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Carlitos is a traditional sandwich originating from Rosario in Argentina. This simple sandwich is usually made with a combination of sandwich bread, ham, cheese such as mozzarella (or similar cheese that melts well), butter, and ketchup. The slices of bread are buttered, topped with a cheese slice, a dollop of ketchup, a slice of ham, and another slice of cheese.
The sandwich is finished with the other buttered slice of bread placed on top. Once assembled, carlitos are toasted on each side, cut into triangles, and served warm. Nowadays, there are also variations with olives, eggs, chicken, and peppers.
MAIN INGREDIENTS
Fainá is a unique flatbread made with chickpea flour, black pepper, and lots of fresh herbs. It is extremely popular throughout Argentina and Uruguay. The most prevalent theory about its origin says that Genovese immigrants brought it to Buenos Aires and Montevideo in the early 20th century, and over time it became a popular food item in the country.
Fainá is typically served as an accompaniment to pizza, in a way that pizza slices are topped with a piece of fainá. When paired this way, the dish is then known as pizza a caballo or horseback pizza.
MOST ICONIC Fainá
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This Argentinian dessert is a luscious combination of sponge cake, whipped cream, almond paste, dulce de leche, meringue, walnuts, and candied chestnuts, while the top is dusted with powdered sugar and coconut. Created in 1958, the cake was invented by a pastry chef at a small pastry shop in Balcarce.
The owner Guillermo Talou eventually opened Comoantes – another pastry shop which still operates and sells this traditional cake following the original recipe. Interestingly, Talou sold the recipe to a pastry shop from Mar del Plata, where they gave the cake its current name.
MOST ICONIC Postre Balcarce
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Arabian empanadas are pretty different from traditional Argentine empanadas. They are shaped into a triangle, and a portion of the filling remains visible in the center of the empanada. The filling consists of ground beef or lamb, chopped red and green peppers, green onions, and tomatoes.
It is typically flavored with oregano, chili powder, paprika, and black pepper. Interestingly, many people like to squeeze a bit of lemon juice in the center for an extra zing. As the name suggests, these empanadas are a result of Arabian influence, i.e., Arab immigrants moving to South America.
OTHER VARIATIONS OF Empanadas
MOST ICONIC Arabian Empanadas
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An authentic gaucho dish, asado con cuero consists of beef with its hide still attached, grilled over an open fire. This is a very old, traditional way of preparing beef that dates back to the Argentine gauchos, who roasted their beef long and slow on an asador, a type of metal structure, over low fire, and used quebracho wood, which is still used today as it lends a unique flavor to the meat.
Large chunks of beef are first salted and then soaked overnight in a marinade made with ground chilis, pepper, cumin, chopped parsley, wine, vinegar, and oil. The following morning, the marinated beef chunks are grilled with their hide side up, over low fire for about 8 to 10 hours, or more if necessary.
OTHER VARIATIONS OF Asado
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