Recipes Made in Argentina
I’m Gabi — one half of Cretan Recipe — and this section of the blog is all about the food that shaped me growing up in Boedo, a popular quarter in Buenos Aires, Argentina.
I was born and raised in that big, chaotic, wonderful city, where food is everywhere, and it’s serious business. And though I’ve spent 20 years in Italy and now over a decade in Greece, the flavors of Argentina are still the ones that make me feel most at home.
Here you’ll find a growing collection of recipes that I’ve brought with me across countries, languages, and kitchens. Some are exactly as I remember them; others have picked up a few Mediterranean twists along the way. But they’re all dishes I love — and I think you will too.
My Food Comes With a Lot of Baggage (The Good Kind)
My grandma —my culinary soulmate—had criollo, Italian, Spanish, and German roots, and it showed in every single thing she cooked.
Yes, that’s a lot of influences, I know. Imagine someone who made torta pascualina, milanesa, strudel, and pastelitos — all in one week. She cooked with confidence, no measuring cups, and a lot of heart.
Everything I know about Argentine food started there. With her. Sitting at her table, learning to roll dough, shape empanadas, and sneak tastes when she wasn’t looking.
Of course, later came other teachers, neighbors, cooking classes, and friends’ families. Buenos Aires is like that (and Crete is no different!). You eat at everyone’s table, you ask a thousand questions, and you end up with a big, messy, beautiful food memory bank.
Are These Recipes 100% Traditional?
Let me be totally honest: yes… and no.
Most of these dishes are deeply traditional, straight out of an Argentine home kitchen — mine, to be exact. But after years in Italy and Greece, it’s only natural that a few things have evolved.
Maybe I can use Greek olive oil instead of sunflower.
Maybe I roll the dough a little thinner, or add a touch more herbs than the “rules” say. But the heart of the recipe? That’s pure Argentine. Always.
Why This Page Exists inside a Greek Food Blog
Because Argentine food is SO much more than steak and malbec (don’t get me wrong, I love both).
We have a wild mix of cultures that shaped our food: criollo traditions, Italian and Spanish heritage, German pastries, Jewish bakeries, Middle Eastern flavors… and somehow it all works together.
So I wanted to create a place on this blog to share that. My Argentina — as I know it, as I’ve cooked it, and as I remember it.
Flavors & Recipes that shaped me?
- Empanadas in all their glorious forms
- Fugazzetta (cheesy, oniony pizza dreams)
- Morcilla (soft and savory blood sausage)
- Milanesa (basically our version of a breaded cutlet — and no, it’s not just like schnitzel)
- Tortas and tartas that show up at every family event… just like Greek pies do in Greece
- Alfajores, dulce de leche-everything, and those flaky facturas (sweet pastries) we grew up devouring with café con leche
Some are Sunday classics. Others are childhood snacks. A few are festive recipes you might only see once a year — but oh, they’re worth the wait.
This page will keep growing — like any good recipe book. As I cook, photograph, and test (again and again), I’ll keep adding the best recipes I know from home.
You’ll find:
- Classic dishes, the way we make them at home
- Some lesser-known Argentine recipes, I think, deserve more love
- Comfort food with a history behind it
- Sweet things that will blow your mind if you’ve never had dulce de leche made properly
- And yes, a few dishes where Italy or Greece sneaks in — but only to help, I promise!
Each recipe comes with tips, little stories, and all the shortcuts I’ve learned along the way. Because I don’t believe in gatekeeping recipes. And I don’t believe in pretending everything has to be perfect to be good.
A Little Invitation
If you’ve never made Argentine food before, I hope this becomes your jumping-off point. And if you have, then maybe these recipes will bring back a few memories.
If you’re here because you’re curious, welcome. If you’re here because you’re hungry — even better.
I’ll be adding recipes regularly, so check back often or follow along on socials if you want to know when something new goes up. And if you try anything, I’d seriously love to hear how it turned out. Especially if you made it your own.
Thanks for being here. And thanks for letting me bring a little piece of Buenos Aires into your kitchen.
Recipes Made in Argentina…
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>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
