Pilar's Chilean Food & Garden
A recipe blog by a Chilean living in the USA
Versión en español This Pasta Frola or Jam Tart is the Argentinian version of the Italian crostata; Argentina has a substantial Italian descendant population. My mother-in-law is from Argentina, and we still have family there. It is a great country with friendly people. I have been to Mendoza and Buenos Aires, both very tourist cities. …
Versión en español One of my husband’s favorite foods is Schnitzels or Milanesas Argentinas, called Escalopas in Argentina or Chile. My mother-in-law is from Argentina, and her mother was famous for this recipe. My husband cooked them. They are better than the ones I have done. When we came to live in the U.S., my …
Versión en español Pascualina de Acelga is the chard pot pie of Argentina. The first time I ate Pascualina was with my in-laws. My mother-in-law was born in Argentina, and there are very traditional there, most typically made with spinach, and you can also make a great version with artichokes. I made my version with …
Versión en español Provoleta, melted provolone cheese, is an art in Argentina. A traditional appetizer enjoyed with a group of friends. Provolone cheese must be at a precise point of maturation, not too young or old to make Provoleta. Provolone of the proper maturity is difficult to find here in the USA. If unsure, you …
Versión en español I remember the first time I traveled to Buenos Aires, Argentina’s capital. For four days, our breakfast was Argentinian Medialunas and a coffee. They are the perfect mid-afternoon snack. They are widely popular and always available in Argentina. They have also been adopted in Chile, my home country. Are croissants and Medialunas …
