Torta Frita Criolla (Argentinian frybread)

A “merienda” (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate.



  1. Add the flour on a bowl, and the grease in ambient temperature in the middle.
  2. Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
  3. Knead it energically, until the dough forms bubbles on its surface.
  4. Let it rest for 1 or 2 hours, and then form little balls, the size you’d do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle.
  5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease.
  6. Add garnishes, but it is not essential, due to how rich and filling the dish is.


Argentinian · Fry · Bread