It’s hard to go wrong with a big dish of melty cheese. Fondue, baked Brie, and queso fundido are all prime examples — provoleta is yet another. The bubbling Argentinian cheese is a dish I deeply fell for on a trip to Buenos Aires years ago.
I was a vegetarian at the time, which proved a bit difficult, given how meat-heavy Argentinian food can be. Provoleta is typically served with vibrant chimichurri and grilled bread before a feast of grilled meats, but it’s so gooey and satisfying that it was an entire meal for me while my husband awaited his steak. Even though I eat meat now, I am still quite content making provoleta the star. Whether you enjoy it as a starter or the main event, you really can’t go wrong….