RegiónNORTHWEST

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ALFAJOR (SWEET BISCUIT) OF CAROB TREE FLOUR FILLED WITH BURNED FIGS

One substitute of the region’s cacao is the carob tree. With its fruit, a healthy and rich flour is prepared, base of these alfajores filled with burned figs.

ALFAJOR (SWEET BISCUIT) OF CAROB TREE FLOUR FILLED WITH BURNED FIGS

RegiónLITTORAL - NEA

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YATAY PORK BONDIOLA

Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.

YATAY PORK BONDIOLA

RegiónCUYO

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TAIL OF RUMP WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED IN GRAPEVINE LEAVES

This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.

TAIL OF RUMP WITH BLACK OLIVES CRUNCH AND RED WINE SAUCE; WITH VEGETABLES WRAPPED  IN GRAPEVINE LEAVES

RegiónCENTER

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PIE OF MAIZE AND CHEESE

The maize from the central zone is meaty and tender. With it you can prepare various dishes like this pie, allowing the cheese to show off.

PIE OF MAIZE AND CHEESE

RegiónPATAGONIA

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SORRENTINOS STUFFED WITH SHRIMP WITH SAUCE OF ROASTED CHILI

The Patagonia shrimps, as well as those from Chubut, give life to these sorrentinos, served with a sauce of roasted chili.

SORRENTINOS STUFFED WITH SHRIMP WITH SAUCE OF ROASTED CHILI

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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Don Pedro clásico y renovado

Don Pedro clásico y renovado
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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