If there’s one thing Argentina does better than football (sorry, Messi), it’s food. We’re talking about asados, buttery empanadas, and enough Malbec to make you question your life choices. But if you really want to cook like an Argentinian legend, you need to channel Francis Mallmann, the OG of open-fire cooking. This guy doesn’t just grill steak; he tames fire like a caveman with a Michelin star. But don’t worry. You don’t need a Patagonian mountain, a bonfire, or a Michelin star to make these Argentinian recipes.
Grilled Banana and Pear Pancakes: A Breakfast Recipe
Francis Mallmann is all about caramelizing ingredients to perfection and letting simple flavors shine. This Grilled Banana & Pear Pancake takes inspiration from Mallmann’s rustic, flame-kissed Argentinian recipes. Cooked over a grill pan, these pancakes have a smoky, caramelized fruit topping that takes breakfast to a whole new level.
Serves 4-6
Ingredients
For the Pancakes
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
1 teaspoon baking powder
1 cup whole milk or buttermilk
2 tablespoons melted butter
1 egg
1 teaspoon vanilla extract
For the Grilled Fruit Topping
2 ripe bananas, peeled and halved lengthwise
1 ripe pear, sliced into thick wedges
2 tablespoons butter
2 tablespoons honey or maple syrup
1 teaspoon cinnamon
Pinch of flaky sea salt
For Garnish
Crushed walnuts or almonds
Whipped cream or Greek yogurt
Extra drizzle of honey
Directions
To grill the bananas & pears: Heat a grill pan, cast iron skillet, or open-fire griddle over medium-high heat. Brush the bananas and pears with melted butter and grill them cut-side down until caramelized and golden brown (about 2-3 minutes per side). Remove and drizzle with honey, cinnamon, and a pinch of sea salt.
For the pancakes: In a large mixing bowl, whisk flour, sugar, baking powder, and salt together. In a separate bowl, whisk milk, egg, vanilla extract, and melted butter together. Slowly fold the wet ingredients into the dry until just combined. Heat a buttered skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
To assemble & serve: Stack the pancakes high, layer them with grilled bananas and pears, and top with crushed walnuts, whipped cream, and a drizzle of honey.
Locro: A Dinner Recipe
Locro is the ultimate comfort food in Argentina – a thick, rich, and deeply flavorful stew that has brought people together for centuries. This Argentinian recipe is a celebration of indigenous and Spanish influences, packed with corn, meat, and hearty vegetables.
Serves 6-8
Ingredients
500g (1 lb) dried white corn (hominy), soaked overnight
300g (10 oz) dried white beans (optional), soaked overnight
500g (1 lb) pork ribs, cut into pieces
300g (10 oz) beef brisket or chuck, cut into chunks
200g (7 oz) pancetta or smoked bacon, diced
1 chorizo sausage, sliced
2 large onions, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 medium potatoes, diced
1 medium pumpkin or butternut squash, peeled and cubed
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
8 cups beef or chicken stock
1 bay leaf
For the Ají (Spicy Garnish)
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon smoked paprika
½ teaspoon chili flakes (adjust to taste)
Salt, to taste
Directions
For the base: Drain and rinse the soaked corn and beans. In a large heavy-bottomed pot or Dutch oven, heat a little oil and sear the pork ribs, beef, and pancetta until browned. Remove and set aside. In the same pot, sauté onions and garlic until soft and fragrant.
Add the chorizo, carrots, potatoes, and pumpkin. Stir in the paprika, cumin, oregano, salt, and black pepper. Return the seared meats to the pot, add the corn, beans, stock, and bay leaf. Bring to a boil, then reduce to a low simmer. Let it simmer for 3 to 4 hours, stirring occasionally. The locro should be thick, rich, and full of deep flavors. Remove the bay leaf before serving.
For the Ají: In a small pan, heat olive oil and sauté the onion until golden. Stir in paprika, chili flakes, and salt, cooking for another minute. Ladle the stew into bowls, top with a spoonful of the ají, and serve with crusty bread or a side of empanadas.
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FAQs
Q. What is the traditional drink that goes with Argentinian recipes?
A. Malbec is the traditional drink that goes with Argentinian recipes.
Q. Can I substitute hominy with canned white corn?
A. Yes, you can substitute hominy with canned white corn.
Q. What can I use for making the pancakes if I don’t have a grill?
A. You can use a broiler for the pancakes, place the fruit on a lined baking sheet, and broil for 2-3 minutes per side.
