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Argentine Chef


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!


Vitel Tone with Patagonia Mix

Patagonia MixKatriel MenendezComment

This cold meat is perfect for a hot day of summer! My grandma was the best at this, but I never got the recipe but I could discover the same tasty flavor!


  • Round eye beef 1 lb.

  • Patagonia Mix 2 tbsp.

  • Olive oil 2 tbsp.


  • Mayonnaise 4tbsp

  • Mustard 1tbsp

  • Tuna can 1 each

  • Anchovies 2 ea

  • Capers 1 tbsp

  • Lemon juice 1 ea

  • Garlic 1 clove

  • Parsley for decoration

Special equipment:

Food processor

Sous vide


Let's start with cooking the beef. If you have sous vide, place the meat in a vacuum sealed bag with Patagonia Mix and olive oil, seal the bag and cook it for 8 hours at 150*F.

Another way to do it is by placing the meat in a pot and covering it with vegetable stock.

Bring the pot to the stove and simmer overnight. Let the pot cool down first in the cooler and then remove the meat.

After cooking, cool the meat down and slice it.

In the food processor place the garlic, capers and lemon juice. Chop into a paste and add the tuna, anchovies, mayonnaise, and mustard. The result has to be a runny sauce. If it is needed, add some water to loosen it up.

On a plate, place the slices of meat and cover them up with sauce and finish the dish with some herbs.

Enjoy it with a great salad.

Monk Fish with Spice the Sea

Spice the SeaKatriel MenendezComment

Monk Fish

With Spice the Sea

Monk fish is really good if you know how to make it, and most importantly, how to season it.


  • Monk fish

  • Flour 1 cup

  • Spice the Sea 2 tbsp.

  • Lemon juice 1 each

  • White wine 1/2 cup

  • Oil 1/2 cup

  • Fresh Dill


In a bowl, mix the flower and Spice the Sea. Pass the fish through the flower, making sure that the entire surface is covered with flour.

Heat up a pan, reduce it to medium heat and add oil. When the oil reaches a good temperature and begins to smoke a bit, sear all the sides of the fish.

Add the wine and cover for 5 minutes or until fully cooked.

Finish it with lemon juice and fresh dill.

Enjoy !!

Watermelon Salad

Pampa's HerbsKatriel MenendezComment

Summer is here and with it comes watermelon! Here is a simple recipe for a summer salad. I really like the combination of flavors in this salad, the sweetnessof the watermelon, the tartness of the green tomatoes and the creaminess of the goat cheese creates the perfect balance and freshness for this weather.


  • Watermelon in cubes 2 cups

  • Green tomatoes in cubes 1 cup

  • Goat Cheese 1/2 cup

  • Apple Cider Vinegar 1 tbsp.

  • Olive Oil 2 tbsp.

  • Pampa's Herbs 2 tbsp.

  • Optional (mint, zucchini flower)


In a bowl, put the Pampa's herbs and the vinegar, mix well and add the oil. 

In a bigger bowl mix the tomatoes, watermelon and dress them with the mix. 

The goat cheese can be added at this moment, or it can be added last when the salad is already on the plate. It depends on the presentation of the salad.

Finish it with some mint leaves and zucchini flowers.