Argentinian Tropical Tincho Recipes

ARGENTINIAN TROPICAL TINCHO

Argentinian Tropical Tincho image

The Tincho is a popular cocktail in Argentina, named after the third generation winery owner of New Age White Wine. It is a floral, semi-sweet, slightly effervescent Argentinian wine with a yellow-green color. Originally, "Tincho" added lime wedges to the wine, which became a hit. This is a tropical version using pineapple vodka. Other flavored vodkas may be used as well, such as coconut. I like it with regular vodka. ***Recipe instruction edited to say "stir gently," rather that shake, as suggested by reviewers.

Provided by Chef PotPie

Categories Beverages

Time 5m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 6

Ingredients

2 fresh mint leaves
1 lime, juiced
1/4 cup ice, crushed
1 ounce pineapple vodka
4 ounces semi-sweet white wine (New Age White if you can get it)
1 tablespoon club soda

Steps:

Muddle mint leaves and lime juice together in a cocktail shaker; add ice, vodka, white wine, and club soda.
Stir gently until mixed. Pour drink into a glass.

Nutrition Facts : Calories 153.9, Fat 0.1, Sodium 14.4, Carbohydrate 11.3, Fiber 1.9, Sugar 2.7, Protein 0.6

TINCHO TROPICAL

Tincho Tropical image

The Argentinian tincho, souped up with pineapple vodka.

Provided by stephen

Categories World Cuisine Recipes Latin American South American Argentinian

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

2 fresh mint leaves
1 lime, juiced
¼ cup crushed ice
1 fluid ounce pineapple-flavored vodka
4 fluid ounces New Age Argentinian white wine
1 tablespoon club soda

Steps:

Muddle mint leaves and lime juice together in a cocktail shaker; add ice, vodka, white wine, and club soda. Cover and shake briefly. Pour drink into a glass.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 6.5 g, Fiber 0.2 g, Protein 0.3 g, Sodium 7.7 mg, Sugar 1.8 g

PANCHOS ARGENTINOS (ARGENTINE-STYLE HOT DOGS)

Panchos Argentinos (Argentine-Style Hot Dogs) image

Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in favor of a fresh salsa criolla, which takes just minutes to make with easy-to-find ingredients. It tastes even better the longer it sits.

Provided by Gaby Melian

Categories Sausage Salsa Onion Peanut Free Bell Pepper Tomato Vinegar Lemon Mayonnaise Mustard Summer Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

For the Salsa Criolla:
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped (about 1/2 cup)
1 small tomato, seeded, finely chopped (about 1/2 cup)
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar or apple cider vinegar
Juice of 1 lemon
Kosher salt, freshly ground pepper
For the Hot Dogs and Assembly:
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

Steps:

Make the Salsa:
Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
Make the Hot Dogs:
Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

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