La Auténtica Parrilla Argentina

Argentine Asado Cooking Without Vegetable Oil

Discover the fire cooked classics of the Argentine pampas, crafted with beef tallow, pure butter, and good olive oil. Real ingredients, real flavor, the way the gauchos have always grilled.

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Argentine Asado Recipes

Six beloved dishes from the Argentine table, each made with honest fats that bring out the best in every ingredient.

Locro Stew

Locro Criollo

⏱ 3 hr🍽 8 servings🔥 Medium

A hearty hominy and bean stew slow cooked with pork and squash. The national dish Argentines gather around on cold winter days.

Ingredients

  • 2 cups white hominy, soaked overnight
  • 1 cup white beans, soaked overnight
  • 500g pork shoulder, cubed
  • 200g pork belly, diced
  • 2 chorizo sausages, sliced
  • 500g squash, peeled and cubed
  • 2 onions, chopped
  • 2 tbsp beef tallow
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the tallow and brown the pork shoulder, belly, and chorizo in batches. Set aside.
  2. Soften the onions in the same pot, then stir in paprika and cumin.
  3. Add the drained hominy and beans with 3 liters of water. Bring to a boil, then simmer 1 hour 30 minutes.
  4. Return the meats to the pot and add the squash. Simmer 1 more hour until everything is creamy and tender.
  5. Mash some of the squash against the pot to thicken the stew. Season well.
  6. Serve piping hot, ladled into deep bowls.
Asado de Tira

Asado de Tira with Chimichurri

⏱ 1 hr 30 min🍽 4 servings🔥 Medium

Beef short ribs grilled low and slow over the coals until smoky and tender, served with fresh herb chimichurri. The soul of the Argentine parrilla.

Ingredients

  • 1.5 kg beef short ribs, cut flanken style
  • Coarse sea salt
  • Chimichurri: 1 cup chopped parsley
  • 4 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 small red chili, minced
  • ½ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp salt

Instructions

  1. Build a charcoal fire and let it burn down to medium, even embers.
  2. Season the ribs generously with coarse salt only. Place them bone side down on the grill.
  3. Grill slowly for about 40 minutes bone side down, then flip and grill 20 minutes more until well browned.
  4. Mix all chimichurri ingredients and let them rest 20 minutes for the flavors to open.
  5. Rest the ribs 10 minutes off the heat.
  6. Slice between the bones and serve drizzled with plenty of chimichurri.
Grilled Patagonian Trout

Trucha Patagónica a la Parrilla

⏱ 40 min🍽 2 servings🔥 Easy

Whole Patagonian trout grilled over the embers with butter, lemon, and herbs. A clean, bright catch from the cold rivers of the south.

Ingredients

  • 2 whole trout, cleaned
  • 4 tbsp butter, softened
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 lemon, sliced
  • 3 cloves garlic, minced
  • A handful of fresh parsley and thyme
  • Sea salt and black pepper to taste

Instructions

  1. Pat the trout dry and season the cavities with salt and pepper.
  2. Mash the butter with garlic, herbs, and lemon juice. Spread half inside the fish.
  3. Stuff the cavities with lemon slices and brush the skin with olive oil.
  4. Grill over medium embers 6 minutes per side until the skin chars lightly and the flesh flakes.
  5. Dot the remaining herb butter over the hot fish so it melts down.
  6. Serve right away with grilled lemon halves.
Humita en Olla

Humita en Olla

⏱ 50 min🍽 4 servings🔥 Easy

A creamy northern stew of fresh grated corn, peppers, and herbs cooked slowly in butter. Pure comfort from the Andean provinces.

Ingredients

  • 8 ears fresh corn, grated
  • 3 tbsp butter
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 ripe tomatoes, chopped
  • 1 tsp sweet paprika
  • ½ cup whole milk
  • Handful of fresh basil, chopped
  • 100g fresh cheese, cubed
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a heavy pot and soften the onion and bell pepper, about 8 minutes.
  2. Add the tomatoes and paprika and cook until jammy.
  3. Stir in the grated corn and milk. Cook over low heat, stirring often, 20 minutes until thick and creamy.
  4. Fold in the basil and season generously.
  5. Scatter the fresh cheese over the top and let it soften 3 minutes.
  6. Serve warm, on its own or spooned over grilled bread.
Baked Beef Empanadas

Empanadas Salteñas (Baked)

⏱ 1 hr 30 min🍽 12 empanadas🔥 Medium

Hand folded pastries filled with spiced beef, baked golden in a buttery crust. Argentina's most beloved bite, made without any seed oils.

Ingredients

  • 3 cups all purpose flour
  • 120g butter, cold and cubed
  • 2 tbsp beef tallow
  • 1 tsp salt and warm water for the dough
  • 500g beef chuck, finely diced
  • 2 onions, finely chopped
  • 2 tsp sweet paprika and 1 tsp cumin
  • 2 hard boiled eggs, chopped
  • 3 spring onions, sliced
  • 1 egg, beaten, for brushing

Instructions

  1. Rub the butter and tallow into the flour and salt, add warm water, and knead to a smooth dough. Rest 30 minutes.
  2. Cook the diced beef and onions until browned, season with paprika and cumin, and cool completely. Fold in eggs and spring onions.
  3. Roll the dough thin and cut into 12 cm rounds.
  4. Spoon filling into each round, fold over, and crimp the edge with the classic repulgue twist.
  5. Brush with beaten egg and arrange on a tray.
  6. Bake at 200°C (400°F) for 22 minutes until deep golden. Serve warm.
Alfajores de Maicena

Alfajores de Maicena

⏱ 1 hr🍽 15 alfajores🔥 Easy

Delicate cornstarch shortbread cookies sandwiched with dulce de leche and rolled in coconut. The dessert every Argentine grandmother keeps in the tin.

Ingredients

  • 200g cornstarch
  • 150g all purpose flour
  • 150g butter, softened
  • 100g sugar
  • 3 egg yolks
  • 1 tsp vanilla
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 1 cup dulce de leche
  • ½ cup shredded coconut

Instructions

  1. Cream the butter and sugar, then beat in the yolks, vanilla, and lemon zest.
  2. Sift in the cornstarch, flour, and baking powder and mix to a soft dough. Chill 30 minutes.
  3. Roll the dough 1 cm thick and cut small rounds. Place on a lined tray.
  4. Bake at 170°C (340°F) for 12 minutes. The cookies should stay pale. Cool completely.
  5. Sandwich pairs with a generous spoon of dulce de leche.
  6. Roll the exposed filling in shredded coconut and serve.
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