Explore by Tags

Entries tagged with 'Francis Mallmann'

Cook the Book: Empanadas Mendocinas

Serious Eats Caroline Russock 4 comments

Every culture has their own version of dough stuffed with some kind of filling. Pierogi, arepas, gyoza, pelmeni, ravioli, manti, jiaozi—insert dumpling here. Large or small, boiled, baked or fried, give me any variation and I'm happy. In Argentina, the... More

Cook the Book: Braided Beef with Anchovies and Olives

Serious Eats Caroline Russock 2 comments

This recipe for Braided Beef with Anchovies and Olives from Francis Mallmann's Seven Fires is a show-stopper. It's a dish that you will want to serve when you are looking to impress, be it foodie friends or finicky in-laws. The... More

Omelet Gramajo

Serious Eats Caroline Russock 2 comments

The following recipe is from the June 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Omelet Gramajo is served in cafes and bodegas all over Argentina. There are many different stories... More

Cook the Book: Burnt Ricotta Salata, Tomatoes, and Olives

Serious Eats Caroline Russock 1 comment

In the introduction to Seven Fires, Francis Mallmann talks about the taste of burnt. He says that adding an element dissonance to a dish makes it interesting, and that many chefs are too hung up on harmonious flavors. He uses... More

Cook the Book: Peached Pork

Serious Eats Caroline Russock 1 comment

Photograph from Old Shoe Woman on Flickr There is a peach tree in my backyard, and for the past few weeks I have been paying more attention to it than usual. Ever since those tiny green peaches appeared on its... More

Cook the Book: Beef and Potato Pie

Serious Eats Caroline Russock 4 comments

Those who visit Argentina often say that it has a very European feel. This might have something to do with the fact that more than 86 percent of the Argentine population is of European decent. Much like the United States,... More

Cook the Book: 'Seven Fires'

The Serious Eats Team Closed

Francis Mallmann is South America's most famous chef. He's a TV star and owner of several restaurants in Argentina and Uruguay. Mallmann was classically trained in French cuisine and opened his first restaurant, at 19, in the upscale beach resort of Punta del Este, Uruguay. Mallmann was so successful that he could afford to shut down the restaurant in the off season and travel to Europe to train with Michelin-starred chefs. After 20 years of South American–inspired nouvelle cuisine, Mallmann "tired of making French food for wealthy Argentines." He ditched the stocks and sauces and returned to his roots. Mallmann embraced the cooking techniques that he grew up with, wood fires and cast iron pots. These basic tools paired with... More

Francis Mallmann's Grilling Tips

Lizy Yagoda 5 comments

"Fire was a constant part of growing up for my two brothers and me, and the memories of that home continue to define me." This week's grilling tips come from Francis Mallmann, an Argentinian chef distinguished by his enthusiasm for fire in cooking. In his book, Seven Fires: Grilling the Argentine Way, he describes the ways in which fire is essential to Argentinian identity: "I was through with the fancy sauces... I wanted to create a cuisine based on my Andean heritage. My cuisine became, for want of a better word, barbaric in its attempts to achieve the pinnacle of flavors through the use of fire, whether the massive heat of a bonfire, or the slow steady warmth of dying... More

More Posts