The best dough for Argentinian empanadas. An easy and quick recipe for a glorious dough.

The classic Argentinian beef empanadas, made with eggs, olives, beef and lots of flavor!

Entrana Argentinian steak tastes great with just a bit of salt or a bit of chimichurri.

An Argentinian stew made with hominy, beans, mushrooms and vegetables. Served with Quiquirimichi, a spicy sauce drizzled on top.

Classic Argentinian street food – a chori sandwich with chimichurri and salsa criolla.

A tasty cilantro oregano chimichurri recipe that’s ready in 10! No food processor required! Chop up this flavour booster and drizzle away!

Grilled Flank Steak – tender + juicy drizzled with easy fresh basil chimichurri. This meal is LOADED with flavor!

Carrot Top Chimichurri is made with the leafy green tops of carrots, plus parsley, vinegar, garlic, olive oil, and chili.

Not just great on steak, this sauce can add a wonderful zing to just about anything. Here’s my formula for Chimichurri.

Sun dried tomato shrimp is a quick and simple recipe. Paleo, Whole30 and keto friendly. Ready in 15 minutes and only 7 ingredients.

Cornmeal and spices baked into a tasty cake that is then pan fried to crispy perfection.

Chipa bread is an argentinian bread made with yucca and cheese.

A delicious Argentinian salsa that is served with grilled steak. This recipe is for the criolla and the steak and will definitely be a hit!

A take on the classic Argentinian tangy steak sauce made with piquillo peppers and smoked paprika perfect to pair with your favorite steak.

A simple chimichurri sauce, bursting with zingy flavour, drizzled over juicy strips of steak. Delicious!

Tender cookies, bathed in chocolate and with a decadent caramel filling. And a lot healthier and completely vegan too.

Empanadas de Carne- Argentinian Beef Empanadas

Slow roasted leg of lamb with roasted onions and chimichurri

Learn how to make traditional Argentinian Beef Empanadas. The perfect appetizer for your next gathering.

Chimichurri, and Argentinian and Uruguayan sauce, made of oil, vinegar, garlic, parsley, oregano, cayenne flakes, salt and pepper.

A traditional Argentine matambre (or rolled flank steak) the way my husband’s family has been making for years.

Alfajores de Maicena – deliciously light and melt-in-the-mouth cookies made with cornstarch and filled with Dulce de Leche.