Thanks for supporting our small business!

Argentine Chef


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.



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.


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.