ANDEAN FLAVOR - ARGENTINE EMPANADAS AND WINE WORKSHOP IN MENDOZA

In Mendoza, cooking empanadas means wrapping the landscape in warm dough.

A ceremony of earth, fire and memory that crosses generations.

It all begins in a Mendoza farm overlooking the Cordillera. The air is dry and scented with wood and thyme. Onions are picked from the garden, meat is chopped, the clay oven is heated. The hands repeat inherited gestures: stuffing, folding, folding. There is no hurry. Each empanada has its own history.

The wine accompanies the rhythm: deep Malbec, young Torrontés. A toast is made between preparations, an anecdote is told, a secret is shared. Then, when everything is ready, the aroma of freshly baked empanadas invades the countryside and opens the soul.

We eat outdoors, under a tree, with Aconcagua looming in the distance. The sun falls slowly on the earth. And in that stillness, everything tastes like home.

To learn more about the gourmet empanadas in Argentinaexplores the Diners Magazine article.

To cook in Mendoza is to embrace tradition with the palate.

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