diff --git a/content/torta-frita-criolla.md b/content/torta-frita-criolla.md
new file mode 100644
index 0000000..3847f01
--- /dev/null
+++ b/content/torta-frita-criolla.md
@@ -0,0 +1,29 @@
+---
+title: Torta Frita Criolla (Argentinian frybread)
+tags: ['🇦🇷 Argentinian', 'Fry', 'Bread']
+date: 2022-06-23
+author: "bernardo-slongo"
+---
+
+A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate. 
+
+- ⏲️ Prep time: 1h 10min or 2h 10min, (depending on how long you leave it to rest.)
+- 🍳Cook time: 10 minutes.
+- 🍽️ Servings : 10.
+
+## Ingredients
+
+- 1.1 pound (1/2 kilo) of all-purpose flour.
+- 4 tablespoons of lard or butter.
+- 1/2 cup of water mixed with a teaspoon of salt.
+- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice) 
+- Sugar, cinnamon, or herbs and spices of choice (Optional)
+
+## Directions
+
+1. Add the flour on a bowl, and the grease in ambient temperature in the middle.
+2. Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
+3. Knead it energically, until the dough forms bubbles on its surface.
+4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle. 
+5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease.
+6. Add garnishes, but it is not essential, due to how rich and filling the dish is.