The classic and unique flan, a dessert that appeals to adults and children around the world, in Argentina is one of the favorite and we like with a good amount of whipped cream and dulce de leche.


For the Caramel:
  • 1/2 cup sugar
  • 2 T Water
Flan :
  • 2 cup Milk
  • 2 cup Cream
  • 1 vanilla bean
  • 1/2 cup Sugar
  • 9 yolks
  • 4 eggs
  • Pinch salt

With the oven rack in the center, preheat the oven to 325 degrees. 

In a medium saucepan, combine the cream, milk, Vanilla, salt and sugar bring to a simmer.

Remove from heat.

Meanwhile, in another saucepan, combine the sugar and water. For the caramel

Stir over low heat until the sugar dissolves, then raise the heat to high, and cook until the mixture turns into a dark brown syrup.

Quickly pour the caramel into individual ramekins or into the large flanera dish.

swirl the caramel around the ramekins or Flanera, tilting so that caramel comes about halfway up the sides of each dish

In a medium bowl, whisk the eggs.

Gently add the cream mixture into the egg mixture.

Pour into ramekins, and set ramekins into a baking dish.

Pour hot water into the baking dish, until the water comes about halfway up the sides of the ramekins.

Cover with aluminium foil.

Bake until the flan is set, about 45 minutes.

Set on a rack and cool.

Chill until cold, for 2 hours or overnight.

To serve, run a knife around the edge of each flan, and turn it over onto a plate.  Lift off the ramekin, and let the syrup to run over the flan.

Empanadas Criollas

                 There is nothing better than a "Empanada criolla" for an appetaiser…
                with this portion you cant make 18 to 24 empanadas.

24 tapas de empanadas you can buyet in a latin store ask for (tapas de empanadas ARGENTINAS). In Los Angeles you cant Buy in Catalina Market

For the Filling :

  • 4 Tbs Oliv oil.
  • 10 green onions chopped ,
  • 1 red pepper,
  • 1# Gound beef 25%
  • 2 Tbs. paprika,
  • 1 tsp crushe red peeper.
  • 1/4 tsp sugar,
  • 1 Tbs. fresh parsley chopped,
  • 1/4 tsp cuming
  • salt and black peper to taste ,
  • 2 hard boil eggs cut in squaers,
  • olives.

  • In a pot put the olive oil wormer up add the onios and green onios and red pepper saute for 2 min at medium high add paprika comming salt peper and crush peeper add gound beef ,cook add sugar olives keep cooking antil the peper and the meat is done then add the egg and parsley let cool .
  • Now we cant put tokeder the empanadas

Tapas de Empanadas


4oz butter
1 lb all purpose flour
1 tsp salt
1 egg
warm water

It is super easy...
Melt the butter and set aside.
In a stand alone mixer with the hook attached, mix the flour and salt on speed 1.
Add the butter and egg. Add some water until you get a smooth and elastic texture.
Let it rest for 30 min.
Divide in 2 and roll each out to about 1/4 inch. Cut out circles 5 inches in diameter. (I use a pot lid)

Alfajores Marplatenses

Mar del Plata, the city where I live, is the city of the famous Havanna alfajores. If you visit, you have to try one.  This recipe is not the Havanna recipe because the original formula is very old and is kept under seven keys. It is worth millions. But I promise that my recipe the next best thing -  hahaha!

This recipe is for 22 alfajores.

To make the alfajores you will need:

  • 330 g   all purpose flour
  • 170 g   unsalted butter, softened 
  • 130 g   powdered sugar 
  • 1 tsp     honey
  • 1 tsp     baking powder
  • 1 tbsp   cocoa
  • 1           egg  
For the filling:
For the coating:
  • 300gr. milk chocolate or semi-sweet chocolate.

  • Sift the flour, cocoa, and baking powder together
  • Using a fork, mix the butter and sugar. Add honey, egg, and flour mixture-- mix with your hands without kneading until it resemble coarse meal. Let the dough rest in the fridge for 1 hour. 
  • Remove the dough from the refrigerator and place it on a lightly floured board. Using a rolling pin roll it out 1/4 inch thick.
  • With a round cookie cutter, cut out circles 3 inches in diameter. Place on a greased and floured tray.
  • Bake in a preheated oven at 325º for 5 or 6 minutes, just until the bottom is brown. Cool on a rack. 
  • Spread dulce de leche or caramel (a nice amount but do not overdo it) between two cookies , make sure the brown side faces out.
  • In a double boiler, melt the chocolate. Dip the alfajores into the bath of chocolate until well covered (you can use two forks like tongs). Place on a cooling rack to allow chocolate to drip.
  • Now comes the hard part...Once solidified (at room temperature) you have to let the alfajores stand covered for at least 24 hours. Ideally 48 hours. This creates the perfect texture inside.

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This is the original recipe for the  famous alfajores, just like my grandmother used to make.

To make the alfajores you are going to need:
  • 7 oz. buttter
  • 7 oz. all purpose flour
  • 10 oz. corn scratch
  • 1/2 tsp. baking soda
  • 2 tsp baking powder
  • 5 oz. sugar
  • 3 eggs yolks
  • 1 tsp conac
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
Dulce de leche or Caramel and shredded dry coconut.

  • Pre heat the oven to 325
  • Sift the flour, corn scratch, baking powder and baking soda. Put aside.
  • In a stand alone mixer, mix the butter and sugar for 3 min. Add the eggs yolks one a the time, the conac, vanilla, and lemon. Add the flour mixture. The dough should be very dry and crumbly.
  • Roll the dough on a flat surface sprinkled with flour until it is 1/4 inch thick. Cut out circles 2 inches in diameter.
  • Bake in a non-stick pan or on parchment paper for about 10 to 15 min or until very light golden brown.
  • Let it cool for 30 min before spreading on dulce de leche to make a sandwich .

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Dulce de Leche


8 cups milk
2 cups sugar
1 tsp baking soda
In a pot, add the milk and sugar. Bring to boil and gradually add the baking soda while stirring. Stir until  brown and reduced to a caramel consistency, about 15 to 20 min.

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4 cups sugar
1/2 corn syrup
8 oz melted butter
1 cup warm heavy cream
1/3 cup creme fraiche

  • In a heavy-duty pot, whisk together sugar and corn syrup until dark golden brown. Gradually stir in butter, cream and creme fraiche. Be careful it will platter.

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