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Argentine Chef

Octopus with Spice the Sea

Spice the SeaKatriel MenendezComment

One of my favorite dishes is octopus! It can be tricky to cook, so the result could be great or really frustrating. Here is my way to cook them right from the beginning to avoid frustration - you can use this for octopus and other preparations too.


Octopus 1 ea

Spice the Sea 4oz

Onion 1 cut in cubes

Garlic 4 cloves

Carrot 2 ea cut in cubes

Celery 4 stalks cut in cubes

White Wine 2 cups

Oil 1 cup



In a big pot, place the oil and sear all the vegetables at medium heat. Add the wine and Spice the Sea, and let the alcohol evaporate.

Place the octopus in the pot and cover it with water. Bring the pot to a boil, reduce the heat to minimum and simmer for 30 to 45 minutes until the protein breaks and the octopus develops a tender texture as a result.

If you want to eat it hot immediately, remove it from the pot and eat it as is, or cook it with a sauce or some butter.

If you are planning to serve the octopus in a salad or cold appetizer, remove the octopus from the pot and place it in an ice bath to stop the cooking process.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.


Scallop Ceviche

Spice the SeaKatriel MenendezComment

Ceviche is one of the greatest dishes that Peru gave to the world!

In this recipe, we will make a citrus solution with Spice the Sea to cure or cold cook our seafood.


Baby Scallops 1lbs

Spice the Sea 4oz

Oil 1 cup

Lemon Juice 1/2 cup

Red Onion 1 medium, cut in julienne

Tri Color Peppers 1ea, cut in julienne

Hot chili 1 ea, cut in julienne

Cilantro leaves 1/2 cup


Place the spices in a bowl, add the lemon juice and the oil. Mix them until it becomes a dressing.

Place all the ingredients in a bowl, season them with the dressing and let it set for a minimum of half an hour.

Serve cold with some crackers or corn chips.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.

Taro Chips with Patagonia Mix

Patagonia MixKatriel MenendezComment

Taro root is a product that I was not familiar with until I went to the Caribbean. The root it is delicious and versatile, and it has a light purple color when roasted, baked or boiled. The natural sugars give a sweet, nutty flavor. In this recipe we will fry it and make a delicious snack!!


Taro root 2 ea (Peeled and sliced)

Patagonia Mix 2oz

Fry Oil


Place the sliced taro in cold water to remove the excess starch. Leave the root there for half an hour.

Place the oil in a pot, bring the pot to a medium heat fire.

Drain the taro roots and dry them with a towel. When the oil reaches 340*F or 170*C.

Place one by one the slices of taro, ensuring the oil does not get cold. Cold oil will not cook the root fast enough and make them absorb oil and become soggy.

When the chips have golden brown edges, remove them from the oil. Place them in a bowl and sprinkle them with Patagonia Mix. The spices will stick to the root and absorb the excess oil.

This will be great for a party, reunion or side dish.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.


Prime Rib with Chimichurri

ChimichurriKatriel MenendezComment

This is one of my favorite cuts of meat also called “Ribeye” or “Ojo de Bife” once it is sliced!

In this recipe, we will marinate the meat and then bake it at two different temperatures in order to create a flavorful crust and a juicy medium rare or medium result.

Thanks to Nativo’s Chimichurri blend, you will only need the following three ingredients.


Ribeye 10 to 15 lbs

Chimichurri 4oz

Oil 1 cup


Prepare the Chimichurri by adding the oil to the mix. Rub the meat with this mix and let it marinate for a couple hours in the fridge. I recommend to let it sit overnight for a stronger flavor.

Take the Ribeye out of the refrigerator to let it reach room temperature (for a minimum of 15- 20 mins). This will allow the beef to cook evenly throughout the whole cut. While you let it rest, you can take this time to cook a side dish of your choice (creamy mashed potatoes or your favorite vegetable side dish) and preheat the oven to 450* F.

Once the temperature gets to 450*F, place the Ribeye on a sheet pan in the oven for half an hour or until its surface is caramelized. This technique will trap all the delicious juices inside the meat and avoid overcooking it.

Later, reduce the heat to 300*F and keep cooking the meat for another hour for a medium rare finish (126 F or 55 C at the center of the prime rib). If you prefer it to be cooked medium, keep the meat in the oven for an extra 10-15 minutes to reach the preferred temperature (134 F or 65 *C).

Once cooked, take it out of the oven, let it rest for 15 minutes, and slice it to be served.

Plate it with your side dish and enjoy this deliciousness.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.