Thanks to the Arrayanes Instituto de Alta Gastronomia, I’m now officially trained (certificate available upon request) in preparing a few of Argentina’s most popular dishes. The menu, all prepared by myself and the other IFSA students, went as follows:
Appetizer: traditional Mendocianan empanadas filled with beef, hard boiled egg, and one black olive each and rolled to (im)perfection.
Main Course: Bife de Chorizo con chimichurri y papas al horno (Beef with chimichurri sause and baked french fries)
Dessert: Flan con Dulce de Leche
–A few of my classmates and I, waiting outside impatiently for our food to finish cooking inside the insitute!
one small grain 