Pastel de Papas
Continuing my theme of dishes discovered in Buenos Aires, I give you pastel de papas! It’s an Argentine version of Shepard’s pie. Instead of topping the dish with regular potatoes this one uses a mixture of sweet potatoes and summer squash seasoned with nutmeg. The meat filling consists of ground beef, olives, raisins soaked in red wine, hard-boiled eggs, onions and garlic. The dish originates from northern Argentina and is a house specialty at the restaurant I discovered it at, La Querencia. You will...
Read MoreChoripan
The first thing I do when I step foot in Buenos Aires is make a b-line to a local parilla for a choripan! It’s one of the most popular sandwiches consisting of a large chorizo sausage split lengthwise topped with a large dollop of chimichurri sauce served on a crusty roll. The name comes from the it’s ingredients: chorizo and the crusty bread (“pan” in Spanish). The chorizo cut in half lengthwise is called mariposa (butterfly). It is said the name chimichurri came from an Irishman called...
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