Natalia Machado

From trendy restaurants in Buenos Aires to working with world-renowned chefs in New York City, award-winning chef Natalia Machado’s profile has quickly earned international recognition. Born and raised in Buenos Aires, she spent summers in Patagonia, experiencing both big city cuisine and the excellent seafood of the rustic coast. She’s earned top honours and television cook offs alike – edging out the competition with her creativity and authentic Argentinean fare. Today, she is Executive Chef at Montreal’s L’Atelier d’Argentine. Her biggest food vice is hot sauce.

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Photo of Quinoa Salad

Quinoa Salad
Argentinians have enjoyed the taste and health benefits of quinoa long before it became a popular super food.

Photo of crepes with dulche de leche

Crepes with Dulche de Leche
The sweet, caramel like sauce that is “dulce de leche” is made by water bathing a can of condensed milk for three hours….in the can! Where it slowly caramelizes and becomes this thick sweet nectar that you drizzle over your crepes and top with whipped cream and nuts.

Photo of caramelized endives with vinegar

Caramelized Endives with Vinegar
This dish is SO simple yet incredibly unique. The sugar caramelizes when it hits the red hot skillet and gives the bitter endive a sweet smoky flavor.

Argentinian Grilled Flank Steak

Grilled Flank Steak with Chimmichurri
Grilled steak is as simple as it gets. The secret here is to marinate it in the fabled chimmichurri sauce overnight making the meat tender and flavorful.

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