Tag Archives: cooking

Cooking with Teresita

When my mom and niece came to visit at the end of July, I wanted to make sure they would leave wanting to come back again and again. Since my niece, who’s 15 years old, mostly wanted to shop and hang out in cafes people watching, and my mom mostly wanted to check out the architecture, eat delicious food, and see some museums and churches, I had to find something to do that would be a hit with both of them. Hmmm… what do we all have in common? Ah, yes. We all love to cook.

I researched online and found the options for cooking classes in Buenos Aires to be pretty scarce. Many of the classes in the city were oriented towards professionals. I was looking for something more informal, more fun.

Cooking with Teresita seemed to be the right choice. Apart from having a variety of options, I loved that she was located outside of the city. Taking the train from the Constitución station to Adrogué was easy enough. Trains depart every 30 minutes or so and Adrogué is about 30 minutes away. 

Adrogué is a colorful, elegant town. Its houses suggest it was inhabited by wealth families who wanted to get away from the city.

The Houses of Adrogué
We walked from the station to Teresa’s house where she teaches her classes. It’s clear Teresa was a school teacher for years before opening her B&B and offering cooking classes out of her home. Taught in English, the class was well organized and very hands-on and Teresa clearly loves sharing her knowledge of Argentinean cuisine.

Adrogué - Jordan and Lorraine
We learned to make the filling for beef empanadas first. We sauteed the onions until translucent and then added the ground beef. Next came the spices. Here’s the full recipe.

 

Adrogué - Adding the Spices
Next we prepared the corn filling, which is called humita. It’s a combination of onions, bell peppers and corn off the cob.

Adrogué - Humita

While we let the fillings cool off in the freezer, my niece prepared the dough (while I talked, of course).

Adrogué - Jordan Makes the Dough
It took us a while to get our circles of dough as symmetrical as Teresa and her granddaughter’s were, but we watched and learned. 

Adrogué - We Roll the Dough

Next we stuffed the empanadas and closed them up. We used two types of closures: one for the beef empanadas and one for the humita.

Adrogué - Awaiting the Oven
Most places that serve empanadas will tell you which type of closure is used for each filling. In some places, they may have 12 different types of empanadas. Checking the way the dough is folded will allow you to pick the empanada you want. 

Adrogué - Baked Empanadas

Teresa explained that a lot of people prefer baking empanadas to frying them, but the fried ones are much tastier. She was right. Half of our stash were baked and the other half fried.

Adrogué - Fried Empanadas

While both were delicious, the fried ones, sprinkled with a bit of sugar before being served, were amazing.

We sat out in Teresa’s back yard, where she has a cottage that serves as a B&B for those who want to get out of the city and take some of her more advanced classes.

Adrogué - Setting the Table

A bottle of Trapiche Malbec, and a bottle of Trapiche Torrontés were served with our warm empanadas. The two women staying at the B&B joined us.

Adrogué - Enjoying the Fruits of Our Labor

Our day in Adrogué cooking with Teresa was the perfect combination of learning about the food, the culture, and the wine while enjoying wonderful company and fantastic empanadas made by our hands. 

Here’s a video that aired on German television Teresa teaching a group of Germans how to make empanadas.

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Filed under argentina, buenos aires, culture, customs, food, tourism

Argentinean Asado 102: How do you like your steak?

In May, we posted on the art of the Argentinean asado. Today we’ll look at how you can get your steak cooked to your liking. One would think that here in the land of exquisite meat, a simple medium, medium rare, or well done would do the trick. If only that were the case.

I find that Argentines typically overcook meat. Most people order their steak a punto (which should mean medium), but it comes out bien cocida (medium well). 

Image Courtesy of Asado Argentina

Image Courtesy of Asado Argentina

 

I like my steak medium rare. Argentine friends have told me to ask for it jugoso (literally meaning juicy which sounds so much better than medium rare). The problem is that there is really no consensus here in Argentina about what the terms mean. When ordering jugoso, I’ve been served anything from rare to well done. 

Image Courtesy of Asado ArgentinaImage Courtesy of Asado Argentina

A few months back, I went to a little-known restaurant I’d been to before with a group of friends. The first time I ate there (back in October when it first opened), I had an amazing risotto with rabbit and vanilla. Strange combination. That’s why I ordered it and it was delicious. Everyone else I was with also raved about what they ordered. So when I had visitors of the sort that want to experience the food and wine here more than anything else, I thought this place would impress them. Wrong.

Three of us ordered medium-rare tenderloins. The waiter and I had this discussion (below), which truthfully should have told me that we shouldn’t order steaks.

     Spanish version:

     “¿Y que coccíon querés?”
     “Jugoso, por favor.”
     “Sangrante entonces.”
     “No, jugoso. Entre sangrante y a punto.”

     English version:

     “And how would you like it cooked?”
     “Medium rare, please.”
     “Bloody.”
     “No, medium rare. Between bloody and well done.”

One steak came out medium rare. The other two were medium well to well. Imagine, one chef prepares three steaks all ordered jugoso in three different levels of doneness.

The meat here really is amazing, so if you’re like me, you will want it cooked the way you like. 

Image Courtesy of Asado Argentina

Image Courtesy of Asado Argentina

If your Spanish is strong enough, you might want to try describing how you want it prepared instead of using the terms for doneness. Here are some suggestions.

  1. rarerojo intenso y sangrante en el centro
  2. medium rarerosado con y bien jugoso
  3. mediuma punto pero todavia jugoso
  4. well donebien cocida

We’d like to thank Asado Argentina for giving us permission to use these beautiful photos. Buen Provecho!

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Filed under argentina, culture, customs, food, language