Los Mujeres de la Montañas: Recipes & Memories from Our Wines of Argentina Adventure
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): Preparation: 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): 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): 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: 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: 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): 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,