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Supreme to Maryland: from still life to your kitchen

Classic of the classics in the Buenos Aires still lifes, the supreme to Maryland looks foreign, but it is well Argentinean. Do you dare to prepare it?

Suprema a la Maryland

Let's say the truth: his name doesn't sound very Argentinian. However, although it may be inspired by dishes from other latitudes, the  supreme to Maryland , as we know it, is a hundred percent national invention. Star of the   porteños still lifes  , has an unusual combination of ingredients in our dishes.

Fusion and miscegenation in the kitchen: from there arises the  supreme to Maryland . Apparently the basis of the recipe is the Maryland Chicken, very common in the  United States : breaded and fried chicken, served with French fries and with a cream sauce. That's the basis, then, but... peeero the  Buenos Aires version  is a local creation. Instead of cream, a bechamel (or white sauce) is made with corn (a kind of humita).  Roasted walrons  and sometimes cooked ham or bacon are added to it. And most importantly -  fried banana , a singular guest for these lands, but very welcome to this dish.

You tempted yourself? We leave you an adaptation  of  Dona Petrona Gandulfo 's recipe , which was published in a 1958 book.


For the supremes:

  • 4 supreme chicken
  • Flour, required amount
  • 2 eggs, 2
  • breadcrumbs, required amount
  • Oil for frying, required amount
  • Salt and pepper, to taste

For the cream of corn:

  • 1 onion
  • 3 corn
  • 50 cc milk cream
  • 1 tablespoon butter
  • Salt and pepper, to taste

For bechamel sauce:

  • ½ cup vegetable broth
  • 25 g flour
  • ½ cup milk
  • 25 g butter

For French fries:

  • 1 k of potatoes
  • Oil for frying, required amount

For fried bananas

  • 4 bananas
  • 2 eggs
  • Breadcrumbs, required amount
  • Oil for frying, required amount
  • Salt, to taste


  • 1 can of natural peppers



  1. Remove the skin and fat from the supremes.
  2. Open to the middle allowing them to be united in the center, so as to obtain a larger and finite supreme.
  3. Cover each supreme with foil and hit with a kitchen hammer.
  4. Beat eggs with salt and pepper.
  5. Pass the supremes through flour, then through the beaten eggs and then through the breadcrumbs.
  6. Fry in plenty of oil.
  7. Drain on absorbent paper

Cream of corn:

  1. Chop the onion very finely.
  2. Shear the corn and process half.
  3. In a hot frying pan with butter, fry the onion.
  4. Add the corn kernels, processed corn, bechamel sauce and milk cream.
  5. Cook for 3 minutes and season.

Bechamel sauce:

  1. Bring milk and broth to a boil.
  2. In a saucepan melt the butter with flour and cook for 3 minutes stirring constantly.
  3. Add the hot milk and broth while stirring
  4. Cook until thick.

French fries:

  1. Peel the potatoes and cut into canes.
  2. Wash very well and dry with a cloth.
  3. Fry in plenty of hot oil.
  4. Drain on absorbent paper.

Fried bananas:

  1. Peel the bananas.
  2. Beat the eggs.
  3. Pass the bananas through the beaten egg and then through the breadcrumbs.
  4. Fry in plenty of hot oil.


  1. Serve the supremes and place on top of each one a piece of morrón.
  2. Surround with fries and fries bananas.
  3. Accompany with the corn cream in a separate casserole.

Publication Date: 25/04/2020

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