GLOSSARY

AJI MOLIDO: a widely used condiment in Argentinian cuisine, comprised of dried capsicum (pepper) flakes. Available from Argentinian grocery stores.

ALFAJOR: a sandwich biscuit filled with dulce de leche, jam or chocolate.

CHIMICHURRI: a flavoursome and spicy sauce served with empanadas.

DULCE DE BATATA: sweet potato paste.

DULCE DE LECHE: milk ‘jam’ that can be purchased ready-made or made at home.

DULCE DE MEMBRILLO: quince paste.

GARRAPIÑADAS: praline almonds.

HUMITA: a traditional dish from northern Argentina, made from corn; also an edging or repulgue.

MALBEC: a variety of Argentinian red wine.

MERKÉN: a widely used spice mix in Patagonia and Chile. It’s a chilli powder with a strong, smoky flavour.

PORTEÑO: from Buenos Aires.

REPULGUE: the decorative edge on an empanada.

TORRONTÉS: a typically Argentinian variety of white wine grape.

YERBA MATE: a plant used to make tea.

ZABAGLIONE: a preparation made from egg yolks and Marsala wine.