A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
If you’re looking to explore the savory side of smoked pumpkin instead of the sweet (like we did with the smoked pumpkin pie), soup is a great start.
And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina.
Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.
For as much as I absolutely love great pesto, I’m always looking for a way to do it differently. This sundried tomato version from Central isn’t just great on pasta, it also works well on sandwiches in my opinion. Try it for yourself and see!