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 Argentine 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 Argentine 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.
What Is Provoleta?
Provoleta is both the name of the dish and the cheese. Traditionally, the dish is made of a thick slice of provolone-style cheese cooked over hot coals (often directly on grill grates) until it’s melty and browned. Herby, garlicky chimichurri sauce is often spooned over the warm cheese and the whole thing is served immediately with grilled bread.
