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"This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak."

Ingredients: dried oregano, extra virgin olive oil...

"MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan."

Ingredients: cooking spray, plantains...

"Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities."

Ingredients: cinnamon sugar, corn oil, eggs...

"This is a great recipe from Ingrid Hoffmann."

Ingredients: fresh flat-leaf parsley, fresh lemon juice...

"Definitely not the tater salad your gramma used to make (unless of course she was from SA). The recipe calls for 1 can of mixed veggies. We usually substitute that with fresh or frozen peas & corn. Try it either way ya like."

Ingredients: pepper, mixed vegetables...

"I have cousins in Argentina who bring this as a gift every time they visit, but one cousin now lives in NJ and she showed me how to make it myself."

Ingredients: condensed milk, aluminum foil...

"I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains."

Ingredients: cilantro, cumin...

"This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling."

Ingredients: pepper, ground cumin...

"I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do..."

Ingredients: ground cumin, Spanish olives...

"My favorite drink by far. Recommend Cinzano vermouth it makes a huge difference and Maker's Mark is my bourbon."

Ingredients: Angostura bitters, Italian sweet vermouth...

"This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl."

Ingredients: cilantro, cucumbers, shrimp...

"Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating."

Ingredients: dried oregano, fresh oregano...

"If you love corn bread, try this one! Its better than any iron chef's! Moist and yummy! The corn flavor is awesome! Garnish it with hot maple syrup with cinnamon sprinkled on top NOTE: Its very dense and moist, not your typical dry, coarse corn bread."

Ingredients: plain fat-free yogurt, creamed corn...

"The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1..."

Ingredients: cracked black pepper, sherry wine vinegar...