Industria Argentina’s Natalia Machado Working on a Cookbook


Natalia Machado, the executive chef at Industria Argentina, Libertador, and Azul, who just shared her recipe for Rib Eye with Chimichurri and Criollo, is working on her first cookbook. Sort of.

“The cookbook will feature dishes off the menu of Industria Argentina,” Machado told Fork in the Road. “The dishes here have a modern edge to the more traditional menus at Libertador and Azul, and also cover Argentina’s cuisine from north to south.”

This will be Machado’s first book of her own, but she helped Maricel Presilla, the owner of Zafra and Cucharamama in Hoboken, who is often referred to as “the Julia Child of Latin cuisine,” on her definitive Latin American cookbook.

“I’m excited to share my Cordero Patagonico (Patagonian Rack of Lamb) recipe… The traditional lamb cut is marinated for 24 hours in a spice and herb mix, seared and then finished in the oven. It’s served with toasted polenta — typical in Buenos Aires and northern Argentina — grilled tomatoes, and a Malbec reduction. I make the Malbec reduction with a whole bottle of wine and oak-aged honey. If I had to choose a favorite from the menu, this would be it.”

Machado hopes to get the cookbook off the ground next year. In the meantime, expect an Argentinean food and wine festival at her three restaurants in October.


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