Dinner

Picanha a las Brasas

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Picanha a las Brasas
Juicy Argentine-style picanha grilled over open flames for a smoky, charred crust and tender, rosy center.

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Total Time: 45 minutes
Servings: 4 servings  |  Difficulty: Medium  |  Cuisine: Argentine

Ingredients

  • 1 whole picanha (top sirloin cap), about 1.2 kg (2.5 lbs), fat cap intact
  • 2 tablespoons coarse sea salt
  • 1 teaspoon freshly ground black pepper (optional)
  • Hardwood charcoal or oak/quebracho wood for the fire
  • Chimichurri sauce, for serving

Instructions

  1. Light a hardwood or charcoal fire in a parrilla or grill and let it burn down to glowing embers with a steady, even heat.
  2. Trim any silver skin from the picanha but leave the fat cap fully intact for flavor and moisture.
  3. Score the fat cap lightly in a crosshatch pattern and season generously on all sides with coarse sea salt.
  4. Place the picanha fat-side up on the grate over medium-hot embers and sear for about 8-10 minutes until a dark crust forms.
  5. Flip the meat and continue grilling, turning occasionally, for 20-25 minutes total until the internal temperature reaches 52°C (125°F) for medium-rare.
  6. Transfer to a wooden board and rest for 8-10 minutes, tented loosely with foil.
  7. Slice against the grain into thick steaks and serve with chimichurri.

Tips & Notes

  • Always slice picanha against the grain to maximize tenderness.
  • Never trim the fat cap before grilling — it bastes the meat as it cooks.
  • Use a meat thermometer to avoid overcooking; picanha is best at medium-rare to medium.

Nutrition Notes

A protein-rich cut delivering iron, B vitamins, and flavorful fats with no added sugar or carbs.

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Tagliatelle Bolognese

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Tagliatelle Bolognese
Silky ribbons of fresh tagliatelle smothered in a slow-simmered, deeply savory meat ragù from the heart of Emilia-Romagna.

Prep Time: 20 minutes  |  Cook Time: 3 hours  |  Total Time: 3 hours 20 minutes
Servings: 6 servings  |  Difficulty: Medium  |  Cuisine: Italian

Ingredients

  • 500g fresh tagliatelle
  • 300g ground beef
  • 200g ground pork
  • 100g pancetta, finely diced
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, minced
  • 200ml dry white wine
  • 400g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 250ml whole milk
  • 500ml beef stock
  • 2 tablespoons olive oil
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmigiano-Reggiano, to serve

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add pancetta and cook until the fat renders, about 5 minutes.
  2. Add onion, carrot, and celery (the soffritto) and cook gently until softened and translucent, about 8-10 minutes. Stir in garlic and cook 1 minute more.
  3. Increase the heat and add the ground beef and pork. Break up the meat with a wooden spoon and cook until browned and any liquid has evaporated.
  4. Pour in the white wine and let it simmer until almost fully evaporated, scraping up any browned bits from the bottom.
  5. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, beef stock, and bay leaves. Season lightly with salt and pepper.
  6. Reduce heat to low and simmer uncovered, stirring occasionally, for at least 2 hours until thick and rich.
  7. Stir in the milk and continue simmering for another 30 minutes. Taste and adjust seasoning.
  8. Cook the tagliatelle in a large pot of well-salted boiling water until al dente, about 3-4 minutes for fresh pasta.
  9. Drain pasta, reserving a cup of cooking water. Toss the tagliatelle directly into the ragù, adding a splash of pasta water to loosen if needed.
  10. Serve immediately in warm bowls, topped generously with freshly grated Parmigiano-Reggiano.

Tips & Notes

  • Low and slow is key — the longer the ragù simmers, the deeper the flavor becomes.
  • Adding milk softens the acidity of the tomatoes and gives the sauce a silky texture.
  • Always toss pasta with the sauce rather than spooning sauce on top — it coats every strand beautifully.
  • Make the ragù a day ahead; it tastes even better after resting overnight.

Nutrition Notes

A hearty, protein-rich dish balanced with vegetables from the soffritto and complex carbs from fresh pasta — comfort food at its most satisfying.

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Barbacoa de Borrego with Traditional Mexican Sides

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Barbacoa de Borrego with Traditional Mexican Sides
Slow-cooked, fall-off-the-bone lamb barbacoa served with creamy guacamole, refried beans, fresh limes, and salsa for an authentic Mexico City feast.

Prep Time: 30 minutes  |  Cook Time: 4 hours  |  Total Time: 4 hours 30 minutes
Servings: 6 servings  |  Difficulty: Medium  |  Cuisine: Mexican

Ingredients

  • 4 lbs lamb shoulder or leg, bone-in
  • 6 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 4 garlic cloves
  • 1 white onion, quartered
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • 2 bay leaves
  • 1 tbsp salt
  • 1 cup beef or lamb broth
  • Banana or avocado leaves (for wrapping)
  • Warm corn tortillas, for serving
  • Refried beans, for serving
  • Guacamole, for serving
  • Fresh limes, halved
  • Diced white onion and chopped cilantro, for garnish
  • Salsa roja and queso fresco, for serving

Instructions

  1. Toast the dried chiles in a dry skillet for 30 seconds per side, then soak in hot water for 15 minutes until softened.
  2. Blend soaked chiles with garlic, onion, cumin, oregano, salt, and broth until smooth to make the adobo paste.
  3. Rub the lamb generously with the adobo and marinate for at least 2 hours or overnight.
  4. Line a Dutch oven or roasting pan with banana leaves, place the lamb inside, add bay leaves, and pour in remaining marinade.
  5. Cover tightly with more banana leaves and a lid, then slow-roast at 300°F (150°C) for 3.5 to 4 hours until the meat is fork-tender and falling off the bone.
  6. Rest the lamb 15 minutes, then shred or serve in chunks with the bone exposed.
  7. Serve on a platter alongside refried beans, guacamole, salsa, queso fresco, lime wedges, diced onion, and warm tortillas for tacos.

Tips & Notes

  • If you can’t find banana leaves, use parchment paper and aluminum foil to seal in the steam.
  • Save the flavorful drippings — they make an incredible consomé to sip alongside your tacos.
  • Squeeze fresh lime over the meat just before eating to brighten the rich flavors.

Nutrition Notes

Lamb barbacoa is rich in protein, iron, and B vitamins, while the accompaniments add fiber, healthy fats, and vitamin C from fresh limes and avocado.

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Creamy Spinach Gnocchi with Parmesan Sauce

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Creamy Spinach Gnocchi with Parmesan Sauce
Pillowy potato gnocchi smothered in a velvety parmesan cream sauce with tender wilted spinach.

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Total Time: 30 minutes
Servings: 4 servings  |  Difficulty: Easy  |  Cuisine: Italian

Ingredients

  • 500g potato gnocchi
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3/4 cup freshly grated parmesan cheese
  • 4 cups fresh baby spinach
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions, usually 2-3 minutes until they float to the surface. Drain and set aside.
  2. In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped shallot and cook for 2 minutes until softened.
  3. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer and let it reduce slightly for 3-4 minutes.
  5. Stir in the grated parmesan cheese until melted and the sauce becomes silky and smooth. Season with nutmeg, salt, pepper, and red pepper flakes if using.
  6. Add the fresh spinach and stir until wilted, about 1-2 minutes.
  7. Gently fold in the cooked gnocchi, coating each piece in the creamy sauce. Cook for another minute to warm through.
  8. Serve immediately with extra parmesan grated on top and a crack of black pepper.

Tips & Notes

  • Don’t overcook the gnocchi — they’re done as soon as they float to the top.
  • Use freshly grated parmesan rather than pre-shredded for the smoothest sauce.
  • Add a splash of pasta water if the sauce becomes too thick.
  • For extra flavor, try crispy pancetta or sun-dried tomatoes as add-ins.
  • Serve immediately as gnocchi can absorb the sauce and become heavy if left to sit.

Nutrition Notes

Approximately 520 calories per serving. Rich in calcium and protein from the dairy, with iron and vitamins from the spinach. A comforting, indulgent dish best enjoyed in moderation.

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Asado de Tira – Argentine Grilled Beef Short Ribs

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Asado de Tira - Argentine Grilled Beef Short Ribs
A succulent, smoky cut of cross-cut beef short ribs grilled to perfection in true Argentine asado tradition.

Prep Time: 20 minutes  |  Cook Time: 1 hour 30 minutes  |  Total Time: 1 hour 50 minutes
Servings: 4 servings  |  Difficulty: Medium  |  Cuisine: Argentine

Ingredients

  • 3-4 lbs beef short ribs, cut flanken-style (across the bone, 1/2 inch thick strips)
  • 2 tablespoons coarse sea salt (sal gruesa)
  • 1 teaspoon freshly ground black pepper
  • Lemon wedges, for serving
  • Chimichurri sauce, for serving
  • 1 cup fresh parsley, finely chopped (for chimichurri)
  • 4 cloves garlic, minced (for chimichurri)
  • 2 tablespoons fresh oregano (for chimichurri)
  • 1/2 cup olive oil (for chimichurri)
  • 2 tablespoons red wine vinegar (for chimichurri)
  • 1 teaspoon red pepper flakes (for chimichurri)

Instructions

  1. Remove the short ribs from the refrigerator 30-45 minutes before grilling to bring them to room temperature.
  2. Prepare a charcoal or wood-fired grill (parrilla) with a medium-low, even heat. The coals should be glowing white with a light layer of ash.
  3. Pat the ribs dry with paper towels and generously season both sides with coarse sea salt. Pepper can be added if desired.
  4. Place the ribs bone-side down on the grill first. Cook slowly for 35-45 minutes without flipping, allowing the bones to conduct heat through the meat.
  5. Flip the ribs and cook meat-side down for another 15-25 minutes, until a deep brown crust forms and the meat is tender but still juicy.
  6. While the ribs cook, prepare the chimichurri by combining parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt. Let it rest at least 20 minutes.
  7. Transfer the asado to a wooden cutting board, let rest 5 minutes, then serve with lemon wedges and plenty of chimichurri.

Tips & Notes

  • Use a low-and-slow approach — Argentine asado is never rushed over high heat.
  • Authentic asado de tira is cut flanken-style, about 1/2 inch thick across the bones.
  • Hardwood or quebracho charcoal gives the most authentic smoky flavor.
  • Salt is the only seasoning needed before grilling — let the beef shine.
  • Make chimichurri ahead of time so the flavors can meld.

Nutrition Notes

Beef short ribs are rich in protein, iron, and B vitamins, but also high in saturated fat. Pair with a fresh salad or grilled vegetables for balance.

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Rummo Rigatoni with Classic Beef Ragù

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Rummo Rigatoni with Classic Beef Ragù
Hearty bronze-cut rigatoni smothered in a rich, slow-simmered Italian beef ragù.

Prep Time: 15 minutes  |  Cook Time: 2 hours  |  Total Time: 2 hours 15 minutes
Servings: 4 servings  |  Difficulty: Medium  |  Cuisine: Italian

Ingredients

  • 400g Rummo rigatoni pasta
  • 500g ground beef (80/20)
  • 1 medium onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 400g canned crushed tomatoes
  • 200ml dry red wine
  • 250ml beef stock
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • Grated Parmigiano-Reggiano, to serve

Instructions

  1. Heat olive oil in a heavy-bottomed pot over medium heat. Add the onion, carrot, and celery, and sauté for 8-10 minutes until softened.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Increase heat and add the ground beef, breaking it apart with a wooden spoon. Brown thoroughly, about 8 minutes.
  4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
  5. Pour in the red wine and let it reduce by half, scraping the bottom of the pot.
  6. Add the crushed tomatoes, beef stock, bay leaf, and oregano. Season with salt and pepper.
  7. Reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the sauce is rich and thick.
  8. Cook the Rummo rigatoni in salted boiling water until al dente, following package directions.
  9. Drain pasta, reserving a splash of pasta water. Toss the rigatoni with a ladle of ragù, adding pasta water if needed.
  10. Serve in bowls topped with extra ragù and a generous sprinkle of Parmigiano-Reggiano.

Tips & Notes

  • The longer the ragù simmers, the deeper the flavor — don’t rush it.
  • Rummo’s bronze-die pasta has a rough texture that holds the sauce beautifully.
  • A splash of milk or cream at the end adds silkiness, traditional in Bolognese-style ragù.
  • Always finish the pasta in the sauce for the best coating and flavor.

Nutrition Notes

A protein-rich, satisfying meal with roughly 620 calories per serving. Provides iron, B vitamins, and complex carbohydrates for sustained energy.

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