RegiónNORTHWEST

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CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

NOA tables show the cultures encounter. This chanfaina of Hispanic origin is served with a very native bread of pumpkin and humita.

CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

RegiónLITTORAL - NEA

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KINOTO AND CARDAMOM MOUSSE IN CHOCOLATE TRELLISWORK WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH

A very assorted delicacy: kinoto mousse spiced with cardamom, contrasting with the chocolate trelliswork to which the Curaçao of kiwi and peach gives a special flavor.

KINOTO AND CARDAMOM MOUSSE IN CHOCOLATE TRELLISWORK  WITH CAPSULE OF CURAÇAO OF KIWI AND PEACH

RegiónCUYO

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CURED HAM WITH BLACK OLIVES COMPOTE WITH GOAT CHEESE CRUNCH

Hams cured at the air of Cuyo, are tasted alone or, like in this recipe, with a black olives compote with goat cheese crunch and a very good wine.

CURED HAM WITH BLACK OLIVES COMPOTE  WITH GOAT CHEESE CRUNCH

RegiónCENTER

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SKEWER OF SALAMI, ROASTED CHILI AND OLIVE OIL

To go with Fernet, there is nothing better than the skewers of salami, decorated with roasted chili. There is one problem: one knows when we start to eat, but the end is unpredictable.

SKEWER OF SALAMI, ROASTED CHILI AND OLIVE OIL

RegiónPATAGONIA

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GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.

GUANACO CASSEROLE IN COUNTRY BREAD WITH CHICARRONES OF BACON

RegiónCITY OF BUENOS AIRES

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GRAMAJO SCRAMBLED EGGS

This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.

GRAMAJO SCRAMBLED EGGS

RegiónPROVINCE OF BUENOS AIRES

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CHICKEN SUPREME “PASTORA” STYLE

The menus in Buenos Aires restaurants have a traditional item: the chicken supreme prepared in different versions. “a la pastora”, they are stuffed with ham and cheese, melted in cooking.

CHICKEN SUPREME “PASTORA” STYLE
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Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book