🇦🇷Argentina🇦🇷 Revolución de Mayo

Argentina – Revolución de Mayo

One of the most important events in Argentina’s history is the May 25th Revolution. “The claiming of power in Buenos Aires by the local creole population (Spaniards born in the Americas) on 25th May 1810, in what became known as the ‘May Revolution’, set in motion a series of events that culminated in independence from Spain on 9th July 1816.” (Argentina Independent)

..The Table..

Angela came tonight!  We were blessed with her presence, her food, and her superior photography skills. Look at this spread! I made Choripanes and Pastel de Papa, Angela made Locro, Danielle made Sweet Potato and Lentil Empanadas with Chimichurri and Sangria, Katie made a Hearts of Palm Salad, and Ksenia made Ensalda Rusa.

..The Plate..

Everything tonight was a hit.  Starting with the choripan sandwich clockwise we have the empanada, ensalda rusa, hearts of palm salad, pastel de papa, and locro hanging out in the bowl.


Choripan is chorizo (sausage) and pan (bread) smothered in a fresh chimichurri sauce.  For the sausage I initially was going to do carrot dogs with chorizo spices, until further reading that the chorizo in Argentina is more of an Italian sausage than a Mexican style chorizo. So I decided to make my go-to sausage from Everyday Dish.  I used a french baguette and doused it with the garlicy spicy chimichurri sauce.  Chimichurri is pretty simple, fresh parsley, tons of garlic, oregano, red wine vinegar, red pepper, and oil. My grandfather Angel was from Argentina, and coincidentally I wrote the recipe for the chimichurri on one of his old memo pads…

I’m seriously going to stink of garlic for days.  My mouth isn’t sure if it’s happy or sad. I wish I had some leftover chimichurri to try on my breakfast sandwich.  I could end up with a whole series of “Shit I put on my Tofu Egg.”

..Pastel de Papa..

Potato Pie. I made this guy last minute.  We had a cook cancel, and I wanted to be sure we had enough food.  This was a good recipe, pretty much a Shepard pie but made with olives instead of peas.  It also called for hard boiled eggs. Danielle and I are going in on some molds, one of these days, we don’t have them yet. So in the mean time, for the sliced eggs I used mushrooms that I rubbed in black salt (kala namak).

Every vegan should have some black salt on their spice rack if they want to replicate any eggy flavor.  I use mine in my tofu scramble, tofu egg slices, egg salad, deviled potatoes, and now hard boiled mushrooms! Here’s a few lines from One Green Planet about the origins and tastes of black salt.

Indian black salt, or kala namak, is an Indian volcanic rock salt. It is known by many names including Himalayan black salt, sulemani namak, and kala loon. It is commonly used in Pakistan, India and other Asian countries. It starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and taste.

I usually buy mine at a local Indian grocer.  My new favorite is Patel Brothers.  They are a chain, click the link for locations.  In Orlando it’s on Sand Lake and OBT.  Click here to get a good deal on Amazon for it if you can’t find it local or don’t feel like leaving the house!


Angela made this hominy stew she modified from Saveur. She used butternut squash, chickpeas, lima beans, chorizo style tofurkey and tofu cubes.  Presented is some fresh chili sauce and scallions to serve.

..Sweet Potato and Lentil Enchiladas..

Danielle made these amazing empanadas.  The whole house smelled amazing the moment she walked it.  Smelled exactly like…Empanadas! Topped with a chimichurri she got from Laylita with a few quantity adjustments.  The Empanadas are from Immigrants Table and are naturally vegetarian, but with a few modifications she made them vegan.  They came out so crispy and perfect.  I think ours look a lot better than the original!  Who needs egg-wash anyway?! She used olive oil in lieu of chicken menstruation, and used Goya Discos empanada wraps instead of making her own dough.  Ain’t nothing wrong with a shortcut! 

..Hearts of Palm Salad..

Katie picked out this dish from Weight Watchers. A simple and refreshing salad with hearts of palm, tomato, avocado, scallion, herbs, and light olive oil.

..Ensalda Rusa..

Ksenia planned on coming this week, and when I came across this Russian Salad recipe I thought this was right up her alley. Being from Russia, she said the recipe I sent was a very cheap version of the salad she is used to from Russia, which is called Оливье (Olivie), and usually is made with kielbasa sausage. She made the version that more closely follows the Argentinian style.


Dee made the sangria as well.  I put a number on this one, delightful!!!  Here’s her recipe. 

Dee's Sangree

An Argentinian style Sangria made by the lovely Danielle.  Inspired by Perpetually Cynical

Course: Drinks
Cuisine: South American
Author: Danielle
  • ½ Honeybell orange , cut into wedges
  • 1 small gala apple , diced
  • 4 large strawberries , sliced in half
  • ¼ cup blueberries
  • 1 ½ Liter Malbec wine
  • Enough orange liqueur to soak fruit in (cointreau, grand marnier, triple sec, etc.)
  1. Chill wine in fridge until cold.
  2. Chop fruit, put into a pitcher and add a generous amount of liqueur. Let soak for an hour or two.
  3. Add in chilled wine and let sit in fridge for at least six hours. Serve.

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