@elgauchitoempanadas serves empanadas riojanas, from the province of La Rioja, in northwestern Argentina. Beto, the friendly owner, was born there and keeps the region’s traditional recipes very much alive now in Buenos Aires.

Aside from the recipes, he also holds a lot of memories and stories from his hometown and is always willing to share it with the clientele, being locals or tourists alike.

El Gauchito is the true definition of a whole-in-the-wall kind of place. And it is also home to my favorite empanadas in the city.

So, one may ask what are some of the differences in riojana empanada recipe. Well, here the best-selling empanada is fried (but they do also have a baked option in the menu). The meat is also knife-cut, giving it a much more insteresting texture than the typical minced beef. Boiled eggs, lots of onions, potatoes cubes and cumin also go in the mix, creating a juicy and savory filling.

The empanadas are served with the family- kept secret sauce on the side. After having inquired about it a few times, with no success, I have to admit that it brings me joy to be reminded that some things are just better unkown.

During my last visit, it was a cold winter day, so they were serving Locro, a thick corn stew that is very traditional in Argentina. Beto did not have to insist much for me to order myself a bowl.

Giving credit where it is due, I first heard about this place in a post from the great @baixagastronomia.

(Versão em Português nos comentários)