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.
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.
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.
Across the country menus feature a variety of pasta dishes that the Italian immigrants of the late nineteenth and early twentieth century brought with them. The rolling of the pasta dough is a true art and it is always a delight to see our chefs effortlessly rolling out the dough to make anything from lasagne sheets to fresh raviolis or spaghetti.
Follow the link for our basic pasta dough recipe and why not try making out sorrentino’s.
