A sweet, jelly roll cake, pionono is typically filled with dulce de leche, though the spread can easily be replaced with fruit preserves.
At Try The World’s rooftop barbecue party in New York City, chef curator Adolfo Suaya shows us how to prepare an Argentinian asado. Complete with chimichurri for steak and dulce de leche for dessert, the Argentina Box is a must-have for hosting your own party at home.
Also known as “the land of sun and of good wine,” Mendoza is the capital of malbec, a robust, juicy red wine.
Green olive paste is delicious eaten straight from the jar with crackers or mixed crudités, but so much more is possible with this delicious spread.
At Try The World’s rooftop barbecue party in New York City, Suaya tells us about growing up in Argentina and how he’s managed to continue grilling in the U.S.