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Argentine Chef


Roasted Beets

Pampa's HerbsKatriel MenendezComment

I really like beets, they are sweet and earthy, and we can make so many recipes with them. My favorite thing is roasting them.



Heat the oven at 400*F

Place the beets in a pan and roast in the oven for 45 minutes or until tender.

Take them out from the oven, let them rest for 5 minutes and peel them.

Slice them and place them on a plate, season with Pampa’s Herbs and olive oil.

Enjoy with your favorite meal.

Don’t forget to like, comment and suggest recipes.

Red Radish Salad

Pampa's HerbsKatriel MenendezComment

Here is a perfect example of simple and delicious, just mixing a couple ingredients and seasoning it well is everything you need.


Red Radish 1 bunch

Pampa’s Herbs 1 tspn.

Olive Oil 2 tbsp.

Apple Cider Vinegar 1 tspn.


In a bowl mix the Pampas Herbs, the vinegar and the oil making a vinaigrette.

Slice the radishes really thin and dress them with the vinaigrette.

This recipe is great side dish, I recommend eating this salad with steak because it is refreshing.

I hope you like this recipe and comment how you like to eat your radishes!

Enjoy it!

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.

Fired Onions

Pampa's HerbsKatriel MenendezComment

This is a really good recipe and simple to make.

This technique makes the onions sweeter, more delicious, and give them  a more tender texture.  Making this a great side dish for a barbecue.


  • Onions 1 per person

  • olive oil 

  • Pampa's herbs 1 tablespoon


Once you star your fire for the barbecue, take the onions and place them directly into the fire. The onions will start to steam and cook in their own juices. 

When tender, remove from the fire and let them cool for a few minutes. Remove most of the burn skin but not all.  You can cut the onions or lightly squeeze them to separate into different layers.

Place the onions in a bowl or salad pan, sprinkle Pampa's Herbs on top and finish them with olive oil. 

Try it and leave a comment!