Behind the Scenes of Argentinian Cuisine: Tomaticán

In tomaticán, as its name indicates, the star ingredient is tomato, but it is accompanied by onion, pepper, garlic, among others. This dish finds its origin in colonial times, when native food traditions intersected with Spanish ones.

It is customary to cook them in discs or pots supported directly on the wood fire.

For Martín, in this way a stronger connection is generated when cooking, since fire can be unpredictable and demands attention and caution.

Romina learned to cook tomaticán through a book in which Martín's grandmother, Antonia, transcribed all her recipes. For her it is a gift of life to be able to bring these dishes to the present and make them part of her life and that of her son.

When serving, different things can accompany tomaticán, but the most common is a few oregano stems, a slice of homemade bread, and a glass of some marvelous Mendoza wine.