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Entrance, dish, dessert and appetizer: all 100% Cordobés

From Ser Argentino we put together a 100% Cordovan menu that has entrance, main course, dessert and appetizer. For any special day, this meal is going to save you.


 There is a lot to go and know in this province of good.   Not only its natural and architectural attractions but also flavors that give us   the traditional recipes  of native families.   Córdoba is one of the favorite destinations to spend a beautiful holiday and let oneself clogging. However, in the midst of a pandemic, it is sometimes better to  travel with other senses.  Therefore, from Ser Argentino we give you these recipes to make a full lunch or dinner with  entrance, main course, dessert and aperitif . So you can  travel through the palate  and have fun knowing this exquisite gastronomy and the  cultural richness that constitutes being Cordovan. 


Entry: Cordovan version of the arabic empanadas

With one or two empanaditas at the entrance you can calm the hunger of your diners and prepare  the space for a good talk.  Because in Cordoba  meals have to be   very long, to be able to chat a lot and laugh even more. 

 Ingredients for a dozen 
  • 300 g ground meat
  • 1 well chopped onion
  • 1 diced tomato
  • 1 lemon (juice)
  • Salt
  • Arabic pepper, spices to taste. You can't miss a little cumin.
  • 12 x Pie Lids Although, if you dare to make the homemade dough... Mom, what a delight!
 Step by step for entry 
  1. Chop the onion into squares, cut the tomato very small, and squeeze the lemon, reserve the juice.
  2. Add to raw meat onion tomato and lemon juice. Add salt to taste and arabic pepper or 7 spices. Mix and integrate well with your hand.
  3. Let stand 1 hour minimum in a refrigerator. That is the  traditional cooking method of Arab empanadas.   Don't skip it!
  4. Put
  5. together the empanadas, placing the filling in the middle and carrying one side to the center, the other side also to the center and the bottom part we take it towards the center forming the triangle . You can or may not let the filling see.  
  6. Bake in oven well loud 250 degrees. Ten minutes. Serve with  extra lemon slice.  


Main course: Meatballs with tonada

 Because everything that is stewed, in Cordoba makes us crazy . This main dish  is one of the richest in the world  and the most traditional in each house, when there is economic stability to do it. As noted in the two recipes, meat is one of the bedside foods. But this is not only true of Cordoba... in all the Argentine provinces tradition  makes us carnivores par excellence.  

  • 1 kilo ground beef
  • 2 onions
  • 3 green onions
  • 3 eggs
  • 1 red bell
  • 3 garlic
  • 2 tablespoons flour
  • Pepper
  • Parsley
  • 2 boxes of tomato puree
  • Salt
 Step by step 
  1. Place the ground meat in a bowl and add finely chopped garlic and parsley. We also incorporate eggs, flour and pepper well, mix the ingredients , so that  all the flavors come together.   
  2. In a separate pot we prepare the sauce. Chop the bell and onions and place to fry, when we see that the onion is already transparent, add the boxes of tomato puree. Sapimentamos and leave cooking on low heat, turn off and reserve.
  3. With the meat mixture we make the meatballs, trying as much as possible that they all remain the same size to  ensure good cooking.  Once ready, we add them to the salsa. We put on the fire again and let cook for 10 more
  4. minutes.Serve and accompany with white rice or steamed potatoes.


Cordovan dessert: Snakes

Because it  's not a real dessert if there is no snack.   In Cordoba, one of the most loved and delicious treats is snack. So on this note we use them as dessert  so you can give your guests   a complete and unique experience.  

  • 500 g flour 000
  • 45 g butter
  • 40 g sugar
  • 5 eggs
  • 30 cc alcohol
  • 500 g dulce de leche pastry
  • A cup of lemon glaze
Step by step
  1. Make a crown with flour on the table, incorporate the butter in the ointment point, sugar, 5 eggs and alcohol. With such preparation make a smooth dough and knead for 5 minutes.
  2. After giving 10 minutes of rest to the dough, make it 40 folds by stretching it 5 mm thick.
  3. Roll out the dough 5 mm thick, cut circles and with a fork prick the dough and give it elongated shape. Put our discs on a floured plate.
  4. Cook in a strong oven for 5 minutes.
  5. Once golden brown,  fill with the dulce de leche  and bathe with the glaze.

Appetizer: Ferné cordobé

To tell the truth, no diner will wait until the last moment of dinner or lunch to put together  a good 70/30.  As you cook and the dishes are presented you will also be  taking fernet, as tradition dictates.   But the ideal time to taste this appetizer is after having given  a good drink   of any meal. So, here goes the technique for  this Argentine classic  that best identifies this land.

 Ingredients:  With fernet branca, ice and coca  , this delicious and traditional drink is prepared.

 Preparation:  In a glass we place half ice. Add  2 or 3 parts of fernet . Slowly add the coca until we reach the top. We mix it a little bit with our finger,  and voila! the best drink in the world.  

Publication Date: 06/03/2021

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comidas con fernet Complete menu fernetero
Los postres The richest argentinian desserts



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