We’ve chosen the recipe for the humitas (delicious, fat, polenta chip-type ones) because it takes on elements of the native food in Argentina. Humita traditionally come from the north of Argentina, where large amounts of corn is produced. We’ve adapted our humitas slightly, however, and they’re one of the most popular items on the menu.

While the authenticity of our Argentinean food is very important to us, we’re not afraid to have a bit of fun combining tradition with a modern, San Telmo twist.

Humita – Fried corn, polenta and chipotle mayonnaise


4 ears sweet corn (cut off the cob)
1 small onion
2 teaspoons dried chilli flakes
500g polenta
1 litre milk
100g butter
1/4 bunch basil
Murray River sea salt
15ml extra virgin olive oil
plain flour for dusting

2 egg yolks
10ml lemon juice
2 teaspoons tinned chipotle chilli in adobe sauce
500ml pure olive oil


Pre-heat deep fryer to 180c. Blend corn in food processor until smooth. Sweat diced onion with oil. Add corn and milk and simmer for 30 minutes. Whisk in polenta slowly. Cook on low heat while stirring for 30 mins. Mix through basil, salt, chilli and butter. Stir until mix becomes thick and doesn't stick to the pot. Spread on tray and set in the fridge. Cut into sticks dust with flour and fry until golden.

For mayonnaise, whisk yolks and lemon juice together and slowly add olive oil, whisking furiously all the while to slowly thicken. Mix through chipotle chilli and season with sea salt.