Argentina food recipe
Brazil food recipe
Paraguay food recipe
Bolivia food recipe
Chile food recipe
Uruguay food recipe

 

 Buenos Aires Tours

Culinary Adventures with Teresita

If you want to take any other classes besides the ones we suggest in the below, click to see all cooking classes in Buenos Aires

(Depending on availability, a three-day cooking class can be arranged)

Day 1: Cooking Empanadas Argentinas

• Traditional beef hash (picadillo de carne) 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
  
• Using the right spices
  
• Learn the secret of a flaky crispy crust
• Other recipe (dish) will be cover to use with same ingredients
  

Pairing Drink
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.

Day 2: Cooking Class from Brazil

Moqueca de Peixe
In this Brazilian-Style Fish Stew we will use a white fish filet (cod, scrod, haddock, or any firm fleshed fish) available depending on what is fresh on the market. Ingredients to be explored with the recipe are coconut milk, tomatoes, green and red peppers, onion, garlic, parsley and cilantro, palm oil (dende oil) and fresh lemon juice. Dende oil is the most exciting ingredient in this recipe, it is a bright orange palm oil, a staple in Brazilian cuisine with a distinctive flavor.

Farofa
A coarse meal or flour known as farinha de mandioca (manioc meal), which is as basic to the diet of Brazilians today as it was to the early Indians. It is a ubiquitous tabletop condiment.

Fried Bananas
In Brazil you can have fried bananas with your food or as a dessert. We will learn how to make crispy golden bananas cakes.

Pao de Queijo
Brazilian cheese puffs. This Brazilian bread is typical int he states of Minas Gerais and Goiás. Although the dough is sticky to work with at first, once added the eggs it turns into a smooth, fragrant cheesy mass that is fun to work with.

Pairing Drink
We will learn how to prepare the traditional Brazilian drink called Caipirinha. This Brazilian national drink is made with limes, sugar, water and the sugar cane brandy known as cachaça. There is a special technique to prepare a great Caipirinha and I will tell you all about it!

Day 3: Cooking Class from Bolivia

Picante de Pollo
The cuisine of Bolivia is suited to the high, cold climate in the altiplano: lots of peppers, aji, and food served picante (spicy hot). Picante de Pollo is chicken in a (special) spicy sauce and there are many variations of this traditional Bolivian dish. In the class we will cover a special technique for cooking the Picante de Pollo keeping the authenticity of this ancient cooking tradition and we will explore and compare the different spices and vegetables involved.

Papas a la Huancaina
Potatoes a la Huancaina is a typical side dish from Bolivia and Peru. It can be served as a starter or as a small dish. The Potatoes are cooked in a spicy sauce using as the main ingredient: the aji (hot spice). Other ingredients to explore with the recipe are lettuce, hardboiled eggs, evaporated milk and peanuts.