Matè

Throughout Argentina this a common sight. Matè is the national beverage, and many locals never leave home without their favourite matè and a thermos. The drink it self is quite a bitter herb tea, but the best part about matè is the ritual. Matè is for sharing. The tea (yerba) is packed tightly into the cup, and a little water added to begin with. The metal straw is put in and the cup filled with water. This generally allows a few sips from the cup before it is refilled and passed to the next person. It is a really social and comforting practice.

Asado

The asado, or barbecue, is a proud Argentinian tradition, and the way many friends and family spend their weekends. We were very lucky to go to a friends farm in Mar del Plata for this amazing spread. The asado is grilled for a good while over hot coals, in this instance the fire was next to the grill and the coals tea ferret across) and results in tender and juicy meat.
The meal begins with 'picadas' a selection of meat, cheese, salami, nuts and bread.
Next comes - chorizos (sausages), chinchunlines (intestines), kidneys and morcilla (black pudding). This first course was greatly anticipated, and we were closely observed as we tried everything. The sausages were served in a little piece of fresh baguette (chori pan) the chinchunlines are generally cooked to crispy, but mine was a little chewy and just a bit too strange for me. The kidneys were quite tender and tasty however, but pushing my food boundaries a little. This part of the meal can often include other treats, such as glands, if they are available.
Then came the 'asado' itself. Beautifully cooked, we were treated to some amazing beef, and pork cooked with lemon. Amazing. And if all this wasn't enough, there were also side dishes of
And if all tha wasn't enough, there was potato and sweet potato cooked on the grill, salad, bread, and capsicums cooked with an egg inside. All this, accompanied by some great Argentinian red wine made for an truly enjoyable Saturday afternoon in the country.

Rogel at El Condor coffee shop, Mar del Plata

Oh my God. This may just be the naughtiest thing I have ever eaten. My 'rogel' cake was constructed of, dare I say, 4 layers of thin, cripsy pastry layered with dulce de leche, topped with a good few centimetres of light, fluffy merengue. I had a sugar headache immediately after this one. However, I have finally realised how Argentinian's manage to stay out so late at night - have one of these and a good coffee about 6pm, dinner at 10, then you're good to keep going til the early hours of the morning, 

Aaron's chocolate concoction there at the back had a layer of chocolate ckae, deluce de leche, a creamy mousse, then topped with chocolate ganache. Too rich for me though... 

Almeurzo a casa de Mariano

Following the delicious Milanesa's, we had some typical Argentinian sweets. A thick slice of semi soft cheese, served with (on the far left) what I think was Argentine quince paste. In the centre, the orange one, is 'dulce de batata' a jelly made with sweet potato. I was dubious about this one when Lucas first told me about it, but having seen it (and been served it) I gave it a go. It was actually very nice. Similar texture to the quince past, but a little smoother, and eaten with the cheese.

We were so lucky to have made such generous friends to invite us into their homes and share food with us. This was a lovely lunch together.

Almeurzo a casa de Mariano (lunch at Mariano's house)- Milanesa

We have been so fortunate as to make some lovely new frineds in Mar del Plata, Argentina. Mariano graciously invited us for lunch at his home today to share a typical Argentinian meal - Milanesa's. Milanesa's are similar to the dish we know as schnitzel. These tender little beef fillets were cooked covered in herbs and breadcrumbs and fried. Here they were served with mached potato, pumpkin and sweet potato, plus salad. They were really delieious. 

In the background of this photo is the remnants of a cheese dish served with grissini which was a soft cheese, similar to cream cheese, covered with black and white sesame seeds and soy sauce. Also very tasty. 

Joaquina's torta de compleanos

While in Argentina we have had the great pleasure of attending our dear friend, Lucas, niece Joaquina's 3rd birthday dinner. After some delicious nibbles (mentioned below) came Joaqi's calls for 'torta, torta' and to the sounds of the well known tune 'que los cumplas feliz' (happy birthday) in came this amazing lemon pie made by Joaqi's beautiful mum, Mercedes.

Mercede's delicious tortas

Not only did Mercedes make the incredible lemon meringue pie, but this amazing chocolate concoction. This 'torta dulce de leche con chocolate' had a thin crisp crust, then a middle layer of creamy, rich caramely dulce de leche, and topped with chocolate mousse. This one had been frozen, so the mousse layer was like ice cream, yet the caramel was still all oozy and delicious.
I had so much trouble deciding whether to taste this or my all time favorite, lemon pie, that I was so relieved when Mercedes said "Have both... I always have to have both". Both were amazing.