03/02/2026
🔥 The Fire Starts Here – Our Asado Begins with the Starters
Before the big cuts hit the grill…
before the smoke fills the air…
this is how every real Argentine asado begins:
With hands in the kitchen.
With stories.
With family.
🥟 Argentine Beef Empanadas with Chimichurri
Golden. Flaky. Filled with juicy, seasoned beef, onions, peppers, olives and more...
In Argentina, empanadas mean birthdays, loud Sundays at grandma’s, kids running everywhere, fútbol blasting on TV — and the whole house exploding when Messi pulls off something impossible.
Meanwhile in the kitchen? Someone’s folding dough, someone’s stealing a filling taste, and everyone’s laughing.
They’re not quite a Texas hand pie…
and not quite a turnover.
They’re softer. Juicier.
Made to be eaten standing around the grill, waiting for the fire to do its thing.
And that chimichurri?
That’s our version of barbecue sauce — but brighter, fresher, full of parsley, garlic, olive oil, and love.
On May 16, we start the fire the Argentine way. 🇦🇷🔥
🥔 Tortilla de Papas
Simple. Humble. Perfect.
Potatoes. Eggs. Onions. Parsley. Garlic. Mustard.
That’s it.
But when it’s done right? It’s magic.
In Argentina, tortilla de papas is comfort food. It sits in the center of the table, sliced and shared. No rush. No fuss.
Think of it like the cousin of a Texas breakfast skillet,
but served at room temperature, passed around, enjoyed slowly.
It’s the kind of dish that proves you don’t need much to make people feel at home.
And that’s what this night is really about. ❤️
🥗 Green Mix Salad with Lemon Vinaigrette
At an Argentine asado, the meat is the star…
But there is always a fresh salad on the table. Always.
Crisp greens. Simple lemon vinaigrette. Nothing heavy. Nothing complicated.
It balances the fire.
Like coleslaw at a Texas BBQ but lighter, brighter, kissed with citrus.
Because asado isn’t just about meat.
It’s about harmony. Fire + freshness.
🍞 Homemade Focaccia
In Argentina, bread on the table is sacred.
Our homemade focaccia brings a little Italian soul into our asado, just like in my family.
Soft inside. Crispy outside.
Perfect for dipping into chimichurri or soaking up those smoky grill juices.
If you’ve ever grabbed white bread to mop up BBQ sauce in Texas…
you already understand.
No one leaves hungry. Ever.
✨ This is just the beginning.
In our next posts, we’ll break down the different Argentine cuts of meat — how they compare to what you know here in Texas, what makes them unique, and why they taste the way they do over live fire.
Some are familiar.
Some will surprise you.
All of them are delicious.
🔥 Come join us on May 16.
Let’s gather around the fire together.
If this speaks to you, we’d love if you liked and shared. It truly means the world to us. ❤️
Romy
