Argentinian Cooking Online with Mirta

Since Mirta can’t physically welcome you into her home, she wants to do so virtually!

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

In this 2.5 hour interactive online experience Mirta will guide you through making three of her family recipes. During your class, you'll prepare Mirta's pollo a la sal (whole chicken roasted on a bed of salt) along with baked sweet potatoes. Then, you'll learn how to make humitas (a corn pudding cooked with bell peppers and onions) and an arugula, fennel, and grape salad.

Shopping List for This Class

• 8 ears yellow corn
• 1 pound fennel bulb (weight with some greens still attached)
• 7 ounces/200 grams giant red grapes (about 18)
• 2 whole scallions
• 1 1/3 cup lightly packed wild or baby arugula
• ½ bunch flat leaf parsley
• 1 medium white onion
• 1 medium tomato
• 1 medium red bell pepper
• ¼ cup fresh basil leaves, chopped
• 4 medium whole sweet potatoes
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika
• 1 teaspoon granulated garlic powder
• 1 tablespoon dried oregano
• 4 cups (1 L) plus ¼ teaspoon Diamond Crystal kosher salt
• ¼ cup whole milk
• 2 Tablespoons neutral oil
• 1 Tablespoon butter
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1 4-5 pound (1.8 - 2.3 kg) whole chicken
• 1 teaspoon raw sugar (optional)