)*
2 large sweet potatoes, peeled and cut into 1" cubes (about 20 oz/1 lb once cut)*
6 cups chicken or vegetable (for vegan version) broth**
2 rosemary sprigs, whole
4 tsp firmly packed light brown sugar
3 large ripe, but firm Anjou, Bosc or Bartlett pears, remove core/seeds and cut into 1/4" slices
Salt and freshly ground pepper
MAKE IT
Preheat oven to 400ºF.
In a large, heavy pot, melt 1 Tbsp of butter with olive oil over medium heat. Add the onion and leek and sauté until softened and lightly browned, about 7-10 minutes.
Add the squash and sweet potato cubes, broth and rosemary sprigs. Raise the heat to high and bring mixture to a boil, then reduce heat to medium-low, cover partially, and simmer until squash is tender, about 20 minutes.
In the meantime, in a small sauce pan, melt the remaining 1 Tbsp of butter. Once melted, combine with 2 tsp of brown sugar in a small bowl. Add the pear slices and toss until well coated. Optional: reserve several pear slices for garnish when serving soup later. Spread the coated pears in a single layer on a rimmed non-stick (or sprayed) baking sheet and roast until the edges begin to brown, about 7 minutes. Flip pear slices and sprinkle with remaining brown sugar to roast other side, about 5-7 more minutes until caramel brown. Remove from oven and let cool until simmering soup is ready.
Remove and discard whole rosemary sprigs from the soup pot. Remove from heat and add the roasted pear slices, stirring them in evenly. Let cool slightly. Once ready, work in batches to purée the soup mixture in a blender. Add salt and pepper for taste as needed. For a lighter, more liquid consistency, add more broth, water or apple cider during blending process. This lighter version can be enjoyed chilled as well.
EAT IT
Serve, garnish with pear slices and small rosemary sprigs, and enjoy!
Heat again before serving, if needed. Can be made 1 day ahead.
* Tip: If crunched for time, buy pre-cubed butternut squash and sweet potatoes available in most grocery stores.
** Tip: If using vegetable broth, try to avoid versions that have a tomato base as this will change the flavor of the soup.
Share your favorite version of Sopa de Calabaza in the comment area below.
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]]>Summer Gazpacho with a 'Gaucha' twist.
For as long as I can remember, I have been enjoying the smooth, silky texture of my mom's classic Argentine Gazpacho recipe. Once I started to make my own Gazpacho, I played around with different variations. One of my summer favorites is my version of 'watermelon' Gazpacho.
To make this delicious liquefied treat that much more satisfying, is a cast of perfectly ripe and fresh ingredients. Tomatoes at their peak bursting with flavor - cucumbers full of their clean, crisp flavor - watermelon beyond juicy and sweet - peppers with the brightest touch of sweet and vibrant notes. All blended together to create one of the most perfect mouthwatering - "healthy" - summertime soup/drink concoctions. If all these health benefits alone aren't enough, it is also gluten-free and vegan. Bonus!
Although Gazpacho originated in Spain, the Andalusian delight made it's way to Argentina and began a very prominent tradition of its own. Both the Spanish and Argentine Gazpacho is much smoother and creamier (sans actual cream) than the American or other Latin American versions that tend to be chunkier.
Here's how you can make your own, or order a batch ready to serve from our site.
Gaucha Gazpacho con Sandia Recipe (watermelon version)
Serves 6-8 (small to med servings)
PREP IT
1 cucumber, peeled & chopped
1 yellow or orange pepper, seeded & chopped
6 med tomatoes (mixing colors - yellows/reds - encouraged), cubed
1/2 med seedless watermelon, cubed
2 garlic cloves, chopped
1/4 cup sherry vinegar (Vinagre de Jerez preferred for best flavor)
3/4 cup extra virgin olive oil (Spanish olive oil preferred)
Juice of 1/2 lime
Salt & pepper to taste
GARNISH IT (optional)
Cucumber - ribbons or thin sliced half moons
Croutons - gluten-free, homemade or other favorite
Lime wedges
Watermelon - cubed
MAKE IT
Combine all ingredients in a food processor or blender using liquify setting. Depending on the capacity of your food processor/blender, you may need to combine ingredients in batches. If so, be sure to blend equal amounts of each ingredient per batch. The mixture should be smooth and have a creamy consistency, not watery. If too think and not smooth enough once blended, use a medium-hole strainer to transfer to a pitcher. Refrigerate for 30 minutes before serving. Best if left overnight before serving.
Serve in clear punch glasses or fun soup bowls with your favorite garnish to fit the mood.
Share your favorite version of Gazpacho below, or leave us a message.
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Gaucha Chica anecdote - the four petal clover-like flower of the mate plant is a central image to the Gaucha Chica logo.
Share your favorite mate story below.
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Undoubtedly, one of the most popular Argentine street foods, the Choripan is a meat lovers delight. The Chorizo sausage is key to achieving the most traditional flavor. However, be sure to find Argentine Chorizo because there are many different varieties out there. Most others, such as Mexican Chorizo, tend to be on the spicier side.
How you put together the Choripan is totally your preference. Some like it plain, sliced in half lengthwise and simply nestled atop a crusty toasted baguette. Others prefer to accompany the grilled Chorizo with Chimichurri for an added layer of flavor. No matter how you build it, it will be a tasty treat for your senses.
Share your favorite story or version of Choripan below.
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]]>There is a certain allure that goes along with this bubbling cheese favorite in Argentina. The Provoleta is one of the most typical Argentine appetizers you will find on restaurant menus and at most any traditional Argentine asado gathering (an authentic Argentine grilling party).
Tossed on the grill like a steak, the thick slice of Provolone cheese is grilled until it is crisp and browned on the edges and just starts to ooze. However, I would warn that it is not a technique for amateurs to just try to throw on a grill grate as you may find yourself with a melting gooey mess that can't be salvaged rather than the delicious treat it should be.
A suggested alternative would be to use a small cast iron pan over your coals or grill grate. The Provoleta can also be done on a stove top or under a broiler. Any way you choose will deliver a delicious gooey topping on toasted baguette or spread over blanched veggies. To give it a true Argentine flavor, sprinkle the cheese with some dry oregano flakes before grilling or drizzle with your version of chimichurri (an Argentine olive oil and herb based food dressing). If you prefer some added spice, just sprinkle with red pepper flakes either before grilling or added to the chimichurri dressing. Enjoy with a glass of Malbec!
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Flan Casero (home-made) is something not to be missed on your visit to Argentina...or in your own kitchen. There are many variations to this classic Argentine dessert that celebrates humble ingredients, palate indulgence and culinary sophistication. A traditional flan is also known as a caramel custard or creme caramel. Definitely not to be mistaken for a creme brulee though. This much loved Argentine favorite boasts a mere five ingredients - in some cases just four. Simple, easy, delicious dessert!
Tip: Be extremely careful; the hot caramel will make the bundt pan and dishes very hot. Handle with caution. Work quickly, as the caramel will cool and harden almost as soon as it hits the dish. Reheat caramel in the pan if it thickens too much to work with.
For the flan filling: In an electric mixer or with a whisk, blend the eggs together. Add all three cans of milk (1 condensed and 2 evaporated) and mix. Slowly mix in the remaining 1/2 cup of sugar, then the vanilla. Blend until smooth after each ingredient is added.
Pour the custard mixture into the caramel-lined pan or dishes, distributing it equally. Careful not to overfill the pan or dishes (fill about 2/3 full).
Bake the flan for 45 minutes in the water bath. Check with a knife inserted just off-center into one of the servings; if the knife comes out clean, the flan is ready.
Remove the large baking dish from the oven and carefully take the pan or individual dishes out of the hot water. Let cool to room temperature, then place in the refrigerator for an hour or so. (Leave flan in the dishes they baked in until time to serve.)
To serve, carefully loosen the edges with a knife, place a plate over pan or individual dishes and invert onto plate - preferably with edges to catch the caramel, shaking gently to loosen from mold allowing the flan to drop out and the caramel sauce to flow over the custard.
Share your favorite flan recipe below.
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Dulce de membrillo is a sweet, sticky firm jelly made from the pulp of the quince fruit. It is a beloved sweet treat in Argentina that is often served with cheese and utilized in many delicious recipes. One of the most traditional is the "pastelitos (mini pastries) de dulce de membrillo". Sometimes called pastelitos de mil hojas (aka, mille feuille). A decadent pastry filled with the sweet notes of the quince fruit paste. Try it yourself at home. You won't be disappointed!
RECIPE
Ingredients
For the pastry (can substitute with pre-made filo dough):
2 cups unbleached, all-purpose flour (can substitute with all purpose gluten-free flour)
10 tablespoons butter, chilled and cut into small pieces
1/8 teaspoon salt
1 teaspoon fresh lemon juice
1 egg yolk
1/2 cup ice water
1/2 cup unsalted butter, melted and cooled
1/4 cup unbleached, all-purpose flour
4-5 ounces of membrillo/quince paste, homemade or store bought
For the syrup (optional):
1/2 cup sugar
2 tablespoons water
1/4 teaspoon vanilla extract
Optional garnish: powdered or granulated sugar and cinnamon
Directions
Sift together all dry ingredients and pulse in the food processor, 1-2 pulses to distribute evenly. Add butter and pulse together until butter flakes into pea-size pieces. Add egg yolk and lemon juice and pulse to blend. Add ice water gradually until just combined.
Turn out dough and knead a few times to form a smooth mass, 3-4 minutes. Cover the dough with plastic wrap and chill in the refrigerator for 20-30 minutes. Using a lightly floured rolling pin, roll the dough into a square about 16 x 16 inches. Brush it evenly with melted butter and sprinkle with light dusting of flour. Smooth the flour over the surface of the dough until the flour absorbs the butter. Fold the dough in half to form a rectangle (8 x 16). Butter and flour the dough again and bring the short ends of the dough together to create a square (8 x 8). Repeat two more times to form a final square 4 x 4 inches. Cover the dough with plastic wrap and chill in the refrigerator for 20-30 minutes until ready to use.
Roll out the dough on a lightly floured board to a 15-inch square, using a small knife or pastry wheel to trim. Measure and cut into 36 squares. Place about 1 teaspoon of membrillo in the center of each of 18 squares. Lightly moisten the dough around the filling with cold water. Pair the filled squares with the remaining squares to form individual 8-point stars, pressing the dough around the filling to secure it. Pinch the stars into the flowerlike shapes.
To make the syrup, combine the sugar and water in a small saucepan. Stirring constantly, bring to a boil over high heat. Continue to boil without stirring until the syrup reaches a temperature of 230° on candy thermometer or until a bit dropped into ice water immediately forms a thread. Remove from pan and stir in vanilla. Cover and keep warm until ready to use.
In a deep fryer or heavy pot (3 1/2-4 quarts wide), heat oil to 375 degrees. Carefully add the pastelitos to the oil, 2-3 at a time and fry until golden about 2-3 minutes, turning once.
Remove from oil and drain directly on cooling rack or on paper towels. Dip them in the warm syrup or sprinkle with powdered sugar and serve.
Makes 18 pastelitos.
Please share your favorite version of dulce de membrillo below.
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]]>The first empanadas are traced back to the Iberian peninsula, specifically Portugal and Galicia, Spain, during the Medieval period and at the time of the Moorish invasion. Recipes for empanadas have been found from as early as the start of the 16th century. The name, empanada, comes from the Spanish “empanar”, which means “to bread” or, in the case of the empanada,to wrap something in bread. Empanadas are a staple on the menu at most restaurants and cafes in Argentina, but they are quickly making their way to the U.S. gastronomic cities. Keep an eye out, or make them on your own.
READY IN:1hr 55mins |
SERVES:12-15 |
YIELD:15-20 empanadas |
UNITS:US |
Meat Filling
Please share your favorite version of empanadas with us below.
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]]>Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan (Tip: enamel lined saucepans such as Le Creuset work best). Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts (Tip: use a nonstick flat spatula to flatten and spread out caramelized almonds quickly before they harden). Let cool. Break up any large clumps of nuts so you have only single or double pieces together. Set aside 1/4 of nuts and spread remaining nuts on baking sheet.
Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat. Pour melted chocolate over nuts on baking sheet and spread quickly to combine, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt (Tip: wait until chocolate sets slightly before adding salt so that it doesn't melt into the chocolate). Chill until chocolate is set, about 3 hours.
Break bark into pieces and store between layers of parchment or waxed paper.
DO AHEAD: Can be made 1 week ahead. Keep chilled.
Credits: Original recipe derived from Bon Appetite magazine and modified.
Share your version in our comments section below. ;)
Alfajores are known as possibly the most Argentine treat you can find. But, calling it a treat really doesn't describe it adequately. The alfajor is a nostalgic part of growing up in Argentina. The smell of the sweet dulce de leche caramelizing on the kitchen stove and the crumbly biscuits baking in the oven are what you longed for as a child.
There are many stories of how and where the first alfajor was made. What I can tell you for sure is, there is no question that wherever you go in Argentina you will find alfajores in some form or shape, and each will taste uniquely distinct. An experience you are sure to not forget.
RECIPE
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