Alfajores with Dulce de Leche and Coconut

Mon, 17 Nov 2025 14:10:00 +0000

Alfajores are Argentina’s defining sandwich cookie: two disks of a pale, almost impossibly tender shortbread, held together with a thick layer of dulce de leche. The tenderness comes from cornflour standing in for most of the wheat flour, which strips out gluten and gives a crumb that shatters into something closer to sand than to a conventional biscuit. My addition is the edge: instead of leaving the dulce de leche bare, I roll it in toasted desiccated coconut, a variation you’ll find in bakeries across Argentina and Uruguay, and one that adds both crunch and a faintly nutty sweetness against the caramel.

Chimichurri with Toasted Cumin

Thu, 06 Feb 2025 08:30:00 +0000

Chimichurri is not a smooth sauce, and the moment you blitz it in a processor you have made something else — a green mayonnaise-adjacent paste with none of the crunch or brightness of the real thing. This version keeps that essential rough-chopped texture and adds one small warm note: a spoon of cumin seeds, toasted hard and cracked, stirred through the parsley and oregano. Everything else stays classic — raw garlic, a fistful of herbs, red wine vinegar doing the heavy lifting, and good olive oil to carry it. The cumin does not turn this into a curry-adjacent thing; it just gives the sauce a low, toasted hum underneath the acid and the green, so it reads a little more like the parrillas that sit near the Bolivian and Andean spice trade than the postcard version most recipes copy from each other.

Argentinian - vo.rs

Alfajores with Dulce de Leche and Coconut

Chimichurri with Toasted Cumin