Menu: A Leisurely Argentine Lunch

Passion Fruit Custard

Natilla de Maracuyá (Passion Fruit Custard)

Storebought passion fruit concentrate adds a pleasingly sour note to creamy custard topped off with fresh, fragrant passion fruit pulp. See the recipe for Natilla de Maracuyá (Passion Fruit Custard) »Landon Nordeman

The Menu

More About This Menu

  1. The cortado, a shot of espresso with an equal amount of steamed milk—similar to the Italian macchiato, but with no dry foam on top—is served in a short ceramic mug. Enjoy one at the end of the meal with a small glass of seltzer as a palate cleanser. See the article Cortado Culture for more information on the past and present of this favorite Argentine pick-me-up.

  2. Smashing the beets between parchment paper after boiling gives the vegetables a rough, craggy texture and more surface area, ideal for creating the perfect sear in a cast iron skillet.

  3. The passion fruit custard uses a combination of fresh passion fruit and storebought concentrate. It will need to cool completely before serving, so prepare it several hours in advance or the night before. For more information on buying and preparing this fragrant, tropical ingredient, see our guide to passion fruit.
  4. For all the recipes from our article on lunch culture in Buenos Aires, see the gallery.