At 7:30PM on a warm Wednesday night in October, Mente Participants were seated at two long wooden tables, excited to discover what the night had in store. Adorned with homemade bread and flavorful dip, participants caught up with each other while waiting for a new “argentine experience” to begin.
Empanada dough and delicious fillings were passed around the tables and instructions were given on how much filling to put in the empanada and how to fold it like a Porteño (BA Native). Fillings included, 4 cheeses, carmelized onions, beef in wine sauce, and roasted veggies. Each participant dove right in, munching on the excess filling that oozed out of the dough when too much was put in. Then, began the empanada making contest. Each participant was to create a uniquely shaped empanada. The shapes were extremely creative, ranging from wine glasses, people, and a cow. The cow took the cake, and winner Phuong Nguyen went home with a prize of homemade chimmichurri.
Afterwards, vegetables bursting with flavor, mashed potatoes, and thin slices of perfectly cooked steak were served to accompany the freshly baked empanadas. Everyone ate their own empanadas. Dinner was followed by a tutorial on Porteño hand gestures, mate drinking, and alfajor making. Alfajores are Argentine cookes that we made from vanilla cookies, dulce de leche, chocolate, and coconut. Bellies were filled to capacity, laughs were heard from blocks away, and participants said they left this experience feeling more knowledgable about Buenos Aires culture and food. Oh what a night!
