Recipes from Buenos Aires

October 22, 2013

Lunch in Argentina is an unhurried affair, a leisurely meal of food that's heavily Italian-influenced, but with Spanish flavors, South American ingredients, and an Argentine cattleman's helping of beef. From our article Lunch at Your Leisure from Issue #159, here are 9 dishes worth lingering over.

Beef Empanadas — The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style.Landon Nordeman

Caramel Flan — Luscious, eggy, caramel-coated custard is a favorite in Buenos Aires, and the perfect sweet ending to a languorous meal. See the recipe for Flan de Caramelo (Caramel Flan) »Landon Nordeman

Pan-Fried Veal Cutlets with Herb Tomato Sauce — Tender pan-fried veal cutlets with a garlicky, briney pan sauce of pickled peppers and olives make a delicious lunch or dinner entrée. Get the recipe for Chuletas de Ternera al Sartén con Salsa de Tomate y Hierbas (Pan-Fried Veal Cutlets with Herb Tomato Sauce)Landon Nordeman

Ham, Egg, and Tomato Pie — A semolina crust encases a savory filling of ham, cheese, tomato, and eggs, perfect for a quick filling lunch.Landon Nordeman

Pizza-Style Flank Steak — Flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in an Italian-influenced Argentine dish. See the recipe for Matambre a la Pizza (Pizza-Style Flank Steak) »Landon Nordeman

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

Chorizo Stuffed Mushrooms — Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires.Landon Nordeman

Budi de pan — After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.Landon Nordeman

Ham and cheese empanadas — To please her hungry lunch crowds, Margarita Verón, owner of Maxi-Mir Rotisería in Palermo, makes empanadas with many fillings, including cheese, meat and pepper, and the ham and cheese empanada filling that inspired this recipe. See the recipe for Empanadas de Carne y Queso »Penny de los Santos

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