There are trips that fill your glass, and then there are trips that fill your heart with lifelong sisters.
Some journeys stay with you forever—not just because of the breathtaking landscapes or the world-class wines, but because of the women you share them with. In September 2025, a group of us embarked on a Wines of Argentina tour that took us deep into the foothills of the Andes. We laughed until our sides hurt, hiked until our legs ached, and toasted countless glasses of Malbec as the sun dipped behind snow-capped peaks.
We called ourselves Los Mujeres de la Montañas—the Women of the Mountains. Strong, spirited, and bonded by a love for wine, food, and discovery. Along the way, I collected recipes from the gracious winemakers, chefs, and local families we met. Back home, I gathered them into a little private cookbook I titled Los Hermanas Cookbook—a tribute to the sisterhood we formed amid the vines.
Today, I’m sharing these recipes with you as living memories. Each one carries the scent of grilled meats, the earthiness of fresh herbs from high-altitude gardens, and the warmth of women cooking together after long days in the vineyards. Pair them with a bold Argentine red (or a crisp Torrontés if you prefer white), and let the mountains come alive in your kitchen.
Empanadas from the Heart of the Andes
Treasured Recipes Shared with Pride by Los Mujeres de la Montañas
Empanadas were the thread that connected so many of our days—passed around at bodega tastings, packed for picnic hikes, and made together in cozy kitchens. The wonderful ladies and winemakers we met were each so proud of their own version, sharing them with us in confidence as a gesture of friendship. Here they are, exactly as given to us.
Terrasaz’s Beef Empanadas Shared by the warm team at Terrasaz, this onion-rich beauty reflects the generous, juicy style they’re known for in the region.
Ingredients (Makes ~20 empanadas):
- Filling:
- 1 kg (2.2 lbs) ground beef (or finely chopped beef)
- 2 kg (4.4 lbs) onions, finely chopped
- 200 g (7 oz) butter
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp chili powder (adjust for heat preference)
- Salt and black pepper to taste
- 4–5 hard-boiled eggs, sliced
- 20 green olives, pitted and sliced
- 100 g (3.5 oz) raisins (optional), soaked in 100 ml red wine for 30 minutes
- Dough (store-bought or homemade):
- 20 empanada dough discs (or make dough with 500 g all-purpose flour, 100 g lard, 1 tsp salt, and ~150 ml water)
- For sealing: 1 egg, beaten (for egg wash)
Preparation:
- Make the Filling: Melt 200 g butter in a large skillet over medium heat. Add the finely chopped onions and cook until soft and translucent, about 15–20 minutes, stirring occasionally. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 10 minutes. Season with cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Stir well and cook for another 5 minutes to blend flavors. If using raisins, drain them from the wine and stir them into the mixture. Cook for 2–3 more minutes. Remove from heat and let the filling cool completely. Refrigerate for at least 2 hours (or overnight) to firm up, making it easier to work with.
- Assemble the Empanadas: Place an empanada dough disc on a clean surface. Spoon 2–3 tablespoons of the chilled filling into the center. Add one slice of hard-boiled egg and one slice of green olive on top of the filling. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or create a rope-like edge by pinching and twisting. Repeat with remaining dough and filling.
- Cook the Empanadas: Baking Option: Preheat oven to 200°C (400°F). Place empanadas on a parchment-lined baking sheet, brush with beaten egg, and bake for 20–25 minutes until golden. Frying Option: Heat vegetable oil to 180°C (350°F) in a deep skillet or fryer. Fry empanadas in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Serve hot with chimichurri sauce or a side of salsa criolla (onion, tomato, and bell pepper relish).
Notes: The high onion-to-beef ratio (2:1) creates a juicy, flavorful filling typical of Argentine empanadas. Soaking raisins in wine adds a subtle sweetness and depth—use a bold red like Malbec for authenticity. We made these one golden afternoon at Terrasaz, the high onion content filling the kitchen with the most incredible aroma as we laughed and folded dough together.
Salentein’s Argentine Beef and Potato Empanadas The Salentein team shared this comforting, potato-enriched version—perfect for the mountain energy we needed after hikes. Use the same assembly, sealing, and cooking instructions as Terrasaz’s Beef Empanadas above (bake at 200°C/400°F or fry at 180°C/350°F).
Ingredients (Makes ~15–18 empanadas):
- Filling (meant to be juicy):
- 1 kg (2.2 lbs) ground beef
- 1 kg (2.2 lbs) onions, finely chopped
- 500 g (1.1 lbs) potatoes, peeled, diced into small cubes, and boiled until just tender
- 2 tsp dried oregano
- 2 tsp aji molido (Argentine ground chili, or substitute with mild chili powder)
- ½ tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Optional: 3–4 hard-boiled eggs, sliced
- Dough: 15–18 empanada dough discs (store-bought or homemade)
Notes: The potatoes add a starchy, comforting texture while aji molido brings mild, fruity heat. These became our favorite “after-hike” empanadas—sturdy and satisfying.
The stirred egg creates a richer texture, while poached eggs keep it more traditional. Adjust seasoning to taste.
Alejandro Sejanovich’s Pork Empanadas Alejandro generously shared this elegant, hand-chopped pork version with us—one of the most flavorful and aromatic we encountered. Follow the detailed filling preparation in your original notes (sauté dill and corn with broth first, cook pork separately, soften onions, combine everything with blanched potatoes and optional gelatin, then chill). Use the same assembly, sealing, and cooking instructions as Terrasaz’s (bake at 250°C/482°F for 20–25 minutes or fry at 170–180°C/340–350°F). Add a pinch of green onion tops, half an olive, and a slice of egg to each before sealing. Pair with a light Torrontés.
Alejandro’s Argentine Cheese Empanadas The same generous spirit brought us this gooey, onion-and-cheese delight—perfect for a lighter moment.
Ingredients (Makes ~12–15 empanadas):
- Filling:
- 500 g (1.1 lbs) Gouda cheese with red rind (e.g., Argentine-style Edam or similar), cut into ¼-inch cubes
- 250 g (8.8 oz) mozzarella cheese, cut into ¼-inch cubes
- 1 kg (2.2 lbs) white onions, sliced into very thin strips
- 100 g (3.5 oz) green onions (green parts only), finely chopped
- 100 g (3.5 oz) pitted green olives, halved
- 50 g (1.75 oz) butter
- 1 tsp dried oregano
- 1 tsp black pepper
- Salt to taste
- Optional: ½ tsp aji molido or chili powder for spicy empanadas
- Dough: 12–15 empanada dough discs (store-bought or homemade)
- For sealing and cooking: 1 egg, beaten (for egg wash)
Preparation: Melt butter and cook the thinly sliced white onions until translucent and soft (about 10–15 minutes). Season with oregano, black pepper, and salt. Let cool completely. Combine cooled onions with the cubed Gouda and mozzarella in a large bowl. Mix gently. Refrigerate for at least 1 hour.
Assemble and Cook: Follow the assembly instructions from Terrasaz’s Beef Empanadas, adding a pinch of chopped green onion tops and half a green olive to each. Pierce each empanada three times on top with a fork to allow steam to escape. Refrigerate until ready to cook. Bake at 250°C (482°F) for 20–25 minutes until golden and the cheese is melted and bubbly (preferred method to prevent leakage), or fry carefully at 170–180°C (340–350°F).
Serve: Serve hot with chimichurri or a mild tomato salsa. Add aji molido for a spicy kick if desired. We folded these with big smiles, the cheese promising melty joy with every bite.
Notes: Tomatican is a versatile Argentine classic.
Asado al Estilo de las Hermanas – Mountain-Style Grill
No trip to Argentina is complete without asado. One evening at a family-run bodega, the women showed us how they prepare the grill with love and patience. It wasn’t just meat—it was ritual.
The Essentials:
- A mix of cuts: ribeye, short ribs, chorizo, and morcilla (blood sausage)
- Coarse salt (nothing else needed!)
- Chimichurri (see below)
Method:
Build a slow fire with local hardwood. Season the meat simply with salt. Grill low and slow, turning as needed. The secret? Let the flames kiss it gently while you sip Malbec and tell stories.
We stood around the grill in the crisp mountain air, passing plates and toasting to the “hermanas” who made us feel like family.
Chimichurri de las Montañas
This bright, herbaceous sauce elevated every bite. We learned to make it fresh from garden herbs.
Ingredients:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh oregano (or 2 Tbsp dried)
- 4 garlic cloves, minced
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper
Instructions:
Mix everything together. Let it sit for at least 30 minutes so the flavors marry. Spoon generously over grilled meats or use as a marinade.
One of the women declared it “liquid sunshine”—and we all agreed.
Humitas Mendocinas – Sweet Corn Tamales
A vegetarian favorite we discovered higher in the mountains. Creamy, slightly sweet, and wrapped in corn husks like little gifts from the earth.
Ingredients (makes 8–10):
- 6 ears fresh corn, kernels removed
- 1 onion, finely chopped
- ½ cup cornmeal
- ½ cup milk or cream
- 2 Tbsp butter
- Sugar, salt, and pepper to taste
- Corn husks for wrapping
Instructions:
Sauté onion in butter. Blend most of the corn with milk, then mix with whole kernels, cornmeal, and seasonings.
Fill softened husks, fold, and steam for 45–60 minutes.
We ate them warm, paired with a floral Torrontés, while watching condors soar overhead.
Doña Paula’s Tomatican
This versatile tomato-egg stew was shared as a perfect side or light main—bright, rustic, and wonderful alongside empanadas or asado.
Ingredients (Serves 4):
- 500 g (1.1 lbs) ripe tomatoes (about 2 handfuls), diced
- 200 g (7 oz) onions (about 1 handful), finely chopped
- 2–3 garlic cloves, minced
- 4 large eggs
- 2 tsp dried oregano
- 1 tsp aji molido (or mild chili powder)
- 1 tsp smoked paprika (pimentón)
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 2 tbsp olive oil
- Optional: Fresh parsley or cilantro for garnish
- Optional: Crusty bread for serving
Preparation:
- Heat olive oil in a small cast-iron skillet or heavy-bottomed pot over medium heat.
- Add the chopped onions and garlic; cook until softened and fragrant, about 5–7 minutes.
- Add the diced tomatoes and cook for 10–15 minutes, stirring occasionally, until they break down into a thick, stew-like consistency.
- Stir in oregano, aji molido, smoked paprika, black pepper, and salt. Cook for 2–3 minutes to blend flavors.
- Crack one egg into the skillet and gently stir to incorporate it into the stew for a slightly creamy texture, or crack all four eggs on top and let them poach in the stew for 5–7 minutes until set (to your desired doneness).
Serve: Garnish with fresh parsley or cilantro if desired. Serve hot in the cast-iron skillet with crusty bread for dipping or as a side to grilled meats or empanadas.
Dulce de Leche Moments & Final Toasts
No cookbook from Argentina would be complete without mentioning dulce de leche—spread on everything from pancakes to alfajores. We learned simple homemade versions by slowly simmering sweetened condensed milk, but the real magic was in the sharing.
As our trip drew to a close, we gathered one last evening. The mountains stood sentinel behind us, the air filled with laughter and the clink of glasses. These recipes weren’t just food—they were threads that wove our sisterhood tighter.
To the Los Mujeres de la Montañas: thank you for the memories, the wine-stained stories, and the reminder that the best journeys are the ones shared with remarkable women.
If you try any of these recipes, I’d love to hear how they turn out—and what wine you pair them with!