Dulce de leche

For those of you who have fallen in love with dulce de leche, here's an easy way to keep indulging in your sweet tooth without almost any effort.

Get a can of condensed milk and put it in a pot of boiling water, without opening it (believe me, it doesn't explode). Let it boil for about two hours and then open it and find the glossy surface of the dulce de leche, full of promising delights

Local food

Empanadas are a traditional Argentine snack. Each region has its own variety: hot and juicy in Mendoza; rather sweet, with raisins, in Córdoba and with bits of potato in the North. Empanadas are very easy to make. Here's a basic recipe for the beef variety:

* Fry 750 g. of chopped onions until they are transparent. Add 500 g. of minced beef and the spices: salt, pepper, oregano and a little cumin. Mix, cover and let cook over a medium flame for about 7 minutes (mix from time to time). Then add two hard-boiled eggs, chopped, and 100 g. of green olives.

* Get two dozen empanada discs (tapas para empanadas) preferably from a pasta shop. Wet the edges of the disc and scoop a fat tbsp. of the mixture onto it. Fold and press both sides with your fingers or a fork. Bake at 400 F until the empanadas are golden. Good luck!