Ger-Nis INTERNATIONAL, LLC

Where in the World: Buenos Aires, Argentina

Argentina is one of the largest food producers in the world. Their cosmopolitan urban food scene boasts more global influences than most countries in Latin America, and their cuisine is heavily connected to eating and cooking patterns throughout the world. The highly evolving, ever-changing food scene is known for extreme high quality and especially high quality meat. Argentina is world renowned for its beef in particular but, make no mistake, a plethora of meat is abundant in this country’s food scene. Argentina is also surrounded by a bounty of fruits, vegetables, and herbs, and their food styles are simple yet extremely intense and complicated at the same time. Argentina is a highly unusual country amid a continent of heavy indigenous influences. Argentina also has a indigenous influences, but the country also adds a modern twist that is ever changing. The country stays connected to the food world through its imports and exports.

With a large Italian population, Argentina has many Italian and Mediterranean influences in its food. In the last twenty years, immigration to Argentina from countries all around the world including Japan, Vietnam, Mexico, the US, Spain, and many other countries has soared. Thus, the presence of foods influenced by these countries has also increased in Argentine cooking. Argentina is also becoming more health conscious in its eating patterns. Not only does Argentina contribute to a very large percentage of the organic exports of Latin America, its population is also catching the “fever” boasting more and more organic and healthy restaurants and cafes. In our country, we typically do not think of meats as healthy because of our overconsumption of meat and the way we predominantly lean towards over-processed and “fast” food meats. Argentines consume a lot of meat, but they are known for healthy and not over indulgent meals. Their meats are prepared with simple, high quality ingredients that are blended well and served in “normal” size proportions. THESE ARE NOT cowboy sized meals!

Here are a few of our favorite locally evolving meat based favorites:

Rosemary olive oil parilla-(grilled olive oil steak)

This is a simple four ingredient delicacy that transforms simplicity into excellence because of the quality of the products used. Choose well-marbled steak (filet, porterhouse, strip or t-bone are recommended), extra virgin olive oil, salt and fresh rosemary. Salt steaks on both sides and drizzle evenly with olive oil and chopped rosemary. Let the steaks sit at room temperature for at least thirty minutes. Grill on high heat until desired doneness. Serve with Argentine Chimichurri sauce.

Chimichurri sauce
Chimichurri sauce is a popular sauce originating from Argentina and widely celebrated in various forms throughout Latin America. Chimichurri is a fresh herb sauce that uses parsley as its main herb and vinegar as its main dressing; there are also many variations along the way. We believe the most authentic variation is actually a derivative of Italian pesto and includes garlic, parsley, onion, salt and pepper, lemon juice and zest, and olive oil and vinegar for a bite. Here are two versions we think are authentic yet modern and extremely tasty on steak or Argentine chorizo sausages!

When making Chimichurri sauce, combine all ingredients in a bowl and let stand for thirty minutes before serving:

Argentine Chimichurri Sauce
1 c chopped parsley
½ c chopped oregano
½ c chopped garlic
½ c chopped shallots
Juice and zest of 1 lemon
½ c extra virgin olive oil
1 T Spanish smoked paprika
Salt and pepper
Mix well and refrigerate.

Modernized Chimichurri Sauce
1 c chopped parsley
½ c chopped chives
½ c chopped tarragon
½ cup chopped garlic
1 T fresh grated horseradish
½ c red wine vinegar
½ cup extra virgin olive oil
1 T salt and pepper
Mix well and refrigerate.

Carbonada criolla- Argentine creole stew of meats, fruits and vegetables
Olive oil
1 pound cubed beef
1 chopped red onion
2 tomatoes chopped
1 red and 1 yellow pepper chopped
¼ c chopped garlic
3 bay leaves
½ c chopped parsley
½ c chopped thyme
½ c chopped oregano
2 cubed sweet potatoes
2 cubed white potatoes
2 ears of corn cut into 1 inch sections
2 chopped zucchini or yellow squash
2 cubed peaches
2 cubed pears
1 c white wine
3 c vegetable stock

Sauté beef, garlic, onions and herbs. Add wine and deglaze pan. Add all vegetables and sauté for a few more minutes. Add stock and bring to boil and simmer for about thirty minutes. Take off heat and let stand for another thirty minutes. Reheat and serve.