Guides, producer visits and recipes from the importer that supplies award-winning restaurants across Texas and Arizona.
The Journal
Cook like the kitchens we supply
Pulpo a la Plancha with Aji Ahumando Sauce | Recipes
Tender grilled octopus a la plancha with smoky aji sauce, aioli and olive salsa. A chef's recipe, step by step.
Nemesis de Dulce de Leche with Saffron Gelato & Carob Crumbs | Recipes
A restaurant-style dessert: dulce de leche nemesis with saffron gelato and carob crumbs, with full recipe and method.
Iberico Ham Pecorino | Recipes
A quick Ibérico ham and pecorino bite with anchovies and marinated melon: a chef's appetizer in minutes.
Grilled Ribeye Steak with Chimichurri Sauce | Recipes
Grilled Argentine ribeye with fresh chimichurri, roasted red peppers and watercress. A WorldClass steakhouse recipe for home.
Beef Croquetes | Recipes
Crisp, golden beef croquetas made with WorldClass Argentine beef. A step-by-step recipe for a classic Spanish tapa.
Argentine Langostino al Ajilo | Recipes
Dive into our WorldClass take on this Spanish tradition!
Argentine Honey Syrup for Cocktails | Recipes
A simple Argentine honey syrup for cocktails, made with Atamisqui or wildflower honey, plus a rye cocktail to use it in.