¼ cup dried oregano
¼ cup garlic granules or 3 cloves garlic, minced
¼ cup smoked paprika
1 teaspoon chilli flakes
1 tablespoon ground cumin
1 tablespoon salt
100ml vegetable oil
50ml olive oil
1 cup finely chopped parsley
3 tablespoons white wine vinegar
ground black pepper to taste

This classic sauce is used to season, garnish and cook with – and every Argentinian family has their own way of making it. This version is made at Cucina to serve with steaks and empanadas.

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1.Mix all ingredients well in a bowl, cover with plastic wrap and rest for 24 hours in the fridge.
2.Bring back to room temperature, stir well and check seasoning; you should be able to taste all the ingredients but mainly the garlic, fresh parsley and a hint of vinegar.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

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