Thanks for supporting our small business!

Argentine Chef

Patagonia Mix

Roasted Butternut Squash Soup

Patagonia MixKatriel MenendezComment

There is nothing like a warm soup to get comfortable in winter. Here is great recipe with butternut squash to prepare a tasty soup.


  • Butternut Squash 1 ea

  • Patagonia Mix 2 tbsp

  • Olive oil 2 tbsp

  • Salt 1 pinch

  • Vegetable Stock 1 qt.


Preheat the oven at 400 F.

Peel the squash and slice it into one inch thick pieces the short way across.

Place the slices flat on top of a sheet pan. Add the oil and the spices.

Bake it for 45 minutes or until it becomes tender. Place the squash in a pot, cover it with vegetable stock and cook on medium heat until the squash is super tender.

Blend the soup with a stick blender or a normal blender to make the soup really smooth.

Plate the soup and finish it with some olive oil.

Note: you can add some goat cheese, green onion, or toasted squash seeds.

I hope you like this recipe.

Please let me know how you prepare your butternut squash in the comments!


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!!



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.


Pulled Pork Secrets!

Patagonia MixKatriel MenendezComment

I love pork; I make so many different recipes with it. It is the most versatile protein because you can eat it in many different ways, from sauces to bacon to pulled pork.

This recipe helped me win a pulled pork competition so I will tell you what you need to bring your pulled pork to the next level.


  • Pork Shoulder 1 ea

  • Patagonia Mix 4oz

  • Onion 2 medium

  • Garlic 1 head

  • Carrot 4 ea

  • Celery 1 bunch

  • Tomatoes 4 ea

  • Red Wine 4 cups

  • Oil 1 cup


First, take the pork shoulder out of the refrigerator. We want to let it rest until the preparation for this recipe is finished, or until it reaches room temperature. This allows the pork to cook more evenly throughout. Heat the oven to 450*F.

Cut all the vegetables into big cubes and place them on a sheet pan with oil. Place the tray in the oven and bake until all the vegetables are caramelized or slightly burnt. This will give us the sugar and the extra flavor that we need for the sauce. Take the Patagonia Mix and mix it with oil. Rub the pork with this paste and let it marinate. Put all the vegetables in a deep pan, add the wine and place the pork on top with the skin up. Put the pan in the oven and reduce the heat to 300*F.

The pork will cook and start to lose all the juices and the vegetables will absorb all this. Make sure to brush the meat with the sauce every half hour to keep it tender and juicy.

This technique is low and slow, so if you cook the pork for a longer time, the protein will break and will make the meat melt in your mouth. So plan to cook this guy for 4 to 6 hours.

After cooking, let it rest for 15 minutes. Pull apart all the meat and place it in a bowl.

Take all the juice and vegetables and blend it finely. Adjust the salt and pepper, and this is a perfect time if you want to add some hot sauce.

Mix this sauce in with the meat.

Serve it in your favorite bun or tortilla with your favorite toppings.

Comment if you have any questions, suggestions or recipe requests.


Cucumber Gazpacho

Patagonia Mix, Spice the Sea, Pampa's HerbsKatriel MenendezComment

This refreshing recipe it is really easy to make,  delicious for a summer day and a light starter.  Gazpacho is a cold soup base in vegetables like tomatoes and cucumbers. I have a lot of fun making new versions of this soup.

We will divide the recipe in three because we have 3 different technique in three elements. 


  • Cucumber 2 big (cut in coins)

  • Celery 4 stems (cut small )

  • Pampa's Herbs 1 tbsp.

  • Onion 1 small (cut small)

  • Garlic 1 clove (peeled)

  • Water 2 cups

Spiced Mango:

  • Mango 1 ea (cut in cubes)

  • Patagonia mix 1 teaspoon 

  • Lemon juice and zest


  • Olive Oil 2 tbsp

  • Clams 1 lb

  • White wine 1 cup

  • Spice the sea 1 tbsp.

  • Lemon juice 



In a blender place the vegetables, the water, and the spices. Blend until fine, pass the soup through a fine chinoise to remove the big pieces. Taste salt and pepper and chill for half hour in the fridge.


Heat a pot, add the oil and saute the clams. When the clams start to open add the wine and the spices. Evaporate the alcohol and finish the clams with lemon juice. 

Remove from the head and let them cold down, then remove one shelf or both. 


Put the mango in a bowl and mix it with Patagonia Mix, lemon zest and juice to taste. Mix well and serve.

In a bowl place, the Gazpacho pre-mixed, the spiced mango and the clams.

Enjoy it really cold with a delicious white wine!