Our Gaucho amiga, Florencia Anaya is the mastermind behind the amazing and artisanal empanadas that you’ve probably tried if you’ve attended any of our events. Owner of Fufi’s Empanadas, her business was born as an inspiration from her grandmother’s empanada recipe. The more people tried them, the more she discovered how much they liked them, and the rest is history.
Ranging from cheese and creamed spinach to our very own Gaucho Ranch grass-fed beef, Fufi’s Empanadas vary in delicious and exquisite fillings and are known for being “clean” food, with a concentration on the flavors, a little extra oil and no extra fat. You can try her recipe at Vice City Bean, Miami Flea events, Canvas Miami, Rail 71 Cafe, and every month at our Gaucho tasting events!
Florencia and Fufi’s Empanadas have been featured in the Fall 2016 issue of Edible South Florida. Read the article, Elevating Empanadas by Gretchen Schmidt below, or go to their website to subscribe.
Florencia Anaya likes to tell people she really doesn’t have a family culinary background. Her mother didn’t cook and neither did her grandmothers – well one made rice and ketchup, she jokes. But during her childhood in Buenos Aires, Anaya says one of her grandmothers eventually tried her hand at spinach and beef empanadas, and they turned out to be so tasty, they became a family favorite.
As a teenager Anaya never forgot those savory pastry pockets, even during a whirlwind of travel and jobs. At 17, she moved to the United States to take a seasonal internship in hospitality management in Keystone, Colorado. Soon she was working three jobs – in retail and in ski rentals. She returned to Argentina for school and came back to Colorado.
Organic Pork Sausage & Blood Sausage Risotto, fresh Gaucho Ranch grass-fed beef, and small bites from Fufi’s empanadas and Mimmo’s Mozzarella were just a few of the delicious treats that were served at last Friday’s tasting event. Featuring Chef Mazzon Ivo (former chef of Joey’s in Wynwood), Gaucho Amigos joined together to enjoy a night of delectable food and fun. Fortunately, we do these tasting events every month, so join us next time! To keep up with when our next event is, follow us on Facebook, Instagram, and Twitter!
The scope of agriculture has evolved tremendously in the past few decades. It has transformed into an industry where larger and larger amounts of products are being produced and shipped at extremely rapid rates. Many of these products include fruits, vegetables, and meat.
Check out this New York Times Magazine article, an eye-opening photographic account of massive agriculture from around the nation. See firsthand how food is produced, to make informed decisions about your food choices.
Photo and Video by: George Steinmetz, New York Times, October 5, 2016
Our industrialized food system nourishes more people, at lower cost, than any comparable system in history. It also exerts a terrifyingly massive influence on our health and our environment. Photographer George Steinmetz spent nearly a year traveling the country to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of public view.
Everyone has a different idea of what makes the perfect steak, but most of us strive for a meal that is tender, flavorful, and safe to eat. In this article, we will take a closer look at the science behind cooking steak to learn how to make a mouthwatering masterpiece of meat.
Written by: Pablo Liberato, Healthy Miami- Issue 39, August 2016
AGING: This is the process of preparing beef for consumption mainly by breaking down the connective tissue. There are two ways to treat the meat and naturally build the kind of flavor that marinating cannot do.
A.) WET AGING: The individual cuts are vacuum sealed in plastic bags and kept refrigerated for a long period of time; this method is popular with producers, wholesalers, and retailers because it takes less time and there is no moisture loss.
B.) DRY AGING: The side of beef rests in a refrigerator (usually hanging from a hook). The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef and flavor taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
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Too much of anything is never good, but recent news by the Mayo Clinic indicates that grass-fed beef actually has the lowest cancer risk than typical pellet-fed beef. This is yet another reason why Gaucho Ranch grass-fed beef is the way to go! Check out Global Meat News‘ article to see just how this news affects the industry.Written by: Oscar Rousseau, Global Meat News, December 9, 2015
Eating red meat that has grazed on grass its entire life poses a potentially lower risk of cancer than pellet-fed beef, according to research by Mayo Clinic.
The medical research is a massive boost to Verde Farms, which announced a plan to get more Americans eating grass-fed beef. The American-based company is popular in the US for its approach to livestock management. Its cows live entirely on a grass-fed diet, rather than the far cheaper dry pellets and they do not use synthetic pesticides or fertilisers.
Meat-eaters in high-GDP nations are turning to ethically-sourced produce, as data published by Mintel on this website illustrates. The seismic shift in attitudes to meat is good news for Verde Farms, which has said the rising demand for grass-fed cattle has been the catalyst for a strong year of growth. Verde Farms’ sales grew by 70% in 2014. As a result, the company has moved to a fancy new headquarters in Boston, quadrupled its workforce and redesigned its website making it ready for a self-predicted phase of growth. Read more>>
The Gaucho Squad hosted yet another successful tasting this past month! With our special guest, globally acclaimed Miami Chef Douglas Rodriguez, we paired up his mushroom shallots, sundried tomato, parsley & pickled jalapeño chimichurri creations with our smoked whole flanks, along with a selection of Tannats courtesy of Traversa Wines. Much thanks as always also goes out to our sponsors Mimmo’s and FUFI for their scrumptious delights! Stay tuned for our next tasting details on our Facebook to find out who we are featuring next. Until next time, Gaucho Amigos… Eat less, eat better!