Leave corn, lima beans and chickpeas soaking overnight. The following day pour the vegetable oil in a deep pan and sautee the bacon, pork and ossobuco. Add the chorizo, the garlic, and the chopped vegetables. When they are golden add capsicum, paprika and legumes. Cover with water and simmer for approximately 2 hours, add salt to taste.
Hernán’s tips: If you add the chorizo whole then it will better preserve its juices. Also, add some cumin to aid digestion and to optimize the metabolism of nutrients.
Those who have taken a liking to the local pastries may have noticed that many come with a filling of Quince Jam (Membrillo). This fruit preserve, which was brought to Argentina by the Spaniards, is very popular in local sweets and deserts, including the aforementioned pastries, quince pies and combined with cheese for the typical “queso y dulce” desert. Allthough it is definitely not as popular as dulce de leche, the crimson sweet tart jam with a grainy texture is the favorite of those who prefer something less sugary and rich. We suggest you try it and if you like it you can take this recipe back home with you as a souvenir.
1 kilo/ 2 lbs of Quince
700 gr/ 3 ½ cups of sugar
1- Boil the quince with the skin on for ten minutes.
2- Rinse and peel the quince, halve and discard the seeds.
3- Process the quince pulp in a food processor or blender.
4- Place the blended quince in a pot and add ¾ cups of sugar for every cup of quince.
5- Cook on very low heat whilst stirring with a wooden spoon for 30-45 minutes or until the quince pulls away from the pot.
6- Pour the quince jam into a wet tube pan and cool.
7- Remove jam from the pan and wrap in foil
8- Serve a slice of quince jam with a slice of cheese or keep in the refrigerator.
If you are one of the many who have been seduced by the local pizza then you have probably seen or tried “fainá”. This flat “bread” made with chickpea flour, water and olive oil was incorporated to the local cuisine by the Italian immigrants (who fortunately also brought pizza to go with it and ice-cream for dessert!).
The proper way to eat it Buenos Aires style is under a slice of pizza, preferably “fugazzeta” which is made with onion and cheese and is a classic! (Or if you’re a vegan or a celiac you can enjoy it plain, just make sure previously that they don’t mix cheese or white flour into their recipe).
Fainá is also so easy to make that if you’re feeling nostalgic for your days in BA you can just bake some and relive the experience! We have included a recipe below.
250 grams of chickpea flour
600 milliliters of water
3 Tbsp olive oil
salt and pepper
Whisk the chickpea flour, salt, pepper(optional) and water until you obtain a homogenous liquid batter. Let it sit.
Meanwhile warm the oven to 180 C and pour the olive oil on a baking sheet or pizza pan.
Place the baking sheet/pizza pan in the oven to warm the oil and once it is warm take it out of the oven and pour the batter into it. Then place it back into the oven for approximately 20-30 minutes, until the batter becomes solid and the fainá is golden on top.
Chimichurri is a traditional sauce made from herbs, garlic and vinegar that is used on meat at asados. It is said that the name of the sauce comes from the British. Allegedly, the English men associated the spice-based sauce with curry, so when they wanted it they said “give me curry” which was locally understood as chimichurri.
There are many ways to make the sauce and we have included just one of the many recipes. Whichever way it’s done we recommend you make it a few days ahead to enhance the flavor.
● 250 ml water (1 cup)
● 60 ml vinegar (¼ cup)
● 60 ml vegetable oil (¼ cup)
● 1 Tbsp coarse salt
● 1 Tbsp dried oregano
● 1 Tbsp thyme
● 1 Tbsp ground chili pepper
● 1 Bay leaf
● Fresh parsley
● 5 garlic cloves, chopped
Heat the water, vinegar and salt until they boil.
Mix all the other ingredients except for the oil and incorporate them to the water mixture.