Los Potreros
The History of the Kitchen

We have been welcoming guests to Los Potreros (The Enclosures) since the 1940s and our kitchen provides everyone who stays here with an insight into the delights of Argentine cuisine. Visitors discover the art of making and savouring traditional mate tea, the secrets to getting the best flavours from Argentina’s famous beef, and the family recipes behind the sumptuous cakes that are baking continuously in the original wood-burning oven. The kitchen is, without a doubt, the heart and soul of the estancia.The pleasures of Argentine food are also extended to the outdoors, with guests enjoying their meals under the shade of the verandah or a nearby tree. Their friendly chatter over the dining table is accompanied by the lively chirping of monk parakeets in the branches above.

The History of the Kitchen
Misc.
Los Potreros
Summer in the Kitchen - Part 1
Summer in the Kitchen - Part 1
LosPotsKitchen
Los Potreros
Our Sustainable Kitchen

Every chef across the world, pays close attention to what goes into their food but here at Los Potreros we are also concerned about what our food is doing to the environment. Our chefs have always had a “no waste mentality” and now more than every they are minimizing what they throw out and developing a menu to ensure they can continue to cut down what little waste we still have, throughout the last few months we have begun to test out new ideas with great success.

Our Sustainable Kitchen
LosPotsKitchen
Los Potreros
Chimichurri

Chimichurri is traditionally made of finely-chopped parsley, garlic, oregano, oil and white vinegar. Though there are regional variations, it is also a recipe which is usually kept as a closely guarded secret. Chimichurri is not a marinade as argentines tend to use salt as the only seasoning on a piece of beef but it is used as a condiment at any asado.

Chimichurri
LosPotsKitchen
Los Potreros
A Los Potreros Asado
A Los Potreros Asado

Salsas

Salsa Verde

Salsa Verde appeared on the estancia and we never looked back, it has a base of parsley, oil and garlic similar to chimichurri but it has been developed to have lemon juice, honey and mustard which adds a different dimension to the sauce making it different from chimichurri and perfect for both meat and fish or simply drizzled over tomatoes and avocado as a dressing. 

 

2 garlic cloves

1 bunch of fresh basil

2 bunches of parsley

1 bunch of oregano 

2 tsp of Dijon mustard

3 tsp of honey

Lemon juice

Olive oil

Salt and Pepper 

 

Place all the ingredients in a mixer and pulse until desired consistency (we like to keep it from becoming too thin and so we can serve it with a spoon) , add more olive oil, lemon juice and mustard to taste.  

The salsa verde will last in the fridge for up to week in a sealed jar, but is always best fresh. You can use any green leafy herbs you like – we often look in the vegetable patch to see what is in abundance and needs to be eaten. This includes could include chives and thyme. 

 

Salsa Criolla

Salsa Criolla

The argentine version is called Salsa Criolla, made with chopped peppers, onion, tomato, garlic and tossed with white wine vinegar and olive oil. Salsa Criolla is the perfect complement to beef, alongside chimichurri. It is also a popular topping for most Argentine street food like “choripan”. Although it is meant to be served fresh it can be kept for a few days in the fridge.