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Katie Metz de Martínez's Blog (48)
Pollo al Verdeo (Chicken in a Scallion Cream Sauce)
Pollo al verdeo—chicken breasts in a scallion cream sauce—is a rich, flavorful dish that can be put together quickly and with few ingredients. In Argentina, this tasty offering frequently shows up at parties or get-togethers, presented in individual portions in small…
ContinueAdded by Katie Metz de Martínez on October 1, 2011 at 7:00am — No Comments
Panqueques de Dulce de Leche (Crepes with Dulce de Leche)
Added by Katie Metz de Martínez on September 17, 2011 at 9:00am — No Comments
Pasta Frola (Quince Fruit Tart)
Pasta Frola: The Pasta That Isn’t
Although the name “pasta frola” no doubt conjures up images of fine strands of spaghetti or one of its fancifully-shaped relatives such as bow ties, pasta frola, in fact, has absolutely…
ContinueAdded by Katie Metz de Martínez on August 31, 2011 at 9:00am — No Comments
Empanadas Árabes or Fatay
Along with the millions of Europeans who settled in Argentina during the late 1800s and early 1900s with…
Added by Katie Metz de Martínez on August 17, 2011 at 9:30am — 6 Comments
Torta de Durazno, Crema Chantilly y Dulce de Leche (Peaches and Cream Cake with Dulce de Leche)
Although Argentines possess a tremendous sweet tooth and love of baked goods, Argentina doesn’t have a strong baking tradition. Instead, when a craving for something sweet strikes, people here tend to run to the neighborhood bakery to get…
Added by Katie Metz de Martínez on August 3, 2011 at 9:00am — No Comments
Argentine Asado 101
The Argentine barbecue or asado is more than just a meal; these food-centric get-togethers constitute an important part of Argentine social life. Considered the default means of celebrating birthdays, special events, and holidays, or simply just an excuse to gather with family and…
Added by Katie Metz de Martínez on July 20, 2011 at 9:30am — 2 Comments
Pastelitos de Dulce de Membrillo
Spanish and criollo (those of Spanish ancestry born in the New World) leaders had been hotly debating the fate of the Viceroyalty of the Río de la Plata for a week, ever since receiving word of the instability and…
ContinueAdded by Katie Metz de Martínez on July 6, 2011 at 9:00am — No Comments
Empanadas de Zarzamora (Blackberry Empanadas)
We are lucky enough to have a sizable vegetable patch adjacent to our flower garden, a space which is primarily tended to by my husband's stepdad. All manner of green, leafy things grow there under Tomás' care, including a sprawling, prickly blackberry…
ContinueAdded by Katie Metz de Martínez on June 29, 2011 at 8:00am — 2 Comments
Tarta de Pollo y Choclo (Chicken and Corn Pie)
Although empanadas tend to steal the show, tartas (savory tarts or pies) are just about the next best thing when you’re craving a combination of flaky dough and hearty filling. What they lack in portability, they make up for in ease of…
Added by Katie Metz de Martínez on June 15, 2011 at 9:00am — 2 Comments
Pepitas (Quince Jam Thumbprint Cookies)
As an American expat living abroad, I think it’s only natural to draw comparisons between the food I grew up with in the U.S. and the cuisine that I encounter in my adopted country, Argentina. The first time I saw pepitas at a bakery here, I felt…
Added by Katie Metz de Martínez on June 1, 2011 at 8:30am — No Comments
Coquitos (Coconut Macaroons)
Coquitos (literally “little coconuts”) are the Argentine version of coconut macaroons. These sweet, chewy gems of coconut often grace the table as part of the merienda or late afternoon snack, a custom many Argentines indulge in given that they typically…
Added by Katie Metz de Martínez on May 18, 2011 at 9:00am — 2 Comments
Dulce de Membrillo (Quince Paste)
Inside the cramped little bakery, glass display cases overflowed with coconut-rimmed tarts filled with glistening, red jam, small cookies with deep ruby centers, and an assortment of danishes decorated with the same eye-catching yet unfamiliar topping.…
ContinueAdded by Katie Metz de Martínez on May 4, 2011 at 8:30am — 5 Comments
Rosca de Pascua (Easter Bread Ring)
No Easter celebration in Argentina can be considered complete without a rosca de Pascua and some colorful chocolate Easter eggs. Easily the most popular baked good at Easter, the rosca de Pascua, a decorated, ring-shaped loaf of bread, appears…
Added by Katie Metz de Martínez on April 20, 2011 at 9:00am — No Comments
Empanadas de Roquefort, Apio y Nuez (Roquefort Cheese, Celery and Walnut Empanadas)
I remember the first time I walked into my small-town, neighborhood bakery here in Argentina during the days leading up to Easter. In addition to the usual array of breads, cookies and pastries, there, piled high on a tray on the counter, stood a mound of flaky, golden…
ContinueAdded by Katie Metz de Martínez on April 13, 2011 at 9:00am — 2 Comments
Tarta Pascualina (Easter Pie)
Tarta pascualina, a savory spinach pie, enjoys popularity in both Argentina and Uruguay. Italian immigrants who voyaged to South America to gamble on a new life brought with them the recipe for this tasty and filling pie. The tarta pascualina’s origins lie…
ContinueAdded by Katie Metz de Martínez on April 6, 2011 at 9:00am — 2 Comments
Pollo al Disco de Arado
Fearless in the kitchen, my father-in-law Tomás knows a thing or two about good food; however, he – and many other Argentines – favors a freewheeling approach…
ContinueAdded by Katie Metz de Martínez on March 30, 2011 at 8:30am — No Comments
Buñuelos de Acelga (Swiss Chard Fritters)
Lovers of all things beef will have few complaints when visiting Argentina, but those with an inclination toward vegetarian fare often gripe about the limited options available. While it’s nearly impossible to avoid the ubiquitous Argentine barbecue known as…
Added by Katie Metz de Martínez on March 16, 2011 at 9:30am — 4 Comments
Tortas Fritas – A Snack for a Rainy Day
While roaming the vast Argentine pampa, the gauchos of yore maintained a nomadic way of life that afforded limited access to foodstuffs. Many a gaucho subsisted on a diet restricted to grilled beef and…
ContinueAdded by Katie Metz de Martínez on March 2, 2011 at 8:00am — No Comments
Humita en Olla (Creamy Stewed Corn)
Thick, creamy and subtly sweet with just a hint of spice, humita, a traditional dish from Northwest Argentina, definitely qualifies as comfort food. Made with grated corn, onion, tomato and red bell pepper,…
ContinueAdded by Katie Metz de Martínez on February 16, 2011 at 7:30am — 3 Comments
Torta de Ricota (Ricotta Pie)
When perusing the case filled with assorted tarts and cakes at the neighborhood bakery just around the corner, the torta de ricota, with its snow-white layer of powdered sugar and enticing fluted crust, never fails to attract my attention. The Argentine dessert torta…
ContinueAdded by Katie Metz de Martínez on February 2, 2011 at 8:00am — 3 Comments
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