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Cooking with Teresita: Empanadas Argentinas & Argentine Barbecue cooking demonstration

We begin the journey by visiting a local butcher’s shop

The journey begins with a visit to the local butcher’s shop for a comprehensive lesson on how to select the right meat based on color, size, fat density and freshness. You will get to see *achuras you have never seen before!

Next, arrive to Teresita’s kitchen for an Empanadas recipe demonstration.

Empanadas recipe demostration: Although not the full class step by step as our empanadas cooking class, the empanada recipe demonstration that we cover at the combined class demonstration covers in details the steps of making a crispy and perfect empanada dough. Following a presentation of the picadillo (traditional Argentine beef empanadas filling), the group will be folding and baking the empanadas.

Demonstration of traditional barbecue side dishes

Ensalada Criolla (Creole Salad). This traditional salad is probably one of the most popular side dishes in Argentina for a variety of meats. You will find “ensalada criolla” in every restaurant menu, but of course, not the one that Teresita prepares!

Chimichurri (Argentine parsley-garlic sauce for grilled meats). We will cover a recipe demonstration for this Argentine marinade sauce which is the perfect sauce for a sizzling hot barbecue.

Moving onto practical work on the grill

This part of the class offers an exciting opportunity to learn how to grill the various cuts of meat in Argentina and *achuras that constitute the Argentinian *asado (barbecue).

Learning from “El Asador”

An Argentine Asado (barbecue in Argentina) typically has a sequence of meats presented by the Asador (the cook other than Teresita will be handling the grill). El Asador will cover: preparing and lighting the fire, seasoning the meat, timing, and serving “the Argentine way” all in a very casual and relaxing environment.

Pairing the Parrillada with Argentine wines

A Malbec wine from Mendoza with taste of cherries, plums, blackberries and raspberries, and marked by a peppery spice, licorice and ample tannins. They have bright acidity, ideal to cut through the richness of red meat. Argentine Malbecs are rarely super-alcoholic, thus enhancing their food-friendly character.

Torrontés will also be served. Torrontés is Argentina’s best white variety creating a fresh, fruity and elegant white wine and Malbec steals the show with its deep, ripe, juicy flavors ideal for red meat and chocolate dishes.

Sit at the big garden table and enjoy!

When the barbecue is sizzling ready, it is time to enjoy! Sit around the table with a great Malbec wine and take your time… Buen provecho!

CLASS DETAILS

When: Wednesdays

Time: Starts at 11:00 am until 4:00 pm.

Price: US $110 per person includes all fresh and finest local ingredients. Enjoy the fruits of your labor! Eat what you just created accompanied by the appropriate wine. See how to get to our classes

More information

Reservations

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Cooking with Teresita: Empanadas Argentinas Cooking class

For a cooking experience like no other, Teresita’s empanadas class in Buenos Aires is all about experiencing a new culture by tasting the local cuisine.

Combine the art of home style cooking & travel into an adventure experience. You’ll have the opportunity to explore and learn how life feels at an Argentinean’s home while learning how to prepare mouth watering dishes.

In a very informal atmosphere at Teresita’s rustic kitchen overlooking a lush tropical garden, discover the secrets of a recipe that has been passed down through the generations. At her class you will learn how to prepare crisp and juicy beef and Humita (corn) empanadas while covering the influences of south American indigenous food preparation techniques and how they relate to contemporary Argentine cuisine.

We cover two types of Empanadas Argentinas; Empanadas de Carne (beef empanadas) and Empanadas de Humita (corn empanadas):

  • Traditional beef hash (picadillo de carne) preparation
  • Humita (corn) empanada filling preparation
  • Explore the different spices: aji molido, locoto (a hot aji), comino
  • What to look for when selecting the right beef
  • Empanada dough, what flour to use, filling, folding
  • How to handle dough to keep from cracking
  • Different stuffing techniques
  • Baked and fried methods covered
  • Mastering the right ingredients amount
  • Learn the secret of a flaky and crispy crust

Pairing Wine

A Malbec wine from Mendoza with taste of cherries, plums, blackberries and raspberries, and marked by a peppery spice, licorice and ample tannins. They have bright acidity, ideal to cut through the richness of red meat. Argentine Malbecs are rarely super-alcoholic, thus enhancing their food-friendly character.

Class Details

When: Mondays
Price:
US $45 per person includes all fresh and finest local ingredients. Enjoy the fruits of your labor! Eat what you just created accompanied by the appropriate wine.
Duration:
Starts at 11:00 am until 2:30 pm. See how to get to our classes

More Information

Tickets

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