GOAT ON SALT SHELL
WITH STEAMED VEGETABLES AND PAPRIKA OIL
When you get to the thermal waters of Río Hondo, you can enjoy the goats of the region. Its flesh increases its flavor in a salt shell, a classic of the region.
SWEETENED RABBIT
WITH CREAMY CORN AND CUARTIROLO CHEESE
In this region you can find plenty of animals like the rabbit, with a flesh that is more flavored when it is sweetened. In one of the most wanted preparations, it comes with a creamy corn with Cuartirolo cheese
GOAT RIB
WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL
It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.
PORK BELLY
WITH HONEY REDUCTION, PEPERINA SCENT AND FRESH GREEN SALAD
The very tasty pork meat has more flavor with the peperina mint and the honey reduction, which in this zone is delicious floral and fruity.
DEER
ON BREAD CRUST AND SPICES CURED GARLIC PURÉE AND ROASTED TOMATOES COMPOTE
The deer from Patagonia is prepared in different ways. In this case, is served with a bread crust and spices. It is a meal that greatly combines with a Pinot Noir wine of the region.
BEEF STEAK (bife de chorizo) WITH FRENCH FRIES
Other of the kings of barbecues, this beef steak is tasty, juicy a good options to understand why Argentine meat is considered one of the best of the world.
GROUPER-FISH
WITH POTATOES SCALES, ALMOND CREAM AND FRESH SCALLIONS
The Atlantic coast offers grouper-fishes of white and firm flesh. Prepared with potato scales and a tepid almond cream with the green onions scent, is an exquisite main course. It is recommended to eat it with a rich Chardonnay.
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